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

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources