Dishing It Out: Cafeteria Lady for a Day

From: The Washington Post | Date: August 2, 1992| Author: Carole Sugarman | Copyright information

LESSON ONE on school cafeteria cuisine: The bigger the number, the smaller the scooper. Tuna salad gets a No. 8 scooper, ham salad is dished out with a 10, and egg salad ends up with a 12.

For Jell-O (No. 16), the scoopers should be even smaller - or the paper cup serving dishes bigger. That's because it can get tricky transferring the gelatin from industrial trays into tiny cups.

In the life of an experienced cafeteria lady, Jell-O negotiation is a natural skill. I became a c...

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