Fast-food jobs are complex
Consider the turnover rate, the cost of training a person gets very expensive. Someone has to be taken from a regular position in the crew, while others on shift must make up the difference. Then there are the mistakes a new person will make, possibly losing a customer for good.
You ask, “Isn’t that a manager’s job?” But while they are working with the newbie they are not supervising the operation. Even seasoned workers need supervision.
Then there are the inevitable perks and the employer’s portion of FICA. Employee breaks and meals have to be covered if taken on the clock. If taken off the clock the employees are losing that many payable hours. There’s turnover, and the whole cycle begins anew.
There’s more, bear in mind that all this is coming from someone who has worked on both sides of that argument. I’ve supervised hundreds and supplemented my Social Security checks, too.
J.J. PERRI, Ooltewah