Russo, one of the grill's three managers, says they had to go through an informal bidding process to run the grill. Two years ago prospective owners had to submit a one page essay on "Why Food Is Good," Russo says.

Located in a central spot on the ground floor of Quincy House, the grill serves about 100 people a night, Russo estimates. Though equipped with a picnic table and some sofas, "seating isn't the forte," Russo says.

Each of the three managers put up $200 to set up the grill last spring. They also received a $400 loan from the House Committee, Russo says. Along with a food allowance, the 10 to 12 employees and three managers of the grill get paid $18 per night.

"Last spring we did fairly well. We used to sell beer," Russo says. "We had to stop this fall and took an immediate beating in sales." He adds that, so far this fall, the grill has not been making a profit.

Winthrop House

Still in its planning stage, the Winthrop House grill will not be as extensive as other House grills, manager Mark A. Goodman '85-'86 says.

The grill will serve "yuppie food" rather than the traditional burgers and dogs, Goodman says.

"It really smells bad when you grill things down there," Goodman says. "If you went to get a burger, you would smell like a burger for the rest of the week," he says.

In hopes of getting two new refrigerators, Goodman plans on serving foods that can be served cold, like salads and bagels.

The question of whether Winthrop House will have a grill this year "depends on whether I get my act together." Goodman says. "It would be a fun thing to do. Most people says it would be a pain in the ass unless I had a lot of people [working for me]," he says.

Cabot House

The Cabot House nightclub "Cookin'" was originally called "Cookin' at the Grill," president Michael W. Rabow '87 says.

Now completely independent of the grill, the nightclub features live bands, as well as occasional comedy acts, every Friday night. "This year the acts are finding us," Rabow says.

The admission fee is $2.99 for a regular night. Once inside, students can eat or drink as much as they want. Appetizers such as chips and dip, nachos, and chicken wings are usually served.

Originally a jazz nightclub, Cookin' now also offers rock and folk music. Last November Cookin' hosted its first ever reggae act. The comedy group "On Thin Ice" has been one of the most popular acts, Rabow says.

Neither the staff nor the performers at Cookin' get paid. "People do it not for money, but for the exciting nightclub atmosphere," Rabow says.

Last year the Cabot House nightclub took in $6000 of revenue, Rabow says. The money was used to buy audio equipment, chairs, tables, and stage lights. The small net profit left was used to start up the nightclub this fall, a process which took a solid month, he says.

"The most important thing I've learned is how much there is for single students to contribute to Cookin'," Rabow says. "To make it as special and constantly changing as we want it takes increasing energy all the time."