VOL. II, NO. 13

May 5, 1961

West's Cafeteria Spotlighted

Recently, Diversey Doings, a national magazine distributed by the Diversey Chemical corporation, contained a two-page article and cover picture telling about Maine West's modern, well-equipped lunchroom, professional dietitians and kitchen staff.

Yes, West's students should be proud of their bright, spacious lunchroom where over 360,000 meals are served every year. But let's say you were asked to be in charge of a campaign to keep the cafeteria neat and student behavior at its best. What things would you list as most important?

Here are a few suggestions we think might be included:

Returning of silverware.

Because of "carelessness" and "thoughtlessness," extra work is thrown upon the cafeteria staff.

The money used to replace spoons, knives, and forks could very well go for the purchase of new equipment.

Leaving used milk cartons and papers on and around the tables.

This is nothing but a sign of laziness. Surely Maine West's strong, able-bodied students are energetic enough to dispose of their milk cartons, napkins, and papers in the proper receptacles and return their dishes and trays to the proper place.

Leaving the cafeteria a few minutes before the passing bell.

This only gives the monitors and teachers extra work and trouble. We are given five minutes to move from class to class. This should be ample time for the student who plans his time well.

Complaining about the food.

Whether you are eating at the Waldorf Astoria or in an army camp at San Juan, there will always be someone who will be dissatisfied.

West's cafeteria offers a large selection of meals, from delicious salads for the dieting gals to hot lunches. These are all scientifically prepared at the lowest prices possible. All lunches are carefully planned to give a balanced diet to those ordering a hot lunch.