Wendy's Rap
Now, what I have done here is transcribed the unnecessarily less-than-famous training rap into reality. Just by searching on Google for "Wendy's Rap," I have found several videos of the actual rap.
"Now workin' the grill Bill it ain't so tough,
but first of all you got to check yo stuff!
Like a grill that's set at two five oh,
with the meat and cheese that's ready to go,
a towel to keep your station lookin' cool,
but most of all you've got to have your tool.
[air guitar solo]
Are you with me now?
Get ready.
We're gonna lay them down.
Now, meat's got grain to it just like wood;
you've got to follow the arrows and lay it down like you should.
From the front the to back, you've got to lay it down.
Place it evenly, not scattered around!"
Next, you've got to salt the meat
from the back to the front to make the taste complete:
not too little, not too much.
With a little finess, you'll get the touch.

What's comin' up next is our key to our success.
We'll turn the meat and do a four corner press.
Don't wait too long I emphasize,
or the meat won't reach the proper size.
When things start to sizzle it's ready to go.
Just turn the meat, but don't be slow.
Just turn them over easily.
We don't want broken patties that's a guarantee.
Press out the corners one two three four.
Pock it a bit, are you keepin' score:
top to bottom, left and right,
and you'll get a patty that's outta' sight.
Press out the corners nice and wide.
Leave half an inch on both sides.
The reason you press, you've got to think,
When the meat hits the grill it starts to shrink.

"We start to shrink!
When we hit that grill, you know we will!" [repeat]

When you see red juices on the top of the meat,
it's time to give the turn and press and repeat.
Do it again just like you did before:
do the four conrner press just one time more.

Now once you've pressed it a second time,
don't press 'em again, because the meat's just fine.
But when you see red juices rise,
turn the patty over to the other side.
Don't scrape the grill we want it wet, you see,
and keep the meat moist so it's hot and juicy.
When the meat's red juices no longer rise,
you can serve that patty it'll win a prize.
It takes about four minutes to cook,
but just to make sure, you can have a look.
Use your tool and double check.
It should be grey and moist to be correct.
Then on the plate, you're ready to go.
Drain the meat just like so.
Once the drainin' is totally done,
place the patty squarely on the lip of that bun.
Now there you go Billy, you give it a shot.
Don't be afraid, I think you're gonna be hot!"