Word: halled
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Dates: during 1940-1949
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...Union opened in 1901 as a club for all Harvard men. It charged a membership fee of $10 per year and was run like a restaurant, complete with waitresses. In 1923, Memorial Hall closed because of lack of patronage. Students once again turned to club and cafeteria eating...
...evolution of our present setup began innocuously in 1914. Freshman halls were built, Smith, Gore, Standish, and McKinlock, with their own dining system. The dining hall of Gore is now the Winthrop House dining room, and McKinlock's is Leverett House's dining room. Long tables ran the length of these rooms, which were served by waitresses known as the Flying Squadron. These were the first dining halls to be served by a central kitchen...
Agitation for University dining halls for upperclassmen was renewed in 1926, but this time students sought friendly, convivial halls instead of the huge expanse of Memorial Hall. The Union offered club tables on its second floor to any group of twelve at $9 per week for 17 meals. A Crimson editorial, entitled "And Again, Food!" applauded this idea and wanted "systemized eating to take the place of cafeteria philandering." The Union's suggestion was followed up with a concerted drive to erect a new dining hall on Mt. Auburn Street, which failed when an insufficient number of students reported that...
...problems of the twenties were finally solved by Edward S. Harkness' $10,000,000 and the House plan. Lowell and Dunster opened in September 1930, and Adams, Eliot. Kirkland, Leverett, and Winthrop followed during the next year. In September, 1931, the Union was made the freshman dining hall, and the freshmen took over the Yard from the house-bound seniors. The present dining halls went into operation, featuring waitress service. The halls had been designed for this serving method. That everyone should eat in these dining rooms was considered a key part of the House plan. Students and faculty were...
...administration said that the poll proved nothing definite about the food. It did request Benjamin Seiler, a Boston caterer and member of the visiting committee, to make an informal investigation of the system last spring. He made a few informal recommendations to the dining hall administrators. His main point was that preparation of food should he brought closer to serving. He said it would be ideal to have a kitchen for each dining hall. He made several suggestions for improvement within the present system. Some of them, such as toasters on the serving table, were partially carried out. Others, such...