Savannah Robar, Reporter and Nick Fischer, Editor
ROME, Ga. – The communication board at Berry’s dining hall was created in an effort to encourage communication between students and staff and to improve student satisfaction.
D-hall gets criticized quite frequently for its sub-par food and uncanny ability to put onions in every item on the menu. However, the managerial staff are constantly working to make both the food and the environment better for Berry students.
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Many students are unaware that the dining hall has a suggestion box where students can write down their comments on a slip of paper. The comments are then responded to by the senior management of Berry Dining Services and posted on a bulletin board for everyone to see.
Fraser Pearson, food services director for Berry College, likes to call it the “communication board” because he doesn’t want students to use it strictly for complaints.
“The communication board is old school, but students love it because it’s out there,” Pearson said. “It’s a way to interact with us and tell us what they want without harboring negative feelings.”
Students submit about five to 10 comments per week, and most of them are fixable, according to Pearson.
According to freshman D-hall student worker, Cameron Drake, all employees are informed of the communication board during their training. The supervisors are in charge of looking at suggestions and talking to management about potential changes they propose.
Aside from the supervisors, dining hall Manager, Fred Gann, also looks at the suggestions and ensures that they are responded to and that the proper actions are taken.
“Fred is always on top of things. He wants everyone and everything to be working properly at all times,” Drake said.
Former D-hall employee and freshman, Shadae Williams, supports the dining hall’s efforts to satisfy students.
“When enough people say they like something, D-hall will have it out more often. Some things they can’t really control or are really broad,” Williams said.
Some of the most recent comments include:
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“The Brussel sprouts and collard greens were delicious,” and “I really liked the red potatoes. Please serve them more often!”
Pearson encourages these types of suggestions because it allows the D-hall staff to make simple but effective changes in the menu.
As a direct result of the communication board, D-hall took action this semester by serving high demand dishes such as mashed potatoes, fried rice and macaroni and cheese more often, according to Williams.
Vegan Week is another example of the effectiveness of the communication board. D-hall received numerous complaints concerning the lack of vegan options, so the staff decided to dedicate a week in early March showcasing a variety of different vegan options.
Despite the constant groaning about D-hall, the staff is working hard to make it more accommodating and more enjoyable for students through the use of the communication board, and more recently, through Instagram.
The communication board is available to all, and students are allowed to make as many suggestions as they like.