No not the people who work there, the vessels we drink out tea and coffee out of and their location, the KITCHEN.
Having now done some 12 years of freelancing, with some long projects and some shortÂ projectsÂ i have learnt to quickly locate the tea and coffee facilities and the customs and rituals that go onÂ aroundÂ theseÂ institutions.
Not being in tune with theÂ zeitgeistÂ of the watering hole (wh) can leave one more exposed than any technical or personalÂ hygiene shortcomings.
The Â continuÃ¼m of wh’s i have encountered range from The Café Nero down the road i.e. non-existent, through anarchic to regimented to having an actual Café Nero + Barrista internal in the company. Often is the only thing i canÂ rememberÂ years afterÂ aboutÂ the project.
You get the kettle and a fridge, or Â kettle and no fridge, so powdered milk, through to better supplies of milk in three different strengths (red, green and blue),
From a bewildering array of chipped mugs to only the pristine corporate logo’d mugs.
From wash it yourself if you dare to a dishwasher provided with (ignored) rota to full cleaner and maid service.
Actually after writing this and then trying to think what it says about the company i don’t think it does say anything it is just one of those bewildering things that happens.