Diners still have to deal with the lines at busy times, but seating is more like a restaurant, and ever-changing decorations allow for different looks. Students have enough pressure already with what they're here for. Student's complaints continue, of course, and Jensen knows it will always be that way. There's simply no way to please everyone. For example, when Culinary Services heard from numerous students they really liked buffet-style dining at banquets, a buffet system was installed.
Students have someone to gripe to now.
She fields the complaints, calls the students, and then follows up with a letter. If it's evident the diner had a particularly bad meal, she'll arrange for a replacement. More changes are on the way. A cook-chill system being considered would give foods a longer refrigerator life, allowing Culinary Services to prepare more items further ahead. One result would be labor savings that would allow the department to pay for more highly skilled cooks.