Have you ever observed, as you happily devour your latest fast food meal, that Macdonalds hamburgers are usually only the size of a Wendy's or Burger King hamburger if you stack at least two on top of each other?
Now, common suspicion is that it's company policy for every hamburger to be thoroughly pounded flat before served to the customers. While that certainly does prevent the condiments from falling out, and does leave more room in the bag for french fries, it also makes it near impossible to pry apart your meal and add your own condiments without ripping the poor hamburger into shreds.
The question before us today is this: do Macdonalds workers all across the world follow this unwritten code, or is it narrowed to certain areas? Have you ever been fortunate enough to discover a Macdonalds hamburger that was not squashed flat?
And, slightly less importantly, do the workers specially design the fries to only taste good the first half-hour after you've bought them?