Originally Posted by
trixxster17
McDonalds uses the same flavoring in all of its restaurants worldwide. You're not getting "real" meat anywhere, you're eating barely edible meat that has usually been "cleaned" in an ammonia bath. The trick to the consistency is in the flavoring, which is mainly produced in new jersey and used in every restaurant worldwide. Same goes for the fries. Whether the fries are hot or crispy, thats just up to the management, and it varies from restaurant to restaurant, and also on the time of the day (busy or not busy).
I've eaten in McDonalds all over Europe and Asia and the US, and its all the same stuff, basically. Asian countries in general have much better service than anywhere else in the world, so you should never be surprised about them working hard to ensure that they follow the mcdonalds rule-book.
It's not up to management, it's totally random. I gave up on McDonald's fries a couple of years ago. Sometimes the workers oversalt them, sometimes they let them sit over the vat too long (no heat lamps ==> soggy and cool fries), and sometimes they bag the fries in advance of you ordering them. Same thing -- the heat lamps can't reach the fries below the top of the box, which results in the first few bites being OK and the rest not fit for dogs.
