Unformatted text preview: ow 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
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...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08