I work at a 40 bed rehab hospital that is the left side of a building we share with a 120 bed psych hospital so you'd think we'd be more than large enough to have a full service cafeteria. Yeah, right.
At some point before I started there some bean counter decided that it would be much more cost efficient to bring our food in from the ginormous kitchen at the humungous academic medical center across town we belong to. This meant that all entrees had to be things that could survive being made several hours in advance and kept in a heated transport thingy. We did have a salad bar but there was a big outbreak of Norovirus and the Risk Manager made them discontinue it.
It's gotten better in the last couple of years after they contracted with Morrisons to run food services. A lot of food still gets shipped in but they let us have a pizza oven last year and a small grill that can be used to cook other stuff fresh. I can't eat wheat and the entrees have improved to the point that I can eat there several times a week if I bring my own bread. We now get some non-mushy veggies and there is a cooler with fresh fruit cups and pre-made salads.
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timeasmymeasure
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Date: 2013-12-07 09:00 pm (UTC)I work at a 40 bed rehab hospital that is the left side of a building we share with a 120 bed psych hospital so you'd think we'd be more than large enough to have a full service cafeteria. Yeah, right.
At some point before I started there some bean counter decided that it would be much more cost efficient to bring our food in from the ginormous kitchen at the humungous academic medical center across town we belong to. This meant that all entrees had to be things that could survive being made several hours in advance and kept in a heated transport thingy. We did have a salad bar but there was a big outbreak of Norovirus and the Risk Manager made them discontinue it.
It's gotten better in the last couple of years after they contracted with Morrisons to run food services. A lot of food still gets shipped in but they let us have a pizza oven last year and a small grill that can be used to cook other stuff fresh. I can't eat wheat and the entrees have improved to the point that I can eat there several times a week if I bring my own bread. We now get some non-mushy veggies and there is a cooler with fresh fruit cups and pre-made salads.