5. They are not allowed the entire half hour for eating their own meals as was agreed upon originally, for they are required to give half of this period to setting up the tables. This setting up of tables could be done in five minutes if there were a proper system.
Committee Makes Recommendations
This committee after due consideration of all the factors involved has the following recommendations to make:
1. A student head-waiter should be appointed, preferably an upperclassman of some standing and experience, who will be able to understand and to handle properly the men under him, and who will be able to voice the complaints of the waiters to the proper authorities.
2. The "rush system" should be replaced by a "station system" which will distribute the work more evenly and will encourage individual excellence in waiting.
This "station system" would call for dividing the tables of the dining hall in such a way as to give an equal number of "places" to pairs of student waiters, who would confine themselves to their own stations, doing all the work there, as serving, cleaning, and resetting.
3. The arrangement of shifts should be changed so as to begin with the evening meal and end with the noon meal of the following day. This will eliminate the lack of balance in working hours and the excessive pressure of the "on" days of the present system.
4. The differential of $.75 should be eliminated, thereby giving the waiters all their meals in return for their work.
5. The number of student waiters should be in the same proportion to the number served as the number of professional waiters would be.
These improvements should make the job more attractive and thereby increase the number of applicants for the positions. This in turn, would raise the standard of discipline and bring about a keener sense of responsibility on the part of the waiters.
In concluding, the committee wishes to express its conviction that the system of student waiters should be, and can be, maintained in the University on a practical basis. The committee feels that the lack of success to date has been due in part to the failure of the waiters to realize fully their responsibilities, but more largely to the failure of those responsible for the running of the dining halls to sympathize with and aid in furthering an innovation that enables men, who might not otherwise be able to meet their expenses, to secure a college education