Dining Hall Dying

The walk-in price and meal plan fee go up every year. I recognized the operative costs are increasing and the budget is tight to the university so I was still loyal to the two dining halls in the university.

I feel something was wrong in these two months. Some foods used to be on the menu disappears! I haven’t seen barley and mushroom soup for one year. Salmon is out this semester. Fresh strawberry is provided in special events only. What bothers me the most is pork rib is no more since two years ago.

Look at these cases carefully, I find there is one thing in common. These foods that disappear are relatively expensive ones compared with their close substitutes. Cheap foods are not necessarily tasteless. My favorite fries, fried chicken and cheeseburger are all cheap. However, our benefits decline when some of our choices are deprived. The dining halls should either lower food quality or increase the price, but not do both.

A corner of Clark Dining Hall. Thanks to its cleanness and friendly workers, the small cafeteria keeps its value.

Fountain Dining Hall, a big cafeteria with two dining rooms

Plain Meal

Apple ice cream, cool whip (cream), pound cake, strawberry cut.  I prefer fresh strawberry to frozen sweetened strawberry cut.