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Page 168
Canteen or Cafeteria
The canteen or cafeteria should be located in the element of fire, which is the southeast, with the dining area toward the west or the east, in the northern half of the space. The cooking area should be in the south end of the room. Since the refrigerator is probably the heaviest item, it acts as a good barrier to retain positive energy. Place it against the south or the west wall near the southwest corner, which belongs to the earth element. Preferably, the door should open to the east. All cooking appliances that generate heat, from a cooking grill to a microwave oven or coffee maker, should be in the southeast quadrant.
The food preparation counter should be placed so that the individual who prepares food can face east. This direction is beneficial to fresh foods. The dishwasher can be placed under the counter on the eastern wall, and the sink should be near the northeastern end of the counter so that it is located in the water element.
If the dining area is a small canteen, keep the center space empty and place a small circular table in the northwest, which belongs to the element of air. The circular table will invite conversation between coworkers, and its location will prevent you from lingering too long, so that others can use the limited space. But never hurry; rushing your way through your meal is a good way to aggravate your body's constitution. The zone of tranquility in a canteen should be in the northeast quadrant. If the sun shines into the room, you can hang a basket containing tulsi, a form of the basil plant considered holy in many parts of the world. The sacred basil leaves nourish the soul.
If the dining area is a cafeteria, workers should eat in the east just north of the kitchen. When arranging the chairs and tables, which can be circular, square, or rectangular, keep the sacred center space empty. Vastu living emphasizes holism and sound environmental principles; you don't want to feel as if you're eating in a fast-food joint. You will sense an immediate difference in the quality of your lunchtime experience if you use organic place mats and crockery, and metal utensils, instead of Styrofoam or disposable

 
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