Core Viewpoint - The article explores the labor conditions in fast food chains, particularly McDonald's, highlighting the monotonous and dehumanizing nature of the work environment, as well as the emotional and physical toll on employees [3][4][5]. Labor Conditions - Employees at McDonald's are subjected to a highly automated and standardized work environment, where tasks are broken down into simple, repetitive steps, leading to a lack of personal connection and fulfillment [6][10][11]. - The hourly wage for regular employees is 19 yuan, which is lower than that in manufacturing jobs, and it takes 1,000 hours of work to receive a raise to 21 yuan [6][11]. Work Environment - The work environment is characterized by a strict division of labor, with employees assigned to specific stations and minimal interaction between them, creating a barrier that hinders teamwork and camaraderie [7][10]. - The fast-paced nature of the job, especially during peak hours and holidays, leads to overwhelming stress for employees, who must meet high customer demands while managing their own limitations [13][14]. Employee Experiences - Employees often feel a sense of disconnection from the food they prepare, as the production process prioritizes efficiency over personal satisfaction, leading to feelings of alienation [23][24]. - The article discusses the phenomenon of "stealing" food by employees, which reflects their struggle with the separation between their labor and the products they create, as well as the wastefulness of the food system [22][24]. Comparison with Competitors - Many employees at McDonald's have previously worked at KFC, where they experienced similar or worse working conditions, including extreme pressure during peak times and a lack of adequate staffing [19][20]. - The article highlights the competitive nature of the fast food industry, where employees often switch between companies in search of better working conditions, yet find similar challenges [19][20]. Waste and Sustainability - The article emphasizes the wastefulness of the fast food industry, where unsold food is discarded rather than given to employees, raising ethical concerns about food waste and the treatment of workers [24][25]. - The production of food in fast food chains is driven by efficiency metrics rather than nutritional value or employee welfare, leading to a system that prioritizes profit over sustainability [24][26].

前阵子，有人调侃麦当劳变成了一个没有情绪的"中年人"，它不再充满童真和青春的活力，而是变成了死气沉沉的"牛马"食堂。可其实麦当劳里从来都不 缺"牛马"。我很惊讶，包括我自己在内，似乎因为对麦当劳过于熟悉，以致于真的只是把它当成一个快速生产薯条汉堡的黑箱。我们在排队焦急等待食物 时，能够通过麦当劳特意设计的透明厨房看到里边忙碌的模糊身影，但我们的视线总是聚焦在食物上，而看不到他们的打工生活。 比如，我找晶姐学做汉堡，见我一直来，她会得意地叫我"徒弟"。在交接班次与产品制作的配合过程中，我也能通过留言、眼神、笑容感受到同事的友 谊。这样的共同劳动也可以像生活那样带给我们积极的能量和情感。 但在许多快餐连锁店，这些都会遭到压制。为了给顾客提供高效的服务，以及标准化、口味可预测的产品，人的因素必须被消除。食物的制作过程被分解 为由简单、可重复的步骤构成的装配生产线。 店里的岗位可分为五部分：汉堡区、炸物小食区、薯条和配餐区、饮料和外卖区、麦咖啡站台。每个岗位的分布根据机器设备的位置分布决定的，各区之 间很少会串岗。我们店日常同时工作的员工只有五六个，每个人都需要守住自己的固定岗位，确保流水线的正常运转。我被分配到了饮 ...