"And is there really no other option than a multinational on those occasions? Support your locally owned and run greasy spoon and go for a bacon sarnie* (and a proper cup of tea) there instead."
I do that as well, but this thread was about McDonalds. I think the very varied quality of greasy spoons and "traditional fast food" are part of the reasons for the success of the big chains. I love a proper Cornish pasty, but I'd say that the good ones are outnumbered by the bad in a ratio around ten or twenty to one, and those bad ones tend to feature undercooked onion accompanied by gristle in salty brown water, all wrapped in an LD50 of heavy, unpleasant pastry. Likewise, the best fishnyips can be infinitely more succulent than McDonalds offerings, but you really need to know the establishment before going there, to avoid the charlatans flogging expensive, badly cooked, bone riddled coley fillets accompanied by pale, flacid, greasy chips. Even the simple bacon sarnie can be a problem, with poor availability of bread of the requisite thickness and quality, and a common enthusiasm for cheap and undercooked bacon.
The whole point of McD's is that the product is fairly well standardised (so I know what I can order before I get there, and what it will be like when I get it), and the food is processed and homogenised (so that I don't end up with mouthfuls of blubber or gristle). Or perhaps more correctly, I can't tell that I have ordered and chosen to eat something made from blubber, gristle, spincter, eyeball, ear, spleen, nostril, and every other dangly, wobbly dirty bit of cow.