Originally Posted by
magiciansampras
I have a friend who used to work at a moderately upscale restaurant as a waitress. She confessed to me that should would routinely pour coffee coffee for people who ordered decaf for a number of reasons. First, decaf wasn't that popular so you would have to brew an additional pot to serve it. Second, she would often forget if folks ordered caf or decaf. Third, she was lazy.
In the lesser class of joints I patronize most often, decaf may only be prepared in the pots with orange rims. Regular coffee made in such pots is automatically transubstantiated into unleaded.
In home environments, when the host(ess) offers offers coffee from a blue-dappled steel pot in which egg shells have been used to settle the grounds during boiling, chances are that the coffee is the super-caf sort, "ethyl".