A New Day In SAGA?
Submitted by Members of the
Food Service Committee
W I , I W
Devil to make
midnight
appearance
by Amy Sarno
Everyone dreads jury duty, but im
agine you are a member of a jury
about to condemn the soul of a
fellow American! This trial is not im
aginary; Jabez Stone of Cross cor
ners, New Hampshire, has sold his
soul to the Devil. Stone's only hope
is Daniel Webster, Secretary of the
State under President Fillmore. Scrat
ch, the Devil personified, is out to get
the souls of all.
The performance of Scratch by
Archibald MacLeish opens October
31st at midnight when Scratch tries
to get ownership of Stone's soul.
This play is in rotation with the pro
duction of The Good Doctor by Neil
Simon, and will be performed on
November 1st, 6th and 8th at 8:00
p.m. Tickets for the show are $2.50
for students and faculty and $3.50 for
members of the Laurinburg com
munity.
Scratch is being directed by the
newest member of the Theater facul
ty, D. K. Beyer. The cast is headed by
Amy Samo as "Scratch," Charles
Lambeth as "Daniel Webster," and
Mike Leer as "Jabez Stone." The
Judge is being played by Dr. Carl
Bennett, and the jury includes: Gret-
chen Hemmer, Gwen newton, Breit
Henry, Chris Weinmann, David
Sauer, and Christopher Wood.
As MacLeish puts it "Do not allow
time nor space, nor bad reads, not
unreasonable hours to prevent your
presence" at the Highland Players
production of Scratch.
Chorale And Chamber Singers Plan Busy Year
by John Ward
Assistant Professor of Music
There are certain issues on cam
pus which students generally feel
compelled to act upon (for example
the alcohol policy and visitation
hours). One such issue, which affects
virtually every on-campus student, is
the quality of the college's food ser
vice. For the first time in over three
years, a Food Service Committee has
been formed within the Student
Government Association.
Eleven students make up the Food
Service Committee with at least one
representative from each dorm.
These representatives are Heidi Jer-
nigan, Chair; Tanya Olson and
Deborah Kelly, Concord; Brian
Krauss, Granville; Felicia Allen, Wilm
ington; Henry Beshgetoorian,
Albemarle; Chris Dineen, Orange;
Jeff Callahan, Mecklenburg; Lloyd
Meilenz and Kevin Hauver, Winston-
Salem; and Del Spruill representing
Burris Center. The committee has
held preliminary meetings to outline
problem areas which need to be
dealt with on a priority basis.
Those top priority problems are
the quality of food served and the
serving hours. At this time surveys
have been distributed to all suite
leaders which are to be filled out dur
mg suite meetings. Already, from
looking at completed surveys, there
seem to be some real common com
plaints and suggestions from
members of the student body. Once
all of the surveys have been com
pleted and returned to the committee
a list of concrete suggestions can be
formulated and discussions with
SAGA can begin to move in a more
definite direction.
President A. P. Perkinson has ex
pressed interest in the newly formed
Food Service Committee, and citing
the current physical renovations be
ing made to the cafeteria, he hopes
that we will see a "new day in food
service" with students, ad
ministrators and food service
employees working together.
On Monday, October 20th, Heidi
Jernigan and Deborah Kelly traveled
to Meredith College in Raleigh, North
Carolina to attend on all day food ser
vice conference given by Mr. Paul
Fairbrook a leading authority on col
lege food services and author of
t fee books based on his thirty-five
^ars of experience in the industry.
r. Fairbrook, who is currently food
service consultant at the University
of the Pacific, suggests that "percep
tion is half the battle." Food services
should treat students just as any
other restaurant would treat its
customers. After all, students are just
that - paying customers.
Often, it is not the way in which
cafeteria food is prepared which
turns students off but the way in
which the food is displayed. For ex
ample, Morrison's, a leading cafeteria
chain, adds garnishes to all its food
items. Think about the difference it
might make if fish were garnished
with a slice of lemon and perhaps a
sprig of parsley? The nice thing about
making food more attractive is that it
does not required much time or
money.
Food items should also be labeled.
Either food service employees should
know what is in the food or the ingre
dients should be posted to ac
comodate those with special dietary
needs.
Professionalism should be
reflected throughout the dining and
serving areas. Shortages should not
occur, however, when they do
management should avoid the use of
cutesy and-or toilet paper" signs.
This includes the use of stained, rip
ped, or hurriedly scribbled signs ask
ing for "your patience and coopera
tion. The food service corporation
should have its own official set of
signs or stationery.
Modern menu boards and pleasant
interior decor are a plus in keeping
the student customer happy, the
social aspects of dining in the
cafeteria should not be ignored.
Mealtime is considered to be a time '
of relaxation and fellowship. Studies
are left behind for the time being and
friends catch up on the day's events.
The cafeteria should reflect an at
mosphere similar to that of a com
mercial restaurant. Students should
not feel hurried to eat and run.
Some possible atmosphere
"boosters" are wall hanging, live
plants, glass display cases, and piped
in music. Occasionally tablecloths
and centerpieces could be used.
The food service director should
be regarded as friend not foe. When
surveys are conducted students
should use the opportunity to ex
press their likes and dislikes. But why
wait for surveys? Students should go
directly to the food service manager
when they have a complaint on a par
ticular day. However, students
should also tell the manager when
certain items are especially good. For
example, SAGA served a new type
of pizza last week which the majority
of students seemed to really enjoy.
Yet how many went to SAGA's
assistant manager and said, "Hey,
that pizza was really terrific. I hope
you plan to keep it on the menu
regularly!"
(continued on page 8)
Robert Engelson, director of the St.
Andrews Chorale and newly resur
rected Chamber Singers, announces
a busy schedule for the two groups.
The chamber singers, a select group
from within the chorale, has already
made their debut in three perfor
mances in early October at the
Highland Games of Flora MacDonald
Academy in Red Springs. Flora
McDonald is an ancestral institution
in the development of St. Andrews.
The chamber singers will also per
form for Parents' Day on Saturday,
November 1.
On November 9, the chorale will
present Faure's "Requiem" at Laurin
burg Presbyterian Church in honor of
Mrs. Mary Franklin McCoy. Mrs. Mc
Coy was a trustee and long-time sup
porter of the college, active in its for
mation. She held degrees in music
and was very supportive of the music
program and the arts. The requiem
will begn at 7:00 p.m.
On December 3 and 4, the chorale
will present in association with the
Scotland Arts Council and the
Scotland County Library, "Ye Old
Madrigal Feast." This is the second
madrigal dinner in a row, due to the
tremendous success of last year's ef
forts. For ticket information, contact
Jean Hudson of the Scotland County
Library.
This year the chorale plans a music
al tour of east coast Presbyterian
Churches, the highlight of which is
the Fifth Avenue Presbyterian
Church of New York City. The
chorale will be involved in at least
one major fund-raiser for the tour,
which is planned for spring break.
Besides a school concert in the
spring, the chorale, along with the
chamber singers,, plans its usual year
ly performances or scholarship
weekends, admitted students' day,
alumni weekend and various other
functions. It also plans to participate
again this year in the N. C. Inter
collegiate Choral Festival held at
Davidson College last year and East
Carolina University this year.