April 30, 2003:
Q: Why hasn't there been any feta in the salad bar in a while?
A: You got it.............................
April 30, 2003:
Q: I am freshman and I heard from some of the older students that the pizza last year was different. As a die hard fan of thick crust pizza, I was wondering if that could be brought back to the pizza station. I have heard from most people that the pizza last year was better. Is it possible to change it? Thanks.
A: Yes indeed we did have thick crust pizza's every other Monday night, but took them off the menu because many people indicated to us that they were tired of them. We will tray them again next year.
April 22, 2003:
Q: I think the jam/jelly selection could use some more variety. How about some apricot preserves or marmalade? Thanks!
A: You got it.
April 23, 2003:
Q: Hi. I was just wondering how much of your orange juice is actual juice, as opposed to sugar? Would it be possible to get all or mostly fruit OJ? Thanks.
A: The orange juice we serve in Commons is mostly juice as opposed to sugar already.
April 22, 2003:
Q: Is there any chance we can get those buffalo chicken wraps that we had during break more often? They were the best thing I've had a commons.
A: Can do.
April 19, 2003:
Q: great job with everything...i've just got one request...i'm allergic to peanuts-is there any way you can provide an alternative nut butter? (soy nut butter is delicious.) That would make me(and i'm sure the many others who are allergic) very happy!!! thanks
A: We presently have soy butter in the vegan cooler, but as for soy nut butter we will have to check into it. Let me see what I can do.
April 17, 2003:
Q: Your "Are You:" drop-down menu allows for students, faculty, and staff. But what about me? I'm an alum and alums are people, too. I'm also a townie. Please expand your list of choices to include everyone. THANKS.
A: No Problem. Can do!
April 11, 2003:
Q: I was just browsing the Bates site (I'm an alumna) when I saw your napkin board and had to comment--I miss Commons! I'd say that most students don't appreciate the quality and variety of food that you serve, but let me tell you, it sure sinks in after you graduate!!! Just wanted to let you know that even if students don't appreciate you now (by some of the messages, I'd say they're pretty spoiled), they definitely will in a few years. Thanks for doing a great (and memorable) job!
A: It is funny how we don't appreciate things till we loose them. Thanks for your kind words, I will pass them on.
April 10, 2003:
Q: I just want to say thank you so much for doing all these fun things in commons at night during finals! Commons is so cute, and everyone is always so nice, and willing to help us...great job!
A: Thanks. I will pass your kind words on.
April 9, 2003:
Q: Hi I just wanted to ask you about the policy on hairnets. Today i found a very long blond hair in my food. Its NOT my hair because my hair is not blond. This is not the first time i have found hair in my food. I have noticed that staff work around food and handle food without anything on their hair sometimes. I just wanted to make you aware of the fact that there is hair turning up in the food. Its not the most appetizing thing to see on your plate. Thanx for you time and consideration.
A: Yes there is a hat/hair net policy. I appreciate you bring this to my attention and will address the matter immediately.
April 9, 2003:
Q: On behalf of a number of staff, I would like to strongly urge a way for guests in the Den to be able to clear their tables themselves. Every time I eat there, I am embarassed by the fact that I there is nowhere to which I can clear my dishes or tray, and that a dining services staff member needs to clear all the tables. I think if you were to set up an area where people could place their trays, garbage, and dirty dishes, many people would gladly use it, and less work would be required on the part of dining servicesstaff members to clear the tables. Please consider this request, Heidi Chirayat
A: Thanks for your e-mail. This has been under discussion, but it is not just as simple as changing the way we deal with handling dishes. In order for the Den to become a "self bussing area", a bussing station would have to be constructed within the Dining Room. At this time we are looking at options.
April 9, 2003:
Q: I was wondering, since there is a specific vegan tomato sauce, whether the "marinara sauce" at the pasta bar is vegan or whether it contains meat or fish stocks/ingredients or other animal products. If it does contain animal products, which one(s)? Again, if the marinara sauce is not vegan, I think it should be labeled with the animal ingredient(s) that is contains. And if it is vegan, it should say so. Thanks!
A: The marinara on the Pasta Bar is the one we have always served and it does happen to be vegan- though not be design- and has never been labeled as such before. We put the same sauce on the vegan bar, which given it's mane, means that all the items served on it are vegan. Hope this clarifies things for you.
April 8, 2003:
Q: Once again, I have to write mean napkins about sub rolls. The past two times that you have had special subs at the marche (smoked turkey and turkey italians), the good french bread was gone by 1:00. I don't understand it. I would think that you would order more of the really good stuff since it runs out. You really need to get more next time. Another suggestion: get the french bread on the sandwich bar every now and then.
A: Thanks for taking the time to write. We will make the necessary corrections.
April 8, 2003:
Q: The Toll House Pie was delicious! Can we please see that on the menu again? Thanks!
A: Thanks, Glad that you enjoyed it.
April 8, 2003:
Q: Where did the eggplant parmesan go?
A: No where.............
April 7, 2003:
Q: I think the rotation is wrong again on the online menu!
A: Thanks for letting us know. It has been corrected.
April 1, 2003:
Q: May I just say that those bread bowls were SO awesome? Not only is soup in a bread bowl a fantasic concept, but you pulled it off beautifully too! Excellent meat chilli by the way. I'm so happy right now.
A: Thanks goes to the bakers..they are so talented. I will pass your kind words on.
April 1, 2003:
Q: Is it possible to have Crispix added to the cereal bar?
A: Only if we remove one of the others.
April 1, 2003:
Q: Low fat zucchini bread and filet de sole are the best things you serve.
A: Thanks.
