Since when do linen table cloths, gourmet food selections and a live band characterize a university dining hall?
Not exactly the typical college cafeteria students picture, this scene is actually the norm for theme dinners at University dining halls. These dinners provide a more unique dining environment, adding variety to what many students find to be an otherwise unexciting menu. But it's not all fun and games.
Marketing Program Director Amy Owens said the primary purpose of theme dinners is to make the meal a special occasion for students.
Accomplishing this purpose, though, takes planning and additional effort on the part of dining hall employees, she said.
Every summer, Owens said she meets with Executive Chef Brian Murtagh, Nutritionist Paula Caravati and the management teams from all of the dining halls to discuss potential themes. During this time, Owens said, the group brainstorms, selects and begins planning for the special dinners which occur throughout the school year.
While many dinners are served every year -- such as a Thanksgiving meal in November -- other months are open to the creativity of the management team.
Past favorites include themes such as "Treasure Island," "Holidays in Hooville" and "70s Retro," Owens said. She added that dinners with multicultural themes serve as "monotony breakers."
Though often less showy than the monthly theme dinners, multicultural dinners offer menus that differ from daily fare.
Caravati said the National Nutrition Month celebration dinner is another example of a somewhat toned-down special dinner.
After themes are chosen, the team creates corresponding menus. At this time, Caravati said she makes "a concerted effort to advocate for healthy options."
She said she also ensures that there will be a variety of vegetarian options.
In addition to special menus, increased attention to decor and occasional live bands contribute to the festive dining atmosphere.
Owens said they usually book entertainment through 20 South Productions, a local company. At other times, however, managers use their personal connections to secure live entertainment for diners.
Many students said they were impressed by the quality of the entertainment during the "African American Heritage Month Meal" on Feb. 12 which featured Soul Expression: Claiborne & Co.
According to Owens, the entertainment is provided because it helps bring the meal "a step above."
In addition to requiring more planning, Owens said theme dinners tend to cost slightly more money than regular dinners.
While between 1500 and 1600 people generally attend dinner at each of the three dining halls, Observatory Hill, Runk and Newcomb, the numbers increase on theme nights.
According to Owens, theme dinners attract as many as 1800 diners at each dining hall location. This may be because of increased advertising as well as students' prior positive experiences, she added.
Following a theme dinner, Caravati said the dining hall comments boards frequently are filled with students offering their praise of the meals, such as the recent Mardi Gras dinner.
"Our message boards are usually filled with wonderful compliments," Caravati said. "This feedback -- along with very positive verbal feedback -- encourages us to continue our efforts."
Students praised both food and performance.
"Thank you for doing such a great job with the Pre Mardi Gras dinner!" fourth-year College student Dustin Batson wrote. "The shrimp, crayfish and jambalaya were fantastic, and the band was a really great touch. Thanks again!" First-year Nursing student Kate McArthur raved about the vegetarian selection.
"The vegetarian sandwich at the Mardi Gras dinner was AMAZING!" McArthur wrote. "Please serve it again! Every day!"
While other students were less enthusiastic, most agreed that the dining halls were successful in making theme dinners superior to regular ones.
"I enjoy them just because they present different food and they change the atmosphere" first-year College student Tiffany Bassford said. "They actually had half-way decent food."
First-year Architecture student Doug Wood agreed.
"The food is usually marginally better," Wood said.
Owens was optimistic about student responses, saying comments always are welcomed and considered in future dinners.
Owens also said she finds dining hall staff to be enthusiastic about theme dinners.
Theme dinners provide employees with an opportunity to wear something other than their uniforms and to enjoy a change in setting, she said. Management encourages employee involvement with the themes.
Although cashier Dean Caulfield said he likes the difference in atmosphere at theme dinners, he also said he is glad they aren't provided too frequently, as they require a lot of extra work from the staff.
Caulfield said his favorite theme dinners are the Thanksgiving and Winter Holiday meals, although he said he thinks the dining staff does an exceptional job on other theme nights too.
Theme dinners "are quite extravagant and definitely delicious," Caulfield said.
Like Owens, Caulfield said dining hall employees enjoy working when there are theme dinners because they provide a change from the norm.
"It's kind of nice to get out of the normal routine, and do something you know is appreciated," he said. And theme dinners are "nice little bonuses for being on a meal plan."
These dinners do, however, have drawbacks for some students.
Limited selection and increased crowding are among the most common complaints.
"Theme dinners are good if you happen to enjoy the particular theme," first-year College student Liz Draughon said. "However, they don't cater to those of us who might be picky. The options are just too limited."
First-year College student Jessica Crystal said she also had a negative experience at a theme dinner.
"I waited in line for literally 25 minutes. I was waiting and waiting forever, and all I wanted was the chicken they were serving," Crystal said. "When I got up to finally get my food, they tell me that they're only serving chicken on the other side, and I have to go stand in another 30 minute line to get my chicken. Hence, I got stuck with watery salad."
Despite some student dissatisfaction, though, Owens said she hopes to please students with this semester's final theme dinner.
April's dinner is a special customer appreciation meal that Owens said is even a step above normal theme dinners. There will be more decorations, and students can win prizes. This year's customer appreciation dinner will feature a "Wizard of Oz" theme.
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