I like McDonald’s. It’s not haute cuisine, but I like it. One of the things that makes me like McDonald’s is that whether I order my Sausage McMuffin with Egg and an extra hash brown in Ohio, Texas, Florida or anywhere else, I know how it’ll taste (delicious). The brilliance of Ray Kroc, the man who made McDonald’s what it is, was his insistence on consistency. Billions of burgers later, the golden […]
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