Whenever my department hosts a buffet, the same food always appears (and some would say it is exactly the same food as the previous buffet.)
The sausage rolls are always undercooked, the goujons always contain an unidentifiable meat, and the wine is always CuvÃ©e de Richard in red and white at around three pounds per bottle.
The wine is almost entirely without merit: it’s overly acidic, and near-totally bland. Despite these faults, the wine is always drunk, and the food always eaten. Why? Because it’s free.