> First, the pervasive assumption that there is no skill involved in food preparation is wrong. While the floor may be higher in a kitchen operated by an executive chef, there is a noticeable difference between a badly-made Big Mac and a well-made one. Execution matters.

I worked fast food in high school in the 00s, like many folks here, I bet.

The line and product at a fast-food restaurant is heavily optimized. The patties used by a typical US quick-serve restaurant are designed around processes for optimal cook times per patty.

It really doesn't require much skill to assemble a burger at McDonald's these days outside of minimal training most unskilled people can pick up easily.