Worms, French Fries Bring Food Complaints

"I found a live worm in my salad about three weeks ago," Richard P. Holmes 52 reported to Administration officials yesterday at a meeting called to discuss student complaints about Central Kitchen food.

Holmes, representing the Winthrop House Committee, also mentioned instances when he found trays with dried food remains and cups with coffee stains.

"Closer supervision from the supervisors and all concerned would seem to be the answer," Carle T. Tucker, Director of the Dining Hall Department, said. Tucker and L. Gard Wiggins, administrative vice-President, emphasized their desire to hear complaints and their willingness to take the necessary steps to improve food and service.

"We are glad to sit down and discuss your problems," Tucker said. He revealed that students who have complaints about the food can relay them to the dining room supervisors, who will note the criticisms on the daily reports they must file.

Wiggins said that the administration would check on the grade of meat and also review the formulas for the preparation of meals. "All of us who are responsible are anxious to please the greatest number possible," he stated.

Dining hall officials also requested that they be informed of the meals and dishes which students like. Miss Atkinson, the dietitian, reported that a Sunday dinner of roast beef and french fried potatoes had been well received in the Union. The students like french fries, she said. Wiggins asked what kind of french fries were used. "I don't like frozen french fries," he announced.

Miss Atkinson went on to say that she thought the airing of complaints was helpful. "This is the first opportunity I've had to listen to student reaction," she said. "But judging by the amount consumed the men must like the food."

The Central Kitchen tries to offer roast beef at least twice a week, because beef is most popular with the students, Miss Atkinson said. Roast and fried chicken are also popular. "But we have to run lamb and veal sometimes," Miss Atkinson stated. "After all, we have just so many animals."

Tucker invited the House committee representatives to drop in any time to survey the Central Kitchen facilities and to get a first-hand view of the problems involved in preparing the food.

"Closer supervision from the supervisors and all concerned would seem to be the answer," Carle T. Tucker, Director of the Dining Hall Department, said. Tucker and L. Gard Wiggins, administrative vice-President, emphasized their desire to hear complaints and their willingness to take the necessary steps to improve food and service.

"We are glad to sit down and discuss your problems," Tucker said. He revealed that students who have complaints about the food can relay them to the dining room supervisors, who will note the criticisms on the daily reports they must file.

Wiggins said that the administration would check on the grade of meat and also review the formulas for the preparation of meals. "All of us who are responsible are anxious to please the greatest number possible," he stated.

Dining hall officials also requested that they be informed of the meals and dishes which students like. Miss Atkinson, the dietitian, reported that a Sunday dinner of roast beef and french fried potatoes had been well received in the Union. The students like french fries, she said. Wiggins asked what kind of french fries were used. "I don't like frozen french fries," he announced.

Miss Atkinson went on to say that she thought the airing of complaints was helpful. "This is the first opportunity I've had to listen to student reaction," she said. "But judging by the amount consumed the men must like the food."

The Central Kitchen tries to offer roast beef at least twice a week, because beef is most popular with the students, Miss Atkinson said. Roast and fried chicken are also popular. "But we have to run lamb and veal sometimes," Miss Atkinson stated. "After all, we have just so many animals."

Tucker invited the House committee representatives to drop in any time to survey the Central Kitchen facilities and to get a first-hand view of the problems involved in preparing the food.

"We are glad to sit down and discuss your problems," Tucker said. He revealed that students who have complaints about the food can relay them to the dining room supervisors, who will note the criticisms on the daily reports they must file.

Wiggins said that the administration would check on the grade of meat and also review the formulas for the preparation of meals. "All of us who are responsible are anxious to please the greatest number possible," he stated.

Dining hall officials also requested that they be informed of the meals and dishes which students like. Miss Atkinson, the dietitian, reported that a Sunday dinner of roast beef and french fried potatoes had been well received in the Union. The students like french fries, she said. Wiggins asked what kind of french fries were used. "I don't like frozen french fries," he announced.

Miss Atkinson went on to say that she thought the airing of complaints was helpful. "This is the first opportunity I've had to listen to student reaction," she said. "But judging by the amount consumed the men must like the food."

The Central Kitchen tries to offer roast beef at least twice a week, because beef is most popular with the students, Miss Atkinson said. Roast and fried chicken are also popular. "But we have to run lamb and veal sometimes," Miss Atkinson stated. "After all, we have just so many animals."

Tucker invited the House committee representatives to drop in any time to survey the Central Kitchen facilities and to get a first-hand view of the problems involved in preparing the food.