Fran wrote:
> On Jun 25, 4:05 pm, Lewis Perin > wrote:
>> "Rostyslaw J. Lewyckyj" > writes:
>>
>>> Here in the USA, due to occupational health and safety concerns,
>>> almost all the cafe establishments operate with the restriction
>>> of NO BOILING WATER!.
>> Can this be true? I can think of lots of things that go on in a
>> restaurant that would be impossible without boiling water.
>>
>> /Lew
>> ---
>> Lew Perin /
>
> I was just thinking the same thing. I think the reason we don't get
> black tea made with boiling water in restaurants is due to a lack of
> understanding on the part of the restaurant staff, as well as an
> unwillingness to wait until the water reaches a full boil.
>
> Non-hot tea drinkers (of which there are many in the USA) just don't
> understand. I honestly think that they believe we are being too fussy
> when we demand boiling water and don't realize what a huge difference
> it really makes. Add to that the number of people in this country who
> have become accustomed to having tea made with less than boiling water
> -- or have never known anything else. People in my office can't
> understand why I use a Hot Shot to make my tea instead of just using
> the hot water tap on the water cooler. I try to explain and
> inevitably, I am met with just blank stares.
>
What you write is quite true. But it doesn't apply to what I wrote.
First. I am not writing about a general restaurant. I am writing about
the specialized cafe bars in various establishments, specifically
in the Barnes & Noble and Borders bookstores, but it applies to cafe
bars in other locales. The bookstore bars make a point of offering
various teas and even sell tins of tea and tea brewing equipment.
So one might expect, or have expected, them to be willing and able
to brew a decent pot of black tea. However they all _refuse_ to bring
their water to a boil. All cite employer policy, work rules.
By the way, they brew the teas in glass press pots and serve with
a ceramic mug, or fancy glasses, _not_ paper (of foam) cups.
--
Rostyk