Improving McDonald's
Just Visiting
to see McDonald's change:
1. The amount of fries is always inconsistent. They need a machine
that will measure a fair and consistent amount of fries for each
serving. I don't like getting ripped off with my fries.
2. Same as number one but with their ice cream servings.
3. Sometimes the cashiers aren't always friendly. As an option, it
would be nice if customers could key in their own orders on a screen,
pay, receive an order number and pick up the order when ready.
4. Fill up the cups when you order 'no ice' - it doesn't always
happen.
TFM®
"Scott in SoCal" <scotte...@yahoo.com> wrote
McDonald's is going the other way, hiring order takers
> in India to take orders at their drive-through windows.
I had to deal with Vonage 2 days ago. I described the language as
"Cubanese".
Welcome to Florida! SOD...
TFM®
Buster Hymen
"Just Visiting" <nospam-...@sbcglobal.net> wrote in message
news:2dkc24l5184510062...@4ax.com...
You're a whiny bitch.
You want food, make it at home. You get what you deserve at McDougals.
Fuckin Cunt,
Buster Hymen
Dave
> to see McDonald's change:
>
> 1. The amount of fries is always inconsistent. They need a machine
> that will measure a fair and consistent amount of fries for each
> serving. I don't like getting ripped off with my fries.
>
> 2. Same as number one but with their ice cream servings.
You shouldn't be eating that shit anyway. Those are the two items that you
should specifically avoid if eating at McDonald's. Well, the whole menu
should be avoided, actually.
>
> 3. Sometimes the cashiers aren't always friendly. As an option, it
> would be nice if customers could key in their own orders on a screen,
> pay, receive an order number and pick up the order when ready.
Why stop at McDonald's? This sounds like a great idea for all fast-food
restaurants! I'd love to key in my own order.
>
> 4. Fill up the cups when you order 'no ice' - it doesn't always
> happen.
That's because the soft-drink dispensers are automatic. The servers are too
used to hit button, walk away, come back (drink full) put lid on and throw
it on the counter.
But I haven't seen a McDonald's recently without one of those self-serve
soft drink counters. Your McDonald's must be ancient and due for a
retrofit. -Dave
Jerry Sauk
> to see McDonald's change:
>
> 1. The amount of fries is always inconsistent. They need a machine
> that will measure a fair and consistent amount of fries for each
> serving. I don't like getting ripped off with my fries.
Never been a problem at my location's. The bag/cup whatever it's called
is usually overflowing with extra fries falling out into the bag.
> 3. Sometimes the cashiers aren't always friendly.
That's because thier minumum-wage teenager's. Your right that they need
to do away with them and hire full-time people who care that the restuarnat
succeeds and has good service.
> As an option, it
> would be nice if customers could key in their own orders on a screen,
> pay, receive an order number and pick up the order when ready.
Yeah right. Just what I wanted to be forever stuck behind some blind
elderly couple when I'm hungry. Besides then everyone would be bitching
about the sanitary issue's. The only solution is too hire competant older
people who are able to count, firing them if they have three or more
mistakes per week.
> 4. Fill up the cups when you order 'no ice' - it doesn't always
> happen.
Why are you ordering with no ice? Are you allergic to ice?
Mike
"Jerry Sauk" <jerr...@hotmail.com> wrote in message
news:nM-dnQzKmLEMq7rV...@supernews.com...
Jerry poser,don't you know anything? All that ice dilutes the water
>
>
Don Klipstein
>On Sun, 11 May 2008 13:00:57 -0500, "Jerry Sauk"
><jerr...@hotmail.com> wrote:
>
>>
>>"Just Visiting" <nospam-...@sbcglobal.net> wrote in message
>>news:2dkc24l5184510062...@4ax.com...
>>> 3. Sometimes the cashiers aren't always friendly.
>>
>> That's because thier minumum-wage teenager's. Your right that they need
>>to do away with them and hire full-time people who care that the restuarnat
>>succeeds and has good service.
>
>
>Good quality, motivated, skilled employees a) cost a lot of money, and
>b) would quickly be bored by the complete lack of challenge offered by
>the menial jobs McDonald's has to offer. The fact of the matter is you
>have to hire unskilled labor to perform unskilled work. Water seeks
>its own level, and the Peter Principle applies as much to McDonald's
>as it does to any other work environment.
I see plenty of other restaurants where there appears to be little or no
greater need of skill than at the major burger chains and KFC, and the
employees are a lot friendlier, more efficient and more competent.
- Don Klipstein (d...@misty.com)
M.L.
>>
>> That's because thier minumum-wage teenager's. Your right that they
>> need to do away with them and hire full-time people who care that
>> the restuarnat succeeds and has good service.
>
>
> Good quality, motivated, skilled employees a) cost a lot of money, and
> b) would quickly be bored by the complete lack of challenge offered by
> the menial jobs McDonald's has to offer.
Not always. Some behind-the-counter people are energized by the prospect
of interacting with a lot of new people everyday.
> The fact of the matter is you
> have to hire unskilled labor to perform unskilled work. Water seeks
> its own level, and the Peter Principle applies as much to McDonald's
> as it does to any other work environment.
You're probably too young to remember when retail sales employment had
some professional respect and the employees were often long-term. This
massive hiring of low-paid unskilled teenagers is relatively new. Try
watching some old movies from the 40's and notice the professionalism
and wide range of ages of the salespeople.
DK
Next you'll want Dr. Pepper.
Do you bitch about EVERYTHING?
-dk
Tim May
<m...@privacy.invalid> wrote:
> You're probably too young to remember when retail sales employment had
> some professional respect and the employees were often long-term. This
> massive hiring of low-paid unskilled teenagers is relatively new. Try
> watching some old movies from the 40's and notice the professionalism
> and wide range of ages of the salespeople.
>
1. Movies are hardly a slice of reality. Those movies hired _actors_
and _acresses_ to play roles. Not surprisingly, they skewed on the high
side in age.
(Even as late as the 1970s and 80s, a British show set in a department
store, "Are You Being Served?," had most of the staff in the 40-60 age
group. However, in my trips to London department stores in 1983, I
found the actual ages to be closer to what was common throughout the
U.S.: retail sales clerks were typically 20-35 years old.)
2. I'm 56. So I well remember store clerks in the 1960s.
3. The shape of the Baby Boom bulge and the expansion of retail and
fast food in the 1970s-80s pretty much dictated that a lot of kids
would be hired.
4. I saw plenty of kids working at McDonald's, Burger Queen, etc. in my
area of suburban Washington, D.C.
5. The biggest shift I saw came in the late 80s and into the 90s, when
most white kids stopped working at fast food places and the jobs were
filled by Mexicans. Some of the fast food places near me became fully
Mexican-staffed, to the point where even the order-takers at the front
counter had a hard time understanding simple English.
And, yes, they were often very young. These tens of millions of young
Mexicans make up the backbone of nearly all restaurant and fast food
kitchens. (If you don't trust me, trust Anthony Bourdain, of "No
Reservations" and "Kitchen Confidential"--he reports that kitchens are
nearly 100% Mexican, save for some ethnic restaurants which stick to
hiring their own races.)
--Tim May
M.L.
>> had some professional respect and the employees were often
>> long-term. This massive hiring of low-paid unskilled teenagers is
>> relatively new. Try watching some old movies from the 40's and
>> notice the professionalism and wide range of ages of the salespeople.
>>
>
> 1. Movies are hardly a slice of reality. Those movies hired _actors_
> and _acresses_ to play roles. Not surprisingly, they skewed on the
> high side in age.
I don't agree that movies back then skewed to older actors.
> (Even as late as the 1970s and 80s, a British show set in a department
> store, "Are You Being Served?," had most of the staff in the 40-60 age
> group. However, in my trips to London department stores in 1983, I
> found the actual ages to be closer to what was common throughout the
> U.S.: retail sales clerks were typically 20-35 years old.)
>
> 2. I'm 56. So I well remember store clerks in the 1960s.
The rest of your comments don't address my issues, but some are good
points.
Don Klipstein
>In article <biLVj.2491$ah4....@flpi148.ffdc.sbc.com>, M.L.
><m...@privacy.invalid> wrote:
>
>> You're probably too young to remember when retail sales employment had
>> some professional respect and the employees were often long-term. This
>> massive hiring of low-paid unskilled teenagers is relatively new. Try
>> watching some old movies from the 40's and notice the professionalism
>> and wide range of ages of the salespeople.
>
>1. Movies are hardly a slice of reality. Those movies hired _actors_
>and _acresses_ to play roles. Not surprisingly, they skewed on the high
>side in age.
>
>(Even as late as the 1970s and 80s, a British show set in a department
>store, "Are You Being Served?," had most of the staff in the 40-60 age
>group. However, in my trips to London department stores in 1983, I
>found the actual ages to be closer to what was common throughout the
>U.S.: retail sales clerks were typically 20-35 years old.)
20-35 is a wide range that at least mostly mostly excludes teenagers!
>2. I'm 56. So I well remember store clerks in the 1960s.
I am a slightly younger "old fart" who remembers some significant
presence of professional employees in retail sales in USA in the early
1980's!
>3. The shape of the Baby Boom bulge and the expansion of retail and
>fast food in the 1970s-80s pretty much dictated that a lot of kids
>would be hired.
I see too much of KFC and big-name burger chains not wanting to
hire/keep the better kids, but to have the more worthless ones that they
can pay less.
I found as a notable exception one BK on Baltimore Pike (in or near
"Primos" southwestern prong of Upper Darby township PA) that maybe a
year or so ago managed to have good employees. I would have increased my
business there except for the fact that they appeared to me to have
degraded towards usual "big-chain-fastfood-excluding-subs" more recently.
More significantly, I found KFC to have a need to reduce their payroll
costs more than even to sell food! Nowadays, to the small extent that I
am willing to eat fat-laden fastfood fried chicken, I mostly buy the crap
from the recent competitors to KFC that sprang up in response to KFC's
lousy service including understaffing/staffing-with-flunkies!
>4. I saw plenty of kids working at McDonald's, Burger Queen, etc. in my
>area of suburban Washington, D.C.
When? Is this supposed to be a comment on current/recent practice or
practice well in the past?
>5. The biggest shift I saw came in the late 80s and into the 90s, when
>most white kids stopped working at fast food places and the jobs were
>filled by Mexicans. Some of the fast food places near me became fully
>Mexican-staffed, to the point where even the order-takers at the front
>counter had a hard time understanding simple English.
My experience is that most fastfood joints in bigger-name chains like to
hire the most unworthy that they can tolerate of African-Americans.
Could that be to denigrate this ethnic group? Could that be from this
ethnic group having a disproportionate share of members that are unwilling
to do better?
- Don Klipstein (d...@misty.com)
ulti...@hotmail.com
> What do you mean "sometimes"? 95% of them are rude inconsiderate
> bumbling idiots.
> The whole place should be automated. There is no need to have
> employees. Machines could do a better job. Just have the manager
But where would all of those "manufacturing" jobs go? What will the
politicos use to say "See! We still make stuff in the USA!" (remember,
under the Bu$h regime, flipping burgers counts as manufacturing. Look
it up).
> there in case the machines break.
>
Sounds kind of like the return of the Automat.
Don Klipstein
ulti...@hotmail.com wrote:
I think it would be good to have American machines doing more of the
menial work - for one thing, that would be an improvement over spending
our money away overseas - keep more of our money home!
Over the centuries, advancing technology and automation have not caused
any downward trend in employment rates. Instead, increased productivity
allows higher production of goods and higher incomes.
If fastfood was more automated and costs reduced as a result, people
would save money and have more to spend on something else - and if it's
made in the USA, it's probably made by people being paid better than most
fastfood workers.
- Don Klipstein (d...@misty.com)
Rod Speed
> ulti...@hotmail.com wrote
>> cyberu...@cyberspace.com wrote
>>> What do you mean "sometimes"? 95% of them are rude inconsiderate bumbling idiots.
>>> The whole place should be automated. There is no need to have
>>> employees. Machines could do a better job. Just have the manager
>> But where would all of those "manufacturing" jobs go?
>> What will the politicos use to say "See! We still make
>> stuff in the USA!" (remember, under the Bu$h regime,
>> flipping burgers counts as manufacturing. Look it up).
>>> there in case the machines break.
>> Sounds kind of like the return of the Automat.
> I think it would be good to have American machines doing more of
> the menial work - for one thing, that would be an improvement over
> spending our money away overseas - keep more of our money home!
The reality is that even with fancy assemblyline robots etc, most of those are imported.
And when the US exports so much, most obviously with PC software,
heavy aircraft, TV programs, movies, ebay, paypal, credit cards etc, its
unrealistic to demand that things should be locally made wherever possible.
> Over the centuries, advancing technology and automation
> have not caused any downward trend in employment rates.
Thats just plain wrong. And absolutely classic example of that is the
fast food industry being discussed. The low cost of that food and the
convenience of that is what has produced a tremendous boom in that
form of employment, and its not exportable employment either.
The call center business did that in spades, tho that is exportable.
> Instead, increased productivity allows higher production of goods and higher incomes.
Nope, not with the fast food industry and call centers it didnt.
> If fastfood was more automated and costs reduced as a result,
> people would save money and have more to spend on something else
They have however shown that they dont care much for that approach
when they have a real choice. Automats never really did take off.
Most appear to prefer minimum wage kids serve them instead.
> - and if it's made in the USA, it's probably made by
> people being paid better than most fastfood workers.
Trouble is that it wouldnt be made in the US, it'd be made in china.
Tim May
<rod.sp...@gmail.com> wrote:
> > If fastfood was more automated and costs reduced as a result,
> > people would save money and have more to spend on something else
>
> They have however shown that they dont care much for that approach
> when they have a real choice. Automats never really did take off.
The specific form of "Automat" that was in New York City did not gain
wide popularity, I agree.
But vending machines are ubiquitous. Many company eating areas have
only such vending machines for food purchases. I worked in a couple of
buildings where the burrito machine was the main source of food:
burritos and a microwave oven next to it.
Believe me, it was running constantly during the lunch rush.
There were burgers in these machines, too, but they were not suitable
for reheating in a microwave, so the burritos were definitely the
favored item.
(Whether the burritos are machine-made or hand-made is a side issue.
And, of course, Automat food in NYC was not machine-made.)
>
> Most appear to prefer minimum wage kids serve them instead.
>
I'd prefer automated ordering and delivery, but for obvious reasons the
food out of machines is not as good.
Having worked in factories, the average factory worker has at least as
boring a job as the average fast food worker. In fact, factories vs.
fast food is a distinction without a difference.
Personally, I don't care whether stuff is made in Skokie, Illinois or
Shenzen, China. Most of the highest quality stuff I've bought recently
has come from China.
--Tim May
Rod Speed
> Rod Speed <rod.sp...@gmail.com> wrote
>>> If fastfood was more automated and costs reduced as a result,
>>> people would save money and have more to spend on something else
>> They have however shown that they dont care much for that approach
>> when they have a real choice. Automats never really did take off.
> The specific form of "Automat" that was in New York City did not gain wide popularity, I agree.
> But vending machines are ubiquitous.
Sure, but those dont supply the range of food available at a McDs.
> Many company eating areas have only such vending machines for food purchases.
Sure, but those dont supply the range of food available at a McDs, let alone a restaurant.
> I worked in a couple of buildings where the burrito machine was
> the main source of food: burritos and a microwave oven next to it.
> Believe me, it was running constantly during the lunch rush.
Sure, but see above.
> There were burgers in these machines, too, but they were not suitable for
> reheating in a microwave, so the burritos were definitely the favored item.
And they dont even automate the burrito microwaving, you do that yourself.
> (Whether the burritos are machine-made or hand-made is a side issue.
> And, of course, Automat food in NYC was not machine-made.)
True. We were discussing the customer service side tho.
>> Most appear to prefer minimum wage kids serve them instead.
> I'd prefer automated ordering and delivery,
Me too, but we are in a small minority there.
In spades with pizza delivery etc.
> but for obvious reasons the food out of machines is not as good.
No real reason why it cant be with the sort of food that McDs serves.
> Having worked in factories, the average factory worker has
> at least as boring a job as the average fast food worker.
More so in fact because you dont get the inevitable variation in the customers.
> In fact, factories vs. fast food is a distinction without a difference.
Yes, but we were discussing the customer service side, not the food prep side.
> Personally, I don't care whether stuff is made in Skokie,
> Illinois or Shenzen, China. Most of the highest quality
> stuff I've bought recently has come from China.
I agree with stuff like clothes and tools, but not with food. The food prep standards in
china can be utterly obscene with obscenitys like human shit being used as fertilizer etc.
Let alone the use of stuff long since banned in the modern first world particularly with seafood.
kilikini
> Tim May <tim...@removethis.got.net> wrote
>
>> Personally, I don't care whether stuff is made in Skokie,
>> Illinois or Shenzen, China. Most of the highest quality
>> stuff I've bought recently has come from China.
>
> I agree with stuff like clothes and tools, but not with food. The
> food prep standards in china can be utterly obscene with obscenitys like
> human shit being
> used as fertilizer etc. Let alone the use of stuff long since banned in
> the modern first
> world particularly with seafood.
Exactly. Just ask my mother-in-law's dog, Buffy. Oh, you can't. Buffy
died from contaminated food made in China last year (and it wasn't a pretty
death).
kili
Jeff Jonas
>> > people would save money and have more to spend on something else
>> They have however shown that they dont care much for that approach
>> when they have a real choice. Automats never really did take off.
It's being tried again:
http://www.bamnfood.com/
>But vending machines are ubiquitous
I was about to say that most are for non-perishable foods,
but then I remembered the refrigerated ones for
ice cream, sandwitches and pizza (particularly at highway rest stops).
Rod Speed
>>>> If fastfood was more automated and costs reduced as a result,
>>>> people would save money and have more to spend on something else
>>> They have however shown that they dont care much for that approach
>>> when they have a real choice. Automats never really did take off.
> It's being tried again:
> http://www.bamnfood.com/
Bet it never gets to anything like McDs, let alone the entire collection of
all the fast food operations that use kids for customer service instead.
>> But vending machines are ubiquitous
> I was about to say that most are for non-perishable foods,
> but then I remembered the refrigerated ones for ice cream,
> sandwitches and pizza (particularly at highway rest stops).
Sure, but again, those arent anything like the complete collection of all the
fast food operations that use kids for customer service instead. And they
dont supply anything like the range of food that even just McDs does either.
Grendel
> Don Klipstein <d...@manx.misty.com> wrote
>
> > ultim...@hotmail.com wrote
And the 'Automats' did not involve automated food preparation at all.
All it consisted of was coin operated windows between the customer and
the human operated kitchen.
> Most appear to prefer minimum wage kids serve them instead.
And, currently, any machine that could competently do the same job as
a shift of 12 teenagers making minimum wage is prohibitively
expensive. And any machine that is cost effective would not be
anywhere as capable. You'd confuse it the first time you told it to
'Hold the pickle'.
Because, although the typical 16 year old has very few marketable job
skills, they have more capability than most automated systems. Hell,
the algorithms just to teach a machine how to determine if a patty is
burnt or not is far beyond your typical programmer.
The world isn't like the Jetson's. Making a burger is not a simple
task from a mechanical point of view. Think how complex (and
expensive) any machine would have to be to perform EVERY SINGLE task
that goes on during a typical work day at McDonalds.
Actually, the job that is the best candidate for mechanization would
be the Bartender. It would be simple to program a machine to dispense
the perfect amount of vermouth into a martini. (Hell, I've done that
already. Took an old Auto-Titrator from a chemical lab and determined
the perfect amounts of each element of a drink and programmed it into
the titrator. That's a $20K+ machine, and it still is unable to make
a shaken martini.) But it still would have to be prohibitively
expensive to deal with all the idiosyncrasies of the consumer.
Yol Bolsun,
Grendel.
"I'm not cynical, just experienced."
Rod Speed
> Rod Speed <rod.speed....@gmail.com> wrote
>> Don Klipstein <d...@manx.misty.com> wrote
>>> ultim...@hotmail.com wrote
>>>> cyberu...@cyberspace.com wrote
>>>>> What do you mean "sometimes"? 95% of them are rude inconsiderate
>>>>> bumbling idiots. The whole place should be automated. There is no
>>>>> need to have employees. Machines could do a better job.
>>>> But where would all of those "manufacturing" jobs go?
>>>> What will the politicos use to say "See! We still make
>>>> stuff in the USA!" (remember, under the Bu$h regime,
>>>> flipping burgers counts as manufacturing. Look it up).
>>>>> Just have the manager there in case the machines break.
Sure, but what was mostly being discussed was the customer
service side of the operation, not the food prep side.
>> Most appear to prefer minimum wage kids serve them instead.
> And, currently, any machine that could competently do the same job as
> a shift of 12 teenagers making minimum wage is prohibitively expensive.
Yeah, certainly if you are talking about the entire
operation, not just the customer service side.
> And any machine that is cost effective would not be anywhere as
> capable. You'd confuse it the first time you told it to 'Hold the pickle'.
Thats certainly doable, but not as cheaply as with minimum wage kids.
> Because, although the typical 16 year old has very few marketable
> job skills, they have more capability than most automated systems.
But not the reliability of those.
> Hell, the algorithms just to teach a machine how to determine
> if a patty is burnt or not is far beyond your typical programmer.
Nope, thats done routinely with food factorys.
> The world isn't like the Jetson's. Making a burger is not a simple
> task from a mechanical point of view. Think how complex (and
> expensive) any machine would have to be to perform EVERY
> SINGLE task that goes on during a typical work day at McDonalds.
Specially cleaning the floors and toilets as well.
> Actually, the job that is the best candidate for mechanization would
> be the Bartender. It would be simple to program a machine to dispense
> the perfect amount of vermouth into a martini. (Hell, I've done that
> already. Took an old Auto-Titrator from a chemical lab and determined
> the perfect amounts of each element of a drink and programmed it into
> the titrator. That's a $20K+ machine, and it still is unable to make
> a shaken martini.) But it still would have to be prohibitively
> expensive to deal with all the idiosyncrasies of the consumer.
They dont even bother to automate the dispensing of beer in glasses, tho
you can certainly make a case that thats what beer in bottles and cans is.
Grendel
> Grendel <wstho...@bellsouth.net> wrote
True, but if you're talking about the customer service side, you have
to consider the ineptitude of the general public. You'd have to
design a customer inteface that is intuitive, easy to understand,
foolproof and takes into account that some customers could fuck up a
wet dream. The 17 yearold making minimum wage is better at explaining
to a customer that walks into McDonalds that they don't serve Whoppers
there.
> > And any machine that is cost effective would not be anywhere as
> > capable. You'd confuse it the first time you told it to 'Hold the pickle'.
>
> Thats certainly doable, but not as cheaply as with minimum wage kids.
Anything is doable with enough money. When the order's get screwed
up, it's easier to replace a 17 year old making $6.50 an hour than
replace a $500,000 machine.
> > Because, although the typical 16 year old has very few marketable
> > job skills, they have more capability than most automated systems.
>
> But not the reliability of those.
Machine's that are reliable. Haven't seen that many.
> > Hell, the algorithms just to teach a machine how to determine
> > if a patty is burnt or not is far beyond your typical programmer.
>
> Nope, thats done routinely with food factorys.
Not really, when you're making 1,000 patties a minute, there's still a
guy standing over them making sure they're okay. If they start coming
out done, he makes an adjustment to the conveyor or the heat setting.
> > The world isn't like the Jetson's. Making a burger is not a simple
> > task from a mechanical point of view. Think how complex (and
> > expensive) any machine would have to be to perform EVERY
> > SINGLE task that goes on during a typical work day at McDonalds.
>
> Specially cleaning the floors and toilets as well.
>
> > Actually, the job that is the best candidate for mechanization would
> > be the Bartender. It would be simple to program a machine to dispense
> > the perfect amount of vermouth into a martini. (Hell, I've done that
> > already. Took an old Auto-Titrator from a chemical lab and determined
> > the perfect amounts of each element of a drink and programmed it into
> > the titrator. That's a $20K+ machine, and it still is unable to make
> > a shaken martini.) But it still would have to be prohibitively
> > expensive to deal with all the idiosyncrasies of the consumer.
>
> They dont even bother to automate the dispensing of beer in glasses, tho
> you can certainly make a case that thats what beer in bottles and cans is.
There's actually an art to pouring a beer (at least, if you don't want
a mug that's half head). You can design a machine to do it, but
different beers require different pours (actually, the same beer can
require different pours, depending on temperature of bear and stein,
type of glass..etc).
Face it, were not in danger of being completely automated anytime
soon.
Reminds me of a friend who was so excited that she managed to order
groceries via computer. I corrected her. She ordered by phone, using
the computer. Some minimum wage making clerk still had to fill her
order, another miminum wage kid had to drive it to her house and they
charged her 50% more than if she had gotten off her ass. The computer
didn't do hardly anything.
Rod Speed
> Rod Speed <rod.speed....@gmail.com> wrote
>> Grendel <wsth...@bellsouth.net> wrote
Automats and vending machines do manage that quite adequately.
> The 17 yearold making minimum wage is better at explaining to a customer
> that walks into McDonalds that they don't serve Whoppers there.
Thats completely trivial to automate, it isnt on the list of what you can select from.
>>> And any machine that is cost effective would not be anywhere as
>>> capable. You'd confuse it the first time you told it to 'Hold the pickle'.
>> Thats certainly doable, but not as cheaply as with minimum wage kids.
> Anything is doable with enough money.
And that and the lack of Whoppers doesnt even cost much to do.
> When the order's get screwed up, it's easier to replace a 17
> year old making $6.50 an hour than replace a $500,000 machine.
You dont have to replace a $500K machine, you just get it right when you design it.
>>> Because, although the typical 16 year old has very few marketable
>>> job skills, they have more capability than most automated systems.
>> But not the reliability of those.
> Machine's that are reliable. Haven't seen that many.
Have a look at whats used in food factorys sometime.
>>> Hell, the algorithms just to teach a machine how to determine
>>> if a patty is burnt or not is far beyond your typical programmer.
>> Nope, thats done routinely with food factorys.
> Not really, when you're making 1,000 patties a minute,
Wrong, thats done all the time with cookies, confectionary
bread etc etc etc, at much higher rates than that too.
> there's still a guy standing over them making sure they're okay.
Nope, that isnt the way that food factorys do it.
> If they start coming out done, he makes an
> adjustment to the conveyor or the heat setting.
Food factorys dont do it that primitively.
Completely routine to do it with pattys if you chose to.
>>> The world isn't like the Jetson's. Making a burger is not a simple
>>> task from a mechanical point of view. Think how complex (and
>>> expensive) any machine would have to be to perform EVERY
>>> SINGLE task that goes on during a typical work day at McDonalds.
>> Specially cleaning the floors and toilets as well.
>>> Actually, the job that is the best candidate for mechanization would
>>> be the Bartender. It would be simple to program a machine to dispense
>>> the perfect amount of vermouth into a martini. (Hell, I've done that
>>> already. Took an old Auto-Titrator from a chemical lab and determined
>>> the perfect amounts of each element of a drink and programmed it into
>>> the titrator. That's a $20K+ machine, and it still is unable to make
>>> a shaken martini.) But it still would have to be prohibitively
>>> expensive to deal with all the idiosyncrasies of the consumer.
>> They dont even bother to automate the dispensing of beer in glasses, tho
>> you can certainly make a case that thats what beer in bottles and cans is.
> There's actually an art to pouring a beer (at
> least, if you don't want a mug that's half head).
Trivially automatable.
> You can design a machine to do it, but different beers require different
> pours (actually, the same beer can require different pours, depending
> on temperature of bear and stein, type of glass..etc).
Completely trivial to automate that if you want to automate that.
> Face it, were not in danger of being completely automated anytime soon.
Sure, but not because it isnt feasible.
> Reminds me of a friend who was so excited that she managed to order
> groceries via computer. I corrected her. She ordered by phone, using
> the computer. Some minimum wage making clerk still had to fill her
> order, another miminum wage kid had to drive it to her house and they
> charged her 50% more than if she had gotten off her ass. The computer
> didn't do hardly anything.
Completely trivial to eliminate the minimum wage order taking monkey.
In spades with paying bills.
Just Visiting
wrote:
It's about customer satisfaction and being fair to the paying
customer. It's only right. It never looks like the pictures when you
get your food but you know when you've been ripped off. Don't you like
to get what you pay for?
Just Visiting
wrote:
>DK <intrc...@999gmail.com> wrote:
>
>> Next you'll want Dr. Pepper.
>>
>> Do you bitch about EVERYTHING?
>
>His last few trolls have been pretty pathetic. AT least thids troll
>knows how to sue apostrophes unlike that Jerry-troll we used to have
>(may he rest in peace).
>
>-sw
I know how to use apostrophes, too!
Tim May
<5a90e9eb-4bfc-4282...@d45g2000hsc.googlegroups.com>,
Grendel <wsth...@bellsouth.net> wrote:
> And the 'Automats' did not involve automated food preparation at all.
> All it consisted of was coin operated windows between the customer and
> the human operated kitchen.
>
> > Most appear to prefer minimum wage kids serve them instead.
>
> And, currently, any machine that could competently do the same job as
> a shift of 12 teenagers making minimum wage is prohibitively
> expensive. And any machine that is cost effective would not be
> anywhere as capable. You'd confuse it the first time you told it to
> 'Hold the pickle'.
By the way, a good example of a fast food place where the workers are
well-paid (starting at $9.60 an hour), their mood cheerful and not
sullen, and the food very good is In-N-Out.
These are mostly in California, Arizona, and Nevada, but are likely to
spread. They have achieved almost mythic status, mentioned in movies
and t.v. shows.
I don't have one near me--the closest are both 25 miles away, in Gilroy
and in Salinas--but I make it a point to stop at various In-N-Outs
whenever I drive from the Greater Bay Area down to LA and back.
A very well-run place. With a cheerful staff....this is likely partly
due to the corporate culture, discouraging sullenness and putting the
cooking staff within sight lines of the eating areas.
While working at In-N-Out would not be my idea of an ultimate career,
it seems to be a pleasant working environment. And In-N-Outs are nearly
always crowded (often near to empty McDonald's places), so the social
stigma of working for In-N-Out is probably less than that of working
for Taco Bell or McDonald's.
And the pay is pretty good.
A good model for what future fast food ought to look like.
--Tim May
Don Klipstein
>
>By the way, a good example of a fast food place where the workers are
>well-paid (starting at $9.60 an hour), their mood cheerful and not
>sullen, and the food very good is In-N-Out.
>
>These are mostly in California, Arizona, and Nevada, but are likely to
>spread. They have achieved almost mythic status, mentioned in movies
>and t.v. shows.
>
>I don't have one near me--the closest are both 25 miles away, in Gilroy
>and in Salinas--but I make it a point to stop at various In-N-Outs
>whenever I drive from the Greater Bay Area down to LA and back.
>
>A very well-run place. With a cheerful staff....this is likely partly
>due to the corporate culture, discouraging sullenness and putting the
>cooking staff within sight lines of the eating areas.
>
>While working at In-N-Out would not be my idea of an ultimate career,
>it seems to be a pleasant working environment. And In-N-Outs are nearly
>always crowded (often near to empty McDonald's places), so the social
>stigma of working for In-N-Out is probably less than that of working
>for Taco Bell or McDonald's.
>
>And the pay is pretty good.
>
>A good model for what future fast food ought to look like.
Thanks for mentioning this! As soon as a joint of this chain comes my
way, I will try it out! I hope the fat/grease content and calorie density
of at least some available main items is closer to that of Subway "fit
subs" than to that of "Big Macs" and "Whoppers"!
I hate going to fastfood joints where machines beep sounding somewhat
like smoke detectors, and where employees find a need to wear saggy pants
and/or use improper English!
Let alone places where they put in a TV to placate people standing in
line! I don't want to watch TV when I want "fast food" - if I want fast
food, I don't want to waste half my lunch break in line!
- Don Klipstein (d...@misty.com)
Harold Burton
Just Visiting <nospam-...@sbcglobal.net> wrote:
> Because we occasionally eat at McDonald's, this is what I would like
> to see McDonald's change:
>
> 1. The amount of fries is always inconsistent. They need a machine
> that will measure a fair and consistent amount of fries for each
> serving. I don't like getting ripped off with my fries.
>
> 2. Same as number one but with their ice cream servings.
>
> 3. Sometimes the cashiers aren't always friendly. As an option, it
> would be nice if customers could key in their own orders on a screen,
> pay, receive an order number and pick up the order when ready.
>
> 4. Fill up the cups when you order 'no ice' - it doesn't always
> happen.
Care for some cheese with that whine.
Rod Speed
> Grendel <wsth...@bellsouth.net> wrote
>> And the 'Automats' did not involve automated food preparation
>> at all. All it consisted of was coin operated windows between
>> the customer and the human operated kitchen.
>>> Most appear to prefer minimum wage kids serve them instead.
>> And, currently, any machine that could competently do the
>> same job as a shift of 12 teenagers making minimum wage
>> is prohibitively expensive. And any machine that is cost
>> effective would not be anywhere as capable. You'd
>> confuse it the first time you told it to 'Hold the pickle'.
> By the way, a good example of a fast food place where the
> workers are well-paid (starting at $9.60 an hour), their mood
> cheerful and not sullen, and the food very good is In-N-Out.
> These are mostly in California, Arizona, and Nevada,
> but are likely to spread. They have achieved almost
> mythic status, mentioned in movies and t.v. shows.
> I don't have one near me--the closest are both 25 miles away, in
> Gilroy and in Salinas--but I make it a point to stop at various In-N-Outs
> whenever I drive from the Greater Bay Area down to LA and back.
> A very well-run place. With a cheerful staff....this is likely partly
> due to the corporate culture, discouraging sullenness and putting
> the cooking staff within sight lines of the eating areas.
> While working at In-N-Out would not be my idea of an ultimate career,
Yeah, you do have to wonder about those who choose to do that.
> it seems to be a pleasant working environment.
Sure, but crippled by the mundane repetitiveness thats inevitable with those operations.
> And In-N-Outs are nearly always crowded (often near to empty
> McDonald's places), so the social stigma of working for In-N-Out
> is probably less than that of working for Taco Bell or McDonald's.
Sure, but you do have to wonder about those who only have choices that limited.
> And the pay is pretty good.
Nope, thats lousy.
> A good model for what future fast food ought to look like.
You can make a case for using kids who dont have to do it for too long.
Why would anyone who has any real alternative want to do
it for decades, even in a very well organised operation like that ?
Harold Burton
cybe...@cyberspace.com wrote:
> On Sat, 10 May 2008 22:23:36 -0400, Just Visiting
> <nospam-...@sbcglobal.net> wrote:
>
> >Because we occasionally eat at McDonald's, this is what I would like
> >to see McDonald's change:
> >
> >1. The amount of fries is always inconsistent. They need a machine
> >that will measure a fair and consistent amount of fries for each
> >serving. I don't like getting ripped off with my fries.
> >
> There should be an actual length in feet and inches of the total
> amount of fries. They should measure each and every fry and add the
> lengths together until they achieve the required amount. Any fries
> that are thinner than 3/8 of an inch are free because they do not
> qualify for the length. Lets make these loser employees actually work
> for their money. Most of the time all they do is walk around the
> kitchen and counter areas while chatting on their cellphones.
> Customers always come AFTER their phone calls, and AFTER they wipe the
> spills on the ice cream machine and sweep the floors.
>
> >2. Same as number one but with their ice cream servings.
> >
> They never heard of scales !!!!
>
> >3. Sometimes the cashiers aren't always friendly. As an option, it
> >would be nice if customers could key in their own orders on a screen,
> >pay, receive an order number and pick up the order when ready.
> >
> What do you mean "sometimes"? 95% of them are rude inconsiderate
> bumbling idiots.
> The whole place should be automated. There is no need to have
> employees. Machines could do a better job. Just have the manager
> there in case the machines break.
>
> >4. Fill up the cups when you order 'no ice' - it doesn't always
> >happen.
>
> Simple solution. If they add ice after you told them NO ICE, toss it
> in their face while repeating the words "NO ICE" "NO ICE" "NO
> ICE"....
>
> While we're at it, how come no one can ever understand the speaker in
> the drive thru? We can power a whole stadium with clear music during
> the superbowl intermission, yet they cant provide a decent speaker on
> those Order Panels. Apparently they use those fifty cent 2inch
> speakers found in the older computers.
Great "Red Green" sketch addressed this issue.
Tim May
<d...@manx.misty.com> wrote:
> In article <120520081812070673%tim...@removethis.got.net>, Tim May wrote:
....
> >While working at In-N-Out would not be my idea of an ultimate career,
> >it seems to be a pleasant working environment. And In-N-Outs are nearly
> >always crowded (often near to empty McDonald's places), so the social
> >stigma of working for In-N-Out is probably less than that of working
> >for Taco Bell or McDonald's.
> >
> >And the pay is pretty good.
> >
> >A good model for what future fast food ought to look like.
>
> Thanks for mentioning this! As soon as a joint of this chain comes my
> way, I will try it out! I hope the fat/grease content and calorie density
> of at least some available main items is closer to that of Subway "fit
> subs" than to that of "Big Macs" and "Whoppers"!
In-N-Out and Subway actually share some important characteristics: both
are privately-owned (Subway franchise, but In-N-Out does not), both
emphasize products over "movie tie-ins," both have simple and
uncluttered menus, neither has "Playlands" and "Ronald McDonald"-type
corporate pitchmen.
If interested, Google on what the famous chef Thomas Keller, of the
French Laundry restaurant in Yountville, CA (in Napa Valley) has to say
about the burgers at In-N-Out. Or what Gordon Ramsay, the English chef,
has to say.
Subway is not a gourmet sandwich, but it's honest, and fresh, and made
to order.
Both business models are miles ahead of that of the major burger chains.
--Tim May
Don Klipstein
<I snip to the loudspeaker issue>
>> While we're at it, how come no one can ever understand the speaker in
>> the drive thru? We can power a whole stadium with clear music during
>> the superbowl intermission, yet they cant provide a decent speaker on
>> those Order Panels. Apparently they use those fifty cent 2inch
>> speakers found in the older computers.
>
>Great "Red Green" sketch addressed this issue.
I did not check out "Red Green", but one thing I can say:
Use of a loudspeaker as a microphone: There is a sadly little-known
principle that a loudspeaker (when in a given enclosure, in a given
environment, and when loaded-by/fed-by a given impedance) has its
frequency response when used as a microphone being not the same when used
as a loudspeaker. The microphone-usage frequency response is the same
as a modification of the loudspeaker-usage frequency response by applying
a 6 dB/octave bass-favoring slope to the whole signal (all audio
frequencies that significantly get through the transducer in question in
either direction).
Furthermore, microphone usage of the loudspeaker may have loading by
highish impedance (near or above the nominal impedance), and higher
impedance accentuates the main low frequency resonance of that
loudspeaker. (lower load impedance for microphone usage loads down the
signal.) The loudspeakers used in fastfood drive-through ordering
systems appear to me in my experience to be ones whose low frequency main
resonances cause some frequency response peaking even with zero
source/load impedance! The main low frequency resonances of these cheap
loudspeakers tend to be in upper-bass/lower-midrange frequencies where
boosting of such frequency range in human voices makes them more "muddy".
Add to this the fact that intercom systems with loudspeakers used as
microphones have doubled "coloration" by these transducers since you have
to hear through two of them, along with the microphone one of them subject
to a 6 dB/octave bass-favoring-tilt and maybe also significantly
more-than-theoretically-minimum boosting of a muddy resonant frequency
that may stand out at any source/load impedance with cheap loudspeakers.
Given above suspected practice and known principles, I see well how
voices getting through these intercoms become quite muddy!
I have also endured a few apartment building intercoms similarly
performing badly!
When I decide to go to a fastfood joint, I like to go inside rather than
drive-thru! I hate the usually-lousy quality of intercom audio signal
transmission, and I hate having to dispute screwups when that holds up
customers behind me! For that matter, I like to get up on my feet and
move rather than be caged in my "cage" (car) when I am slowed to
walking-speed or so or slower!
- Don Klipstein (d...@misty.com)
Don Klipstein
>On Sun, 11 May 2008 22:52:12 +0000 (UTC), d...@manx.misty.com (Don
>Klipstein) wrote:
>
>> I see plenty of other restaurants where there appears to be little or no
>>greater need of skill than at the major burger chains and KFC, and the
>>employees are a lot friendlier, more efficient and more competent.
>
>Are they paid the same as McDonalds workers?
No, they get paid more. Usually either the workers are members of a
small group that are all effectively owners, or they get tip income that
is lacking at major fastfood burger/chicken/taco chains.
Subway still manages to stuff me for less than McD's, BK, Wendys or Taco
Bell can. And does so with lower-calorie-density food for that matter!
Even has whole-grain rolls available at no extra cost all the time to
boot!
- Don Klipstein (d...@misty.com)
Jerry Sauk
"Scott in SoCal" <scotte...@yahoo.com> wrote in message
news:93te24h5ibt6554vt...@4ax.com...
> On Sun, 11 May 2008 13:00:57 -0500, "Jerry Sauk"
> <jerr...@hotmail.com> wrote:
>
> >
> >"Just Visiting" <nospam-...@sbcglobal.net> wrote in message
> >news:2dkc24l5184510062...@4ax.com...
> >> Because we occasionally eat at McDonald's, this is what I would like
> >> to see McDonald's change:
> >>
> >> 1. The amount of fries is always inconsistent. They need a machine
> >> that will measure a fair and consistent amount of fries for each
> >> serving. I don't like getting ripped off with my fries.
> >
called
> >is usually overflowing with extra fries falling out into the bag.
> >
> >> 3. Sometimes the cashiers aren't always friendly.
> >
need
> >to do away with them and hire full-time people who care that the
restuarnat
> >succeeds and has good service.
>
> I can tell you've never run a business or managed employees.
>
> Good quality, motivated, skilled employees a) cost a lot of money, and
> b) would quickly be bored by the complete lack of challenge offered by
> the menial jobs McDonald's has to offer. The fact of the matter is you
> have to hire unskilled labor to perform unskilled work. Water seeks
> its own level, and the Peter Principle applies as much to McDonald's
> as it does to any other work environment.
Wrong, because they have BILLIONS of Dollar's in sale's. They can afford to
hire high-quality order takers who are qualified to count to ten.
TFM®
"Scott in SoCal" <scotte...@yahoo.com> wrote in message
news:o71i24hlj5f87qkmn...@4ax.com...
> On Sun, 11 May 2008 18:27:57 -0500, "M.L." <m...@privacy.invalid> wrote:
>
>>>>> 3. Sometimes the cashiers aren't always friendly.
>>>>
>>>> That's because thier minumum-wage teenager's. Your right that they
>>>> need to do away with them and hire full-time people who care that
>>>> the restuarnat succeeds and has good service.
>>>
>>> I can tell you've never run a business or managed employees.
>>>
>>> Good quality, motivated, skilled employees a) cost a lot of money, and
>>> b) would quickly be bored by the complete lack of challenge offered by
>>> the menial jobs McDonald's has to offer.
>>
>>Not always. Some behind-the-counter people are energized by the prospect
>>of interacting with a lot of new people everyday.
>
> Uh huh. And as soon as they realize they could get better jobs making
> more money and still get just as energized (if not more so) they are
> GONE. Their job then gets filled with the typical unmotivated
> lackluster pimply-faced high school kid, or maybe the recent immigrant
> who barely speaks English.
>
>>> The fact of the matter is you
>>> have to hire unskilled labor to perform unskilled work. Water seeks
>>> its own level, and the Peter Principle applies as much to McDonald's
>>> as it does to any other work environment.
>>
>>You're probably too young to remember when retail sales employment had
>>some professional respect and the employees were often long-term. This
>>massive hiring of low-paid unskilled teenagers is relatively new. Try
>>watching some old movies from the 40's and notice the professionalism
>>and wide range of ages of the salespeople.
>
> Actually, I (dimly) remember the days when a man with just a high
> school diploma could earn a living wage for himself and his family by
> pumping gasoline at the corner service station. It's a far different
> world now, and minimum-wage jobs are mostly filled by a transient
> workforce who are either on their way to bigger and better things (if
> they have any marketable skills at all) or on their way to yet another
> menial job (if they don't).
These days, I'll take one of those menial jobs...if they're offering any.
TFM®
TFM®
"Don Klipstein" <d...@manx.misty.com> wrote in message
news:slrng2i3d...@manx.misty.com...
Subway manages to stuff the clientele with a salad on a *BIG* bun. You're
eating 3:1 bread vs. contents.
Taco Bell gives the best bang for the buck when it comes to garbage food.
Drop $10.00 in a Subway and walk away with a sandwich and a half.
Drop $10.00 at Taco Bell and walk away with enough to feed a family of 5!
FWIW, Jenny spends $15.00 every time she goes there. And that's just for
her!
TFM®
Jeff Jonas
> and fresh, and made to order.
I can't agree with the "honest" part.
I once received an item shipped in a Subway's ham box.
It's 40% water!
Maybe that's typical for pre-processed ham, but it gave me the impression
that many of their provisions are "watered down" to reduce the calorie count.
I used to prefer Blimpie's (a NY sub/sandwich chain)
but their provisions went downhill too.
It's not like the independent delis
with the signs for Boar's Head, Dietz & Watson, etc.
for the brand-name ingredients.
I can agree with the 'made to order' part.
Subway has almost a salad-bar selection of veggies.
My parents prefer Subway's all veggie sandwich
since it's fresh and a good mix of taste sensations.
meatnub
wrote:
> Because we occasionally eat at McDonald's, this is what I would like
> to see McDonald's change:
>
> 1. The amount of fries is always inconsistent. They need a machine
> that will measure a fair and consistent amount of fries for each
> serving. I don't like getting ripped off with my fries.
>
>
> would be nice if customers could key in their own orders on a screen,
> pay, receive an order number and pick up the order when ready.
>
> happen.
I just want to go to a McDonald's and find the delicious, sumptuos
looking sandwhiches you see in the commercials. I know they are fake,
well, some may be fake, but most of those commercials use the perfect
ingredients and all that.
I've been thinking about taking one of those Big Mac commercials,
print it out and take it to a McDonald's and say "I'd like to order
this"
You should be able to sue for false advertising.
Anyway.. I agree - the fries need to be dropped down vertically into
the fry holder so that you get a fair portion. When they get all
jammed in the fry holder at various angles and small ones horizontally
blocking the path for others you get ripped off.
I want the Big Mac to be a freakin BIG MAC ! not 2 anemic pieces of
meat. i love the big mac it's all i eat when i go to mcdonald's.
Robert
"TFM®" <TFM@ttack> wrote in message
news:48294e40$0$5139$4c36...@roadrunner.com...
doing the same.
Robert
DK
Of course it never looks like the pictures, you idiot! They are
professional photos. Who gives a shit how it looks if it has the
correct ingredients.
-dk
DK
You should meet Shelly. You have a lot in common!
-dk
DK
>
> I used to prefer Blimpie's (a NY sub/sandwich chain)
They are a Scottsdale, AZ chain with locations in over 35 states.
-dk
Dave
"DK" <intrc...@999gmail.com> wrote in message
news:GP-dnQyOsIRNu7fV...@giganews.com...
And they suck, bad. So we don't really need to know how many states they
suck badly in. -Dave
kilikini
>
> You should meet Shelly. You have a lot in common!
>
> -dk
Okay, that was funny right there. :~)
kili
Jerry Sauk
> because there will always be people lined up to work there for minimum
> wage. And the jobs have all been carefully de-skilled so they can hire
> those kinds of workers AND replace them at a moment's notice.
I'm not sure I'm agree with that logic. I say they HAVE to, because the
point of having a company is to grow. There are million's of custumer's
that get infuriated by wrong orders, and many of them stop eating there
altogether because of it. Several peaple here on this group have done that.
So In order to get thier business back they need to hire qoalified order
taker's. Which would greatly increase the business. I know personally I
would be much more satisfied wiht MY fast-food service if all the order's
were filled properly, which would encourage me to get even more fast-food.
M.L.
>> afford to hire high-quality order takers who are qualified to count
>> to ten.
>
> because there will always be people lined up to work there for minimum
> wage. And the jobs have all been carefully de-skilled so they can hire
> those kinds of workers AND replace them at a moment's notice.
One reason they can replace them at a moment's notice is because they
are able to hire immigrants for menial labor. If the political winds
change hard enough that source of labor will be prohibited and they will
have to adjust wages and worker professionalism accordingly.
meatnub
> Ah, but McDonalds' growth doesn't come from each individual franchise
> hiring friendly employees and earning more money; it comes from
> opening more franchises. You see, McDonalds corporate isn't in the
> restaurant business - it's in the REAL ESTATE business. As long as the
> franchisees can earn enough money to keep making the lease payments,
> McDonald's doesn't much care how well they do.
They are franchised? I probably know this but for some reason don't.
Interesting, I never thought if McD's in this way, as a Real Estate
business.
I thought McDonald's opened up the stores themselves, not
franchisers.
DK
That wasn't the point.
BTW - who is "we"?
-dk
DK
> Jerry Sauk <jerr...@hotmail.com> wrote:
>
>> I'm not sure I'm agree with that logic. I say they HAVE to, because the
>> point of having a company is to grow. There are million's of custumer's
>> that get infuriated by wrong orders, and many of them stop eating there
>> altogether because of it. Several peaple here on this group have done that.
>> So In order to get thier business back they need to hire qoalified order
>> taker's. Which would greatly increase the business. I know personally I
>> would be much more satisfied wiht MY fast-food service if all the order's
>> were filled properly, which would encourage me to get even more fast-food.
>
> these fast food places seek out as customers and employees.
>
> Nothing will stop her from eating fast food. Almost $30/day
> according to her own calculations.
>
> -sw
Damn, Jenny's English is far worse that the late Jerry. I never thought
that was possible.
-dk
DK
There is no way in hell McD's is knowingly hiring illegals. The owners
have far too much to lose.
-dk
DK
>
> Ah, but McDonalds' growth doesn't come from each individual franchise
> hiring friendly employees and earning more money; it comes from
> opening more franchises. You see, McDonalds corporate isn't in the
> restaurant business - it's in the REAL ESTATE business. As long as the
> franchisees can earn enough money to keep making the lease payments,
> McDonald's doesn't much care how well they do.
>
They also get a percentage of the gross that is far more than the rent:
Ongoing Fees
* Service fee: a monthly fee based on the restaurant's gross sales
(currently a service fee of 4.0% of monthly sales)
* Rent: a monthly base rent or rent based on a percentage of
monthly sales
-dk
DK
They do open the stores and then they award them to a qualified franchisee.
-dk
Just Visiting
wrote:
Well, I don't about you but when I order a fry, I don't want it half
full. And it happens too often.
DK
Again, do you bitch about everything? Order two, fat ass. Done deal.
What's another $1.00? That's 20% of a tip for a valet.
English lesson: Add the word "know", change "a fry" to "an order of
fries". We'll leave it at that for now, Sally.
-dk
Jerry Sauk
> On Wed, 14 May 2008 00:41:44 -0500, "Jerry Sauk"
> <jerr...@hotmail.com> wrote:
>
> >
> >"Scott in SoCal" <scotte...@yahoo.com> wrote in message
> >news:slik24h4c0tmh65ce...@4ax.com...
> >> On Tue, 13 May 2008 00:00:11 -0500, "Jerry Sauk"
> >> <jerr...@hotmail.com> wrote:
> >>
> >> >> Good quality, motivated, skilled employees a) cost a lot of money,
and
> >> >> b) would quickly be bored by the complete lack of challenge offered
by
> >> >> the menial jobs McDonald's has to offer. The fact of the matter is
you
> >> >> have to hire unskilled labor to perform unskilled work. Water seeks
> >> >> its own level, and the Peter Principle applies as much to McDonald's
> >> >> as it does to any other work environment.
> >> >
> >> >Wrong, because they have BILLIONS of Dollar's in sale's. They can
afford
> >to
> >> >hire high-quality order takers who are qualified to count to ten.
> >>
> >> Of course they can AFFORD to. However, they will never HAVE to,
> >> because there will always be people lined up to work there for minimum
> >> wage. And the jobs have all been carefully de-skilled so they can hire
> >> those kinds of workers AND replace them at a moment's notice.
> >
> >I'm not sure I'm agree with that logic. I say they HAVE to, because the
> >point of having a company is to grow.
>
> hiring friendly employees and earning more money; it comes from
> opening more franchises. You see, McDonalds corporate isn't in the
> restaurant business - it's in the REAL ESTATE business. As long as the
> franchisees can earn enough money to keep making the lease payments,
> McDonald's doesn't much care how well they do.
>
> >that get infuriated by wrong orders, and many of them stop eating there
> >altogether because of it.
>
> sheeple, and will continue to shop at stores like McDonald's and Best
> Buy no matter how badly they are abused.
Wrong, because they make billions of dollars in sale's, and that all comes
from FOOD, not rent payment's. And everyobdy knows you go to Mcdonald's to
buy food, not real-estate.
Jerry Sauk
"Mike" <rnr_cons...@comcast.net> wrote in message
news:oeudnSW23rxN1LrV...@comcast.com...
>
> "Jerry Sauk" <jerr...@hotmail.com> wrote in message
> news:nM-dnQzKmLEMq7rV...@supernews.com...
> >
> > "Just Visiting" <nospam-...@sbcglobal.net> wrote in message
> > news:2dkc24l5184510062...@4ax.com...
> >> Because we occasionally eat at McDonald's, this is what I would like
> >> to see McDonald's change:
> >>
> >> 1. The amount of fries is always inconsistent. They need a machine
> >> that will measure a fair and consistent amount of fries for each
> >> serving. I don't like getting ripped off with my fries.
> >
called
> > is usually overflowing with extra fries falling out into the bag.
> >
> >> 3. Sometimes the cashiers aren't always friendly.
> >
need
> > to do away with them and hire full-time people who care that the
> > restuarnat
> > succeeds and has good service.
> >
> >> As an option, it
> >> would be nice if customers could key in their own orders on a screen,
> >> pay, receive an order number and pick up the order when ready.
> >
> > elderly couple when I'm hungry. Besides then everyone would be bitching
> > about the sanitary issue's. The only solution is too hire competant
older
> > people who are able to count, firing them if they have three or more
> > mistakes per week.
> >
> >> 4. Fill up the cups when you order 'no ice' - it doesn't always
> >> happen.
> >
>
>
> Jerry poser,don't you know anything? All that ice dilutes the water
>
I was reffering to Steve's idiocy about not wanting ice, which is just
something he invented so he would have something to complain about. "My cup
isn't full!!!! fill it up!!! WAAAH WAHHH!!"
M.L.
I wasn't referring to illegals.
Just Visiting
wrote:
No, the solution is go to Wendy's and order frys.
DK
Whatever, simpleton. Buy a spell checker at the local Best Buy while
your at it. There are plenty in the Green Bay area, I'm sure.
-dk
Truly Stunned
DK <intrc...@999gmail.com> wrote:
> Whatever, simpleton. Buy a spell checker at the local Best Buy while
> your at it. There are plenty in the Green Bay area, I'm sure.
Wisconsin: Smell that dairy air.