Company: McDonald-s
Date: 2019-07-02
Overall rating: 3/5
Employment status: former
Experience level: Junior

High Turnover, Typical Entry-Level and basic Fast Food industry position
Pros: - Training was great; clear explanations and expectations. A friendly and approchable manager was in charge of this one.
- Managers treated you pretty well if you stuck to always politely following orders.
- Management understood need for current students to balance academics with employment, offering flexible scheduling.
- Most coworkers were pretty good to work with and easily approachable too.
- Especially during first month or two of employment, some freedom of choice was given as to which roles one wanted to progress towards (e.g. cashier, sandwich assembly, making McCafe drinks, etc.)
Cons: - The longer you work there, the more that management makes on you to do the brunt of the leg work whether you like it or not. I fortunately never went through this myself, but around the beginning of my time there I met another crew member who claimed to have worked a continuous 40 hour shift.  I've seen others having to work full time through holiday hours too, especially as other employees or even principle mangers going on vacation.
- At the particular McDonald's I worked at, there was apparently a maintenance vacancy (i.e. someone had to keep working overtime as maintenance to cover all the duties and whatnot). Maybe that's why the kitchen cleaning cloths were all severely discolored when I started working there? 
- Enforcement of rules at the same location clearly varied depending on which manager ran the shift, from "*casual conversation with someone else* 'oh, shoot, somebody throw out the old excess food' *immediately resumes conversation for another 5 to 10 min*" to "every piece of excess food must be accounted for--- hey don't touch that leftover, I haven't counted it yet; I need to report all losses you know." This was on account that premade stuff like pies and cooked meat patties had a time limit of around 1-3 hours on average as to how long they could be stored around the kitchen before being tossed out for freshness and food safety.
- Extending the last point, it apparently was part of the informal culture among the employees who worked at the same location too to keep mental tabs on how strict each manager was, as for stay out of trouble and avoiding upsetting each manager.