Working class spend most of their active time at their place of work and perhaps with the exception of dinner, most people eat out of their homes. The responsibility to feed a vast number of people at their place of work lies primarily on the proprietors who also see in it a moral gain in providing tasty, wholesome meal decently served in a hygienic way. This improves efficiency in work, less health problems and keep the staff, satisfied and happy.
The other aspect is for those who work in smaller organisations and the agents, suppliers, visitors, a large number of buyers and sellers who cannot afford the luxury of eating in a restaurant, served by waiters, for lack of time and money, yet who want to eat good home-like food and in neat and clean atmosphere; for them the answer is a cafeteria.
The service constitutes food on display on warmers or chillers, as the case may be. The dinners are supposed to collect their trays, cutlery etc and pick up food themselves from display or offered by servers from behind the counter.
There is usually no payment but a monthly deduction from the staff salary is made under Staff Meal expense.
The cafeteria has a comfortable and hygienic seating arrangement but is nowhere close to any luxury arrangement.
