Dining halls struggle with influx of students

As students get into the groove of the semester, they’re beginning to plan out their daily routes: What building do I have to be in at what time, when do I have breaks and where do I eat? This year, the latter is not so easily answered. 

Of MSU’s two dining halls, Miller Dining Commons and Rendezvous Dining Pavilion, Miller faces a larger influx of students at dinner than it’s prepared for as a result of the shortened hours of its counterpart.

According to Bella Aversano, a student manager at Rendezvous, Miller receives approximately 3,000 students between 4-8:30 p.m., the majority being between 5:30-6:30 p.m. when students are more likely to be eating dinner. The dining hall’s stated capacity is only 720 students at one time. 

 “Culinary Services at MSU, like many, many other places around Bozeman, continues to face staffing challenges,” said Mike Becker, a spokesperson for MSU. “Condensing the dinner option to only Miller lets us fulfill multiple requests we've heard from students to keep a dining hall open later, until 8:30, to give an option to students with late class or work schedules.”

As a result, Rendezvous has shortened its operating hours, resulting in it only being open from 7 a.m.-2 p.m. Working in the food service industry, especially as a student, is already a tough job and a disproportionate student-to-staff ratio doesn’t help. 

Miller’s location sits in the crosshairs of North and South Hedges, Roskie Hall, and Yellowstone Hall. Rendezvous, on the other hand, shares close proximity to the Quads, Hyalite, Hannon, Hapner, Johnstone, and Langford Halls. With a capacity of 830 students, Rendezvous is able to accommodate more people. 

Understaffing also poses a problem. “Many student managers have voiced concerns over the last few weeks regarding the traffic in relation to our employees,” said Natalie Harrison, another student manager. “Without proper staffing, it is difficult for us to move people quickly through the building.” 

As a result, lines form at stations, causing students to leave and try Miller instead for faster service. “While Miller is busier at peak times, we encourage students to think outside of traditional "dinner" hours and try eating at non-peak times,” said Becker.

“The increased number of students with meal plans combined with a smaller working team, and longer working hours due to the new 8:30 p.m. close has put many of us in worse states of mind,” Harrison said.

As of right now, “The school's policy is to use plans set in place for at least a semester, meaning that Rendezvous will hopefully reopen [its later dining hours] next semester,” says Elsa O’Neill, a third student manager, “But it is possible that we won’t see both dining halls fully operational until next year.” 

To help keep track of the number of students occupying Miller, MSU Culinary Services has brought back the system that tracks the number of patrons in Miller, said Becker. “That way, students will be able to check the Culinary Services website ahead of time to see how busy the dining hall is and whether it's a good time to head over for dinner.”