Plasticware, microwaves, and how to buy lunch:
what’s new in “The ‘Ridge” cafeteria
By: Katie Applequist
NORTHRIDGE - With a new school year comes new changes. This year, one of the biggest changes students faced on the return to school was the new cafeteria set-up.
One major difference is that there is no microwave in the cafeteria anymore.
“There are no microwaves in the district anymore,” says Curriculum Director Jaime Scott, who works with accounting and record keeping for the Food Service department.
Though some students like Baylee Wilson (‘18) say they miss the "usefulness" of the cafeteria microwave, most seem to understand the decision and appreciate it once they've heard the rationale.
“It was too hard to keep clean, and we could not ensure that it was allergy friendly. Germy hands touching the handle and the buttons made it especially unsanitary,” says Scott. “In fact, there are no schools around that have microwaves for student use in the cafeteria.”
Another rumor that is going around about the cafeteria is that they are charging for plasticware such as forks and spoons, as was the case late last year. Upon investigation, that is not the case in 2016-17. While cafeteria managers would prefer those who don’t buy a lunch bring their own utensils from home, plasticware is definitely available for everyone.
“If you need it, you need it,” Scott explains with a shrug.
Last but certainly not least, if you have purchased lunch this year, you’ve used the new Point of Sale, or POS system. This system requires you to put in your student ID number, which is linked to an account that can have money put on it either in person or online. Lines were long initially, but every day they got better as the cafeteria staff learned more about the system. They had a half-hour training course the Thursday before school started, according to Scott.
One way to decrease this long wait is to memorize your student ID number so they do not have to look it up for you. This new system is better for keeping track of what students like and how many buy lunch, as well as decreasing the amount of lunch money that is lost and making it less obvious as to who is on reduced or free lunches. The only disadvantage is that it is new, and, just like anything new, it takes time to learn how to use. The POS system is not new to other schools, however.
Big Walnut and New Albany are just two schools around us that use the same way to buy lunch.
“I think this system was more difficult to use at first,” said Zoey Stout (‘18).
Now that everyone's in the groove, however, students say they like it. "It's way, way more convenient than cash," said Cora Dorman ('18). "I love it."
From the administrative side, Scott loves the new system, as well. “It tracks in the moment. It also keeps track of reduced or free lunches which helps us acquire grant money from the state. It helps us keep better records to submit to the state. It just makes the whole process easier.”
Carley Verhovic, the Food Service Director, says, “I’m new this year and I love it. Everyday I learn to use it more efficiently and it just gets better and better.”
“All in all, everything that’s new this year, while it might take some time getting used to, seems to be for the better,” Sam Stanton (‘17) says.
-Katie Applequist (‘18) is a first-year Vault staff member and Assistant Print Editor.
[email protected]
what’s new in “The ‘Ridge” cafeteria
By: Katie Applequist
NORTHRIDGE - With a new school year comes new changes. This year, one of the biggest changes students faced on the return to school was the new cafeteria set-up.
One major difference is that there is no microwave in the cafeteria anymore.
“There are no microwaves in the district anymore,” says Curriculum Director Jaime Scott, who works with accounting and record keeping for the Food Service department.
Though some students like Baylee Wilson (‘18) say they miss the "usefulness" of the cafeteria microwave, most seem to understand the decision and appreciate it once they've heard the rationale.
“It was too hard to keep clean, and we could not ensure that it was allergy friendly. Germy hands touching the handle and the buttons made it especially unsanitary,” says Scott. “In fact, there are no schools around that have microwaves for student use in the cafeteria.”
Another rumor that is going around about the cafeteria is that they are charging for plasticware such as forks and spoons, as was the case late last year. Upon investigation, that is not the case in 2016-17. While cafeteria managers would prefer those who don’t buy a lunch bring their own utensils from home, plasticware is definitely available for everyone.
“If you need it, you need it,” Scott explains with a shrug.
Last but certainly not least, if you have purchased lunch this year, you’ve used the new Point of Sale, or POS system. This system requires you to put in your student ID number, which is linked to an account that can have money put on it either in person or online. Lines were long initially, but every day they got better as the cafeteria staff learned more about the system. They had a half-hour training course the Thursday before school started, according to Scott.
One way to decrease this long wait is to memorize your student ID number so they do not have to look it up for you. This new system is better for keeping track of what students like and how many buy lunch, as well as decreasing the amount of lunch money that is lost and making it less obvious as to who is on reduced or free lunches. The only disadvantage is that it is new, and, just like anything new, it takes time to learn how to use. The POS system is not new to other schools, however.
Big Walnut and New Albany are just two schools around us that use the same way to buy lunch.
“I think this system was more difficult to use at first,” said Zoey Stout (‘18).
Now that everyone's in the groove, however, students say they like it. "It's way, way more convenient than cash," said Cora Dorman ('18). "I love it."
From the administrative side, Scott loves the new system, as well. “It tracks in the moment. It also keeps track of reduced or free lunches which helps us acquire grant money from the state. It helps us keep better records to submit to the state. It just makes the whole process easier.”
Carley Verhovic, the Food Service Director, says, “I’m new this year and I love it. Everyday I learn to use it more efficiently and it just gets better and better.”
“All in all, everything that’s new this year, while it might take some time getting used to, seems to be for the better,” Sam Stanton (‘17) says.
-Katie Applequist (‘18) is a first-year Vault staff member and Assistant Print Editor.
[email protected]