What was your first job?

My first job at McDonald’s was as a crew member in a restaurant Dayton, Ohio in 1978. I did everything, from washing dishes to making fries. But my favorite thing to do was work the front counter because I love interacting with customers.

How old were you?

I was 23 years old.

How much were you paid?

$2.65 per hour, which was minimum wage in 1978.

How was your first job different than you thought it would be?

I wasn’t sure what exactly to expect. I got the job because they promised flexible hours and I needed that since my daughter was very young at the time.

What important lessons or skills learned in your first job have been instrumental in your success?

My first job gave me a solid foundation in the basics of business and the skill needed to succeed. I learned the importance of being a good sales person— I needed to know our products and how to make them so that I could get customers what they wanted. They also taught me how important cleanliness is when working around food products and that in order to survive a business must make money by selling products and controlling costs.

Did any of those lessons specifically carry into subsequent jobs after your first? How do you use those skills in your position today?

All of them— each one played a significant role in my career development and has carried into my current position as President of McDonald’s USA. Knowing your product and how to sell it, being an expert on cleanliness and food safety, and understanding how your business achieves profitability are very important when you’re working with a $27 billion part of the McDonald’s business.

Have you seen how lacking those first job skills could have negative effects on others?

Absolutely—there is nothing that replaces the experience of having done the job yourself. The experiences you have and the skills you develop early in your life influence its course, as well as the types of jobs and career that you have later.

Was there a specific event in your first job that taught you something you still use today?

I very quickly realized that if the employees didn’t show up, I was going to have to do their job and my own. I learned the importance of taking care of them and doing nice things for them. I would give them rides to and from work, bring in special treats like donuts and chocolate milk on Saturdays and even get a pizza occasionally at close. I made it fun and showed them I appreciated them, and that in turn made them appreciate me and more likely to come to work… or at least call me when they couldn’t make it!

Did you face any obstacles that had a significant impact on your career path?

There were very few women who were at the manager level when I became a restaurant manager. Of the 40 restaurants in that market, only one other had a female manager. It was a different time; I think the men were intimidated by women in the work place and fearful that women would get preferential treatment.

What people or outside factors affected your work ethic or motivated you the most to succeed?

My mother and my father—I am the second youngest of eight children, and my parents had high expectations of all of us. Each of us was expected to work, do well in school, behave and be respectful. Also, being one of eight children, I had seven siblings to compete with so I was always working hard to stand out!

What advice would you give to someone starting his or her first job?

Recognize that this is an opportunity to gain valuable skills that you’ll use later in life and in your career, even if your path takes you in another direction. Don’t underestimate what you can learn!

 What do you find most rewarding about your position today?

I have an amazing opportunity in my job to work with a huge variety of people, and the most rewarding thing is watching them succeed. I love seeing them go from their first job to exceeding their own expectations and succeeding at the highest level. McDonald’s is a unique company in that it has employees that have been around for years, even decades. Many have gone from working as crew member in our restaurant—like I did 31 years ago—to holding high-level corporate positions. Others started out in an area like operations and transitioned into a new career in marketing or other support roles. It’s a fantastic journey to see happen!