Comparing My Work Experience At Eat N Park

In the essay written by Joey Franklin, the author exposes his own internal conflict, as well as the existing prejudice against fast food restaurant workers. The work is well developed, with the use of witty diction and tone, in addition to the appeals to rhetorical devices.

There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.

Amitai Etzioni, Dr. of Sociology at University of California at Berkeley, argues that it is bad for kids to work at fast food chains like McDonald’s. He applies his criteria to evaluate the value of jobs in the fast food industry. He states that all though these employers provide a large number of jobs that teenagers can fill, they do not provide high educational jobs that can lead to a bright future. Often they are repetitive in nature and often in unsupervised by adults. These jobs are comprised of highly routine, mechanized movements that require little individual initiative (250). The resemble the movements that were immortalize by Charlie Chaplin in the film “Modern Times” where the worker movement are so mechanized that he eventually is engulfed by the modern machinery and become part of the machine (Chaplin Modern Times). Although, Etzioni’s criticism presented some logical concerns, teenagers working at McDonald undoubtedly provide critical stage of early life lessons about the society they are getting prepared to become a member.

Identify and describe the specific issues that Maalick encountered in the workplace. Do the actions of other workers at Trenton represent discrimination and harassment? What elements of laws are important for Trenton to consider?

In the essay “Working at Wendy’s,” Franklin describes his experience working at Wendy’s. Society has developed a perception of fast food workers. In the beginning, Franklin was guilty of believing the stereotypes created by society. When Franklin first applied to Wendy’s, he describes that the manager only cared if Franklin was intelligent enough to spell his name correctly. Franklin learned to not judge anyone because of their jobs and how it felt to be judged. Franklin learned the different circumstances of why his coworkers worked at Wendy’s. Pathos, ethos, and logos are used in the story to prove that society has created stereotypes for employees of lower class jobs.

After working at McDonalds for three weeks, I began to make new friends and was glad that I didn’t decide to quit my job. I enjoyed that I could earn my own money and didn’t have to ask my mother for money anymore. Work had been great after the first customer incident happened. I had not received any customer complaints and my manager said that I might employee of the

Someone working at a fast-food restaurant is bound to face torment either by their peers, and have the social stain of being viewed as poor or dirty. In a personal interview with another fast food worker, Whitney said, “…a lot of them [fast food workers] do tend to have that lower class background. Also, whenever you find adults working in the fast food industry, it generally means they lack an education.” A lot of younger adolescents will take jobs at fast food restaurants because very few places will hire kids when they first get their legal working papers, but fast food restaurants tend to flood their restaurant with these juvenile employees.

In the essay “Working at Wendy’s,” Franklin describes his experience working at Wendy’s. Society has developed a perception of fast food workers. In the beginning, Franklin was guilty of believing the stereotypes created by society. When Franklin first applied to Wendy’s, he describes that the manager only cared if Franklin was intelligent enough to spell his name correctly. Franklin learned to not judge anyone because of their jobs and how it felt to be judged. Franklin learned the different circumstances of why his coworkers worked at Wendy’s. Pathos, ethos, and logos are used in the story to prove that society has created stereotypes for employees of lower class jobs.

When I first walked through the door of the restaurant, I wasn’t sure what to expect. After working there for a year, I had somewhat of a negative view of the

Freedom, independence, and opportunities; all these words come to mind when thinking about growing up, but there is no escaping a first job. Nowadays most of teens can be seen behind the counters of fast food places, but why has this become so popular? Through an appeal to ethos and pathos, Schlosser illustrates how the fast food industry utilizes the inexperience and emotions of America’s youth for personal gain and control.

Issues like downsizing and overseas relocation had always seemed distant to me until my co-workers at one factory told me that the unit I was working in would be shut down within six months and moved to Mexico, where people would work for 60 cents an hour”, in this statement he gives the readers reasons for factory work being a hard way to live. Lastly, this statement he made, “The things that factory work has taught me how lucky I am to get an education, how to work hard, how easy it is to lose that work once you have it are by no means earth-shattering” the author is giving examples of the different lessons that leads to my main claim about his purposes for writing his article.

When going out to eat, we don’t observe the workers of the restaurant we’re at. We become focused on our friends, our order, and even the people around the restaurant. Sure we talk with the server or smile at an employee when eye contact is made, but we never really observe how the community in the restaurants we go to are like. I want people to be informed that in order for the restaurant to be great, it all starts with its workers. These blue collar workers are the shadows when it comes to restaurant research, however they are more interesting than one would usually think. To allow people to gain more knowledge on this, I decided to do my ethnographic research on the community of restaurant workers, more specifically the community within the restaurant Sweet Tomatoes. I have been part of the community for almost three years and have been able to interact with all kinds of people that have worked there. I want people to know what goes on behind the kitchen doors and understand how the workers interact when the environment becomes stressful or relaxed, so they understand how the setting influences the employees.

In the book Behind the Kitchen Door by Saru Jayaraman, the author exposes the restaurant industry and all of the mistreatment that restaurant workers face each and every day in the United States. She follows the lives of restaurant workers in nine different cities including New York, Chicago and Los Angeles. She goes in depth on the unfair labor practices and poor conditions food workers face and how this directly affects them and their families. With her being an activist for food workers, she shares what she has done and what she continues to do to fight against the injustices within the food labor industry.

I began working at Duffy's Deli the summer following my sophomore year of high school, May 2015. I still am employed by the deli and work mainly on the weekends during the school year; however, during the summer I usually work up to four days a week. Typically, my job consists of working with three other employees in which we work together in order to complete the night’s duties which include, preparing the customers’ orders, managing the cash register, maintaining the cleanliness of the store, washing dishes, transporting caterings, and lastly closing down the store.

Working for the same company since I was 16 is an accomplishment for a lot of people. I started working at Outback Steakhouse in Durham, NC and transferred to the one in Greenville, NC when I started college. I have worked my way up by following Outback’s’ standards and being a valued contributor to the company. I was given the opportunity to train a whole new staff for a new Outback opening in Concord, NC for 2 weeks. I was very proud of that accomplishment and knowing that upper management saw something in me.