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A dollop of annoyance, a scoopful of regret. (company lunch hours) (Dick Feagler) (Column)
Somehow, lunch tasted better when cafeteria plans had nothing to do with health care.
Whatever happened to the company cafeteria?
(I know I'm a little late asking this question, but I'll explain in a minute. just let me babble on awhile here.)
Whatever happened to the company cafeteria? Whatever happened to that great, good place in the basement that smelled all savory from meat-loaf gravy and fresh-mopped floors and cleanser?
Where little ladies in white uniforms and hairnets - most of them freshly arrived from Eastern European nations (the ladies, not the hairnets) - scooped out tuna and noodles (plop) or dollops of real mashed pototoes?
It is a mouth-watering memory to remember one of those little, white-clad, not-long-off-the-boat ladies taking an ice-cream scoopful of real mashed pototoes and plopping it on a plate ... and then (this was the artistry) taking a long ladleful of thick, brown gravy, denting the top of the potato mound just enough to put a dimple in it, and then tipping the ladle and letting the gravy pour over the whole thing. Man, that's lunch!
That's the way it used to be in the cafeteria of the old Cleveland Press and in scores of other company and plant cafeterias around town. Whatever happened to that?
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