All dining halls will serve same main course

Author: Garrett Reynold

Dining Services has been one of the divisions targeted for streamlining as the College searches for creative ways to scale back the budget. By January 2010, the College will operate just two dining halls - Ross and Proctor - which will both be newly renovated to meet the needs of increased patronage. The reorganized Dining Services is exprected to save Old Chapel at least $1.5 million.

For fall 2009, as Proctor re-opens to students following its overhaul, Ross will close for renovations. During that time, Atwater and the dining hall in Freeman International Center will remain open, providing regular meal service for the last time in the foreseeable future.

Where Proctor was completely revamped, the Ross renovations will be smaller in scale and aimed primarily at increasing its capacity. The plan was drawn up by Dining Services and the Office of Business Services and approved by President of the College Ronald D. Liebowitz and the Board of Trustees. It entails raising the pit and removing the surrounding wall, moving the sliding glass doors out to the hallway, removing the kitchenette and the two custodial closets near the fireplace lounge and slightly enlarging the dish room.

In an effort to further shorten lines, Dining Services will serve the same main dishes at both dining halls, while retaining their siganature offerings, like fresh baked pizza at Ross and the panini press and large salad bar at Proctor. This means that when there is a popular main course, like chicken parmesan, there will not be a rush of people to one dining hall since it will be offered at both venues.

"If it's a dish that's popular, it'll be good because it'll regulate capacity," said Will James '10.5. "But if the dining halls are serving a dish that's not popular, people are going to be frustrated with the lack of options."

Like many of the cutbacks in the budget, the changing dining situation has been met with varying levels of approval and displeasure from the student body.

"I like Ross a lot. It can get crowded during peak times, so in that sense, the expansion would make sense," said Chris Coe '12. "It's not as nice as having three [dining halls], but I would understand if they're doing it for economic reasons."

Although the students understood the necessity of reducing dining costs, they seemed to regret having to change the current situation.

"I think it's going to make Ross feel more institutionalized," said Dave Ozimek '09. "I like having smaller sections and feeling less like I'm in a dining hall."

When asked if he would have preferred to see the renovations at some point during his four years, Ozimek replied, "No. I'm glad to be going out before the renovations; it's a sinking ship."

A possible byproduct of the renovations will be the increased likelihood of long lines in Ross. By adding an estimated 85 seats to Ross, there will be more people collecting their meals.

But, according to Director of Dining Services Matthew Biette, there are a number of ways to mitigate this issue. He explained when there are certain times during the day that the dining halls experience a rush of students and other times when the dining halls are empty.

"Don't come at 12:25 on Tuesday, there's other times when there's no one in there," said Biette. "You guys are smart