Readers Write: CC Dunkin’ Donuts’ Econo Stylings!
So apparently, the Dunkin Donuts at 16th and Sansom
does not have enough room to make their own donuts,
which is, in itself, unremarkable. Presumably they do
make their own coffee. Anyway, they get their stock of
donuts from down the block at the Suburban Station
branch. Aside from the putrid thought of donuts made
in the bowels of Suburban Station, here is the kicker
of this tale: the donuts are stacked in those large,
open, plastic trays reminiscent of milk crates, with
no packaging at all - that’s right, exposed to all the
smells, smoke and flying trash of Center City - and
taken by hand from Suburban Station to 16th and
Sansom. This may seem like a small matter, but
consider this: if you dropped a donut at the corner of
16th and Chestnut, would you pick it back up and eat
it? Would the Dunkin Donuts folks pick it up, dust it
off and serve it to you?Note: Another strange thing about the 16th and Sansom
Dunkin Donuts: they continue to carry the signature
Dunkin Donut with the handle for dipping, which was
apparently discontinued in 2003. Also, take a look at
the Dunkin Donuts website. They have check boxes to
alert customers as to whether there certain
ingredients in their products (peanuts, etc.) and
there is a check box for “crustacean.” Is there a
Dunkin Donut with crustacean in it? Mmmmmm!
