Heat and humidity have settled into mid-Missouri for the week, and luckily many of us only have to spend a few minutes in it going from the office to our cars.
However, what about your dry cleaner or the cook that makes your dinner at a restaurant?
Tuesday after the lunch crowd left, the kitchen at Arris Pizza was 79 degrees, and that was with only a few ovens and burners on.
The ovens can regulary bake pizza at 500 degrees, and the charbroilers can get up to 600 degrees.
This week's heat wave hasn't helped the staff to stay cool.
"The hood system brings in outside air, so we have to make sure that we have the air conditioning set to such a point...we don't like it over 80 degrees in here. You start sweating, and you don't want that on the food," said Kitchen Manager Steve Steinrauf.
Steinrauf said the kitchen temperature can jump up to 85 degrees within as little as 10 to 15 minutes when it's fully staffed and all of the equipment is on.
He said frequent short breaks help keep everyone calm and more energized in the sweltering environment.
"We do have a walk in cooler, so whenever we do get really hot we can always go in the cooler for thirty seconds or a minute and cool down or we can go out into the dining room where it's usually set at around 70 degrees."
Restaurant staff aren't the only ones feeling the heat this week.
Most dry cleaners don't have air conditioning.
One Jefferson City clerk says while this week wasn't as bad as years before, customers still ask her how she can stand it.
"They come in here and they're like 'how can you handle the heat?' I'm like well, you know, you're just used to it already. They expect to come in and feel the air conditioning and they come in and it's hot...hotter than outside, and they're like, 'Oh my god,'" said Liz Villanueva, a clerk at the Capital City Cleaners.