"Pumping Burgers" at Burger King. It consisted of taking the frozen patties out of the freezer and putting them into the broiler, along with the appropriate amount and sizes of buns. I had to listen as orders came in, figure out how many and which sizes of patties and buns needed to go on for each order, and keep a running tally. When it got busy, I had as many as 20 1/4lb burgers and 30 1/3lb burgers in queue, with many of those being doubles, so it wasn't as simple as having 50 buns ready to load when there was room.
Plus, it was hot as f***
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Scrap D Flasher
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