Finding a good meal

As dinner time approaches, students say that cost and convenience play the biggest role in what they decide to eat -- and where they choose to go. While many students are registered for the University's meal plan, complaints about Dining Services continue to surface. "The dinners at the dining halls are as heinous as my anus," said Engineering freshman Sid Suri, who, despite his misgivings, remains on a 15 meals-per-week contract. College freshman Joseph Bonee, who also has a 15-meal plan, said he was most worried about the nutritional value of the meals offered by the University. "As a health-conscious student, I find that the lack of variety makes it hard to eat a nutritious meal every day," he said. According to Meal Contract Coordinator Adam Sherr, nearly 99 percent of the freshmen at Penn sign up for a meal contract. But by the time those students are seniors, that number dwindles to 60 to 70 percent. Engineering junior Shara Arnofsky said she is no longer on a meal plan. "The food at the dining halls isn't worth the money you spend on it," she explained. Arnofsky said she finds time to study while she cooks, instead of wasting time at the dining halls. Engineering junior Mikko Niemioja, who lives off campus, is no longer on a meal plan because he thinks "the food sucks." Niemioja also explained that he can eat what he wants for less money. He also added that he can eat on his own schedule, instead of the specific times allotted by the dining halls. College junior Jennifer Law, who also lives off campus, says her schedule played a big role in creating her meal plan. Law signed up for the 10-meal contract because she said it was more convenient than going out and buying food. "As a volleyball player, I enjoy eating with the team at the Training House," said Law. "It just makes things easier." Sherr explained that Dining Services attempts to focus on "student satisfaction" and the multiple entrees the dining halls serve each night. "We cook it, we serve it, we clean it," he said. "What more could you ask for?" Students without meal plans often find themselves eating out. Bocci Pizza and Salads manager Dan Lai said that 75 to 80 percent of his customers are Penn students. And Chili's manager Tom Vetterly estimated that nearly 80 percent of his business comes from Penn students.

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