by Lydia DePillis. Crowded. That’s how Ed Rensi remembers what life was like working at McDonald’s in 1966. There were about double the number of people working in the store — 70 or 80, as opposed to the 30 or 40 there today — because preparing the food just took a lot more doing. “When I first started at McDonald’s making 85 cents an ... MOREMore Unemployment Ahead As Minimum-Wage Offensive Will Likely Speed Arrival Of Robot-Powered Restaurants
by Lydia DePillis. Crowded. That’s how Ed Rensi remembers what life was like working at McDonald’s in 1966. There were about double the number of people working in the store — 70 or 80, as opposed to the 30 or 40 there today — because preparing the food just took a lot more doing. “When I first started at McDonald’s making 85 cents an ... MORE