Oberlin College - Hi-O-Hi Yearbook (Oberlin, OH)

Page 33 text:

29

Page 32 text:

28

Page 34 text:

30 Food Service The Dining Halls. Even the most devoted Co-oper has done some time on the line at lscomb. Getting meals from the dining halls is a routine that most of us share on a daily basis. Whether you scarf down your donuts to get to class or nurse your coffee for hours, the dining hall routine is one of the ties that bind you to a large although perhaps forgettable aspect of Oberlin life. The tedium of fueling up is relieved somewhat by the measure of variety . . . Dascomb, South, Talcott, Language, Asia House, Lord, Saunders . . . although the dis- tinctions begin to blur considerably after a year or two. You set your own routines soon enough, for your own reasons. I haunt Language for lunch, in the eternal hope that pita bread pizza will be on the menu, while I know a person or two who is inexplicably drawn to Talcottls endless cycle of Cream-of soups. But, if your joy is to watch the swim team feeding, Dascornb may be the place to pick for lunch. Then therels dinner: in the dark at South or painfully bright atmosphere of lscomb, you are sure to see your peers go back for seconds and thirds .. and YOUR tray may be groaning under the weight of two or three desserts tmore cheesecake anyone'D. After all, its the last meal of the day . . . The food service experience is not complete without spending at least a little time on the chain gang. Serving, washing dishes, line running, pot scrubbing e thereis nothing quite like it. Few experiences cast such doubt upon the merits of your peers as working for Food Service. Your fellow students will forget to throw away their napkins, smear peanut butter on their trays, blow off their jobs, forget to sub for you, and what not. At its best, however, you feel that you are part of a team e dammit, youive fed all these people, and cleaned up after them, too. And then there are the little disasters that keep life interesting . . . a plate falls into the food disposal, you drop a rack of glasses. N 0 one would want to major in Food Service, but I know more than one who would be hard pressed to do without the therapy of ltgetting their hands dirty, a few times a week. When better to let those equations sink in, mentally prepare for an oral presen- tation, or just to let your mind do some aimless drifting while scrubbing the stock pot or cutting mock cheesecake?