Steve Byrne

Let me say this.

I was attacked and I was humiliated.

People act like we have some sort of sterilized robots behind the kitchen.

Yeah, he's killing them.

We got the same guys that were working the leaf blowers last year back there and they're peeling the eggs.

And they're handling the food and they're chopping up the onions and whatever's in the salad.

Whatever it is you're eating.

This obsession, you know, when you think about something like a hamburger, and you think about just the wheat, the flour, where it got milled, all the little rat droppings that were involved with that, how it then got baked, who handled it, the semi-truck it drove out in, mixed with all the greens and the tomato and the onion, not to mention the beef, the cow, the mustard, the relish, all the different things.

There are 30 different things.

And all the handling and all the people and all along the way to the very end when it gets to the kitchen and the guy who's – by the way, if you went into his apartment, you'd be scared to sit down.

Like, really.

You'd be like Mr. Burns.

You'd actually put a beach towel down on his sofa and sit there and watch the soccer match that way.

That guy's handling that burger away, flipping it, putting it on top, doing whatever.

And that's –

Best case scenario.

Worst case is the burger patty drops on the ground once or the lettuce drops on the ground once he looks around and puts it back up.

That's where I'll get.

And then soon as it goes through the curtain and gets out to the dining area, everyone becomes super uptight.

God forbid you take a chip and double dip it into the salsa or something that the rest of the people use.