From: ee344au@blackstone.eece.unm.edu (Jon A. Bray)
Subject: Re: Q-ing ovens
Date: Thu, 12 Nov 92 18:17:26 GMT
Organization: University of New Mexico, Albuquerque
Followup-To: alt.mcdonalds
Keywords: Q-ing, work ethics

In article <BxK3H4.Kx3@chinet.chi.il.us> koziarz@chinet.chi.il.us (Louis Koziarz) writes:
>>1. Normal items take longer to get up.
>>2. Grill items take even longer than that.
>>3. Because of no time to pre-close, closing take 30-45 minutes longer.
>>4. One person cannot handle all these stations at one time, even during slow
>>   periods which means an increase in labor costs.
>
>I'm a little confused, maybe I missed the original post.  Can someone explain
>how the whole Q-ing system works?  Is there other equipment than the
>microwave?  Why was it done in the first place?  Being from a time when 
>clamshell grills were state-of-the-art, I'm curious about this new gadget.
>
>
>-- 
>Louis Koziarz
>koziarz@chinet.chi.il.us

For those out there who haven't actually worked at a McD's, let's first 
summarize the pre-Q-ing system.

	Product is cooked ( thawed buns, frozen meat ) and then stored in
	a "transfer bin" for up to 10 minutes.  ( yes, I know this rule gets
	bent, but this is what the corporation says should be )

The "Q-ing" system : known as "Regular Menu Staging" to employees.

	Individual meat patties and buns are cooked ( toasted, for the buns )
	and then stored in heated "staging cabinets" for specified periods of 
	time.  When product is needed for customers, it is removed from the
	staging cabinets, assembled ( supposedly taking less time than the
	old method ), wrapped in the traditional wraps, and then placed in
	the "Q-ing" ( microwave ) ovens for a few seconds to heat the
	sandwiches before they are placed in the transfer bin.

Observations in response to koziarz@chinet.chi.il.us (Louis Koziarz) 

	1) normal items take longer to get up ONLY if you don't have the
	   product ready in the cabinets.
	2) ditto for grill items.
	3) because you can store product in the holding cabinets for 45-60
	   minutes, you can clean the grill surfaces and toasters before
	   close, therefore saving time.
	4) Increased labor costs during slow periods is balanced by reduced 
	   labor costs during busy times.

I have worked at a privately owned McD's ( franchise, i.e. not corporate )
for the last 6 years.  I remember when clamshells were first introduced,
I even remember when the onions were placed on the meat patties while they
were being cooked ( mmm... those were tasty :) ).

I have seen the introduction of many new products and procedures, and what I
have to say is this :
	There are always problems learning to adjust to something that has 
	changed.  Take your time.  Learn.  Practice.  It ALWAYS gets easier
	with time.  If you can't learn to adapt... GET OUT OF THE BUSINESS.

	Life is change, learn to roll with the punches and come out on top.

	This is what I have learned by working at McD's

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Jon A. Bray
jbray@vesta.unm.edu
ee344au@blackstone.unm.edu
University Of New Mexico
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