Before I hire someon to work in my kitchen, I make them cook one of our hand pattied 1/2 lb, locally raised and butchered, 80-20’s. rare, med. rare, medium, med well, and well. the staff eats them on a dibs basis, I can eat rare or well , so the point is, if the burgers aren’t perfect, or the potential employee presses down with the spatula on burger, they are told, see ya. That’s one of a few hoops they need to be able to jump thru, to be considered for a job here. I have fired on the spot a few who made the cut then decided it’s a swell idea to press down on the burger with said spatula, to “help along” the cooking process.
People who just don’t give a damn, shouldn’t be in business, and in most cases usually aren’t after word gets out about them.
LOL, Greymo!

I remember when my youngest was in the management training course for Max & Erma’s restaurants more than 20 years ago, and she had to work every kitchen station. One of the things in her manual — in all caps, bold letters — was to never, ever, press down on a hamburger patty when cooking. [:D]