Teen Money Making Ideas

A study quoted in one recent article “shows that about two-thirds of the 14- to 18-year-old age group employment in [Washington] state is in the fast-food establishment, an industry many students say they want nothing to do with.”

The article continues: “High school students want the ‘cool’ jobs: Working at popular retail chains, camp counseling and ice cream shops are some examples. But some find the only jobs available are in the fast-food industry or manual labor.”

An adult in the recruiting industry provides a reality check: “the stigmatized jobs are not that bad . . . McDonald’s has a wonderful training program . . . . Sometimes our perceptions are off. If we were more open to learning about a company . . . maybe there would be more opportunities.”

To break into the job market, an expert suggest new applicants try companies such as Chick-fil-A, which hires students as young as 15.

So How Bad Is a Fast Food Job, Anyway?

I wrote about “McJobs” way back in November 2003 (“Burger flippers get no respect these days”). This is worth repeating:

“While these days I try to avoid the [fast food] cuisine, unless forced to go there to satisfy family members, I am an unabashed supporter of McJobs. My first job, at age 16 in 1974, was at the McDonald’s on East Third Street in Bloomington, Indiana.

It was very hard work, especially on [Indiana University] football weekends, but we really had a lot of fun. So much so that when I got together with some old friends last summer, with whom I had worked there, we stopped in at the old store and posed for this photo (that’s me on the right). I met store assistant managers intent on working up through the ranks, and regional managers who had already done so. To them, it was certainly not “dead-end work,” but good old-fashioned American opportunity.

I learned the work ethic through the famous words of revered founder Ray Kroc: “If you’ve got time to lean, you’ve got time to clean.”

While I wouldn’t envy anyone trying to support a family working a McJob, I heartily recommend it as a life-stage job for young people, and would hope a good work record at such a job is viewed positively by persons making hiring decisions for higher-paying jobs as well, rather than as a sign of lack of ambition.”

A Smattering of Statistics:

The U.S. Department of Labor’s Bureau of Labor Statistics shines some interesting light on the food preparation industry as a whole:

* 1/5 of cooks and food prep workers are between 16 and 19 years old.
* 2/5 of food prep workers are employed part time
* Because many workers “burn out from the fast work pace and pressure to fill orders quickly,” job openings are plentiful.

For those who can hack it, there are rewards for sticking with the job. The BLS states that “experience as food and beverage preparation and service workers is essential for promotion into managerial positions.” (Duh.)

A bonus for future fast food and restaurant managers: The growing U.S. population means more mouths to feed. The restaurants that crop up to feed the people need managers. You get hired. And isn’t that the happiest of endings?

Credits:

Story - employmentblawg.com