Its green alright

Sashi was having a discussion with a colleague when I walked up to her counter at McDonalds at Total Mall to order. Being inquisitive I overheard what was being discussed and it is worth mentioning here as it teaches us a lesson or two. The case in point was about which color of cleaning cloth was to be used for cleaning the counter and which one for the trays in which food is served. Whether it was yellow or green was the bone of contention. I was amused at the accuracy with which the process was being taken and taught to the front line employees. I was also stunned by the level of attention to detail being given to trivial things like color of the cleaning cloth and so on.

McDonalds is what it is today because it has perfected the art of servicing great things at cheapest possible prices(read cheaper than competition). Attention to detail should necessarily handled at all levels and ensured to be followed strictest, letter level code. Once this is followed at all levels it becomes a practice and it shows in the kind of service being provided to the customers. So nothing is alright unless it is as per the code. This code should have been studied, prepared after a lot of research and perfected, fool-proof.

So what happens to all that I have always vouched for in my previous posts about breaking the mould and being creative in the way you do regular normal work? If it is helping you serve the customer better, go for it. Well then McDonalds isn't you cup of tea then. My friends in hospitality industry tell me that a lot of research goes into drawing plans for the kitchen floor and the service front end. This game is different. It is about fitting in a mould and working for perfection and meeting the requirements. In case you have a revolutionary idea that would help McDonalds or your firm, I don't think they would deny any audience.