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Page 33 text:
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Miss E. BLANCHE MAXFIELD DIETICIAN Planning meals for several hundred famished boarders is a difhcult job, but Miss Maxfield manages to perform her duties efficiently and cheerfully. This year the burden of the kitchen staff has been lightened by the installation of new modern kitchens which will continue to cook meals which must be the best found in any school in the country. MR. CLARENCE P. JONES ENGINEER Where's Mr. Jones? Where's Mr. Jones? is a query often heard around Seminary's campus, for our hard-Working Chief Engineer is always in demand by students and faculty alike. Mr. Jones came to Wyoming in 1927 and as Chief Engineer and, Supervisor of Grounds and Build- ings, he has a really vital place in the inner- functions of the school. DEPARTMENTS AT WORK
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Page 32 text:
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,.. Mr. C. C. Mack, Miss Stella Golomb OFFICE STAFF The office stall' is as vital a part of Seminary as the managers are to the athletic teams. With- out some one to take care of the mechanics of run- ning the school, the rest of the institution could not possibly function as smoothly. Mr. Mack and Miss Golomb are these men behind the gun so to speak. Proof of their efficiency is the regular mail deliveries and the promptness with which our report cards come home. R. Morris, Miss Dorothy Furnoch, Loraine Keller BOOK STORE Now located next door to the Dean's office, the bookstore has become an essential and friendly part of the daily life of Seminary. Whether it be stationery supplies, athletic equipment, or textbooks needed, or a bill to be paid, Dorothy Furnoh and her two assistants, Rhea Morris and Lorraine Keller, always stand ready to help you in an efficient and friendly manner. WAITERS in .,,. . , R is Q gf W as X .. e Q3 1 Q ' Left to right-R. Morgan, B. Denineo, W. Pabst, W. Pelton, W. Golightly, W. Morgan, head waiter, B. Cunningham, B. Lawson, R. Schaff, G. Long. Of all the phases of boarding school life, eat- ing is considered by many to be the most import- ant. Therefore, nothing can be more indispensable than the fine staff of twelve waiters who serve the dining room. The service this year has been ex- cellent because of the friendly, co-operative spirit of this group, the new facilities, and Miss Max- field's helpful suggestions and plans. It is widely agreed that much credit is due to Bill Morgan, the headwaiter for the past two years. Seminary can be proud of this quiet, efficient group that serves the boarders three meals a day.
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Page 34 text:
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