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Show Letters to tHe EdiTOR complaints about scrambled eggs. It isn't the workers that prevent students from eating gourmet food prepared to suit everyone's tastes, but the fact that 1200 students stu-dents must be fed in a short amount of time and that the University Un-iversity doesn't hire an adequate number of workers to do the job as many would like to see it done and does not purchase the kind of food many students would consider con-sider satisfactory. All University workers are getting get-ting ridiculously low wages. Specifically Spec-ifically at Ballif Hall, the average wage for workers is around $1.45, many get $1.30, and the most anyone gets is $2.40 including the head cooks. The U.S. government says it takes $10,000 to support a family of four. The University doesn't even come close to providing provid-ing an equitable salary for workers!!! work-ers!!! Wages in the food service run from $2,000 to $4,800 a year before taxes and deductions. After taxes, many workers are making approximately a dollar an hour. Students blame workers for the bad deals they get, i.e., Ballif food, Park Building treatment at the registrars, etc. At the same time workers resent the privileges students have especially since their heavy taxes help put students stu-dents through college. Both students stu-dents and workers must realize they are being hurt by the same people, the people who run the University. The University is a boss, and students and workers should direct their grievances at the university administration, and not at each other. The University cuts down on student necessities like dorm conditions, counseling, and student-teacher ratios and constantly raises tuition. Similarly workers are getting wages so low many university workers have to hold down two jobs just to stay above water. Thus the students and workers are conveniently divided. div-ided. If things are going to be changed to the benefit of students and workers, students must begin allying with workers; not attacking attack-ing them. LAURY HAMMEL JIM FRANCIS ED YOUNG AND SEVEN OTHER I BALLIF FOOD STAFF MEMBER? Food workers unite Editor: We feel something must be said in reply to the letter of Fred Hawkes and Jeff Ross in the Chronicle of Thursday Nov. 20. The attitudes expressed in that letter represent the attitudes many students have toward workers. work-ers. Most students exhibit a semi-humorous semi-humorous disdain towards workers, work-ers, feeling that worders are stupid and using workers as amusing scapegoats. Ross and Hawkes said in reference to the cooks at Ballif Hall, "They used to shovel garbage gar-bage and didn't change jobs, only locations." They referred to the rest of the workers as "the manager man-ager and his horde." Students have some valid criticisms critic-isms about the food at Ballif, but all things taken into consideration, considera-tion, the food is exceptionally good. It is difficult to feed twelve hundred students in one and three-fourth hours and impossible to satisfy everyone's gourmet tastes. However, criticisms shouldn't be leveled at the workers work-ers but at the University. The budget bud-get at Ballif this year is the same as last year, and yet food prices have spiraled up! The quality of the food doesn't reflect on the competency of the cooks but the quality of the food, which the university buys, including "mystery "my-stery meats." Bailiff cooks come from Hotel Utah, Hotel New-house, New-house, and Andy's Smorgasbord. Not only Bailiff workers, but all University workers are overworked over-worked because of understaffing and are always underpaid. Many times Ballif workers miss their dinner break to make sure students stud-ents get fed on time, and sometimes some-times work double-shifts to insure that students get fed. If students want vegetables which are nevei - soggy (and they seldom are) then they should demand the University Univer-sity hire more workers to cook the vegetables the minute they ar needed. If students want salad: super-fresh, then more worker: '-' toust be'hired. 'The same 'goes foi |