You might think that worn out is all you’d get from flipping burgers for a job. It’s true the work was hot, hard and unglamorous. But it bought me a Volkswagen
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Beetle and a college diploma, and it gave me an accelerated lesson in work leadership that plays into every day as a freelance writer/editor. I started as a milkshake maker and left as an assistant manager at age 19.
When McDonald’s came to my town, there was no other place where a kid could earn $ 1.65 an hour plus a coveted fringe benefit: She was entitled to one sandwich, one order of fries and one beverage of her choice per shift, preferably while watching a film from the Basic Crew Course.
On its surface, the six-film course taught how to run all the work stations, step by step, but at its heart were the company philosophy called “QSC” – quality, service, cleanliness – and the principle called “hustle,” as in “hurry. ”
Hustle, hustle, hustle, the manager shouted during busy times, clapping his hands for emphasis.
The rules seemed endless. Your uniform had to be clean, your hair had to be pinned up, your smile had to look sincere, you got docked for being even a smidgen late, idle moments were to be filled with wiping and polishing.
To this day, I know how to ensure a hamburger cooks all the way through by pressing it to the grill with a spatula.
I also know that customers – and editors — require friendly cultivation, and that “thank you” is a magic phrase More
California WildWoman 