Why do they have to keep the soup in the cafeteria at atomic levels of heat? I mean, sure, if I needed to get my soup in the cafeteria and then walk with it to Nebraska and eat it there, it might be good to serve it at this temperature so that it’ll still be piping hot when I finally eat my lunch. But considering the fact that it’s a cafeteria, and that people purchase food there for immediate consumption, it might be nice to keep it at an edible temperature, or maybe a temperature slightly higher than edible, instead of a temperature used for melting steel.



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