Dorrill Dining Hall's (D-Hall) Outta Here location and food sitting out for too long at D-Hall were topics of discussion during the last Dine with the Director event of the semester. Over a meal that included salad, Chicken Cordon Bleu, carrots and strawberry shortcake, students praised Longwood Dining Services while also offering constructive criticism to better students' dining experiences.
One student asked for chicken to be more readily available upstairs for salads like in Outta Here. Grant Avent, director of Longwood Dining Services, said there is some sort of chicken product available almost every day. He said to ask workers if something cannot be found or if students have a special request.
For those having trouble making the perfect waffle, a student suggested waiting until there is 45 seconds left in the process and flipping the waffle over. "It works every time," she said.
A student brought forward a concern about the quality of food during non-peak meal hours such as just before lunch, late lunch and after the dinner rush. Avent said there are not as many options available during those times because the staff is preparing for the next meal. He said D-Hall used to shut down after the peak meal periods to prepare and replace food, but out of convenience to students, they now stay open. "It's tough to have everything available all day," said Avent.
One student recommended portion control during those times so food does not get cold or soggy due to sitting out untouched. Avent said, "I say that everyday." He said this happens because workers often want to make sure students are served quickly and food is readily available.
Hot sauce and different dressing options may be coming to Outta Here soon. Additionally, a student suggested larger drinking cups in Outta Here since the current cups only hold a few ounces and most students finish that drink up quickly. Avent said the issue has been finding the right size cups to place downstairs.
One student asked if she could eat the raw cookie dough before it goes into the oven. There was some discussion about the health risks in consuming raw cookie dough, though Avent quipped, "I've done it and it's never killed me." However, he said he would not recommend eating the cookie dough.
Assistant Director of Operational Excellence for Longwood Dining Brenda Ferguson and Avent both talked about the "Great Create," a measure that has been in place to let students know that if they can dream it, they can make it.
Ferguson is asking students to send Longwood Dining an email or Facebook message about their food creations in the dining hall and include pictures if possible. One student said she made a Chicken Parmesan sandwich with a chicken patty, cheese from the salad bar and pizza sauce.
Today (Wednesday) is the final Birthday Dinner of the semester. Avent said there will be cookies on a stick, with smaller cookies due to a change by the distributor, and another surprise dessert.
Avent reminded students that writing on a comment card is great, but to make the best impression, go and tell a manger or supervisor if you have concerns.
Ferguson reminds students to spend Bonus Dollars before the semester ends.
