A Look at the Fast-Food Industry by Eric Schlosser Answers

When [Elisa] finally walks home, after seven hours of standing at a cash register, her feet hurt. She’s wiped out.

About two-thirds of the nation’s fast food workers are under the age of twenty.

In 1958, [Fred] Turner put together an operations and training manual for the company that was seventy-five pages long, specifying how almost everything should be done. Hamburgers were always to be placed on the grill in six neat rows; french fries had to be exactly 0.28 inches thick.