In the past, students have complained to Dining Services and ARAMARK, but feel their concerns have been ignored. But now, Dining Services and ARAMARK are demonstrating a commitment to improving relations with students.

Changes are being made at the beginning of each semester to exhibit this willingness to enhance service. During the busy weekday lunch hour, opening Danforth Dining Hall fifteen minutes earlier eases strain on many schedules. The installation of the new soft-serve machine there is an example of the “small things” that make dining on a college campus a bit more enjoyable. By re-arranging traffic-causing blockades in Douglass Dining Center, some effort has been made to lessen congestion. This is one way Dining Services and ARAMARK have shown that they are willing to meet the needs of both their student and faculty patrons.

Also, students’ dietary needs are being recognized with the addition of kosher, vegan and vegetarian options. Such new modifications expand upon an already diverse menu. Dining Services and ARAMARK should be commended for adding these options, even though some may cut into their profit margin.

Last semester, a panel discussion was held between students and members of Dining Services and ARAMARK. This meeting proved that students and the board were willing to exchange ideas.

This open dialogue still exists. Guest Service Manager David Feist and the Director of Campus Dining Cameron Schauf are approachable, friendly and are willing to meet with students and discuss any suggestions.

These changes should be encouraging to students who serve on the University Dining Advisory Committee, as well as students who submitted comment cards.

Many students feel that Dining Services and ARAMARK have room for improvement, but the recent concern for the students’ comments is certainly a welcome step towards a better dining experience for students and faculty alike.

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