$7.25 an hour,

40 hours a week,
400 customers.
At closing time, 11:00,
fryer grease splashes on the floor.
One last run of frozen burgers for the final
customer.
Order: lettuce, tomato, pickles, no onion.
This is food for those who live fast.
Watching the clock, waiting to leave, at
11:10 he flips the fatty burger onto the bun.
Lettuce,
tomato,
no onion.
Rushing to leave this stressful job at 11:15
he sweeps the floor and puts out the final order
as I put the burger into the fry-filled bag.
At 11:05,
I realize I forgot the pickles.