Dining Alternative Raised

In line with the Administration's request for public discussion on the College's dining hall problems, Charles H. Taylor, Master of Kirkland House, speculated yesterday about having students serve food in a system similar to the one used at Radcliffe.

At the Annex, each on-campus resident must work a certain number of hours per week, either at bell duty or waiting on tables. Taylor conceded such an idea would require detailed planning, but with so many students in each House, he per person.

This idea drew support from John J. Conway, Master of Leverett House, who said the suggestion "at first glance has most interesting possibilities." Conway said the system would cut down paid labor behind the steam tables, an item he thought took a big chunk from the Dining Halls' budget.

Taylor also re-emphasized his position against closing any House dining halls on weekends. He cited the influx of family, friends, and dates for football games which make weekend meals more crowded than usual. Further, students coming from closed Houses would create "an awful jam" in the open dining halls, he said.

Concerning proposed alternatives suggested thus far, Conway said he is against "any system which makes dining less leisurely," warning particularly that at Radcliffe the girls are often rushed so their dorm mates can clear the table.

Both Conway and Elliott Perkins '23, Master of Lowell House, said they thought that there might be a great deal of waste in milk and butter, but that the upcoming experiments and inquiries should find out exactly how much.