Tags:

McDonald's 'McJob' definition under review

Daniel Thomas
Friday 09 November 2007 15:26
working at McDonald's

McDonald's has brought its campaign to change the dictionary definition of 'McJob' to a close with almost 105,000 signatures from its employees and the public.

The petition, which gained widespread support from MPs and business figures, has now been submitted to the Oxford English Dictionary for review.

Alongside this, an Early Day Motion has been tabled in parliament by Clive Betts MP, which "regrets the use of derogatory phrases attached to service sector jobs such as 'McJob'".

Currently, a 'McJob' is described in dictionaries as "an un-stimulating, low-paid job with few prospects, esp. one created by the expansion of the service sector".

David Fairhurst, chief people officer at McDonald's, said: "Our petition to change the dictionary definition of 'McJob' started one of the biggest debates for years on the contribution of service sector work to individuals and the economy, and we're delighted with the support we've received during recent months.

"Its genesis came in the strength of feeling at McDonald's that the current definition is out of touch with reality, and ultimately insulting to the hard-working people who serve the public every day."

McDonald's has been working on improving the image of its employment opportunities over recent years and last year launched the slogan “McProspects - over half of our executive team started in our restaurants. Not bad for a McJob”.

Earlier this year the company was named Caterer’s Best Place to Work in Hospitality in 2007.

McDonald's wants Mcjob removed from dictionary >>

Caterer Blog: No McRespect for the McJob? >>

Focus on burgers boosts UK profits at McDonald’s >>

By Daniel Thomas

 

E-mail your comments to Daniel Thomas here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here