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State and Local
rTSbisa offers students forum
to present dining opinions
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Suggestion board draws varied responses
By Lawson Reilly
Reporter
small crowd of people in Sbisa
ing Hall is gathered around a
to be i 1 t> u! t et ' n hoard. Perhaps they want to
thino ; R 0W when their favorite health-
o u V'B)d cereal will be available for
■ lson ls ttl|re;ikfast. Maybe they want to know
made tolo;: w hi'the fruit is served sliced instead
■whole. Or maybe they just want to
go on for, ta liw rf Erica Kane is going to marry
hohave J ei ‘ m y Hunter on "All My Chil-
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■They are reading the “Ask Sbisa”
lt i |uestion-and-answer board, where
m ltatties-students can write comments, com-
;e things- plaints and questions about Sbisa
, fed upki'pnnig Hall or anything else and
erverted rfr 1 '!’ them into an envelope on the
pjoaiii.
na/ism pifBWirh a little luck, they’ll see their
he Battalia,B ntlwor k ant ^ a re piy posted on the
poanl later in the week.
■The board’s creators and writers,
gbivi Menu Board members Ashley
■ennon and Joe Picked, say they
goi the idea for Ask Sbisa after notic
ing a similar board in the Sterling C.
fyans Library.
■They presented the idea at a
|Menu Board meeting as a method of
■racting more student input, Pick-
dlsays, and it was approved.
■“People would come up and talk
to us, but it’s better to get it in writ-
K” the senior electrical engi-
Hering major says. “We can get
pore opinions, too.”
■When Ask Sbisa made its debut in
:FaH ’86, Glennon says he and Picked
were getting as many as 30 letters a
da. The board initially was placed
' ] by the exit on the west side of the
''/y pining hall.
7
[: Re
Recently, however, it has been
moved closer to the entrance be-
laiise it drew crowds that blocked
the exit, he says.
Hit was more successful than I
thought it would be," Glennon, a ju-
nioi journalism major, says.
■Students’ suggestions and com
plaints addressed to Ask Sbisa re
sulted in dining hall changes almost
immediately, he says.
One student suggested that
grapefruit and pineapple juice, pre
viously mixed together, be divided
into different containers; it was
done.
Another drew a map, illustrating
how a “traffic jam” at the milk dis
pensers could be solved by placing
glasses in a different location.
Glennon says two health-food ce
reals were substituted on the break-
“Some people write a
novel, man. People are
into this. Some people are
too into it. ”
— Ashley Glennon, menu
board member
fast menu after he and Pickell re
ceived a lot of requests for whole-
grain cereal.
Because of opinions sent to Ask
Sbisa, the fall semester’s Potato Festi
val won’t be conducted any time
soon. Pickell says comments to Ask
Sbisa showed many students be
lieved it was a “bomb.”
“DG wanted steak with their pota
toes,” he says.
Glennon says they make a list of
all suggestions and opinions they re
ceive each month before they go to a
Menu Board meeting, and then they
read them to the board.
Pickell says Dining Center Man
ager Perry Moore and Food Service
Manager Dennis Moore are support
ive of the suggestion board.
“They were pretty happy to see
someone there who has some inter
est,” he says.
Pickell says the managers sug
gested he and Glennon join the
Menu Board because they always
were asking questions and placing
complaints.
However, a notice on the ques-
tion-and-answer board states that
the opinions expressed by Glennon
and Pickell in their replies are not as
sociated with other dining hall or
Menu Board personnel.
Glennon says the managers leave
the operation of Ask Sbisa all up to
him and Pickell as not all questions
are related to the dining hall.
Many are written in a humorous
vein, as are the replies.
“One person wanted to go to Ash
ley and Joe’s school of comedic re
sponse,” Glennon says. “Some peo
ple write a novel, man. People are
into this. Some people are too into
it.”
He points out one letter’s careful,
elongated script, which he describes
as “like a bible.”
The writer complained about fro
zen cream pies and said he feared
only King Arthur could liberate his
fork from his pie.
Other letters express concern for
the happiness of Sbisa employees,
ask questions about Food Services,
criticize or compliment dining hall
practices, ask trivia questions or want
to know about soap operas.
Glennon says if he and Pickell
can’t answer the questions, they ask
the managers.
One student took advantage of
Ask Sbisa and submitted a calculus
problem, which Pickell and Glennon
posted, along with the solution.
Glennon says some people ask ques
tions about personal problems, but
their subject matter usually makes
them unsuitable for public display.
Ask Sbisa won’t display letters if
they are obscene, profane or sex
ually explicit, Glennon says.
Pickell says the writers realize
their letters will not be displayed if
they use obscenities.
Glennon and Pickell say they now
receive about five letters a day and
answer about two a day.
Menu Board members serve as
long as they like, Pickell says, and he
and Glennon intend to continue
with Ask Sbisa for “as long as it’s
worth.”
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