Short-order Cook

Jim Daniels (b. 1956)

An average joe comes in
and orders thirty cheeseburgers and thirty fries.

I wait for him to pay before I start cooking.
He pays.
He ain't no average joe.


The grill is just big enough for ten rows of three.
I slap the burgers down
throw two buckets of fries in the deep frier
and they pop pop spit spit . . .
pss . . .

The counter girls laugh.
I concentrate.
It is the crucial point—
they are ready for the cheese:
my fingers shake as I tear off slices
toss them on the burgers/fries done/dump/
refill buckets/burgers ready/flip into buns/
beat that melting cheese/wrap burgers in plastic/
into paper bags/fries done/dump/fill thirty bags/
bring them to the counter/wipe sweat on sleeve
and smile at the counter girls.
I puff my chest out and bellow:
"Thirty cheeseburgers, thirty fries!"
They look at me funny.
I grab a handful of ice, toss it in my mouth
do a little dance and walk back to the grill.
Pressure, responsibility, success,
thirty cheeseburgers, thirty fries.