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From: tre@sdcarl.UUCP (Tom Erbe)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <286@sdcarl.UUCP>
Date: Mon, 10-Feb-86 12:27:59 EST
Article-I.D.: sdcarl.286
Posted: Mon Feb 10 12:27:59 1986
Date-Received: Tue, 11-Feb-86 04:48:35 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA>
Reply-To: tre@sdcarl.UUCP (Tom Erbe)
Distribution: na
Organization: Computer Audio Research Lab, UCSD, San Diego, Calif.
Lines: 12
Xref: dcdwest net.consumers:4394 net.cooks:4235 net.veg:516

In article <1237@lll-crg.ARpA> figmo@lll-crg.ARpA (Lynn Gold) writes:
>Does anybody out there know why non-dairy creamers are often the
>"creamer-of-choice" at many restaurants???????????
>

	Non-dairy creamers stay "fresh" forever with little refridger-
ation (so does chalk dust and water).  I always just order a glass of
milk with my coffee to avoid being annoyed.

-- 
	thomas r. erbe
	{ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!tre