The Fast Food Industry
Since the movie "Waiting", a majority of people have adopted a more solid grip on not angering or disturbing the makers of your selected entre, however some still don't get it. With my last 5 months of gainful employment being with the conjoint Taco Bell and Exxon Station located or route 152 heading out of Wayne county, I have learned a great deal about fast food. I would go so far as to say that I have new enduring philosophies about hard work, doing unto others and most of all corporate business and industry all from these short five months to date. Most people in my unrefined observation are not very aware and conscious of their decisions and the consequences that follow them.
It is a common Taco Bell fact that I myself have not researched deeply at length but it is rumored that since the fines imposed by the FDA for the use of lower grade choice beef than A is cheaper than actually paying for higher grade meat, Taco bell uses D grade. In being the one who handles and prepares said beef I have come up with one conclusion about food science. This fact being the managerial slogan for what is servable. The fact is that anything heated beyond the survivable evironment for bacteria is safe to sell, chilli season style bovine ass fat or not. Not only is that what a highly paid food engineer working for Taco Bell corporation uses to help him sleep at night but so do most of the customers. Most of them seem to rest easy with the fact that what they are eating has to pass a certain number of health standards to be served legally and within fair bounds, we abide by such standards. Ive even heard some of the more vocal and observant of our impoverous wellfair backwoods patrons talk about the appearance of the beef in its plastic sealed bags, hanging ominiously in a sea of amberish rendered cellulite. Funny thing is, as much as they will speak badly of the quality, most are unwilling to rise above eating it anyway.
It is a common Taco Bell fact that I myself have not researched deeply at length but it is rumored that since the fines imposed by the FDA for the use of lower grade choice beef than A is cheaper than actually paying for higher grade meat, Taco bell uses D grade. In being the one who handles and prepares said beef I have come up with one conclusion about food science. This fact being the managerial slogan for what is servable. The fact is that anything heated beyond the survivable evironment for bacteria is safe to sell, chilli season style bovine ass fat or not. Not only is that what a highly paid food engineer working for Taco Bell corporation uses to help him sleep at night but so do most of the customers. Most of them seem to rest easy with the fact that what they are eating has to pass a certain number of health standards to be served legally and within fair bounds, we abide by such standards. Ive even heard some of the more vocal and observant of our impoverous wellfair backwoods patrons talk about the appearance of the beef in its plastic sealed bags, hanging ominiously in a sea of amberish rendered cellulite. Funny thing is, as much as they will speak badly of the quality, most are unwilling to rise above eating it anyway.