By Natalie Stevens

November 3, 2009

It’s 6:30 p.m. on a Tuesday evening and you’re stomach is imitating a bear that just came out of hibernation. You round the corner to the cafeteria, already drooling at the thought of food, but stop short as you crash into a snake-like line of students winding about waiting for food. Uh oh, looks like you’re going to be there for a while.

Whether you arrive during the lunch or dinner rush, there are always stations that seem to take longer than you have the patience for and cost more than you’re willing to shell out.

Over at the pasta line, freshman Tia Thompson is waiting off to the side for her chicken alfredo. “I’ve been here ten minutes so far,” she said. “The pasta always takes a while to cook.”

“The busiest is the sandwich station,” said assistant director of dining Emma Tassarass. “There’s such a grand variety [of options] … which causes a long line.”

Indeed with over eight bread options, not to mention several cheeses and meats, plus condiments the sandwich line often gets backed up. 

“Everyone wants it toasted,” laughed Nadeem Zafar, director of food services for Elmhurst College, citing that as a main reason sandwiches take a while. He suggested that, “If you’re pressed for time grab a sandwich from the grab and go station in the Roost.”

Zafar said that in the next few weeks they’re hoping to increase the choices and amount of pre-packaged sandwiches in the Roost so students in a hurry can grab one and not have to wait in line.

But not all the students want sandwiches.

EC sophomore Adam Nicholson had been waiting for nearly 15 minutes before he managed to get his order taken at the omelet station.

“I know they have to make everything, so it takes a while,” he said. “And this is the good stuff so everyone wants it.”

Not everyone is as patient as Nicholson. “The food is not worth the wait,” said junior Alex Garcia, who said his average wait time for food is around 10 minutes and his highest at almost 15.

Part of the problem according to Zafar is the layout.

“The way the space [of the cafeteria] is designed makes it difficult to accommodate so many people,” said Zafar. “With the enrollment becoming so high it’s harder to fit a higher student body.”

Added to that, said Tassarass, are the favorite foods. “Noodles, Chinese food and omelets are fresh and cooked right in front of you,” she said. “The option of having something cooked right in front of you is a high quality service and there’s nothing we can do about the wait time.”

Nicholson thought along the same lines. “I figure it’d be about the wait time if you went to a restaurant,” he said. “But the thing is, this isn’t a restaurant.”

Some parts of the cafeteria though are generally pretty line free.

“The balanced choice station often has no line,” said Tassaras. “Students are scared off by the idea of a “healthy option” and choose not to go.” She added that she wished the healthy option would be the main option.

Some students, like junior Tracy Brtis, were fans of the balanced choice station.

“A lot of students avoid the healthy station,” said Brtis. “But I’ve had some really good meals there—it’s where I go first and it’s normally a short line.”

The lines aren’t the result of being understaffed either, according to Zafar. “During the weekdays we have about 12 to 15 people working all day,” he said. “Saturdays are slow, so only four people, and Sundays are about six.”

The slow weekends are also the reason why the cafeteria and grill are not open all the time with many options.

“The sales on the weekend are very minimal,” said Zafar, who said that last Saturday there were only slightly over 50 meals purchased. “Our sales cannot provide for [more open hours].”

Zafar said that, “If the kids were going to eat [on the weekends] and support then we could be open for longer.” He asked, “How can I justify having  hours open [when not many come]?”

The wait for food wasn’t the only complaint circling around students.

“The prices are ridiculous,” said sophomore football player Blair Kessler. “I already went through my whole meal plan!”

“We don’t get enough food for the price we pay,” said EC sophomore Pete Alfano.

Zafar explained why he thought students were running low on their meal plan. “The way the meal plan was designed was to serve a meal,” he said. “Get a hot meal with a side or two, a fountain beverage, and maybe even dessert.”

He said that when students “have two Gatorades on their tray” or constantly drink “four or five bottles of soda” that’s where the prices add up.

Zafar further explained that, for example, why the prices on their bottled soda was high. “We are contracted through Pepsi and others on how much we get and for what deal,” he said. “We do not go through as much as a gas station or Jewel, so we do not get as large a discount.”

That still doesn’t stop students, most often commuters who pay with cash, complain about the prices.

“They are high for the products they sell,” said Brtis a resident. “But they’re already paid for in our meal plan so there’s nothing we can do.”