On Sat, 2 Oct 2010 19:47:04 -0700, "Bob Terwilliger"
> wrote:

>Wayne wrote:
>
>> I remember the first time I had really good English muffins in a
>> restaurant. It was at the Waldorf in Manhattan in the restaurant,
>> Peacock Alley. They were only the preursor to the actual breakfast,
>> but they were presented perfectly toasted and butter, servied up in a
>> silver toaste rack, along with a trio of pots of marmalade and jams.
>
>I know that fancy restaurants use those toast racks, but the design is
>horrible: Can you think of any design which would expose *more* of the
>toast's surface area to cold air?

You've obviously never dined at a high end restaurant... when I lived
in LA I'd have breakfast at the Beverly Hills Hotel about once a
month, I was a student but a good friend who could well afford it
would treat us... toast racks were brought to table covered with a
quilted cloth made just for that purpose, had the hotel logo on it. I
always felt guilty eating there, the prices were outrageous, order
corn flakes and they'd bring a fancy schmancy bowl and small pitcher
of cream, and one of those ordinary individual serving boxes of
Kellogg's corn flakes on a silver tray, price; $25, and this was the
'60s! I've attended company breakfasts at NY's Waldorf numerous
times, toast racks were brought to table covered... toast arrived warm
as when served at home, maybe warmer.... at large dining operations
toast is made continuously, streaming from conveyor toasters and
brought to table immediately, if cold when eaten it's patron's fault
for taking too long BSing before partaking, but at those affairs they
serve more without even asking.