> Cooking those products creates byproducts that must be handled.

Okay so the job of "cook" just became "grease disposal engineer"?

> Yet most of the customers still have to interact with an employee because "the kiosk won't let me"

That hasn't stopped some places I've visited from only allowing people to order from the kiosk. Literally I've said something to the person behind the counter who pointed to the iPad and when I said I wanted something else, shrugged and said we can't do that.

> Okay so the job of "cook" just became "grease disposal engineer"?

That is the current way the job works. The idea that even the most basic "burger flipper" job is isolated into a single dimension (flipping a burger) is false. That worker has to get supplies, prepare ingredients, stage them between cooking, dispose of waste product, etc.

> Literally I've said something to the person behind the counter who pointed to the iPad and when I said I wanted something else, shrugged and said we can't do that.

That's because corporate told them to maximize kiosk usage or because the employee was lazy. That's always going to happen. The McDonalds in Union Station DC has broken glass on the floor, because it's a shithole and the employees don't care, but it means not much else IMO