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Time, tast< By BRYAN GLAZER Gamecock Staff Writer Have you ever walked into the Gamecock Snackbar, placed your order, and stood to the side of the line and waited interminably? Of 37 students intprvi??\i/*?H in tho snackbar 10 days ago, 16 said their major complaint about the facility is the length of time in completing an order. The taste of the food was criticized by 15 students. The remaining six students cited the lack of cleanliness, such as sticky tables, littered floors and soiled counters' , "These problems are not new to us," stated University Dining Services Director, Ted McDaniel. "We are always open to suggestions and criticism from the students about any of our campus operations." A student survey was taken by the dining services public relations department in November 1977. The dining service survey listed ProfesslcK 'A con Mai TJB FreePick-i 4508 St. Andrew; Across from . 798-1002 ? o ? - _ 7ITfti> 4?>econt) 2011 DEVINE STREET F PH. 771-4794 V 1 THIS Wl LIGHT counti MARCH 14 HARRY 15 ED POI 16 RUSTY \ 17& 18 SILENT 23 APPLE 24 & 25 DAWSO 29 MORLA 30 LEON fi TUESDAY SPECIAL VODKA & TEQUILA DRINKS $1.30 MONDAY JAM & AUDITION 5, trash maj complaints by students that the mayonnaise was too sweet, the service was slow and the menu 015110 wcic cuiuusing. THE SURVEY listed several complaints by students about the poor taste of the pizza. To remedy this, the dining service is patronizing another pizza dough manufacturer. Since this transfer of suppliers, McDaniel said, "Our pizza sales have increased noticeably in the past month." To alleviate Droblems of in.?f ficient service, the dining service has compiled an outline for the training of counter workers in procedure, courtesy and quickness in preparing and delivering orders, McDaniel said. An "express line" has been established for customers who want to order burgers, fries and soft drinks in a hurry. Ina test Monday, the express line wait was almost nine minutes. Slightly more than a minute later tVlO AX/IAX niv- uiuci wc*a reauy. ial Typing Service nplete office service' mscripts, Copies Leses, Resumes, ip and Delivery 5 WLI Kje I'exi'JY, ouiuu ID Allied Chemical 798-1805 rHIS AIN'T I NO V MirkTV j MOUSE AD i Heliel IVE POINTS IN COLUMBIA IAPPY HOUR 4-7 EEKEND WOOD ry-rock TUETING [ .LOCK DAVIS 1 PARTNER ENSEMBLE (bluegrass) j NT UAVC ii uv/ jl u QUATTLEBAUM i HAL. WEDNESDAY SPECIAL GIN & HUM DRINKS $1.30 I NIGHT DRAFT 25 CENTS % or complaii The wait between ordering and receiving food was similar at the McDonalds on Sumter St. for a cheeseburger and a coke McDonalds was faster, but for a large hnmhllrrtor 'inri n " Miiivuigvi u&iv* a vii iiii\ lilt? MlclCK bar had the order ready sooner. THE MAJOR DIFFERENCES between the McDonalds cheeseburger and the snack bar cheeseburger was the bun. McDonalds toasts their buns. The snack bar uses a treadmill-type hamburger broiler to toast hamburger buns. McDaniel said the broiler does not toast the rolls properly. The same day, several tables were uncleared and french fries tl J7:: Spring ... / I etk I> r\ f?ourx3 f?ot>m Inc Columbia Mall [ tits about sii scattered across the floor of the dining and purchasing areas. The man responsible for clearing the tables was reading a newspaper while standing beside his clean-up cart. In response to student complaints that the menu boards at the snackbar are difficult to read, McDaniel has purchased new score board style menus which are to be installed in the near future. Based on student interviews, many students believe the hamburgers at the snack bar are not made of beef and the french fries are not made of potatos. The namourgers are made of 80 per -a , irx vr NUfc. J 7P01 Al 1 /fo W> knirst\ f 1 C*rvl? ?nr\>-vI/-* Cv>. ,H% / mhii mmmmmmmmtmmmbmmbmmm tack bar cent beef and 20 percent fat, according to McDaniel. "We purrhaRP nnr hoef from ~ ? ? uwt nuiii uic aoiuc distributor as Wendy's does," he said. Wendy's is a nationwide, franchised hamburger restaurant business. The french fries are frozen and they are packaged by Ore Ida. MCDANIEL CLAIMS the dining rayiLc is cvciiuciiiiig iu> campus operations constantly and is restructuring and redecorating its facilities to improve the appearance, organization and quality of the operation. \ S:\ * \ \ \ rO :oro)ino 2<?204 [] 803 788 5901