Wheat Thins
OK, so this isn't exactly an earth-shattering question, but why is the quality control of Wheat Thins so terrible? I've consumed quite a few of these things in my life, and I swear, I never know what I'm going to get when I open the box.
Roughly a third of the time, you get proper Wheat Thins: textured, salty, golden brown. (The fundamental theorem of Thins states that crunch + salt = good.) The rest of the time, you get flat, untoasty poker chips, lightly dusted with a powdery substance that might be salt, but has no power to make my tongue happy.
Why is this so hard for Nabisco to get right? I don't mind variations in food that is made by humans, but this is the sort of cookie cutter, no surprises, snack food that is supposed to be the same every time. No one would tolerate it if every third box of Chips Ahoy was delivered with no chips, so why is it acceptable to deliver a product that is basically cracker and salt without the salt?