The new plan for carrying on Memorial Hall is the result of a careful study of the present conditions of student life as they affect the dining halls. In organizing small club tables the managing committee hopes to make the administration of a large dining hall compatible with some of the social advantages of small eating clubs, and further expects by increasing the solidarity of these small groups to avoid the socially disintegrating effect of irregular habits of eating.

The committee is doubtless aware that these desired objects will be defeated unless good food is provided, well served, and in sufficient variety. The task of satisfying this important condition has been given to a new manager, a man of experience, with whose help the cooking and serving staff has been completely reorganized. An agreeable variety in meals from day to day rather than an extravagant number of articles of food in a single meal is to be the aim of the new management. One of the most important changes has been the employment of a head waiter who will be responsible for the efficient conduct of his department.

With these measures taken to insure good and satisfactory service, the success of the Hall is now to a large extent in the hands of members of the University, who by co-operation with the management can make Memorial Hall one of the most important factors in the social life of Harvard.