A year and a half after Leo J. O’Donovan Dining Hall replaced New South Cafeteria as Georgetown’s main food venue, a striking difference of opinion remains between the administrators who manage the facility and the students who use it.
Michael Basile, Director of Food and Beverage Director at the Marriott Conference Center and Guest House and Marriott’s liaison to the University’s Auxiliary Services office, spoke highly of the food selection available to students.
“You’re getting Angus-quality hamburgers and Starbucks coffee,” he said.
But for the students who visit the dining halls for meals on a daily basis, the prospects are less appealing.
“There’s a lack of variety from day to day,” complained Colleen Semler (NHS ‘07), who said that she usually eats at O’Donovan’s five or six times a week. “The salad bar is gross and has no nutritional value, and the vegetarian section sucks. I never want to eat anything, and then I leave and I’m hungry again right away.”
Director of Resident Dining Steven Gibbs, who is an O’Donovan’s manager, cited several recent instances of student-inspired changes.
“We had requests from students to increase the variety of deli meats,” he said. “We now have five kinds of fresh deli meat.”
Responding to another concern voiced by some diners, nutrition facts are now posted on the outside of the cereal bins. As of three weeks ago, the vegetarian station on the top floor of O’Donovan’s serves only fresh vegetables, which are delivered Monday through Saturday from a local produce vendor.
According to Associate Vice President of Auxiliary Services Margie Bryant, Dining Services makes an effort to address student concerns in a comprehensive and timely fashion.
“We try to respond to the comments we receive on a daily basis,” she said.
She credited suggestions from the student body with bringing about many of the improvements within the two campus dining halls, including offering a broader selection of vegetarian options and incorporating more organic ingredients into the dishes. In response to what Bryant termed an increased “health-consciousness” among many diners, she said that she is considering the addition of a nutritionist to the full-time staff.
To keep food options interesting, Gibbs said, the chefs rotate a 28-day menu cycle. According to Gibbs, all of the dishes are based on standard recipes refined in Marriott test kitchens before being served to students.
The high cost of meals was another sore point for students. According to Bryant, however, meal prices are determined by the cost of food at local D.C. restaurants.
The $12.05 that O’Donovan charges for dinner, she said, is comparable to what one might pay for an entr?e at a typical M Street eatery.
Students, however, were quick to point out that eating at a campus dining hall provides a weak substitute to enjoying the fine cuisine of an M Street bistro, or even a Wisemiller’s sandwich.
“The prices are outrageous,” said Kim Rothwell (CAS ‘05). “I could go to Wisey’s and get much better food.”
Another student worried that the health regulations in the dining halls do not meet apstandards. Laura Wilson (SFS ‘07) recounted that once when she got Sprite from the soda dispenser, she found her drink sprinkled with dead ants.
According to Gibbs, however, the cafeteria staff considers safety a top priority. In addition to requiring that workers wear protective hairnets and gloves while on the premises, two food handlers certified by the National Restaurant Association are present at all times to ensure that the facilities are operating up to health regulations.
“We’re not perfect,” Bryant admitted, “but our staff works hard to give you good service and clean service that’s higher than what’s expected.”
