A nod, and he turns to the griddle. The diner layout is such that anyone at the counter gets a good glimpse of the chef at work. This chef also seems to be keeping an eye back on his patron.
Surprisingly clean back there, all of the ingredients are in little tubs and bins, no spill, no mystery liquids or crud on the corners of the flat top, and the oil is clear and without the stench of old grease.
In very little time, a burger is up - the patties are not thin smashed things but hearty meaty slabs, cooked to a perfect medium rare. Lettuce and tomato on the side... is that tomato rotten? No, it's a bit orangy-green looking, but that's because it's an heirloom variety, not sluagh fare. The fries turn out to be freshly hand cut - fried and salted to perfection, and with a hint of seasoning.. mmm, garlic, is it? Maybe a touch of paprika?
A milkshake accompanies it, strawberry. "On t' house. Ain't a good burger without a shake."