Word: mealing
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...from the current total of five. “There’s a work overload,” said Vincent A. James Sr., who noted that the bid form indicated only one chef working the Tuesday dinner shift in Adams House, which regularly sees 400 students during that meal period. “I don’t know how they expect us to do this.” According to Harvard spokesman Kevin Galvin, there is ongoing dialogue between the union and the University. Tomorrow, dining hall staff and students plan to rally in Harvard Yard...
...have remained in the open is at the dessert table. Common sense dictates that desserts should be consumed in moderation. Placing calorie counts next to desserts should not be observed as a paternalistic action of imposing guilt upon diners, but rather a disclosure of nutritional content of an extra meal option...
...Charging people a dollar for a meal or for some modest item off a retail shelf may seem like a gimmick to pick up a penny a share for the next quarter. It is a good deal more than that. When a dollar is all that someone can spend, that person doesn't care if his purchase increases the company's earnings...
...gorging themselves at countless ice cream socials and pizza parties—all on the College’s tab—you’re probably wondering how Harvard can afford to dish out all those goodies while depriving its actual undergraduate population of arguably the most important meal of the day. And why is it that we can afford to keep the HUDS worker whose job consists of standing by the back door of Annenberg to prevent students from surreptitiously making off with dishware, while we can’t keep the grill worker who makes omelets each...
...assured, the singers do not operatically draw attention to enthusiastic diners double-ordering the gratin dauphinois. It may be the singing standard - the cast are fresh from the prestigious Guildhall School of Music & Drama and the London College of Music - that elevates dinner at Bel Canto from an evening meal to a night at the opera, but the food plays a mean second fiddle. Bistro classics include a beautifully caramelized shallot tatin and dill-rich salmon gravadlax, king prawn and black pearl scallop skewers, and hot chocolate fondant with violet ice cream. Still, the most delicious parts of the meal...