Caf manager comes'clean'

CLEANLINESS, page 1

Cabrini has three chefs aside from Head Chef Rodney Stocket. "You're looking for somebody who may have gone to the restaurant school, may have taken culinary courses, or sometimes that doesn't matter if you've got somebody who grew up in the industry," Antolini said.

The only people involved in the food preparation process are the cooks themselves. Antolini said, "The chef will do an inventory by i<)okingat what they have and deciding how far that will go and then you want to supplement that for the next couple of days."

Antolini said that an order is placed with Sysco, a company that provides Cabrini Dining Service with the bulk of the products. Meats and frozen meats are delivered Mondays, Wednesdays, and Fridays. Produce and bread is delivered daily. Milk is deliv- ered every other day. Dry goods and frozen dry goods are delivered on a need basis.

When food is received it is taken by a receiver and put on a shelf, put in the refrigerator, freezer or in the store room. The cook who is responsible.

Antolini said, "It is their responsibility to take them out, put them away and if they can't be used, to throw them out."

The dependency of electricity and refrigeration on a normal operation day is imperative.

Antolini said that food temperatures are maintained very well.

"Your deli bar and salad bar has plastic containers and that is a very decent conductor so that will keep [the food] very cold,"

Antolini said.

During each meal period the workers refill the meats, cheeses and produce as well as replenish the dishes. If leftover food remains and it not used within 24 hours it is thrown out.

"The workers usually do a good job of keeping the actual food area clean," Foley said.

The problem comes in when appliances such as the dishwasher go down. The dining service has already experienced one incident this year when it was not able to be fixed for two days and the dining service had to resort to plastic ware.

Antolini admits that he dislikes having to resort to plastic as much as the students dislike eating from it. "It costs more money to use plastic. You lose productivity because you use plastic," Antolini said.

As far as clean-up, housekeeping does the floors. "Our employees clean up after the students," Antolini said.

"I think, for the most part, the employees do a great job of keeping it clean," Adam said.

Antolini questions the stu- dents' responsibilities. "How do you get students to take up their responsibilities, how much food they put on a plate and how much they throw out? There's a waste issue from the consumption," Antolini said.

"My issues are minor in that I would like to see a little more responsibility on the students' to take up their plates, dump their trays. It just makes things easier for the dining services," Antolini said.

Not all students have a negative outlook on the dining services. Junior Megan Beauduy, an education major thinks that the food is much better then in years past. "They are doing their best to try and accommodate everyone's requests," -Beauduy said. Adam also sees some positive changes. "They've improved the variety at lunch time a little bit compared to last year," she said.