A lack of understanding between the student waiters and those in charge of the service in the Freshman Dining Halls is the chief finding of the Advisory Committee on Student Employment, contained in an exhaustive report issued by that committee late last night.

The report, undertaken to study the success of the student waiting system installed at Gore Hall this fall as an experiment, recommends that in future student headwaiters should replace the professional headwaiters, preferably upperclassmen of standing and ability.

The text in full follows:

In September, 1925, 32 student waiters were on duty in Gore Hall in response to the agitation by undergraduates and graduates urging that this opportunity be given students to earn their board. It was understood that if the system were successful in Gore Hall it would be extended to other Freshman Dormitories and elsewhere in the University.

Under this plan the waiters were to work in two shifts of 16 waiters each, every other day and alternate Sundays. They were required to be in the dining hall seven hours and 20 minutes a day, of which time one half hour before each meal was allowed for eating, making a total of five hours and 50 minutes of actual work. Thus in a bi-weekly period the waiters were to work 40 hours and 50 minutes, for which they would receive 21 meals and $8.00 in cash (or meals), that is the equivalent of two weeks' meals less $1.50, or $.43 an hour. These men were to work under a professional headwaiter and a steward, who are under the supervision of the Superintendent of Dining Halls. The waiters so employed would at all times be subject to strict discipline.

Vacancies Filled by Waitresses

From the beginning difficulties were encountered, with the result that several of the student waiters gave up their positions and it was found difficult to get others to replace them. The vacancies were thereupon filled by professional waitresses, an arrangement which proved unsatisfactory and undesirable.

At this juncture the Advisory Committee on Student Employment, composed of J. L. Carroll Jr. '26, Chairman, W. L. Tibbetts Jr. '26, C. G. T. Lundell '27, undertook an investigation of the situation. This committee finds that the complaints of those in charge of the dining hall are as follows:

1. While there is practically no complaint against the actual service given to the students by these waiters, or against the waiters' punctuality, those in charge do complain that the feeling of responsibility of the waiters toward their work leaves something to be desired, in that they have shown a tendency to cut or quit work without due warning.

2. The service etiquette is not satisfactory. For example, passing in hand the menu on the right hand side instead of on the left; handling turoblers by the top instead of by the base; standing around talking when the work lets up; and wearing knickers instead of long trousers are considered contrary to the established form.

It is especially significant that all the difficulties could be remedied by an efficient management, except that difficulty which is caused by the lack of sufficient applicants for the job. This scarcity of applicants is due to the fact that the men themselves are not contented with the conditions. They make the following complaints:

1. The arrangement of hours, which crowds too much time into the working days, not only makes for less efficiency in their work of waiting on table but also interferes with their studies and other activities.

2. The compensation is insufficent in that they are required to pay a differential of $.75 in order to secure all their meals.

3. The management is not open-minded and does not seek for improvements which will make for greater efficiency. Suggestions made by the waiters have not been given sufficient consideration; it seems that as waiters they are not expected to think.

4. Due to the absence of a student head-waiter who understands and appreciates the students' point of view, there is a decided lack of cooperation and understanding between the waiters and those directly in charge of the dining hall.