: Does anyone of you ever thought about the possibility that there is not much difference between the ways food is handled by McDonald's and other Restaurants?
: I was working in this business for a while. Cooks are the same wherever you go.
Breaking down the work at McDonald's and then in other restaurants (I presume you mean, non-fast food, usually small, private run businesses) shows that there can be no comparison between McD's and these other restaurants and their cooks.
The role of the crew-members (the equivalnet if there is one at McD's of cooks) has been designed and structured so that they do not need to 'know' the level of cooking that a traditional cook would - how to construct specific menus or design new ones, getting the balance right when using complex ingredients, attending to specific needs rather than preset standards for the eater.
Essentially the McJob at McD's has been broken down into component parts and the skills of the cook taken out to be replaced by the skill of turning patties really fast, the skill of 'hustling', the skill of wrapping. This is not to demean, but McJobs are so because they have been deskilled. This is usually as a result in the pursuit for higher profit, greater efficiency and quicker turnover.
None.
