That means no one is going around making stinky microwave popcorn. Instead the hall fills up with the aroma of freshly popped corn which starts the flow of employees to the break room.
At first, I wasn't really sure on the rules and had some questions. Was it only to be popped on certain days? Was there a designated "popcorn captain"?
Luckily, I ran into a couple people who work on the marketing team that gave me the scoop:
Popcorn can be popped any day at any time and while there aren't designated "popcorn captains", there are certain people especially skilled in popcorn making. One must take special care to not burn the kernels or else our nostrils pay the price for the rest of the day.
A good popcorn maker will make at least 3 batches as to not disappoint those who are late to detect the popcorn aroma (likely those furthest from the break room).