Northeast High School - Valhalla Yearbook (Macon, GA)

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Students who give up free time to ‘make the bread’ usually find that parttime jobs are Mostly work, little play After hours of education, some stu- dents challenge the working world. Working students range from soph- omores to seniors. Seniors say they work to pay for all of the ‘necessities’ of the senior year. Juniors are saving money for their senior year and to have some spending money. Sopho- mores probably are thinking more about having spending money. The jobs students are most likely to find are those in restaurants, supermarkets, hospitals, and pharma- cies in the area. Some feel that their job affects their performance in school, yet they keep the jobs because they feel they must. Others say that it doesn’t affect their performance, or social life, for that matter, and is a great way to spend leisure time. Junior Felicia Mathis said, “I enjoy my job because I get to meet a lot of people.” Being able to manage both educa- tion and jobs is a great challenge to young minds. If a student can handle both successfully, then that student has good planning skills and a sense of responsibility. Junior Charles Spry said, “‘ You meet a lot of new people, you learn responsibility, and you learn the value of a dollar and how to balance your money.” (Copy design by C. Hoges, G. Seabrooks.) SENIOR REGINALD MCNAIR cuts meat in JUNIOR FELICIA MATHIS checks out a the meat department of the Shurlington customer at Kroger as junior Charles Spry Piggly Wiggly. (Photo by M. O’Neal.) bags the groceries. (Photo by M. O'Neal.) Parttime Jobs °o fe) fe} ° °o fe} O° [e} °o

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PAUL FINDLAY AND JOHN SHULTZ check out and bag groceries at the Shurlington Piggly Wiggly. (Photo by M. O'Neal.) SENIOR KEITH MOFFETT cleans food trays in the kitchen at the Medical Center downtown. (Photo by M. O’Neal). RODREGUS NEWTON replenishes the Su- per Bar at Wendy’s. (Photo by M. O’Neal). SENIOR SCHERRYL MILLER works as a cashier for Revco. (Photo by M. O'Neal). fadenttite S..%

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Single serving lines in both buildings create a lunchbreak that is a case of Hurry up and wait Returning students who enjoyed eating in the school cafeterias last year found something had changed over the summer. Only one serving line was operating in each cafeteria, and there were fewer workers to prepare and serve the food. “The staff was cut because there was not enough participation,” said Mrs. Burnice Grant, manager of the Mark Smith lunchroom. The reduction in staff forced the closing of one serv- ing line in each building, since there were not enough workers to keep both going. Students who patronize the school cafeteria were unhappy with the ar- rangement primarily because it cut down on study time in the library or on social time. Freshman Valerie Germany said, “If you are an academic student and also a believer of eating proper meals daily, this one-line system causes a problem.” And there were other problems. Senior Janice Moore said, “Many students are late to class and are as- signed detention as a result of the long lines.” Sophomore Candice Hughes said, “With one line we have no choice but to run to lunch.” A second line was finally opened in both cafeterias in mid-November. (Copy design by C. Hoges, G. Seabrooks). =o (ao tt . , Pe 4 = STUDENTS WHO WANT TO SOCIALIZE like Mike Poole, Michelle Barnett, Joanna Rob- inson, and Roderick Grandison, or who want to study just don’t eat lunch. (Photo by C. Hoges). QUICKLY CLEANING THE FOOD TRAYS after first lunch so they can be used again is Mrs. Janie Fuller of the Mark Smith lunchroom. (Photo by SPI). ae Student Life oo S. ©