have you ever worked in fast food?

There is only one guy who i recall being a jerk.this was the old glass bubble mcds,no indoor or outdoor seating.people either took their order away or ,like most,sat and ate in their car.the busiest time was sunday afternoon,lines stretching into the lot all afternoon.as a cook you had just one guy who did bun toast and condiment prep  and the cook.you did burgers in groups of 6,12,24,48.somebody up front would yell run 12,run 24,whatever.sunday afternoons were always run 48,nonstop.being good at it i got cook duty most sunday afternoons,and lemme tell ya,cooking 48 burgers at a time nonstop for several  hours was tough,especially for the $1.40 hr or whatever minimum wage was at the time.
so,the jerk.he came in only on sunday and had the same order every time.three cheeseburgers with 3 pickle slices,the EXACT same size,arranged in a perfect triangle.could not overlap,yet could not touch each other and had to be 1/16th of an inch apart..(&^%#$$UIhole even had a little ruler to check).he'd get his order,unwrap each burger and check it thoroughly and if it wasn't to his satisfaction he'd send it back.now,this was way before computers and orders were written on a sheet of paper,and had a bottom tear off section for special order instructions.most were like 'no pickle,no mustard,extra ketchup,etc,fairly simple.pickle guy,who eventually became pickle a hole,pickle jerk off or just a hole,had the precise instructions that went beyond the couple inches to be finished on the back.first time i got this thing it was WTF!!!! even the manager had to be called,who went with 'the customer is always right.
the process was burgers go on metal racks holding up to 24 patties.you put it on the grill and flip it so all would hit the grill a the same time,ensuring even cooking.bun/condiment guy would toast buns,bottom first,then top.cook spatuled meat onto bun,bun guy moved all whatever(up to 48 t a time) to work table,threw tops onto grill and started condiment work.some mustard/ketchup squirter thing,then grab 2 or 3 pickles ,throw 'em on,put tops on and ship the tray to front captain for wrapping.now, the first time pickle ahole did this order i had to ask the guy who wrote it to explain.i tried my best to explain to bun guy,but several orders were sent back.it reached the point where everybody absolutely despised this guy.when we saw him coming bun guy would line up 9 pickle slices exactly the same size.nonetheless,even when prepared the hatred was overwhelming,so some sort of revenge was needed,and pickle guy ate some saliva every week.eventually even this wasn't enough to satiate our anger and hate.
now,spring through fall every business and house almost always had some flies get in.the mcd  method for flies was  regular flyswatter,whack the thing,wipe it away with a napkin,the spry some disinfectant on the spot,wipe again and dispose of the fly in the napkin.i don't think it was me who came up with the idea,but with all the nonsense pickleman did we realized he'd measure,look,whatever,but HE NEVER LOOKED UNDER A PICKLE SLICE.
need i spell it out what pickleman ate every sunday afternoon? well,something green and flat and extra tasty.

next,should it be wanted and should i get the energy i'll ell how to robe mcds blind and never get caught even though a complete inventory of everything was done after each shift.