I worked at Hardee’s for three years, ages 16 to 18.
It wasn’t too bad. It was my primary socialization venue; I had been a really shy introvert that was bullied in school, then home schooled, so I got to be alongside peers in an environment that discouraged bullying and encouraged camaraderie. I had my first date ever with a coworker, and am still Facebook acquaintances with some coworkers 18 years later.
Scheduling wasn’t too bad; you couldn’t get guaranteed weekends off, but if you could find someone willing to swap days with you, the schedules were far more flexible than anywhere else I’ve worked. Managers tried to work around days-off requests, too; I could buy concert tickets and be assured that I’d get the day off… unlike now, in my “adult” job.
The pay was okay. Above minimum wage, all the overtime you could suck up. I was making more weekly at 18 than I would for the next five years at a more normal job. Food was free or discounted; I was living on my own at 17, so for a couple of years, I pretty much only ate when at work, so I had no food costs for two years. I also could concoct my own recipes and try them out (hey, maybe I could make an omelet burger!). I’d take home a sack of left-over pies and stuff each night. A pretty nice benefit.
The physical work itself could be far too frantic and stressful. The back is far too dangerous; scorching grills, bun toasters, and oil fryers, banks of ovens, and corporate policies which demanded breakneck pace during lunch rushes. Customers who get angry over having to wait for 90 seconds or so probably have never worked in a fast food restaurant when everyone in the local area gets their lunch break simultaneously; when you have orders piling up from six dining room registers and two drive-through lines, it is impossible to keep up in a standard kitchen. The grill has a physical limit to the number of patties it can grill, the toaster a physical limit to the buns. Yet, you can’t work ahead and have a heater pan of pre-cooked patties, since customers want shit fresh off the grill. When it takes 3 minutes to cook a quarter-pounder. you can cook at max 24 of them in one moment (assuming no one wants a 10-to-1 burger during that 3-minute span), we’re not allowed to pre-cook, yet we’ve got orders for 40 quarter-pound burgers in our queue thanks to some stupid corporate coupon promotion… there’s going to be a wait, sorry about your luck. Such work was also severely negatively impacted by call-offs, firings, or people walking out. My work suffers now when someone on a project quits… but if someone’s missing at a fast food restaurant, the day can quickly become the most insanely frustrating experience of your life, like a Tetris game set on 10 and with a broken joystick. And there’s nothing you can do but play along for 8 hours.
I’ve never worked in a place before or since that had so many employee injuries; severe burns, severe cuts. Try being the guy who has to clean the roast beef slicer blade nightly, or who has to filter/clean all six deep fryers. A slight bit of water in the oil filter and the back room floor floods with foaming hot oil and becomes an incredible slip hazard. I’m really surprised they haven’t been more disfiguring or disabling.