October 6, 2000

What’s going on in The Grille:

New management and staff, better lighting and setup, but the same prices minus the value meals.

Changes in Grille bring improvements
By VICTORIA SCAVO
Stephanie Baker, the new manager of the grille. Photo By Linda De Rosa

New Improvements

If freshly baked muffins and cookies, ice cream, hot chicken tenders and fries ready to go all sound good, you should visit The Grille. These are just some of the adjustments in The Grille this year inspired by Stephanie Baker. Last year, the General Manager was concerned with the state of The Grille, so Baker willing took on the challenge to improve it. "Last year, The Grille was dark, dingy, and there was no flow," said Baker. "There was a need for management and no one would take the time. I volunteered to take it on." Baker is not new at Wesleyan. She was a pastry chef last year in the Boyd Dining Center. Before Wesleyan, she graduated from the Culinary Institute of America in Hyde Park, NY in 1992. She traveled around the country, from New York to New Orleans, gaining experience as a pastry chef and in restaurant retail. She moved here from Florida a year and a half ago and saw an ad in the paper for the position at Wesleyan. However, even with all her experience, The Grille is a whole new scene. "Every place is different," said Baker. "Experience can’t help me." Baker has been equipped with a whole new staff this year. There are 2 new cashiers and 5 new cooks who have never been in the building before. Even with new staff, Baker is confident. The new seven are finally getting used to everything.

"Everyone has to get comfortable first," said Baker. She explained how the Dining Hall staff is experienced so it could run on autopilot if it had too. "The Grille is different. You can’t just set it up and leave it, or it’ll fall apart like last year," said Baker. But now that The Grille is set up, it can run smoothly. "Now that the basics are set in stone, we can elaborate," said Baker. "A lot has been accomplished, but it’s a work in progress and we are constantly changing."

Equivalency issues
Baker compares The Grille to 7-eleven. Photo By Kelly Rust
However, some things don’t change. One continuously raised issue is equivalency in The Grille. "Equivalency is a misused term," said Baker. "It should be called an allowance, it is something you have the opportunity to use. It’s like comparing Food Lion, the Cafe, to Seven Eleven, The Grille," said Baker. "Seven Eleven’s prices may be higher but it’s more convenient. You are paying for the convenience. It’s not comparing apple to apples either," she said. "The Dining Hall feeds more people and has more food. They buy in a higher volume. I have limited buying power because The Grille is separate from the Dining Hall. We have a more distinct menu." To reduce issues with equivalency, there has been talk about keeping the Dining Hall open later, until 2 p.m. for lunch. "We already extended the hours from 6:30 to 7 p.m. for dinner," said Chef Murphy. "Jeff and I talked about extending lunch and we think it’s a good idea, but everything still has to be finalized. We are here to accommodate the students," added Murphy. However, a lot still has to be worked out. Wesleyan has a contract with Wood Dining Services when it comes to The Cafe and The Grille. "Everything has to be finalized with the outside company before anything is changed, but hopefully in the spring, there will be an extra half hour for lunch at the Cafe." Also, in The Grille, there are some items that can not be used for equivalency, such as ice cream. This is because The Grille does not make any money off these products, they are just there for the students. "I hate people thinking they get ripped off," said Baker. "I’m not trying to be a jerk." Baker also hates when people are unhappy with The Grille and she encourages new ideas. "Last year, no one would listen," said Baker. "I want to make sure that everyone is happy, that is why I’m up front a lot."

Baker has also created a message board to receive feed back from students. It’s the student’s place to voice their opinions. "There has been equal amounts of good and bad," said Baker. "I’m doing everything in my power to be flexible and accommodating." But in order to change things, she needs to know and hear what the problems are. "Feedback is good and appreciated, as well as encouraging," said Baker. "Someone actually cares about what the students are saying." Baker’s job is quality control. She pays attention to the details and makes sure that everything runs smoothly. "I have to weed through and find out what the people want," said Baker. So far, the Grille is moving in the right direction. "We started off strong," said Baker. "We are going to keep going." Baker points out that cleanliness has improved this year. "This is what you eat and what goes into your mouth," said Baker. "You want it clean."

Grab and Go
Juli Judge gets a drink at The Grille. Photo By Kelly Rust
Baker has also added organization to the Grille. "Last year, there was a lot of disorganization," said Baker. "Customers need to be directed. Also, I’m always thinking two steps ahead." With new direction and better organization the line moves along smoothly. There is also the option of the grab and go. There are cold sandwiches already made in the refrigerator and this year, there is even a hot ‘grab and go’ which features chicken tenders and fries. "I drive them crazy keeping the chicken tenders and fries full, but it’s for people in a hurry," said Baker. "Students can just grab some food between classes and go." However, there may still be a line sometimes, but that is because of the special orders. Students can get their sandwiches any way they want. "If they have time, Baker encourages students to stay and hang out, and enjoy what The Grille has to offer. The aesthetics of The Grille has changed a lot," said Baker. There are napkins on every table and the condiments are in neat organizers. The television, foosball tables, pool table, and ping pong tables are for the students to use while hanging out. "I want to keep it fresh, fun and interesting," said Baker. "There has been talk of foosball tournaments and having the staff stay later for Monday night football, students need to let me know what they want." One thing students have voiced their opinion about is bringing back meal deals. Baker plans to bring that back, and continue to grow. So far, Baker has been complimented on her success. "The bread deliverer said that he thought The Grille was rockin’ because they have sold so much bread to us," said Baker.

Compliments

Dean Buckingham himself has even complimented Baker on The Grille. "Last year, The Grille was not what it is today. It had gotten tired," said Buckingham. "It was missing something that it has today. She (Baker) came in and now there is a new feel. It is a happier place to go and students see that. It is the only student center we have right now, so it has to be good for students now, and she has done that. She (Baker) should get a lot of credit. She volunteered and I was so happy when Jeff said yes. She brings all her experience to The Grille. She also brings that can-do, will-do attitude and a pretty smile. The people who work for her do the same." Baker explained that even though a lot has been done there is still a lot more to do. "It’s an ongoing process and I have to keep on top of it," said Baker. "Rome wasn’t built in a day, I have all year."


A need for more options
By KELLY RUST
Feature Opinion
 Pizza to go.

Like many resident VWC students, I frequent The Grille for "equivalency hours." But what is so equivalent? Today I had a turkey bagel, ($3.25) and a 22 oz fountain drink ($.89). Total: $4.14. Equivalency is only $3.40. Distraught? Yes, I was. I was under the impression that this was "equivalent" to eating at the Boyd Dining Center? The way I figure, if I continue to eat a sandwich and a drink daily, I will run out of flex dollars before the end of the semester. Guess I was wrong about this equivalency thing. "Equivalency is a misused term," said Jeff Dannhardt. "It should really be called an allowance." Allowance? I thought that I already paid for 15 meals a week. What’s this allowance thing?

Chicken Tenders to go.I called the Business Office and spoke with Cary Sawyer, the assistant vice president for finance. I asked him what percentage of my tuition goes towards food?"I’m sorry, but we aren’t allowed to release that information," said Sawyer. "It is all one price, room and board includes your meals, too." Can’t release that information? What? All right, plan number two. I went to the front desk to get a print out of my information. I pay $3,025 for my room in East Hall. I then looked at the VWC web page. The total for room and board is $5,750. So if I subtract the $300 that is extra for my room in East from $3,025 that leaves me with $2,775 that can be used for food, since my room is priced out for me. So, why can’t I get my 15 meals a week whenever I want them? I already paid for them, right? According to Dannhardt, the average student eats about 10 meals a week, leaving five meals unused; however, you are still paying for those meals no matter what. So why can’t we have a different system of using meals? I want to be able to use my 15 meals a week when I can. I would like to be able to just swipe my meal card, no matter the time of day. Since I have already paid for 15 meals a week, what’s the difference when I use them? If I’m hungry at 4:30 p.m., why can’t I use one of my 15 meals to eat them, even if I already ate at 10:45 a.m. in the cafe?

"Hopefully, when the new Student Center is built, we will have some different options available," said Dannhardt. The Wood Food Company, the company that the school deals with, is in charge of all contract agreements. Right now there are only two options for resident students. One is the 15-meals a week plan and the other is the 150-meal plan which you can use and swipe whenever you want to eat. I wanted to get the 150-meal plan so that I could eat meals at my convenience, but Jane Kiefer in the Business Office explained that it is only available to those who live in the resident suites. I still don’t understand why we all couldn’t have that option if we wanted it. For some students that would be more convenient. I don’t think I should have to pay for things that I can’t use. The Boyd Dining Hall is open a lot of the time, as Dannhardt pointed out, but there are still not that many options on pricing and plans for those who just can’t get there to eat. So what are some options that we could do now? I brought up some suggestions to Dannhardt. How about cutting down on the amount of meat that goes on a sandwich and lowering the total price so that we could get a sandwich and a drink with the $3.40 allowance on equivalency. Dannhardt said that was a good idea, but when they did the sandwiches, they wanted a good healthy portion of meat on the sandwich. But not everyone wants that. I sure don’t. It’s more important to me that I don’t have to use any more money on food a semester than I already do. I would rather have less meat and a well-rounded meal. He also suggested that I look into getting a bag lunch made in the Dining Center. That is a good idea, but I barely have time to get up and get dressed to be at work at 8 a.m., not to mention picking up a lunch. It is a wonderful thing, and I will try to do it, but sometimes it’s just not practical.

Dannhardt added that there should be some combo meals back in the Grille soon, but until then I guess we have to fend for ourselves when flex runs out. The Wood Dining Service deals with many other colleges and universities, and they offer a wider selection of options for meal plans. According to Dannhardt, any changes would have to be worked out with them. Lehigh University also deals with the Wood Dining Service. There students have the choice of eight different meal plans. I wish that the Wood Dining Service would make more options available to VWC students for those who work, play sports, act and are heavily involved in campus life. We have to eat too you know.