II

Food Services administrators say they are counting on "student cooperation"--something they will stress in a letter to be posted in the various house dining halls.

The letter, written in a p.r.-sincere style over Weissbecker's signature, asks students to take only what they can actually eat, stop removing food from dining halls, and "remember that unauthorized guests or meals taken dilute the value you receive from your board fee."

"There's noticeable waste in bread and beverage items," Weissbecker explained, citing the person who takes three or four glasses of orange juice or milk and ends up leaving one behind.

As for students who take food back to their rooms, Weissbecker said: "I can see that someone might like to have, say, an apple for later on in the evening. But we've seen people come in and carry off four or five apples, or a half dozen bananas. Right, Ben?"

Walcott picked up the cue, adding: "Or people who come in with gallon jugs or fill them up with coffee or orange juice."

But changing long-standing habits won't be easy even though, as Hall said, "there isn't a student coming back who doesn't know what has happened to food prices."

If voluntary action and subtle cutbacks fail to stem the expected deficits--something administrators are not anxious to talk about--other steps will be taken. According to Walcott's survey of other schools, several food services--including those at the University of Massachusetts and the University of Rhode Island--plan to end their policies of unlimited second portions, and the Wellesley food manager has asked the school's president for permission to do the same.

"This," Weissbecker said, frowning, "is something we are very reluctant to do. We want to hold off as long as possible." The long-standing policy of limiting second portions of steak, however, might be extended to other, relatively expensive dishes, he admitted.

Food Services' other contingency plans include a possible decline in the frequency with which meat is served at breakfast, and as yet undefined "changes in the brunch presentation," Weissbecker said.

"We think that most students would rather have a bacon, lettuce and tomato sandwich at lunch than have bacon at breakfast," he said, "but this is something we'll have to talk to the students about."

Meanwhile, a rise in the price for individual guest meals (called "transient rates" in the Harvard St. offices) should generate additional funds. Guests (or their hosts) will pay an average increase of 9.25 per cent over last year's prices.

Also, for the first time, the Expository Writing Department will be paying rent for its conclave of offices in the basement of the Freshman Union.

If the deficits equal or surpass everyone's wildest fears, Hall said, there will be two options: to borrow the money from the Corporation and hope for a rebound next year; or to use the Food Services' equipment reserve fund. The second choice would depend on the absence of disasters such as Lowell House's kitchen fire last year or other unexpected breakdowns, he added.

But if the deficits grow that large, a greater board increase is likely to come next term. To cover the deficits the hike would have to be about $1 per $6000 lost, plus an additional $30 or so to cover future inflation.

III

That would lead to a price rise of about $80, something that Hall said he hopes to forestall by "rolling out" the increase--spreading it over several years while hoping for food price reversals. Hall admitted, however, that by that method the University could be rolling out forever.

The financial picture might look grimmer than the University's current response to it, but for the time being no drastic action is being taken. Even such luxuries as Arnold's Cornmeal and Molasses Bread will remain in the Houses, although various items will slip quietly in and out of the menus as their prices and availability vary.

Depending on the 1973 harvests, even raisins may return. But for now, keep a package in your pocket.