Fast Food Nation - Eric Schlosser [47]
During my interviews with local high school kids, I heard numerous stories of fifteen-year-olds working twelve-hour shifts at fast food restaurants and sophomores working long past midnight. The Fair Labor Standards Act prohibits the employment of kids under the age of sixteen for more than three hours on a school day, or later than seven o’clock at night. Colorado state law prohibits the employment of kids under the age of eighteen for more than eight hours a day and also prohibits their employment at jobs involving hazardous machinery. According to the workers I met, violations of these state and federal labor laws are now fairly commonplace in the fast food restaurants of Colorado Springs. George, a former Taco Bell employee, told me that he sometimes helped close the restaurant, staying there until two or three in the morning. He was sixteen at the time. Robbie, a sixteen-year-old Burger King employee, said he routinely worked ten-hour shifts. And Tommy, a seventeen-year-old who works at McDonald’s, bragged about his skill with the electric tomato dicer, a machine that should have been off-limits. “I’m like an expert at using the damn thing,” he said, “’cause I’m the only one that knows how to work it.” He also uses the deep fryer, another labor code violation. None of these teenagers had been forced to break the law; on the contrary, they seemed eager to do it.
Most of the high school students I met liked working at fast food restaurants. They complained that the work was boring and monotonous, but enjoyed earning money, getting away from school and parents, hanging out with friends at work, and goofing off as much as possible. Few of the kids liked working the counter or dealing with customers. They much preferred working in the kitchen, where they could talk to friends and fool around. Food fights were popular. At one Taco Bell, new employees, departing employees, and employees who were merely disliked became targets for the sour cream and guacamole guns. “This kid, Leo, he smelled like guacamole for a month,” one of the attackers later bragged.
The personality of a fast food restaurant’s manager largely determined whether working there would be an enjoyable experience or an unpleasant one. Good managers created a sense of pride in the work and an upbeat atmosphere. They allowed scheduling changes and encouraged kids to do their schoolwork. Others behaved arbitrarily, picked on workers, yelled at workers, and made unreasonable demands. They were personally responsible for high rates of turnover. An assistant manager at a McDonald’s in Colorado Springs always brought her five-year-old daughter to the restaurant and expected crew members to baby-sit for her. The assistant manager was a single mother. One crew member whom I met loved to look after the little girl; another resented it; and both found it hard to watch the child playing for hours amid the busy kitchen, the counter staff, the customers at their tables, and the life-size statue of Ronald McDonald.
None of the fast food workers I met in Colorado Springs spoke of organizing a union. The thought has probably never occurred to them. When these kids don’t like the working conditions or the manager, they quit. Then they find a job at another restaurant, and the cycle goes on and on.
inside jobs
THE INJURY RATE OF teenage workers in the United States is about twice as high as that of adult workers. Teenagers are far more likely to be untrained, and every year, about 200,000 are injured on the job. The most common workplace injuries at fast food restaurants are slips, falls, strains, and burns. The fast food industry’s expansion, however, coincided