美国店员告诉你 8种快餐不能吃（在线收听）

 　　I work for McDonald’s and make sure everyone that matters to me never orders anything that comes out of the 'McCafe' machine as these are routinely neglected, in practically all the McDonalds. Not only are staff not properly trained in its cleaning and maintenance, at almost every McDonalds I've had experience with, the managers in charge of training them don't know either.

　　"我在麦当劳干活，我让我关心的每个人都别买麦咖啡的任何东西。几乎每个麦当劳通常都会忽略它们。我呆过的每个麦当劳里，不仅员工没被充分训练过如何清洗和保养机器，连负责培训的经理们也不懂。"
　　Reddit user FreakyCheeseman warns that baseball stadium hotdogs are recycled for over two days.
　　红迪网网友FreakyCheeseman警告道，棒球场里卖的热狗可能已经剩了超过2天。
　　美国店员告诉你 8种快餐不能吃
　　'I worked at taco bell a little bit ago and I warn everyone to stay away from both the beans, and the steak. The beans start out looking like cat food, and the directions are, 'Add water and stir until you can't see white anymore.' The steak was just the worst on dish duty. If it would sit too long it would become like hair gel. It was the worst.'
　　“我之前在Taco Bell上班。我警告每个人别买豆子和牛排。那些豆子刚拿出来就像猫粮一样，说明书上写着加水搅拌到看不见白色为止。牛排最糟，如果烹饪时间太长它们会变得像啫喱水一样。糟透了。”
　　A former employee at Wendy's says that the chili is nothing but super old and recycled meat and beans mixed in with a whole lot of water.
　　Wendy's的一名前员工说那里的辣酱汤就是过期很久的再生肉和豆子加上大量的水。
　　A former Starbucks employee says that the secret items on the Starbucks menu are so secret that the employees don't even know how to make them.
　　前星巴克员工说星巴克秘密菜单太秘密了，它们都不知道东西是怎么做出来的。
　　Apparently movie popcorn sits in trash bags over night and is then reheated and recycled gain depending on how much it film goers consume.
　　显然,电影院卖的爆米花会放在垃圾袋里过夜，然后再加热后卖给顾客。
　　A McDonald's worker says that patrons need to ask for 'fresh' chicken nuggets if they don't want nuggets that have been sitting out for hours.
　　一名麦当劳员工说顾客得要点“新鲜的”鸡块，不然他们买到的鸡块可能已经放了好几个小时。
　　Apparently the chicken is so stale in a BBQ Shredder at KFC, they use the leftover chicken that is too stale to be given to people in homeless shelters.
　　肯德基BBQ汉堡里的鸡肉都是用剩下的，过期的连给无家可归的人都不行。
  原文地址：http://www.tingroom.com/listen/read/317522.html