McRib lovers

I worked at McDonalds when the McRib first came out in 1981. We'd cook a whole shift's worth and then dump them in the barbeque sauce where the sat for hours until somebody bought them. They went straight from the freezer to the grill for maybe 3 minutes then into the sauce.

Same thing with the hamburgers. We'd lay 12 frozen patties on the grill and press them down with a metal tool. After 55 seconds we'd flip those 12 and lay 12 more. 55 seconds later the first 12 are done. Pull them off two at a time, scrape the grill and lay 12 more. 12 patties every 55 seconds with a total cooking time of 1:50 each.

On 25 cent hamburger day I was cooking 24 patties every 55 seconds, and for only 3.35 per hour. Times were tough in western PA and jobs were hard to find.