Yes We Can

Another example of the power of the student mob.

By 
Lindsey Ramsey, Contributing Editor

Have you been following the dining services drama at the University of Miami during the last few weeks? The short version is this: A Chartwells-employeed dining services worker, Betty Asbury aka Miss. Betty, was fired from her job after a man walked out without paying for breakfast. Asbury maintains she didn’t see the man because she was ringing up a customer that had come in with him. Because of Asbury’s popularity with the students, they quickly banded together and demanded her job back, using campus rallies and online petitions. As of yesterday, Chartwells has reinstated Asbury but with some caveats. She will not be allowed to handle cash.
 
“A thorough review has been completed, and Chartwells has concluded that while the original dismissal decision was appropriate, after careful consideration of all aspects of Ms. Asbury’s work record, she will be given the opportunity for continued employment within campus dining services,” read a company statement.
 
Once reinstated Asbury credited the student support with helping her get her job back. This is just the latest example of a point FSD made when naming students as one of our 20 Most Influential. It’s nice to see students reach beyond just the menu or sustainability concerns. Here, they helped a woman get her livelihood back. As someone who has heard quite enough about the fact that my generation has no work ethic and doesn’t care about anything but themselves, it warms my heart to see students standing up for what is right, and, successfully, being heard.

Keywords: 
human resources, news

More From FoodService Director

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources