I’m not a food snob, just grateful for America’s abundance. I absolutely appreciate McDonald’s. Though their menu may lack the pizzazz of some other fast-food chains, they remain an American wonder. Those resplendent Golden Arches are about as all-American as it gets. Given the choice of some dubious ethnic cuisine around the curious corner, I’m content to opt for the tried (billions of times) and true.
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That, despite the fact they get my order wrong — quite often. Despite the simplicity of their menu choices, their staff insist on peculiar serving rules. For example, the other week I had to accept a coffee in order to qualify for a breakfast meal discount. I already had Starbucks, and told them to keep their McCafé, but they insisted it must accompany the discounted breakfast platter. It took a couple of minutes to resolve the dispute, and cars behind me were getting antsy. The upshot: the server won, and I had quite the caffeine adrenaline surge later that morning.
Nevertheless, I still greatly appreciate the McDonald’s staff. In my mind, they qualify as “essential workers,” especially those who get up at dawn, day after dutiful day, to open up. That leads to my main point.
McDonald’s, God bless ‘em, just announced plans for a robust, multi-year employee training program, and intends to invest in franchisees’ equipment and tech upgrades.
The plan includes a new restaurant design, more delicious food and sumptuous beverages, a consumer-focus operation, and improved hospitality.
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Good for them! Through several generations, hardworking and hungry Americans have patronized lunch counters, diners, soda fountains, and luncheonettes for tasty nutrition. Through it all, since the 1940s, McDonald’s has thrived. Billions served, indeed.
Part of McDonald’s vision is to “Make It Golden,” which emphasizes employee training, consistent quality, and superior customer service. That’s certainly appropriate in America’s Golden Age. No wonder Donald, the great President of the commonsense people, enjoys McDonald’s unpretentious fare. It’s about to get even better, sir, and one doesn’t have to drive a garbage truck to enjoy basic but wholesome American offerings.
A fast-food restaurant improving food quality and service? Imagine if the, ahem, “leadership” at Cracker Barrel had focused on such essentials, rather than exhibiting exclusionary ageism towards the friendly old farmer leaning on his trusty barrel.
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Image: Library of Congress