NEWS
THE BATTALION
irkey
itinued from pagelA
We understand these art
:ult issues,” the spokesmat
while repeatedly praisiiii
ey as a valued U.S. ally,
t issue is the size of anew
ic aid package that wouli
the way for Turkey’s pai-
ent to approve the deploy
of tens of thousands of
combat soldiers,
irkey has delayed a voteoi
oops, saying a multibilh-
r aid package must first le
wed that would compel-
Ankara for any losses dm-
war with Iraq,
lips carrying equiptneii
U.S. infantry divisional!
dy at sea and Washingtoi
essing for an answer,
ic United States wants to
tens of thousands of sol-
in Turkey to open anortli-
front against Iraq stall
be war.
ic support of Turkey for
as an option to disarm Ira
.1 be in sharp contrast it
nents by France and otk
3 allies that more (IN.
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emedy.
iry
tinned from page 1A
US DA regulations for Ik
steen of A&M’s 1,001 am-
cience students are major
i dairy science,
ic 400-acre dairy center is
to 115 milk cows. Halfof
nd is used for pasturesaiiii
roduction. The center’s let-
and maintenance worker
ie reassigned within A&M
eill said.
he vet school, as well as
il animal science classes,
ie center,”
imilton said. "Practically
one uses us.”
e also said the dairy sci-
Jepartment has had a high
syment rate for all gradu-
or the past 10 years.
T Kirkwood, head miter
Dairy Center, said now,
s yet what will happrt
nter and all its supplies,
A''re pretty sure the build-
/ill be torn down due to It
of repairs for so many
” he said.
rkwood is one of font
e who live in a house M
dry Center’s property and
lie job is very personal;
:rs spend time off tbf
taking care of sick m
md nursing them backio
, he said.
rtindale said students
;ted in dairy science ma)
; not to come to A&M!
;e of the lack of hands-®
ence offered from nowon
osing the Dairy Centeris
/ing to take the “A”outof
” he said.
- Dairy Center will fulfil
luirements of participai-
state competitions uni
ifficially close. Its live-
will be sold at a privaK
i when the doors final!
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The Battalion
Page 3A • Thursday, February 20, 2003
Bartender, pour the wine
Student bartenders juggle customers, classes and relationships
RANDAL FORD • THE BATTALION
Jeremy Stender, a sophomore industrial distribution major and bartender, serves up drinks at Madhatters Bar on Northgate.
By Erica York
THE BATTALION
It’s Friday night and The Dry
Bean on Northgate is so crowded it
lakes 10 minutes to get from one end
of the bar to the other. People are
packed like sardines trying to order a
shot of their choice while Clayton
Dean tries his best to accommodate
the eager customers.
Dean, who has been a bartender at
The Dry Bean for two years, said it can
be hard to manage his school schedule
while bartending.
“It takes a special kind of schedule,
and! suppose a lot of people wouldn’t
put up with it,” said Dean, a senior
engineering technology major. “The
earliest class I would have after work
ing would be 9:10. Most bartenders
lave afternoon classes.”
Dean said bar managers are usually
understanding.
“At most of the bars on Northgate,
lie managers are students, so they’re
willing to help you out if they can,” he
said. “I was in the Corps with my man
ager, We've known each other for six
jears, so it makes for a pretty good
working relationship.”
In addition to balancing a full class
load and work, personal relationships
can add pressure to a student bar
tender's schedule.
“This job has the potential to put a
lotofstrain on a relationship if you’re
Double to handle your time very well,”
fcesaid. “I guess it also depends on how
understanding the person is.”
len it comes to learning how to
fflMots, Dean said, it eventually
becomes a habit.
“You learn how fast for pour spouts
to allow the fluid to flow. Once you do
it for a little while it becomes more and
more refined,” he said. “It’s easier for
me to turn around, grab a bottle and
make a shot than for me to tell you
what’s in it.”
Dean said dealing with intoxicat
ed people can be tiresome, but his
job has a lot of advantages, one
being his co-workers.
“Anyone who’s told you they’re not
in it for the money is lying. I also do it
because I really enjoy the people I work
with,” he said. “I’ve known them all for
a couple of years. We’re a pretty close-
knit group.”
Jessica Robinson, a senior speech
communication major who works at
The Tap, said she likes being a bar
tender because of the money she
makes and because her co-workers
are friendly.
“It’s a really, really good way to get
through school if you have to pay for
most things. The money is good,” she
said. “I like all of my managers and all
the people I work with, so it’s fun.”
Robinson said she would rather work
on a busy night, such as Thursday, than
a slow night.
“I like to work on busy nights
because the time goes by faster and it’s
more exciting,” she said. “I’m busy, but
it’s a fun kind of busy. You have fun
while you work.”
Dean also said he would prefer a
busy night to a slow night, but the Dry
Bean’s busiest night is Friday night.
“I would definitely prefer working
on a busy night. The time goes by so
much slower when you’re not mov
ing,” he said. “I guess guys that are
still learning would prefer to work on
a slow night.”
Dean said he has a bartending
method for the Dry Bean’s busiest days,
home football games.
“Game days can get very hectic, so
I work like a typewriter. I start at one
end and work toward the other end,”
he said. “That’s really the only way
you can do it.”
David Prince, a sophomore agricul
tural business major and bartender at
the Salty Dog, said working as a bar
tender doesn’t interfere much with his
schoolwork.
“If you’re dedicated to school, then it
doesn’t get in the way,” he said. “You
just wake up extra-tired sometimes, and
the temptation’s there to go out and
party after work.”
Prince said being a bartender has its
advantages and disadvantages.
“I like my job a lot but on the down
side, I don’t have a lot of time with my
girlfriend because I’m at work Friday,
Saturday and Sunday,” Prince said. “At
the same time. I’ve got my job and
going out all in one, so it’s fun.”
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