One of my first jobs as a teen was as the designated McDLT cook at my local McDonalds. The McDLT was made on a special machine that had a bun toaster, a grill for the burgers, containers for the iceberg lettuce, tomato and onion, and hose-connected squirters for the mayo and ketchup. The whole thing was on a series of timers that issued different beeps alerting the fry cook when each element needed to be added.
It was pretty stressful to learn this new station for a signature new product. But once you learned how to use it, it was pretty fun. Basically you got into a groove and pretty soon your six hour shift was up.
The point of the McDLT, if you didn’t know, was to separate the “cool” parts of the burger from the “hot parts” so that the customer got to eat everything at peak temperature / crispness. Here let Jason Alexander explain it to you.
I personally thought they were very tasty, for a fast food burger.