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From: lauran@reed.UUCP (Laura Nepveu)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <2482@reed.UUCP>
Date: Mon, 10-Feb-86 16:08:21 EST
Article-I.D.: reed.2482
Posted: Mon Feb 10 16:08:21 1986
Date-Received: Wed, 12-Feb-86 01:56:05 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA>
Reply-To: lauran@reed.UUCP (Laura Nepveu)
Distribution: na
Organization: Reed College, Portland, Oregon
Lines: 20

>Does anybody out there know why non-dairy creamers are often the
>"creamer-of-choice" at many restaurants???????????

I used to work in one such restaurant.  This place was a 
fast food establishment and using the dry packets of non-dairy
creamer solved many problems.  We didn't have to have a 
messy bucket of ice out front to keep real cream or milk cold.
We didn't have to pay the much higher cost for real cream or 
milk.  The folks keeping kosher didn't have to worry about 
any non-kosher containers.  The coffee service was self-serve.

I however, never drank coffee there because I couldn't get
real milk without paying sixty cents for only ten ounces.
Many customers also complained, but to no avail.  It is just
too expensive for a fast food place to worry themselves about
it.  After all they want to sell you soda-pop and their name
brand sandwich.  They are not interested in selling you good
coffee--no money in it.

			Laura