How I Unexpectedly Landed in the Fast Food Industry

For most selective school students, employment doesn't tend to be front of mind.

Instead, life is typically some combination of tutoring, school, and gaming/doom-scrolling/sleep.

I was much the same.

In 2021, I distinctly remember telling my parents that I was "too good" for lowly hospitality jobs, and that as a selective school student, there would be much brighter times ahead. I hope that's still true.

I was also under the impression that it would be incredibly trivial for me to land a job in any customer-facing role. Boy was I wrong.

Subway, KFC, Oporto, Coles, Kmart, Woolworths, Hungry Jack's, McDonald's... the list goes on. I was rejected from all of them.

Aside: Having now been on the other side of the hiring process, I now know that I was probably rejected because of my poor availability – another genetic trait of selective school students.

It was only by sheer luck that a little McDonald's franchise was opening a new restaurant – Rhodes Central McDonald's, and that meant hiring a lot more people.

"Mate, you're wise beyond your years – welcome to the team," says my supervisor as he shakes my hand firmly.

I had somehow found myself a job.

First Shifts

We were like freshly booted robots, faces completely blank, as we watched the "fast" in fast food unfold before us. The beeps and boops of fry machines, the yelling of order numbers, the factory-ironed creases of our new red uniforms that sat on our shoulders just a size too big or a size too small. How do belts work again?

I still vividly remember that first shift. The first half was spent at the fry station, the second at the grills. 24 nuggets in a basket. Six 10:1 beef patties in a run. Onions at the grill. Always.

Maybe the most unexpected part of it all was that I finished that shift with a smile on my face. I had somehow enjoyed working in fast food.

That's also when I started to notice a few things.

1. People can be really kind.

Given that fast food is a high-turnover industry, it's only natural that there are always a few new people working alongside you. Perhaps less obvious, however, is that these newcomers remember exactly how nerve-wracking their first shifts were, and are therefore always more than happy to show you the ropes.

Perhaps part of it was also that these slightly more experienced crew members were trying to relieve themselves of the more trivial tasks, like changing a bin or mopping the floors. Nonetheless, it's never long before the next new hire comes along and the rituals are passed down again.

Being incredibly welcoming to new hires and empowering them to do their best work is something that I've always tried to carry forward. Starting any new job is daunting enough in itself, and a company that leaves a great first impression sets the foundation for happier days ahead.

2. Communication matters.

Fast food restaurants are inherently fast, and inherently chaotic. In all this mess, there's one thing that matters most.

"Communication is really important. If there's one thing to remember, it's to always communicate with your team."

That's one of the first things that my crew coach said to me.

I quickly learnt that no matter what role you work in the restaurant, you're a vital part of the broader machine, and that means interacting productively with all other components. For everything to go smoothly, everything needs to go smoothly.

And that's what effective communication is all about.

3. Managers are amazing.

I almost always looked up to my managers.

Somehow, likely from the years of experience running shifts, they develop this profound ability to stay calm and tackle almost anything that's thrown at them.

Things like:

• People not showing up to their shifts
• Horrific injuries
• Equipment spontaneously breaking down
• "Interesting" customers
• Sudden rushes of orders at random hours

Somehow, they always found a solution to every problem. Watching them work taught me a valuable lesson about leadership. The best managers own the outcomes of their restaurants. They lead by example and empower their teams to do their best work. When faced with challenges, they take charge of the situation, prioritising and delegating to their team.

My best managers always had my back. And I always had theirs.

Positive Affirmations

I really enjoyed my time as a crew member. Partly, I think, because of the people I worked with. But also because of the work itself. It was fast-paced, it was rewarding, and it was fun.

In December 2021, I was awarded Crew Member of the Month.

In January 2023, I was awarded Crew Member of the Month once again.

From being classified as an "essential worker" through the pandemic, to being the only place that was open on Christmas Day, to being part of the team that opened a brand-new restaurant, I'm incredibly grateful for my journey as a crew member at Maccas.

I never thought that I would ever work at McDonald's. Nor did I expect to stay so long.

Today, I encourage nearly every young person to consider working in fast food at some point in their high-school days. It's a great way to learn about teamwork, communication, and leadership. Plus, it's a lot of fun.

It might even open more doors, like becoming a shift manager. But that's a story for another time.

P.S. I also learnt to really enjoy Frappes (both Chocolate and Coffee). They're not particularly healthy, but they sure are delicious.