Letter to the Editor:
6A lunch: A real drag
Every single day I enter the lunch lines hoping, praying that there are a few measly cheeseburgers (actually soyburgers) left for me to humbly feast on. But, rarely do I get the privilege. Not only are the lines ridiculously long and are a death march on hot days, but when one does go through lunch-line purgatory successfully, there is always the suspense of whether or not any food is left! I personally do not like suspense where my food is concerned.
The problem lies with the administrative body in charge of the cafeteria. They are probably patting themselves on the back right now thinking how wonderfully efficient they are selling out every day of all their food. That's just marvelous except for the fact that a bunch of lowly students (whom the cafeteria is supposed to serve) are going hungry. Why not overproduce and waste a little food. At least the students in 6A lunch would not have to suffer through too little food or rejects from the previous periods. I feel sorry for the freshmen and sophomores who do not have 6B lounge to finish their lunches in. I have seen many lunches thrown away because an underclassmen's lunch time ran out. Talk about waste!
I propose the following to the administrative body that governs our food supply: 1. A study should be taken to see how much food each lunch period needs, then take that amount and add a bit to make sure there is enough.
2. Open up another lunch line so that kids do not spend an entire 20 minutes waiting for food that might not even be there. My digestion (actually indigestion) cannot take a daily "beat the clock" contest to shovel my food down.
With these minute changes the cafe might not profit as much from non-waste, but at least my tummy (and yours, also) would be much happier.
Letter to the Editor:
Cafeteria staff defends lunches
We would like to set the record straight about a recent article concerning the cafeteria. The taste of the hamburgers and cheeseburgers provided by the cafeteria are unlike popular drive-in restaurants because they are 100 percent pure beef, not soy burgers.
The amount of food prepared daily is based on the number of students eating in the cafeteria daily. It is amazing that the amount of food prepared rarely matches the amount that is served. Any suggestions as to where the disappeared food is going will be welcomed.
As for running out of food, at no time has this ever happened. The daily hot lunch may be sold out, but there is always food available.
Students could help expedite the "death march lines" if they would take a moment to read the menu board, located on the wall at each line. This would also enable prompt service rather than answering endless questions such as "What do you have today?" and "How much does this cost?" Also, if more students had their money ready, so that cashiers would not have to unfold money that is handed to them in a ball, the lines would move a great deal faster.
The opening of an additional lunch line would certainly cut down the number of students per line, but this is a matter to be addressed by the school administration.
We propose the following to the student body: the use of the words "Please" and "Thank you" should become part of their everyday vocabulary. This would make for a more pleasant atmosphere for all.
The Cafeteria Staff