By Keith Chan

On October 7 the Engineering Student Council met with Ms. Linda Caruso, the director of the Dining Services on campus. The meeting had mixed feelings; the students are still unsatisfied with the policies of the food service, but the talks develop and relationships are generally improving.

The students are primarily concerned with the Dining Services' prices compared to other food providers in the local area. The students believe the staples sold in this year's "JJ's Place" is more than 50% of the price offered in Mama Joy's or University Food Mart. "Dining services receives no subsidy from the university and must cover all of its own expenses including capital improvements," said Ms.Caruso, who declared the staples sold at JJ's Place are merely ten percent above the average market price. She further stated that Dining Services is purely a non-profit organization, and its major expenses are the labor costs and the food. Furthermore, she stated that most of the Dining Services' workers are in unions, and they are paid up to 40% of the sales, compared to the 15% minimum union wage given to employees at Taco Bell.

Ms.Caruso believes that Dining Services can not compete with the other convenience stores in the neighborhood since they do not buy items in bulk. The students further stressed concern as to why this year's JJ's Place seems smaller and less attractive than last year. "Actually, we have more linear feet of grocery space this year than last year," said Ms.Caruso. "The new grocery racks are a better design and intentionally appear more compact." Some students suggested that bringing in other food providers to the campus would "spark healthy competition" with Dining Services, but Ms.Caruso warned that such an action may spark worker union reactions within Dining Services.

The Columbia engineers feel strongly towards the Dining Service's treatment of Carleton Lounge within the Mudd Building. During the recent lunch hours, Carleton Lounge has been overcrowded with only one cashier serving ever growing lines. "There are two cashiers scheduled there everyday," says Ms. Caruso. "But we staff cashiers and other staff according to traffic. Other facilities may have more cashiers if they are busier at lunch time." Dining Services recorded an average of 90 people an hour at Carleton compared to the 120 per hour at Uris Deli. Ms.Caruso acknowledged the growing population using Carleton. "For some reason now it's more busy," she said.

In addition to the lack of cashiers at Carleton, the engineering students also feel that Carleton should serve longer daily hours. Ms.Caruso stated that Carleton used to be open until 6pm, but "demand really falls off late in the afternoon," and Dining Services offers to work only in those hours where they are "not suffering tremendous losses." The students and Dining Services do not agree on all the policies but they are working together towards the future. New chefs are being hired to prepare special culture-oriented meals. Recently a new meal plan was offered to the upperclassmen. "I am so pleased that upper class students have requested a meal plan. I do think it speaks to the improved quality of food and design of the servery," she said. "It is going in the right direction."

Serving over 15,000 people a day, Dining Services is no doubt an integral part of our campus. Ms.Caruso confidently said, "our primary goal is to provide a service to the students. It is our responsibility to understand those ever-changing needs and respond to them. We can't do that without consistent feedback. Our doors, e-mail and phones are always open to the students." Perhaps with a positive outlook on both the parts of Dining Services as well as the students, mutual commitment will ensure higher satisfaction this school year.

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