as a veteran of classic McD's, back before this "made-to-order" thing was put in, managers had us make a certain amount of food and keep a certain amount of each type of food ready. Back in the days of 'Q-ing' (fancy terminology for microwaving food for a few seconds to make sure it's really good and hot, right after being prepared - they stopped doing this in the late 90s), IIRC we never really got kitchen-busting orders like that, at least not that i can remember. So, circa pre-1997, Bob could absolutely order that amount of food at a McDonald's (if it was like say the tail end of the lunch or dinner rush, or near the end of the night, when there was often surplus food), and have a reasonable expectation of getting it without slamming the kitchen that hard. Especially if he was 1) a regular and 2) asked for this rather Average Amount Of Food every time. Even at the one I was at, McChickens/Nuggets was a separate station from the grills, with one or two people at it (back then), and they could just send em back to the freezers to pull more nuggets if necessary, and maybe some patties too if they needed them. Or they'd send the person cleaning lobby to go get all that stuff. Which I did, many, many times when I was "lobby".
But modern practices McDonald's? Totally different story, yeah. Easy to get slammed if it's all made-to-order and not sitting in a slot waiting for people to order them. I don't think Bob realizes this difference. Five will get you ten that he never, ever worked in Fast Food, let alone McD's.
Speaking of the kitchen shitting its pants in terror, then there was that time that Bob claimed he ordered like a shit ton of McNuggets and like 50 sauce packets... for a party that I'm pretty sure he crashed.