Dining Services

Welcome to MSU Dining Services Comments page.

Here, we invite you to tell it like it is.

While including your name and e-mail is not required to submit a comment, we hope you do so we may get back with you. If you let us know of a problem, we'll tell you how it's being fixed. If you have a question, we'll provide the answer.

Dining Services Food Committee listens to your concerns live and in person 8p.m. each Tuesday at Hart Cafe. Want to see what we're talking about? Check out the meeting summaries below:

November 16, 2009

Comments: Hi. I think it would be great if your large salad bar containers would have dividers so that the salad doesn't touch the dessert, etc. Thanks.

November 15, 2009

Comments: The stuffed flounder at Winslow was AWESOME!

November 11, 2009

Comments: The doughnuts last night at Winslow were amazing! Keep serving them!

Dining Reply: Glad you enjoy them. They are part of our monthly special series at Winslow, which serves something a little extra special on Tuesday nights. Past month specials include October popcorn and September sundaes. Any suggestions for next semester?

November 10, 2009

Comments: Make chicken cordon blu more often, it was great!

November 5, 2009

Comments: Please label items in Fast Track better. Today I picked a 15.2oz juice from the fridge labeled "20oz drinks $1.50" and somehow the small juice was $1.99 instead.
It really helps to have the small white price label on EVERYTHING.

November 3, 2009

Comments: I saw on the "Dining Options and Hours" tab that all 9 venues are supposed to accept meal plans/exchange, but what is the rate for breakfast?
Lunch is $4.30 and dinner $5, correct?
Can I use my meal plan at all locations, and can I use it during the breakfast hours as well? If not, this would be really helpful. :)

Dining Reply: The rate for breakfast is $3.70.

November 2, 2009

Comments: On Monday night (November 2nd) at 7:00, I stood in line for several minutes waiting on the students ahead of me to have fried chicken in the Country Foods line. When it was my turn, I ordered meatloaf and went to sit down. Despite the wait and the obvious availability of meatloaf over chicken, mine was barely browned on the very outside, and completely pink the rest of the way through. Having worked in food services, I know it becomes a hassle keeping up with varying demands, but I would rather wait a few extra minutes for my meat to cook than to wait and not be able to eat it at all.

On an entirely different note, the white cake last week with white icing and a pumpkin iced on top was amazing, though sadly there has been much more cake than pie in Winslow this semester, I think. :) Overall, I think Dining Services has made several improvements this semester, and I appreciate the ability to have input such as this.
Thank you for your time!

October 31, 2009

Comments: This year, there have been two occasions where Winslow did not offer meals. This morning, October 31 and the night of the first football game. In both cases, the food that was provided, while it was free, was not good and there was no variety. For the money that we pay for meal plans, we should not be forced into eating cold foods we do not like at an inconvenient location. If events like these are going to continue on campus, there should still be a full menu in Winslow for people who are willing to spend a meal on it.

October 22, 2009

Comments: Can we get some healthy cereal at winslow???? Not everyone wants to eat sugar cubes.

Comments: I am just wondering why freshmen and sophomores are required to purchase a meal plan and why are the choices for their meal plan so expensive? I am a freshman, and I don't eat very much. I have yet to eat three meals a day this year because I am just not a breakfast person. I just feel that my meal plan is a huge waste of money.

Dining Reply: Thanks for your question. The reason for requiring freshman and sophomores to purchase a minimum meal plan type is:
1. Residential facilities are not structured to provide adequate cooking facilities for the residents who live in the space. Some bond agreements (how the housing facilities are paid for) require a certain amount of meal plan support by the residents to insure meeting the financial goals for bond re- payment.
2. There is a financial break-even point to provide dining programs on campus. We need the current population size to make the system work.
3. The cost of the meal plan may seem expensive but it covers more than food, it also goes for labor to prepare, serve, cleanup at meals, plus the facilities to serve the food and the utilities to have lights, water and other necessary services.

The value of your meal plan is based on use. About 30% of your meal plan is actually spent on food.

I would be happy to visit with you about other ideas that you may have to provide the services and offer them at a lower price point for customers.

Thanks again.
Richard, Director of Dining Services

Comments: It would be great if winslow would serve cookies at dinner. The sugar cookies, with the sprinkles are awesome, and I wish that they were available more often. We need more variety, not everyone likes brownies.

Dining Reply: I will pass along to the Winslow staff. Thanks for your note.

Richard, Director of Dining Services

October 21, 2009

Comments: Can we PLEASE not have chili everyday in the t-room... It takes away from the variety!!

October 20, 2009

Comments: Have you every thought about serving "left-overs" from winslow at fast track? You could put left overs from lunch or dinner into a to-go box and sell them in fast track. It would help you get rid of extra food left behind and people who didn't have time to get lunch earlier might enjoy having a second chance to eat their favorite dish.

Just a thought :)

Dining Reply: We have looked at this and will consider it again. The issue that always comes up is maintaining the food quality. We have looked at dinner items and will pursue if we can find space to keep it hot. Thanks for your suggestion, this is very good idea.

Richard, Director of Dining Services

October 19, 2009

Comments: I just wanted to compliment Shawna Dillard (I believe that is her last name) who is a student employee at Winslow because on Saturday around 11:00 am at lunch. She went beyond the call of duty in making sure that I received vanilla ice cream (the soft serve machine was out). She went in the back and brought out a container and scoop. Just wanted to send a compliment for a job well done.

Dining Reply: Thanks for your note. It is great to know that staff are looking out for our customers. I will pass along to the Winslow supervisor.

Richard, Director of Dining Services

October 18, 2009

Comments: Could you start serving what you actually publish on the menu on sundays. Almost every time I go to winslow the Online menus says one thing, the menu outside the door says another, and what you're serving inside is completely different from both menus. Its frustrating for those of us who don't like specific items and do not want to eat breakfast again because we have already spent the meal/flex dollars and cannot get them back.
Could you please bring back the taco baskets we had last year. They are amazing.

Comments: On Friday the 16th, from 11:30-11:55 am, a friend and I went to dunker's deli to get some lunch and noticed that there were three people behind the counter "working" but the only one getting our sandwiches prepared and dressed was the Indian guy working... the other two girls were just standing there talking about how horrible their lives were. It was very unprofessional and I didn't think the Indian worker deserved to work the entire counter!

October 14, 2009

Comments: "Design a Dog" three days a week is getting EXTREMELY old!!! It's cheap and if I want a hot dog I will go to Walmart and get a pack for a dollar and buns for $.75. Something else would be nice.

Dining Reply: Thanks for your comment. It is being addressed. We have nearly 3400 meal plan customers and it is challenging sometimes to meet everyone's need. We tend to evaluate menu items by how much is consumed and when we offer the "Design a Dog" it sells well. We are however in response to Food Committee suggestions going to keep it to no more than one time per week.
Thanks,
Richard, Director of Dining Services

October 8, 2009

Comments: I have used a meal plan at both the T-room and Winslow for the past 4 years. I have always enjoyed being able to come and eat a healthy meal, with no preparation on my part.
I have been having some trouble with some of the choices being offered at Winslow this year though. There are always one or two healthy options, but they seem harder to come by this year. I have noticed a general increase in high calorie, greasy foods (potatos, breads, soaked in cheese and fried especially). Please don't think that I am a health nut, I eat all of these foods on occasion and enjoy them. I love that there is grilled chicken every night, but it gets old after about 3 nights in a row.

The last, and most important comment I have is the fact that you are serving hot dogs 2-3 times a week. Please try to change this. I have no problem with the occasional hot dog, but I can not rationalize you serving them to me as much as you are for the price that I pay for a meal plan. Thank You.

Dining Reply: Thanks for your note. I will pass it along. Comments such as your help to keep us aware so thank you very much for asking the questions you did. You may want to, if time permits, to meet with either Linda Hollingsworth or Jeffrey Mitchell to review the menu and work on some additional "healthier" choices. Yours is not the first comment on the HOT DOGS, I assume that the menus will reflect that change quickly.

Thanks again. Richard, Director of Dining Services

Comments: I'm eating one of the noodle bowls from the T-Room, and the whole wheat pasta is delicious. Thanks for adding that as an option!

September 28, 2009

Comments: Quick question: do you have a recycling program? if so, is it institutional or a voluntary program? Like does the physical plant or maintenance do this or do students on a voluntary basis do it?

Dining Reply: Yes, we do have a recycling program. It is an institutional program that is managed by our university staff and assisted by our Environmental Student Society. ~ Richard, Director of Dining Services

September 20, 2009

Comments: My dorm mate and I are cookies and cream ice cream fanatics, and you've only had it once. Is it possible you could put cookies and cream ice cream out more often?

Dining Reply: I have passed your request on to the Winslow dining manager. I feel confident that you will see it soon. ~ Richard, Director of Dining Services

September 14, 2009

Comments: I LOVED dinner tonight. The turkey with mashed potatoes and gravy is probably one of my favorite meals from Winslow. Thank you guys for all that you do every day to feed us. All your hard work does not go unnoticed!

September 11, 2009

Comments: I just want to let Dining Services know that you are very much appreciated! Thank you for all the hard work you put in to serve MSU's campus! You are such a blessing!

Comments: Could you give me a specific list of places that the flex dollars can be spent at? Thank you.

Dining Reply: Flex dollars are accepted at all dining outlets on campus. Please refer to our website at http://www.murraystate.edu/dining/optionsandhours/.

Thanks
Richard, Director of Dining Services

September 5, 2009

Comments: Do MSU employees receive a discount at Winslow?

Dining Reply: Yes, Murray State faculty and staff members do receive a discount at Winslow - it even applies to family as long as the faculty or staff member is dining with them. All you need to do is show your current Murray State ID and breakfast is $4, lunch $5 and dinner $6.  In case your wondering just how much that saves, regular cash prices are $5.75, $8.75 and $9.50. Don't forget, it's all you can eat.

August 30, 2009

Comments: Since Design a Dog is common menu option, you should consider having turkey hot dogs as a healthier option to add to the design a dog area.

Dining Reply: I will forward to Winslow. This would be something to try and see how it is revieved.

Thanks
Richard, Director of Dining Services

August 26, 2009

Comments: It is completely ridiculous that students can no longer use a University meal plan to purchase a meal at Dunker's Deli, even at dinner. While I enjoyed eating at Dunker's Deli the last three years, it's not good enough to warrant spending a meal plus cash. I'll be voting with my feet and taking my business elsewhere -- and encouraging others to do the same.

Dining Reply: Sorry for your disappointment at Dunker's Deli. As you may be aware the price of food has continually gone up over the past 1.5-2.0 years. We however had done our best to keep prices contained. We needed to make adjustments to accommodate price increases and overhead cost increases. As you are aware the minimum wage just went up .70 per hour. Since we employ such a large number of students this has increased our cost of operating. Overall as you compare our costs of products with other Sub Shops like Subway and Quiznos you will find us more than competitive and our overhead cost are significantly more than those operations. I hope that you will reconsider your choice to use our program. I might
suggest that we could change your plan to a plan that includes both meals and flex dollars. Thanks for your note. We do value you as a customer! ~ Richard, Director of Dining Services

August 25, 2009

Serveral issues are addressed in the following comment. For simplicity's sake, Dining's reply is listed in italics after each issue.

Comments: I am rather angry over the way winslow is being run right now.

Why is one side of winslow only open for a few hours a day? Many times I have come in to eat and struggled to find a place to sit. I have had to stand because some friends and I could could only find one small empty table and we could not fit (the hester side was closed at the time and almost completely empty).

It is open for lunch and dinner but not for times between meals where counts are low and between meal cleaning can take place.  This also allows us to consolidate and use one dishroom when counts are smaller.

If the hester side of winslow is being closed for cleaning purposes shouldn't that be done at night? If it is closed because there is not enough staff to run both tray return lines shouldn't more staff be hired? If there is not enough money to hire sufficient staff why did so much money get spent to put booths in where the tall tables were doing just fine?

It is not a money issue it is a time issue and an overall need.  If our dining rooms hold 250-300 customers and there are only 150-200 using the space should all areas be open to clean and maintain?  We work hard to impose stewardship in spending your meal plan dollars.  The booths and tables were purchased because we needed additional capacity but could not get the capacity with traditional tables and chairs.  The booths also provide a great place for students to meet and network.  If facilities are not upgraded occationally, they eventually sink into disrepair and the cost to re-do is more expensive than doing some improvements every year or two.

Also, I very much like the two lines of daily fare, but why is the second one never open? I eat at varying times and have only seen that line open once. The second line would drastically reduce lines but just a few days ago the line for daily fare was practically out the door because the second was not being used.

The second line is always open for lunch and dinner when the counts are larger.  I have worked at Winslow the last 4-5 days at both lunch and dinner and actually worked on the new serving line.

Two days ago I had to sort my own silverware and plates onto carts because the tray return was backed up, the reason the return was full is because only one tray return was operating during a very busy eating time.

The conveyers are always used when a dining room is open.  We have been having some operational problems with both tray return belts.  We are having a company coming in to look at the equipment and give us a cost to repair.

Mainly, all my complaints come down to using all the capacity that winslow possesses. There is the capacity to make winslow a quick and easy process, but right now it is like pulling teeth.

I do apologize that this is the perception that you are getting.

I would not have a meal plan if it were not required because I pay way too much to get the poor level of service that I currently recieve.

We have a dining service committee that meets each week on Tuesday evening at 6:00PM at Hart Thoroughbrewed Cafe to review comments and concerns like the ones you have shared here.  I would welcome you to join our group. Thanks, Richard, Director of Dining Services

August 24, 2009

Comments: Where o where did the french toast casserole go? I was at the T-Room for breakfast last week and had a slice of this delicious treat. Please tell me it is going to make a comeback.

Dining Reply: We are working on doing different breakfast items in the grill and that casserole seems to be a hit. We have no set rotation yet but it will be back. ~ Tim, Chef and T'Room Manager

Comments: Can you please serve curly fries more often at lunch time? They are wonderful!

August 20, 2009

Comments: I have been on campus since the 12th of August. I do not remember the specific day, though I believe it was before the 15th. I tried to eat a few slices of the full size pizzas. I could not eat them because the bread was still dough. The pizzas, full size at least need to be cooked longer, because over 75% of the crust on my pizza, and my friend's pizzas was raw dough. Thank you for listening.

August 19, 2009

Comments: I was wondering if you would be able to start carrying Totino's frozen party pizza's?

Dining Reply:I will forward your request to our C-Store* Manager. ~ Richard, Director of Dining Services

*C-Store stands for convenience store, also known as Fast Track on Murray State's campus. Just a little FYI.

August 18, 2009

Comments: I talked to a representative of Dining Services at the Part-Time Job Fair and have decided to apply to Dining Services. I hope to contribute to Dining Services soon!

August 6, 2009

Comments: Is declining balance for meals the way to go if you really don't know how many meals you're going to want to purchase...or is it not as cost efficient?

Dining Services Reply: Declining balance is a good option based on how often you will purchase food on campus. Declining balance purchases are taxable at a Kentucky State rate of 6% and meal services at Winslow are priced at a higher rate. With the smallest Flex Dollar plan you would spend $350.00 and get $360.00 to spend and all would be non-taxable. Declining balance are retained semester-to-semester. While Flex Dollars are only good for the semester they are purchased, any unused flex dollars at the end of the semester are forfeited. ~ Thanks, Richard (Dining Services director)

August 5, 2009

Comments: I love the catering crew!!

July 29, 2009

Comments: How will we know if you have a picture on file for our new racer card? Also is there someone I can tell about a name change before my new card is printed?

Dining Services Reply:If you attended Murray State in the last year or two you will have a picture on file. If your name has changed please send the name change to me along with a digital photo if you want and I will send to Racercard Services. ~ Thanks, Richard (Dining Services director)

July 12, 2009

Comments: I qualify for federal work study. Am I eligible to work at Winslow?

Dining Services Reply: You are automatically eligible to work at Winslow or any dining location when you enroll in 6 or more credit hours at Murray State.  Since Dining student workers' starting wage is above that of Federal Work Study, we do not participate in the program but that does not mean you can't work for us.  Please complete an application online and it will be forwarded to the Dining unit at which you'd like to work. Due to the volume of applications, we will only contact you if there is an available position.

July 10, 2009

Comments: Your date on this page for commuters are wrong. The 12th through the 12th? Does anyone know the actual days?

Dining Services Reply: The actual days for the commuter card distribution center at the Curris Center are Wednesday Aug. 12 through Friday Aug. 21, 2009.  Thank you for bringing the error to our attention, it has been corrected on the RacerCard Questions page.

If you can't make it during that week and a half, don't worry.  The RacerCard Office will continue distributing cards during regular business hours - 8a.m. until 4:30p.m. Monday through Friday.  The office is also located on the first floor of the Curris Center (to the right of the stairs and just before the new Enrollment offices).

If you happen to notice any more typos, errors, confusing information, let me know.  We're always looking for ways to improve our site.
~ Charlie Cox, Dining Services and Racer Hospitality Web Information

July 9, 2009

Comments: I am intersted in working during my school year there. I have already applied on line more than once, so How will I know if I am being placed?

Dining Services Reply: Dining Services has very recently begun scheduling our returning student workers. This process must be completed before we can determine our hiring needs for the fall semester.  The applications you submitted will have been forwarded to the unit you requested on your application, but it will probably be several weeks before any new applicants will be contacted. We beg your patience and thank you for wanting to work with us. Enjoy what's left of the summer!

July 7, 2009

Comments: My son will be a freshman this fall. He chose th e 125/300 flex meal plan. I am wondering if he should change to the larger flex plan. My question is what can he buy with the flex dollars? The meal amount can only be used in Winslow Dining Center correct? What about the flex dollars can they be spent anywhere and can you use them to purchase anything from a sandwich to a drink to a snack? Also can you use the flex dollars to purchase a meal at Winslow and if so how much is the meal with flex dollars? Thanks so much for your help!

Dining Services Reply: You are on the right track, Flex Dollars can be used to purchase anything from a from a sandwich to a drink to a snack.  Murray State has eight retail dining operations in addition to the all-you-care-to-eat Winslow Dining Hall.  Flex Dollars can be spent just like cash in these operations, except tax is not added to Flex Dollar transactions.  If it says $1.00, you pay $1.00 (saving six cents compared to using cash).  Flex Dollars are also accepted at Winslow Dining Hall at a discounted rate.  You'll save anywhere from $1 to $3 using Flex versus cash at Winslow, depending on the meal period (breakfast, lunch, dinner). 

When Flex Dollars are combined with meals, as they are in the plan you said your son selected, the meals can only be used at Winslow Dining Hall.  He may use these meals in any manner he likes, unlimited by meal periods.  He could eat twice during the lunch period or treat a couple friends or family members to dinner on his plan.

If you're worried about which meal plan to select, please note you can add both meals and Flex Dollars to your son's plan throughout the semester simply by calling the RacerCard Office at 270-809-3003.  Also, you have one month to change your selected meal plan after classes begin.  So, if a couple weeks into the semester your son realizes his plan doesn't match his spending preferences, he can change to one that does.  You would use myGate to make this change.

I hope that answers most of your questions.  Feel free to call for more details - 270-809-4600 is our main office.

May 4, 2009

Comments: I am a graduate studednt, I want to apply for the graduate assistantship, are there any openings in Dining services?

Dining Services Reply: At this time we do not have any GA positions for summer or fall. ~ Dining Services Director Richard Fritz

May 1, 2009

Comments: The whipped potatoes at supper two nights ago in Winslow was fabulous!

You should prepare them like that more often!

April 27, 2009

Comments: Bring back the real Cherry pie, with filling that doesn't hold a solid form when you cut it.

Comments: Bring back Jasmine Sushi. People around the area know where it comes from and we actually know where it comes from. Why must every food be a mystery as to its origin? The closer, the better. It has a shorter distance to go and won't take as much energy to get to the plate.

April 25, 2009

Comments: I'm loving the sushi on campus. My favorite foods (from Winslow):
Spinish Tortillini Bake
Rustic Beef and Mushroom Soup
Curry and Rice
Also, keep up the excellent work on Sundays at lunch. It is so wonderful to have a nice meal after church. 4/19 was the best yet (the turkey was moist and tender, the squash was perfectly cooked, and the shrimp fries were a real treat).

April 20, 2009

Comments: I just wanted to thank you for all you guys do. I know we students can be a bit demanding sometimes, but I feel like you all have done a wonderful job trying to accommodate everyone's requests. I also have been very impressed with how friendly and helpful the staff always is. Keep up the good work.

April 16, 2009

Comments: A return of the bosco stick to Fast Track!

April 14, 2009

Comments: I just bit into my turkey sandwich, and started chewing on something rubbery...it was the finger of a plastic glove. That was disgusting.

Food Service Reply: First and foremost let me apologize for this experience. Using gloves is pretty much a standard for the food industry today, but with the use comes this sort of thing. Can you let me know where this happened? I will make sure that the staff in all of our operations are aware of this. We will "ramp up" our review processes.

I would also encourage you in the future if by some chance you have a less than positive experience in one of operations, please bring it immediately to the attention of operational staff so it can be addressed right away. Our staff want this information from customers as quickly as possible to insure that corrective action in taken. Regardless of the issue always let our staff know when there is a concern. Also please continue to follow up with the electronic comment.

Thanks for letting us know about this situation. ~ Food Service Director Richard Fritz

Comments: Thank you for your quick response. It came from the Deli area of Winslow, where I ordered a turkey sandwich, in which was the glove piece. For my part, I didn't notice any missing fingers on the glove of the worker at the time, so I can't be sure if it came from them or somewhere in the kitchen area. I also had to-go, and didn't have the availiability of confronting a staff member about it.
What concerns me is that one would notice when your glove tears (I've recently worked the concession stands for basketball games, where we were required to change gloves for ANY hole, tear or otherwise) yet, they did not think to check the food for the piece. A little more attentiveness from the workers would solve this problem.

Other than this, I've had no similar complaints from Food Services. Thank you.

Food Service Reply: You are exactly right. What my thought is, the deli person may have cut it off when making your sandwich and since many fit so loose it was not noted. Either way additional caution needs to be the RULE. Thanks, Richard

April 13, 2009

Comments: Loved yesterday's pasta bar in the troom!

April 13, 2009

Comments: The tortellini bake from Sunday night (4/12) was AMAZING! My favorite meal at Winslow, ever!

April 8, 2009

Comments: In the T-Room, the best fries are either waffle or the crinkle fries. The straight skinny fries are alright at first, but after eating about 10 or so I develop a strange taste in my mouth and I don't want to eat the rest of them, and I had not eaten/drank anything before or during those 10 fries. Thats my suggestion...

April 7, 2009

Comments: Can you please bring back the italian dressing on the salad bar? It is the only one that fits my dietary needs.

Food Service Reply: I will pass this along to our management staff at Winslow. I think your request is reasonable and they will be happy to accommodate. ~ Food Service Director Richard Fritz

Comments: Last year for Ssunday dinner winslow would serve carved roast beef with mashed potatos and cooked apples. Is there anyway to get this meal back?

Food Service Reply: I will pass your comment along to our Executive Chef who does the menus. ~ Food Service Director Richard Fritz

April 6, 2009

Comments: I have a question. Why is water no longer available in the fountain drinks at the T-Room?

April 5, 2009

Comments: I think it is ridiculous that as a Freshman/Sophomore the only meal plans I can get can only be used in Winslow. Yes, Flex Dollars can be used in other locations, but as I work on the far end of campus it is really difficult for me to get to Winslow to get take-out and be back to work before my lunch break is over. It would work out so much better if I could use a meal plan at Dunkers or the T-Room. I have Flex Dollars but ran out and with the semester drawing to and end it isn't worth it to try to put more on it. Now I have all these extra meals that I PAID FOR and can't use because Winslow is the only place I can get food now and I can't use enough meals before the end of the semester.

I think you should let anyone with a meal plan eat wherever they want so they don't waste meal plans.

Comments: Why on earth are fountain drinks no longer available at the T-Room????

Food Service Reply: There are softdrinks in the T-Room. They are now located in the dining room with free refills.

April 3, 2009

Comments: Stop with the chili in the T room every day. It's Spring time.

On another note, the fresh fruit salad is delicious. Thank you.

Comments: It is absolutely ridiculous that you have taken water from the Soda machine. Secondly, the cups that are used for Soda are wasteful, and reusable cups should be provided.

This re-organization needed to be thought out much more before implementation.

March 31, 2009

Comments: Since the meal plans are based on a number of meals allotted per semester, is there any way for us to use them based on that number. What I mean is, is there a way to set things up where I can eat lunch at Winslow (minus 1 meal plan) and then get coffee at Thoroughbrewed that afternoon (minus 1 more meal plan).
I just hate that I have all these extra meals, but there is nothing I can do because I can only use 3 a day.

Food Service Reply:You can accomplish this by getting one of the Plans with meals and flex dollars and then use the meals at Winslow and the flex dollars everywhere else. ~ Food Service Director Richard Fritz

March 28, 2009

Comments: A suggestion for a meal. Just how you have the potato bar you should have a build your own taco bar. Have the choice of either tacos or taco salad. Another would be for the wraps to maybe have grilled chicken as well as the chicken bites. Display area - have build your own hamburgers.

March 27, 2009

Comments: I think that in Winslow with dinner every night or at least more often baked potatoes should be an option.

March 25, 2009

Comments: I would like to see winslow offer club crackers on the salad bar, and if possible offer macaroni salad.

March 24, 2009

Comments: I think that its absolutely absurd that the T' Room no longer has water out of the soda fountain and you have to buy a bottle of water. First of all, the recycling efforts that this campus has made have now gone out the window, because now we are being forced to buy a bottle of water instead of using the glasses that can be washed. Second of all, is MSU really in need of the extra money that they have stooped so low that they can't even let their students have a glass of TAP water for free!! I think that its ridiculous, and water should be offered out of the fountain for free!!!

Comments: Today I had to pay $.79 for hot water in the T-Room where as before semester it was already free. I understand that some might have been abusing the free water and going back to get a soda, but I don't feel that the hot water should be charged for students. I also don't like the fact that water is not even offered in the fountain line any more. Even if we do have to pay for water, it should still be a choice on our fountain line. Being healthy is stressed to college students, yet water is now one more thing to buy. I feel that students having to pay for water was a solution to a prior problem, yet I feel there needs to be a more well thought out solution for this.

Food Service Reply: Hot water for Tea was supposed to always be charged out as tea. We do have a container for water in the T-Room but it is not hot. I would be happy to supply you with a reusable mug or you could bring your own and fill with hot water at no charge. ~ Food Service Director Richard Fritz

March 23, 2009

Comments: I miss milk cartons in the T-Room. A pint is way too much milk so early in the morning, and way too expensive to get along with an actual meal at breakfast.

Comments: Today I was shut in the north dining room by the metal grate!!! Usually it's left partially open, but today I couldn't get back through to refill my drink! I didn't ask to be let back in from the front (on my way out), but I hope they will allow that if I ask next time this happens. I understand the need to keep that half clean during slow times, but please make this accomodation, or ask us to move next time so we can still access the food and drink! Thanks!

Comments: Please bring back water in the drink machines at the T-Room. It seems wrong to make it more difficult for students to make healthy choices (water instead of soda) during National Nutrition Month.

Food Service Reply: With the change in soft drink locations, which make it much easier for the majority of our customers, comes the change with water. There is a water fountain in the hall of the Curris Center and I will be happy to supply you with a re-usable mug to put the water in. This gives you the ability to make a healthy choice at no cost. ~ Food Service Director Richard Fritz

Comments: While the changes in the TRoom with the fountain drinks allow for more space and better traffic flow, the fact that there is no free water is inconvenient. I eat numerous meals in the TRoom every week and always get water from the fountain to save money in addition to being more healthy by not consuming high sugar drinks. There should still be a way to get water without cost.

Food Service Reply: You can still get water at no cost. There is a drinking fountain in the hall outside the T-Room and if you stop by the office I will be happy to give you a reusable mug to fill so that you can have water, at no cost, with your meal. ~ Food Service Director Richard Fritz

March 11, 2009

Comments: Hey there, I think MSU could use some RECYCLING BINS around camp.... peace!!

Food Service Reply: We do have some recycle bins around campus now. Are there areas that could use recycle bins? I can see that we get some distributed to these areas.

Thanks for your stewardship. ~ Food Service Director Richard Fritz

March 10, 2009

Comments: Please serve curly fries more often during the lunch hours! They taste just like Arby's fries :)

March 3, 2009

Comments: I love the cherry crisp dessert - please have that as often as you can! And I also love the Italian Wedding soup! Thank you!

March 1, 2009

Comments: Stop having so many burgers. They get very old.

Food Service Reply: We try to offer a variety of food choices, with Burgers being very popular we try to offer more often based upon demand, but always offer other choices. ~ Food Service Director Richard Fritz
View entire menus for Winslow Dining and the T'Room here.

Comments: They should have chicken strips more often in Winslow. Also more cheesecake!

Comments: Last Sunday, 3.01.09 dinner was delicious! You had fresh steamed veggies (red peppers, onions, and broccoli that was not overcooked) and the tortellini. Great job. I've really enjoyed the assortment of freshly cooked veggies lately. Thanks!

Comments: When having cheesecake for dessert, please have more available because it's always gone before we can get any. Thanks! ... But on the note of cheesecake, it's really really good!

Feb. 26, 2009

Comments: I would like to see more grilled chicken caesar salad in the display cooking line. I love it!

Feb. 25, 2009

Comments: That jambolya was too darn hot! but the roasted chicken and veggies this week was off the chain!

Feb. 24, 2009

Comments: I wanted to Thank you for the change in menu. My daughter said that you now have grilled chicken at lunch and dinner as well as vegetable.

Feb. 23, 2009

Comments: Chicken Fried Steak is so much better when it's served with mashed potatos! It's a little weird when it comes with rice...

Feb. 18, 2009

Comments: Peanut butter cake is AMAZING!

Feb. 12, 2009

Comments: I would really like it if the food offered in the t-room and winslow was more normal food...I know that there needs to be a variety, however, many people like the regular food like fried chicken, baked ham, or even porkchops. I know these have been served but more of these I feel would go over better then some of the out there foods that are there most of the time...for picky eaters, its not exactly their cup of tea and sandwhichs get old really fast. Just a thought... Thanks.

Food Servcie Reply: Thanks for your note. We do try to rotate some comfort food favorites with other items that customers seem to purchase well. I have passed your comment on to our Chef/Manager in the T-Room. ~ Food Service Director Richard Fritz

Feb. 11, 2009

Comments: Hello? :) I want to know how much left money in my ID card. How can i know that? Please reply me. and tell me seperate the Winslow's money and Flex money.

P.S: I think if Winslow have a plain yogurt, it will be perfect. Good bye.

Food Service Reply: You can go to any cashier in one of the food operations and ask them to do an inquiry. This will produce a balance. You can also come into the Racercard Office and we would print you a hard copy of your balance and transaction history. ~Food Service Director Richard Fritz

Feb. 7, 2009

Comments: The rolls that were served at Winslow at dinner time on Friday the 6th of February were delicious. Please serve them more often. Also, the hard boiled egg is a great addition to the salad bar!

Feb. 4, 2009

Comment: Why is the suger cube closing so early this semester? It should at least stay open till 4 or 5.

Food Service Reply: Thanks for your question. We evaluate each of our service areas in order to provide the best service possible. Since we had fewer than 5 customers per hour after 3:00PM it was determined that this was not the best way to spend the student food service dollars. To provide service there should be customers to serve. If the demand were there we would most certainly open this space. We evaluate each of these areas each semester so this is not a permanent situation but a determination based on business patterns this semester.
Please let me know if you have any further questions. ~Food Service Director Richard Fritz

Feb. 3, 2009

Comment: Winslow should have the fried mushrooms more often, maybe some horse radish to dip them in.

Food Service Reply: I will pass your comment along. I am glad you enjoyed this product. ~ Food Service Director Richard Fritz

Feb. 2, 2009

Comment: Kudos to the Food Services staff (and possibly volunteers) during this past week. You did a terrific job feeding students and people staying in Lovett warming center. Your warm smiling faces and exemplary service were most welcome. THANKS!

Jan. 26, 2009

Comment: Please bring back milk cartons in the T-room. A whole pint of milk is too much to drink at once, especially in the mornings, and no one wants to carry an open, unrefrigerated bottle of milk around campus all day. Milk cartons were the right size, even if the price was a little steep.

Food Service Reply: I will pass your comment along to Tim Bruce who is our Chef/Manager of the T-Room. He will see if this is doable with our milk supplier.~Food Service Director Richard Fritz

 

Jan. 22, 2009

Comment: I heard that if faculty bring their children to Winslow, the children eat free. Is this true? If so, up to what age is free?

Food Service Reply: Children under the age of 13 (12 and under) eat for 1/2 price. Children under 2 are no charge.

Comment: We really miss having food available in Faculty Hall. We became very dependent on having access to food when we had back to back classes.

Food Service Reply: We know that this change was hard on many of our students.  It was a requirement made in order to meet current fire code.  There unfortunately was not other space in the building to move this service.  We are now open all day and evenings in the library. - Food Service Director Richard Fritz

Comment: I wanted to tell you first off that I appreciate all that you do. I know you all work very hard, and I always enjoy talking with the staff, they are very friendly and I appreciate that. But I do have a few complaints.

1. I do not like the "Everything has to be in the box" rule. I can understand that you don't want students taking out a lot of food at one time but some people, such as me, do not like packaged things touching their other food. I can be kind of paranoid about germs and I don't like the fact that I have to put a bag of chips, or poptarts, or a banana, all of which anyone can touch, inside my box on top of all of my food. Again, I understand your reasoning, but I think as long as someone isn't trying to take out ten bananas or something it should be ok.

2. I understand that we are trying to make the transition for exchange students easier by providing more foods that they would enjoy and be accustomed to. But I will be honest, that for the supper hour, most nights the main courses are all cultural foods. Again, I like the variety but please make sure there is at least one or two main courses that are more All-American, besides just pizza. Thank you for all of your hard work, and for your willingness to hear what
students have to say.

Food Service Reply: Thanks for your kind words regarding the hard and good work that our staff do to provide meal service. I would be interested in your suggestions for other "non cultural" foods as we are always willing to implement ideas and menu suggestions that will accommodate the needs of our customers. Please feel free to send your suggestions to me I will pass them along.

Regarding the take out meal concern. First let me thank you for understanding our position on this. It is challenging for the issues you raised, but we find it difficult to not "draw a line in the sand" on issues as there are many who will take advantage. We will continue to evaluate this and other comments regarding the take out program and when possible make these accommodations. For now we will however need to keep the policy as is. -Food Service Director Richard Fritz

Comment: When will to-go bowls return? As the weather is finally getting cold, some of us would like to take a bowl of chile or other soup with us when we get our food to go. Putting a bowl's worth of soup in the current to-go container is not feasible. Also, why must all food fit inside the to-go container?

Food Service Reply: We will not be offering bowls any longer, we did however provide re-usable mugs to students in the fall at the Welcome Back Dinner and these could be used for supplement for either soup or beverage.

The food must be in the to-go unit so that we have a reasonable way to contain food that leaves Winslow. One item on top of the container becomes 10 quickly. Sorry as I am sure most would not abuse, but there are always a number who take advantage. An important part of my job is to monitor costs and contain those costs so that there are minimal, and if possible some years, no board rate increases. When we serve nearly 20,000 meals per week even the smallest alterations change the program cost to you and others. Each year we serve over 560,000 meals.

Comment: I think it would be a great idea for FastTrack to have canned fruit in natural juices instead of just heavy syrup. It is a much healthier option for the students of MSU.

Food Service Reply: I will pass your suggestion on to the Fast Track manager. I know that she trys to offer items like those you mentioned. Sometimes they are not available from our wholesale supplier. It is very frustrating for us since we see it in the grocery store but we do not have access to those purchase options. I will have our manager get back to me and I will let you know what we can do and if so how long it might take. -Food Service Director Richard Fritz

Jan. 19, 2009

Comments: I hope this is not how you expect Winslow to operate.  When I went there today to eat, no trays or utensils were clean and this happened probably because there were so many dirty trays and plates on the belt that they were falling off the belt spilling everything onto the floor.  This is not the first time this has happened while I have been trying to eat at Winslow. 

Food Service Reply: First of all, please accept my apology for your less that satisfactory experience. No, this is not what you should expect or should ever encounter when eating in any of our food service locations. I will look into this and find out why and take corrective action so that this does not occur in the future. 

Again, I apologize for your experience.  But I do thank you for speaking up and bringing it to my attention so this situation can be corrected.

Reply #2: I was able to determine what happened on Saturday regarding trays and silverware.  We were apparently training a new dishroom staff (students) and they got way behind.  This should not be taken as an excuse but just a determination of what happened.  We will work to have staff trained more effectively and sooner in the future.

Thanks again for your patience and your comment. ~Food Services Director Richard Fritz