I hereby give up ordering hamburgers medium. They never come out that way. The last chef who knew what the word "medium" means retired or died some time in the late eighties. Now, "medium" means "well done but not quite as well done as if they'd asked for well done."
I think the change has something to do with those occasional reports of a restaurant being closed down or sued or killing someone because they used cheap, old beef and didn't cook it long enough. A few stopped offering anything less grilled than "well done" at all and the rest upped every stage a notch. Rare became medium. Medium became well done. Well done is now somewhere between a burned rice cake and a hockey puck. Today, if you want your burger rare, you have to ask for a cow and a food processor.
Also, we need an official unit of measure for ketchup. Unless you use the real thin stuff, it comes out of a glass bottle in little globules, one globule per shake once you get it started properly. I propose we call these globules "glumps." Personally, I like about three glumps on an average-sized hamburger, plus I put at least four, maybe six glumps on the plate so I can drag my fries through them and dip my burger on occasion. A good burger-and-fries meal requires a good 7-9 glumps.
Those little glass Heinz bottles they give you on a hotel room service tray hold approximately 1.3 glumps apiece but about a third of the ketchup clings to the inside of the bottle and never comes out. So you're lucky to get four-fifths of a glump out of one of them. Someone has to do something about this.