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Show . . I 1 . The Daily Utah Chronicle - Page Eight Wednesday, June 3, 1992 P(Q)TrPlLJIREH Feature U. By staff honored in tfirsft annual awards ceremony jjl Allan Rubenstein Chronicle Feature Writer It takes a lot of hard work to keep this university functioning as a whole. It is a given that the beat them." : Frederick said he enjoys his ob and the management gives lim a lot of freedom to perform lis duties. "The U. has been very good to me," he added. Smith said Frederick is an institution of knowledge and is legendary at the libraries for his instructors and students work hard, but what about the jfe.r their lives to serving this campus? There is a staff of individuals on this campus who have put in years of service, with very little recognition. This dedication was clearly in need of appreciation. 1992 marks the first year of awards to dedicated and service. Frederick is also 72 years old dedication individuals who have dedicated staff members. Awards recipients were given a plaque and a cash and plays squash every day. w Irma Scheffler has been a custodian in the residence halls since 1975. She is a native of Germany and came to the United States in 1968. Scheffler said she enjoys her job and likes the students. "My goal is to keep the area clean and make the students happy." According to Schemer's co- workers, she has the "tough" award of $1,000. Friday, May 29, at the home of floors with all of the rowdy boys. She cares for them greatly and lets them know what she expects from them. University of Utah president Arthur Smith, Vince Frederick, Irma Scheffler and Regina Schaub were the first recipients Students come back many years after graduating and still of this new award. Joleen Dixon, systems manager for the graduate School of Social Work and vice chair of USAC, was searching for a way to give more recognition to the staff. She ask about her, her added. She was a little embarrassed to receive the co-work- phoned other universities and found out that most of them gave awards to their staff members for outstanding service. Thinking that awards for the U. staff would be in order, Dixon presented her idea to President Smith. According to Dixon, Smith was very supportive of the idea and was surprised the U. didn't already have a similar program. Smith said these awards were long overdue. "The staff here a represents tremendously dedicated work force at the university." Along with these awards, Smith said, the U. needs to find more ways to recognize the hard work put in by the staff. Dixon, who was also chair of 01ONIQ WOTQComrai Corpentt Frederick, left, Irma Scheffler and Regina Schaub were the first recipients of the University of Utah's annual staff awards at President Arthur Smith's home last Friday. Vince the nomination committee, sent out nomination forms to all of the faculty and staff at the U. She was hoping to get at least 50 to 75 nominations for this new service excellence, commitment to the university, personal traits and other contributions such as received 132 nominations. To be eligible for the award, staff members must have had at least five years of continuous service at the U. and be a full-tim- e employee. The award recognizes superior work in the following areas: winners were chosen from the 10 However, she was Erogram. surprised when she community service and From the 132 nominations, 10 finalists were chosen. The three finalists by the nomination committee. Vince Frederick is a library technician at the math and physics libraries. He came to the U. as a student in 1948. He began working a the U. in 1949. Frederick has worked at the U. ever since 1949 with a few breaks in between the years. His current string of continuous service at the U. is 36 years. "This was an unexpected honor," Frederick said. "There have not been many occasions of this sort in the past. It is very gratifying." Frederick said he spent most of his time reading books when he was younger and decided it would be better for him to "join the books instead of trying to award. Regina Schaub is the assistant director in space planning and management at the U. According to Smith, she has taken a very difficult job of allocating the limited space available at the university and manages to keep everyone smiling. Schaub, who has been working for the U. 17 years, said she was honored to receive the award. She claims her job is very d and there is no real "glory" involved. "I'm just service-oriente- doing my job." "If we have done a tough job well," Schaub said, "then kudos should go the president and his chain of command." Schaub said she plans to take a nice long vacation with no call forwarding with the money she received from the award. Salt Lake City should be on map as Hamburger Heaven Sean McBride Chronicle Feature Writer By M. Call me obviously American if you must, but nothing gets my gastrointestinal juices flowing quicker than the thought of a thick and juicy, freshly charbroiled slab of a hamburger. The smell, the taste, the grease all combine to create a culinary Nirvana. But to choose the best burger spot in town is no small task. While nothing beats the half-poun- d monsters I've barbecued in my backyard, there are several local haunts that come pretty close. So here's a quick review of the most convenient, most economical, g most fun and burger joints in town. What I looked for first off was taste. By taste I mean meat. After all, isn't that why you call it a hamburger, because the main ingredient is hamburger? Second up is cost. I, like many students, live from paycheck to paycheck on Top Ramen, burritos and Boiling Bags. This probably explains why a hamburger best-tastin- is such a special treat. Last, I check out the ambiance of the place. No other type of restaurant has a more distinctive American flavor than a hamburger joint. Whether you're in Salt Lake City or Buenos Aires, there's just something about a hamburger that says USA. Hires Burgers, located at 425 S. 700 East. Hires is a neat little spot sandwiched in a parking lot between a Sizzler and Litza's Pizza. It's only a block away from Trolley Square, so it's my eatery of choice before I head over to catch a movie. Hires is half n restaurant and half drive-in- , which gives the place a distinctive atmosphere. The chairs and tables all harken back to the '50s, and the service is as friendly as it might have been 40 years sit-dow- ago. And it's not too expensive, running about $4.50 per meal. Costwise, the only problem with Hires is that it's almost illegal to order a burger without an order of fries ("the best in LC," according to an old girlfriend of mine) and of course, a frosted mug of Hires rootbeer to wash it down with. Try the Big H, the staple burger that will satisfy your hunger. It's a great burger, but be careful that you get a fresh bun. Sometimes, frequently, I've been disappointed by a Big H sitting on a mound of stale bread. But otherwise, Hires is great. The Training Table, located at 809 E. 400 South. Billing itself as the college burger place, the Training Table certainly offers the hamburger enthusiast a huge selection of very tasty burgers. One could spend a lifetime inside trying to decide which is the better of their burgers. I have yet to meet a Training Table burger didn't like. But the Training Table is too expensive to visit frequently. Especially if you add in salad, cheese fries and drinks. It's difficult to enjoy your meal when your wallet hurts. Ambiance? Well, all I can say is they're never quite as friendly on the phone as they are in the commercial. B & D Burger, located at 222 S. 1300 East. What luck to have the best burgers in town located just off campus. It's rather hard to justify eating at the Union Cafe when for the same price you can eat such an incredible burger only a few blocks west. And B & D keeps the college student in mind. Check I ii OttOMOiMOTOAcMSiM Burgers is one of many eating spots that might be mistaken for "burger heaven." B & D out their coupons every Wednesday in the Chronicle. Simply put, they are too cheap for the flavor they offer. You've got to like your burgers a bit greasy, but if you do, B & D has the best. Nobody else even comes close. There's really nothing special about the locale, except that it's always packed with U. students fleeing the Union Cafe. And the wait's a bit long as well, so I advise sitting out on the sidewalk if there is a seat available. You can say "Hi" to everyone walking by and not have to suffer through the delicious smell of everyone else's burger except yours. American Grill, located at 300 S. Main St. American Grill looks pretty interesting from the outside with its neon sign and homey atmosphere right smack dab in the middle of town. But I must admit that I was unimpressed by the restaurant. The service was fine and the burgers were OK, but it's hard to enjoy your food watching Salt Lake City's growing homeless population parade past your window as you eat. American Grill borders on the expensive side, running $5.25 per plate. You do get soup, salad or fries with your meal, and if you're looking for a change from fries, then go for the soup. It's a small bowl, but it's delicious. As I mentioned, the burger was OK but didn't really stand out. Perhaps that's because I loaded mine down with all the trimmings. The sauteed onions, mushrooms, bacon and two types of cheese drowned out the taste of everything else. All in all, not a bad burger, but not one you'll wake up at night craving either. located everywhere. McDonald's, aka Micky-Dee'Yeah, I know, McDonald's won't make it on any top-1- 0 d list for burgers. But I've included the king for three reasons. s, fast-foo- 1: McDonald's french fries. When they're the best damned fries around. 2: they're fresh, The price is right. If you're poor, or a student, you can scarf down three or four of the cheeseburgers without killing your budget. Yeah, they're plain, but they're not bad for the price either. 3: The place. From every major foreign city to Tonopah, Nev., there is a McDonald's. And nothing is more American than Micky-Dee'see "burgers" on page nine 69-ce- s. nt |