Word: presenting
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Dates: during 1940-1949
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...clubs. Agitation for a University-sponsored dining hall soon began and resulted in a voluntary commons at Memorial Hall in 1874. Support of this system finally waned, and in 1923 Memorial Hall was abandoned. Immediately pressure began for a good dining system. This movement ended in the present house system, which has grown into a sprawling $3,000,000 business. Once again, student protest has been rising, attacking the quality of this system...
...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...
...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 to miagle informally over the dinner table...
Once again the dining system has taken on the aspect of a problem, with a Student Council investigation and poll, the Seiler investigation, and CRIMSON editorials. The present difficulty stems from the post-war transformation of the system-it now serves more people than it was originally built for and in a different manner than was originally planned...
...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 as steam tables to replace the electrically heated serving tables, were rejected. Siler also commented that he considered it almost impossible to compute costs when students can take any amount of meat...