Page 101 - Everything I Know About Business I Learned
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Standards



            years, a training filmstrip, and were of course communicated
            through new technological mediums as they advanced. The thor-
            oughness was evident, which even included the correct way to
            clean a toilet! (Did you know that the lip under the toilet bowl
            needs to get scrubbed daily to prevent buildup?) The idea of
            cleanliness was driven at all levels. One of the favorite sayings
            was: “If you have time to lean, you have time to clean.”
               Roland Jones, in his book Standing Up & Standing Out,
            reflecting on his career at McDonald’s as both an employee and
            a franchisee, had his own thoughts on the importance of stan-
            dards within the system: “My reason for concentrating on
            upgrading the physical environment was straightforward. I
            believe that physical appearance affects not only the impression
            outsiders have of a person or a business but also the way that
            the person or business functions. The environment influences
            how people think, and it is very difficult to maintain enthusi-
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            asm for a job when the work environment is drab, dirty, and
            disorganized.” Roland makes a valid point. When an organiza-
            tion doesn’t make the effort to physically look its very best, it
            loses out on more than customers; it also misses opportunities
            to connect with quality vendors and talent in its staff.
               I realized quickly that McDonald’s had a “system” for every
            aspect of the business, and it struck a chord with me in my
            young career development. My grandfather, who emigrated
            from Sicily to the United States as a young teenager, used to tell
            me, “If you are going to do something, do it right.” Maybe this
            was the sentiment of his generation, but clearly Ray and Fred
            shared that same attitude, and they built the McDonald’s sys-
            tem on it. Fred’s legendary intensity on the details memorialized
            these standards for the system.
               Ray articulated well when he commented, “In the early days
            when we couldn’t get people to have confidence in buying a 15-
            cent hamburger, I said, ‘I’m going to have that place so clean
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