I had heard they were coming out with a new sammich, but I think the marketing department will come up with a better name than the McDogTurd.....they'll prolly name it something cool like .... um..... the McRib

Seriously, who the hell thinks a warm arsed PICKLE is the thing to put on top of a faux rib sammich?
Being out daily during the summer, I eat at fast food joints constantly, and there ARE good McD's for service, cleanliness, and food, but you've got to go through some hoops for the food. Take something off of it - ANYTHING - and it seems as if they have to cook up an entirely new sammich. Warm vinegar tasting pickles are not my idea of tasty, so ordering my sammich sans pickle and the UNGODLY amount of mustard they must feel masks the taste of the pre-made ones ALWAYS - without fail - results in a freshly cooked sammich, always SUPER hot and fresh, and always fully cooked. NEVER an issue with this if the thing is made to my order.
Want fresh fries there too? "Excuse me ma'am, I'd like my fries to be made with no salt please".
I used to work at a Chick-fil-A, and we'd go to such lengths as making someone a fresh salad with no carrots, so I understand the "pre-made" requirements at certain times, but you CAN ensure yourself a hot meal that tastes reasonably good.
Also, if you find the friendly and clean McD's, do them a favor. I do, knowing what they go through to get that level of quality - make the extra five minute drive to ONLY -
ONLY - frequent that location. You'll be AMAZED at the INCREASE in the level of your service when they see your face a few times and realize you're CHOOSING to eat there.
If you ever have a problem with them, nine times out of ten it is related to the night-time crew. Nothing wrong with them per-se, but you'll have more teenagers working at that time, and less (usually) supervision or quality training and a mass grouping of people with the same experience, training, and outlook on the service they are offering i.e. it's a job they are doing, rather than a service they are providing.
You can make your fast food service experience a better one, regardless of the people and their outlook.