Cafeterias don't get it

We all have had to eat in the company's or building's cafeteria. What did you think?

Even at the NY Times (with a food critic there) it's difficult to understand some of the foods. 

My problems with all the cafeteria are the lack of local/fresh ingredients, and the large amount of fatty, high-caloric foods. 

I wrote the director of The Hartford Financial Services cafeteria last year, and the standard response was: "we provide a healthy option everyday". Of course that healthy option was always a dry, over-priced, piece of nondescript white fish (with a white sauce many times!).

Have you ever had anything good at a cafeteria?