Henderson Oracle

Issue date: 9/15/08 Section: News

Media Credit: Alex Moore

The cafeteria can be an uncertain place with such questions floating around as, 'Pizza or stir fry?' 'Table or booth?' and 'Where are all the napkins?'

But after two and a half weeks of school, one thing is sure: the Caddo has had no lack of students, while it might have a lack of food and space to seat them.

"I hate coming around 12 o'clock," said Alex Williams, freshman music education major. "Sometimes you can't even find a seat."

This seems to be the general consensus of students who dine in the cafeteria. Navigating through the long lines and searching for a place to sit has become part of the mealtime routine, especially during peak hours such as 12-1 p.m. on Tuesdays and Thursdays.

"We're looking at a real issue," Aramark Food Service Director Charlie Kremers said. "Henderson State realizes and Aramark realizes we need a little bit bigger dining facility."

Kremers said that he estimated that there has been an increase of about 90 students this fall, compared to last year. Kremers also said he estimated that the Caddo serves 650 students at lunch and 550 at dinner.

The hustle and bustle of lunch has caused scheduling problems for some students. One such student is Demarcus Robinson, junior recreation major, who has football practice after lunch. Robinson said that the long lines have forced him to eat quickly so he can leave for practice as soon as possible and not be late.

Mary Broadway, freshman political science major, has a similar problem. She has a 1 p.m. class on Tuesdays and Thursdays. She has had to rush through lunch, like many other students, after long lines, to get to class. "Sometimes it's kind of ridiculous," Broadway said.

Aramark noticed early on in the semester that the seating arrangements would be an issue, so Caddo A - a room that was at one time only accessible to faculty - was opened to students.

But not long after the opening of the extra room, on Sept. 8 the Caddo enacted their new "trayless" policy. The elimination of the trays is estimated to conserve 30 percent of waste water, or 1.8 ounces per person per meal. Going trayless added a new element to the cafeteria situation for people like Robinson and Broadway, who already have to hurry.

"The [not having trays has] made it hard for everyone," Robinson said. He said he likes to get multiple plates, and when the lines are long it is hard to get all the food he wants in time.

Continued...

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