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  • #8 or 13 Mike's way with jalapeños and pickles or a #99 with extra mayo and provolone instead of American. They always do a really good job making sure everything is up to their standard. My only issue is that there is one guy there who tries to work quickly but he only ends up working sloppily. Taking the extra 2 seconds to do your job won't kill anyone but it'll stop you from getting mayo on EVERYTHING.
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