There are 9 reviews of this career. |
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andrearamirez266 (Schenectady, NY) |
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July 07, 2013 |
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debit46card (Greenville, KY) |
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April 08, 2012 |
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wall52inside (Greenville, KY) |
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April 06, 2012 |
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Author: |
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wall52inside (Greenville, KY) |
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Date: |
April 06, 2012 |
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Einstein_466 (Orlando, FL) |
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March 22, 2012 |
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My advice about this career is to first think long and hard about if you can see yourself being happy in a career that many other people consider low-prestige. This field is sometimes not as glamorous or as high-paying as others, but you're still going to be successful only by working hard and being a better people person.
I would most recommend this career to these 3 types of people:
(1) because some companies like to promote from within, to the person trying for management within a fast food company,
(2) because it's a good start for a young resume, to the person going into the culinary or hospitality management field,
or (3) as it's good experience, to the person thinking about opening his own restaurant.
If I had to do it over again? I wouldn't personally, only because I feel that the skills that I learned there and the challenges I faced, outside of the culinary and hospitality ones, I could've found anywhere. I discovered I really didn't have a passion after all for making a career out of cooking or hospitality.
The pros of the career are
(1) the free or reduce-priced meals.
(2) the diverse people you get to meet. I'm pretty convinced that fast-food chains feed the world. Literally. You're going to take the orders of a lot of different types of people from a lot of different backgrounds (and countries!) as they come through your store to eat, especially if you work near an interstate. This one thing that I really enjoyed a lot about my job, meeting these folks!
(3) It's a springboard for a culinary career. This career opened the door for me to work in some more higher-end restaurants later on when I left, where I learned some pretty cool tricks and techniques from some great chefs that I still use in my home cooking today.
But the cons are
(1) the extremely low wages. This is not a job you go into for the pay, raises or benefits. Those are things usually kept for more committed management personnel.
(2) the low prestige and respect associated with the position. Some people are going to treat you like dirt simply by virtue of your job. Don't take it personally; it's just one of those things. Stand-up for yourself and don't compromise your values. It helps if at the end of the day you have a thick skin, know who you are, and know about your own values--not theirs. Okay, you're going to be cooking fries, taking out the garbage, scrubbing floors and cleaning toilets. Everyday. But you choose how you feel about that, not them.
(2) the fluctuating, unsteady hours. Your manager may ask you one week to work 36 hours because of business and then only give you 16 hours next week because of business, too. And if you do get hours, how they give it to you can change. It may be long shifts or short shifts, day-shifts or night-shifts, etc. Many people compensate for the unsteady income themselves by taking on 2nd or 3rd jobs. Others complain about it.
(3) the high turnover. For many reasons, people come and go. You're always going to see new faces coming into the store and your manager more often than not will likely delegate training them to you or someone on your team, especially if you're good at what you do and eyeing management.
(4) you sometimes see (and work with) some of the most interesting and memorable characters--which, in my opinion, can either be a pro or a con. Enough said.
What people should know about this career is that as companies continue to downsize their they're putting the extra responsibility on everyone, including their cooks. Now you're juggling part-time cook, salesman, cashier, manager, custodian, and inventory specialist. Those who do embark on this career to succeed have to know how to communicate effectively with different types of people, even that guy back there who didn't finish high school. Also, in the fast-food world work is usually very periodic, meaning that things can get really stressful one moment when there's a lot of customers and then, in the next, flip and become deadpan boring when there isn't a drop of work to do. It helped me a lot to have a group of people who I liked and had a lot fun with.
Hope it helped! Good luck! |
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Write an online review and share your thoughts about this career with others! |
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