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Show OPINION l' SOUTIIERN UTAH UNIVERSITY S'IUDENT ASSOCIATION ,,' I l I COMMENTARY Bored students: come right this way If you are like many students, it's often a little intimidating to walk into the SUUSA office and say, "Hi, my ?ame is ... , how can I help you?" But also like many students you d probably like to get out of the apartment once in a while and meet new people . You realize there are numerous ways t o meet new people and take·part in the campus activities at SUU, but you aren' t quite sure how to get involved with the university. Sound familiar! The pe rfect solution to this dilemma takes place every Thursday at 4 p.m. in the Student's Conference Room in the Student Center. {The room with the big windows and long tables on the N ortheast side of the building.) This is the location of th e co mbined meetings of the Service Committee, the Thunderherd, and the Publicity Committee. Students can attend these meetings commitment-free whenever they can attend and get the lowdown on campus activities, service opportunities and athletic events. Thanks to th e de terminati o n and dedication of man y wonderful-not to mention energetic- students, this past fall quarter was a great success for these groups. The highlight of the Service Committee last quarter included the community Sub fo r Santa program; we had an absolutely wonderful time collecting various gifts and food baskets, and also providing a Christmas party- complete with a Santa Claus-for needy. children in the community. The Thunderherd was seen in stylin' black T -bi rd bowling league shirts and red painted face s, cheering loudly at the tailgate parties and athletic events. The Publicity Committee partic i pated in the memora b le Inaguration festivities, Homecoming Week activities (that included the Beach Boys) and every other SUUSA activity. This quarter students can look forward to tailgate parties, biweekly bowling and endless laughter with the Thunderherd; a bowling party with the international students, a new adopt-agrandparent program, blood drives, and other service projects with the Service Committee; and the latest on all SUUSA events with the Publicity Committee. If you ' ve watch ed one t oo man y s itcoms or sat in your apartment alon e o ne too many tim es, you're probab l y wondering, "What are the other 6000 students at SUU doing?" This may be the perfect time to branch out and find out what's going on. We'd love to have you at any meeting you can fit into your schedule. Our meetings are non-threatening and our sm iles are genuine. What have you got to lose~ Drop in and let us get to know you. If you can't attend any of the meetings, but would Uke to get involved in these organizations, gat her your courage and drop by the SUUSA office, or give u s a call at 586-7766. fodi Lee is the SUUSA Service Coordinator and a Service, Thunderherd and Publicity Committee meeting attender. PROFESSJONAL STAFF AND DESK PHONE NlJMJltaS: £dhor I.any Baku 586-7751 Campus Editor Jim Roblnsoo 586-1997 Co111ul1iDg Spom Editors Nell Cardnet 586-77S3 Brm Jewkes 586-7752 • STUDENT STAFF AND DESK PHONE NlJMBEJlS: Assocbte Editon D.W. AAderson 86S.8225, S811-77SO Bm Wi111Jo,. 865-8215, 586-77S0 AP Wine Edi1or Kami Egan S86-77S9 Spons Edi1or Ch~ Lamb 865.8443 Copy Edltor Tian4 Tew S86-S488 Aru Editor Anoa T Wf!rn S86-S488 Phot o Editor John Guenler S86-7759 AJ!nmslng Mamger Maggie Nelsen 586-7758 Opinion Director Brandon Rhodes 586-1992 Advcnish>t Designer Commie Cole 586-7758 REPORTERS" DESK 586-7757 Tbc Unrvusl1y Journal ii pubhshcd every Monday, Wednesday and Friday of rhe acadcm,c ye,r as a pubhc.aoon of Southern U 11h Uni'ittsny. ,u depanmcnc of commumeatt0n. .1 nd cht SUU Scud.an Auoc:1a1,on. The views 1nd oi,,n,ons <xpn,$,cd ,n the /aunui/ an: t hose of b,JiYidual wnrcrs 111<1 do nc<aHroly reflect the opin ion of the Journal or any enut)' of the un,vermy. Lcttetl to r.hc cdu or must be typed anJ Incl ude the name a nti phone numh,:r, Onl y tht name will be prlnml. Names will not be withheld untk:r any eln:u,nstanccs ••d ,he ed,wr rcicrves edit ing pn vl lq;cs. Lt:rn:rs must be s~mmcd by noon Fridays for Monday ed11ions, Tuesd.af$ for Wooncsd;iy c,H,lonJ ind Thundoys lor Frld•y edtuons. Grinancn: Arty u1dmdu.,J with a grievance agauut the /ourn,,I , hould wrcct such M>hk:m fil'$t to the c,d,U>r. If unre10lved, that gt>cn ncc should then be dm:acd ,o the /ouffla} Stt:enn& c'omm,uce, which •• chai~ by Or. Frain G Peart0n, S86-7971. Uaivuslry /oum-1: Offices ,n SUU Technology 8u11d~ 003 Mail • • SUU Box 938<, Ccd.u City, Utah 84no. FAX l4J5J .S86-S487 E-mail ~as l(lumatosuu.edu ( )rR1NT£D ON RECYCUO PAPER. PUASE RECYCU 'THIS COPY, + I DAVE BARRY COMMENTARY - -- ---------- --...--- Miss Manners has a new rival Recently, I took part in a High Tea, which is a ritualistic British type of light meal involving a large quantity of etiquette. Generally, I do not get involved with any level of tea, even Low Tea. Usually, when I' m in t he market for an afternoon beverage ritual, the one I select is Cold Beer. But in this case I had High Tea because I was invited by famous etiquette expert Marjabelle Young Stewart, who is on a lifelong crusade to get Americans to use good table manners and for God's sake take off their baseball caps indoors. She had come to Miami to promote her book, The New Etiquette, which is for sale. I got to know Marjabelle in 1989, when she released her annual survey 1listing the Top Ten Most-Polite Cities, and the No. 3 city was-get ready- New York. This surprised me, because I have lived in New York. So I called up Marjabelle to ask her, politely, if she was out of her mind. But she turned out to be a perfectly sane, relentlessly cheerful lady, who believes in saying nice things about everybody, including New Yorkers, and who believes the most important thing in the world is good manners. Do you remember the plane that crashed in the Andes, and the survivors bad no food? I'm not saying if Marjabelle had been there, those people wouldn't have eaten their deceased fellow passengers. But I AM saying they would have used the proper utensils. I met MarjabeUe for High Tea at a restaurant in the Marriott Hotel in downtown Miami. When I arrived, Marjabelle was busily instructing the staff on h ow to set up the table. The key ingredient turns out to be doilies. I estimate there were 300 doilies of various sizes deployed on t he table, underneath a vast array of teapots, little plates, cups, sa u cers and spoons. Fo r aJl I know, Marjabelle was also sitting on a doily, although of course I was too polite to ask. Matjabelle introduced me to her friend, Dorel Eaton, and we chatted about Miami. Marjabelle said Miami had come "pretty close" to making her 1998 most-polite-cities list. I said I thought that was pretty bizarre, unless t he key criterion was cleanliness of handguns. Dorel agreed with me. She said to Matjabelle: "I think the people here are mean-spirited." Then she said: "Ouch!" Then she said to me: "She pinched me under the table!" Marjabelle continued to smile at me with radiant politeness. Next we had our tea and our tea sandwiches, which are cute sandwiches too small to be seen by the naked eye, although you still have to make them last two bites, according to Marjabelle. Also you need to lift your teacup in a certain way so as to indicate you are a classy individual. While we ate, we discussed current events. Matjabelle told m e that a medical journal had recently reported "people with beautiful manners don't get colds." As she explain ed it, "it's t he immune system that's affected. It drains out, and they donlt get col ds! " I .asked ,her what she thought of the movie Titanic. "It was a great etiquette lesson," she said. I asked Marjabelle what she thought was the biggest problem facing the nation. "I still think it's the way we hold the knife and fork," she said, and she was not kidding. She gave me a detailed lesson, and I found I have m any problems with m y techniqu e. Among oth er things, I've been using the shovel method, and making my tum way too early; I also tend to saw the food, rather th an stroke it. Knife and fork usage turns out to be an extremely complex topic. The main thing to remember is: Whatever way you're doing it now, it's wrong. At the end of our High Tea, the chef who had prepared our sandwiches, Larry Kenny, came out to see how everything was. We got to talking, and Larry told us that he also plays blues harmonica, and he's trying to market a pilot TV sh ow called Larry Kenny's Rock and Roll Kitchen. The idea is each week he'd h ave guest m usician s perform songs and prepare their favorite dishes. ("O.n today's show, Ozzy Ozbourne wiU show us how to make Roast Head of Bat.") Marjabellc, who thinks pretty much everything is wonderful, said she thought this concept was wonderful. So do I; if you are a TV producer, I urge you to contact Larry and take him to lunch. Make sure there are plenty of doilies. Dave Barry is a nationally syndicated columnist. |