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by LargoLasskhyfv
1788 days ago
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When I worked at McDonalds in Germany about 1988 ('company store', not franchised) it was tap water from the local utility, processed by systems in the basement for compensating local differences in PH, for having a consistent
endproduct regardless of location. That was true for all stores in the region, regardless of company store or franchised. By 'the book' that was the way how it was done worldwide, then. Don't know how it is today. |
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