Quote:
Originally Posted by retiredguy123
In the past, McDonald's had one of the best quality control programs in the business. I understand that they would continuously monitor the number of employees working and sales income per hour at every restaurant. If a franchise did not have sufficient sales to justify the number of employees, the franchise owner would get a call from corporate. Also, if a franchise was not profitable, corporate would buy back the franchise in accordance with the franchise contract. They would never allow a restaurant to close.
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Oh, I'm sure that corporate still has plenty of ways to keep tabs on sales per hour, number of employees working, etc. The problem is that it has all become completely a numbers game. Back in the day if you worked in fast food/retail you would have some opportunities to slack off a bit during the slow times and joke around with your coworkers. Nowadays if you have a slow day - watch out - because that will be an excuse to cut the number of workers on any given shift down to the bare bones.
People aren't machines. And when a good multi tasking employee quits, it can take a restaurant a while to recover. What had once been controlled chaos becomes complete chaos. It doesn't mean that the employees and managers aren't busting their tails and doing the best that they can.
Flipping burgers ain't the same job that it used to be.