Company: McDonald-s
Date: 2016-10-12
Overall rating: 1/5
Employment status: current
Experience level: Confirmed

A job that will never have me coming back but has taught me a lot
Pros: Learn basic communication skills, basics of food handling (frying, laying meat, preparing foods), and team work skills. They train you on your first day of course and get cross-trained. This would benefit especially for teenagers who have no prior work experience. Depending on general manager, hours can be very flexible and they can work around your availability. If you need anytime off you would just put a note in 2 weeks in advance.
Cons: Fast-paced, do more work than you can handle. The grill is practically the hardest position and the hottest all day. Literally work the whole day their and get so hot I came home with my nose bleeding. Almost every shift I come home greasy and they don't even give me an apron. They want you to follow their procedures of cooking food (e.g. 6 McChickens at a time) but at the same time to be fast. Yeah, I cannot even keep up with filling up the cabinets with food if they expect me to cook the minimum amount. The grill is so hot sometimes I feel drained trying to keep up with the grill and fried products. Then an hour prior to my shift, they expect me to clean both grills, empty the vats. This one hour of cleaning is absolutely the most dreadful thing about being a grill cook. They don't make over night workers do it, but 1st shift do it. How do they have 1st shift cleaning the grill when the busiest time is during noon with cars literally lined up all the way out to the entrance and at night time not a single car between the slowest hours. By the way, over night workers get paid more than day time so there is a big discrepancy the work they do and the pay. 

With the introduction of all-day breakfast, they expect us grill cookers to cook everything from eggs, to sausage. Especially when they put only one person on the grill it starts to get hectic. You get the line people yelling at you that they are holding on food but that's because there is so many more food to cook than before when it use to be just lunch after 11 a.m. It has put more strain on workload and its not my fault they are going to hold because I have breakfast food products on the grill. This is the reason why times are slow and the quality is at an all time low. Its cheap for a reason so I understand.