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From: render@uiucdcsb.CS.UIUC.EDU
Newsgroups: net.cooks
Subject: Re: Restaurants Using Non-Dairy Creamer
Message-ID: <7000062@uiucdcsb>
Date: Mon, 10-Feb-86 00:49:00 EST
Article-I.D.: uiucdcsb.7000062
Posted: Mon Feb 10 00:49:00 1986
Date-Received: Wed, 12-Feb-86 05:59:14 EST
References: <3895@glacier.ARPA>
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Nf-ID: #R:glacier.ARPA:3895:uiucdcsb:7000062:000:773
Nf-From: uiucdcsb.CS.UIUC.EDU!render    Feb  9 23:49:00 1986


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

Probably because it is cheap and damn near indestrucible--milk or cream both
go bad in a relatively short time under the same conditions.  I recommend to
anyone who cannot abide the stuff to go ahead and order a glass of milk--you
get more than you need, but it is simpler than berating a recalcitrant waitress
for 15 minutes.  Unless, of course, you get your jollies out of doing that.

                                     Hal Render
                                     University of Illinois at Urbana-Champaign
                                     {pur-ee, ihnp4} ! uiucdcs ! render
                                     render@uiucdcs.CS.UIUC.EDU