Tokay High School - Tokay Yearbook (Lodi, CA)

Page 88 text:

li Cooks keep prices low, improve condition , nu With consistent prices through- out the years, new and improved items, and the help of 18 cooks and seven students servers, the cooking staff was able to make the cafeteria a success. Perhaps the largest contribu- tion to the cafeteria's success has been the consistent prices throughout the years. Such prices as Sl for combination lunch- es, 30 cents for both a pack of potato chips and for snacks such as donuts and pies, and Sl for all hot lunches have been in effect tor many years. According to Mar- tha Avitt, head cook, this was possible because We try to cook within the budget and we try to have very little waste at the end of the day. Along with cooking within the 840 budget, Mrs. Avitt tried to buy good quality food at the lowest possible prices. New food items also have been added to the menu. Along with the stable combination lunches and usual snacks, Texas Straw Hats, which were a pastry filled with beans, meat, cheese, and corn. Carried over from last year were baked potatoes and added to the salad bar were meat, eggs, and fruit. ln addition to the daily com- bination lunches, the cooks had their hands full on Tuesdays and Thursdays with making hot lunches such as enchiladas, ta- cos, and spaghetti. ln deciding what hot lunches to make, Mrs. Avitt said, We try to make what kids like best. We try to have a variety. To attract large amounts of students, the cafeteria had to be an inviting place to go. A clean cafeteria was one of the main aims of the cafeteria crew. Someone was always out there, said Mrs. Avitt. She found that students were helping with the cleaning task. Instead of leaving messes on the table, most students were courteous enough to pick up their trash after eating, she said. Mrs. Avitt also attributed the success of the cafeteria to her crew. With the help of all the girls working together, we are able to do what we do around here. We have a very workable kitchen, she said. by Cherie Cortez pm., ,,... ..., ww ..,,...,, . , 1 , yr-ug 'f,. .1 Mn-Jr '-', 1

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4. Custodian Dennis Nichols loads lrial Arts building ls custodian equipment into a shed. 5. Trimming Antonio Munoz. the grass on the edge of the Indus- 4 sw J Robert Balesteri Jamie Holcomb Antonio Munoz Norf Pennino Saniokh Sanghera Lonnie Smith Taul Takao Shigeichi Tanaka Dan White Lee Wilson .11 ' x Service Personnel 83

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L N ! . -we P : ., + Q yi - . - it X' ifx ' Y.: N' ' .ww .5 . Q - Q. my ' 5 'Q x . , l x ff' P . s , x xi ' 'ki ,Q Martha Avitt Betty Blankenship Ella Buethe Claudea Cagle v so , Alvina Heupel z .Q ' 'K i Diane Hogue Q N Celia Kolb Q . f - A A Q Darlene Kuykendall i 'J ' Q Joan Mansu 3- Q . X . X ' I C 0 , ' e 3 s . ' f - 3, K ' f. ' . Q Q V19 I., 1 5 af 1 'N fi- . Q Q W Anna McCormack X ' fx! Marie Medford N' ' 1 Marjorie Putnam f K - 6. i X - . Patricia Scherer g i fx 'J June Shipley ' N 'N' X .5 I . li . Z Yi. We X ,ig 14' X ' - i ll x fi, Q Elggxx , A 5 K' 1 xi QM Q N 2 'Ny N . QQPKQ . -ew ,..x. .. ff. k.'. g 1 , i eeei V 9' x X. ' Ya . K W gr J S .ggi iii' i it . it 3, lg. QQ, it v V: it, ,iabmel 1. Making enough macaroni salad to last the whole day ls Cook June Shipley. Looking on ls Martha Av- ltt, head cook. 2. Croutons for the salads are made by Martha Avltt. 3. To make bread for hot lunches, Marle Medford must measure out the flour. 4. For the different varie- V ties of sandwiches, Betty Mahl slic- es the meat. 5. Cutting the lettuce ' j ' -- V for the day ls Betty Blankenship. M Photos by Darrin Coe My . .M WMQ. QQ? r Gp, f. My E 5 a Cooks 85