My fellow students,

Working and being a full time student is hard enough, and most of you understand that. Working in the fast food industry is also a trial because of the constant flow of orders and the spectrum of personalities that follow.  But when we hear complaints like, “Man, I wish Starbucks was open ‘til 3 a.m. Why is Burger King the only one open?” and just recently, “Darn, The Loft is closing earlier now. What gives?” It grinds the gears of any student worker who is employed at these fine establishments because these demands are too high. The complainers are focused on themselves and think that 11 pm is an inconvenience.

I bring this up because the sad truth is that we, the workers, aren’t automated. We need sleep and time to work on our studies.  If Sodexo restaurants were open later or 24 hours, the staffing would have to double at least, and to compensate, so would the revenue.

If we are realistic, this isn’t a possiblity happening.  Cyclone Salads’ busy hours are the lunch and dinner rush, starting at noon to 2 p.m. and then 7-8 p.m.  The rest of the time, business ranges from  manageable to dull. Changes in school dining provokes strong opinions. Most of the ones we hear are negative.

“It’s nice to hear,” Paul Jones, a former Loft worker and full time Senior said, when told of the Loft’s new hours, “It gives student workers more time (for) their homework.”

If this still doesn’t at least gives you something to think about, Evansville has a whole range of restaurants, and hopefully there is one that is tasty and fits your schedule. If not, TasteofHome.com has an alternative.

 2 cups uncooked spaghetti (broken into 2-inch pieces)

1 teaspoon chicken bouillon granules

3/4 cup boiling water

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/8 teaspoon celery salt

1/8 teaspoon pepper

1-1/2 cups cubed cooked turkey

1 small onion, finely chopped

2 tablespoons diced pimientos, drained

1-1/2 cups (6 ounces) shredded cheddar cheese, divided  

Directions

Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese.

Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6 servings.

If that’s too much effort, just remember: Walmart is just two miles down the road.