Walked into Usdan for dinner today to be greeted with this:
Exit? Why, thank you.
Overheard: “This pizza tastes like when you’re little and you want to order pizza, but your mom thinks it’ll be fun to make it yourself. I mean, it doesn’t taste bad, but it does taste like childhood disappointment.”
I’m coming to the conclusion that Usdan has surprisingly little usable space for its size. Don’t worry– I’m not even close to writing it off, and I’m hopeful that things will work themselves out after people get used to the facility. Things are always wonky during orientation. But I have to say that this has been a very frustrating week.
It was also brought to my attention that dinner at the S&C is now cheaper than the Usdan Marketplace. Now, I’m unaffiliated with ADP, but I gotta say that it looks more and more likely that I’ll be spending more time there (and in Weshop) as the year begins.
Not that the chaos in Weshop was any better today. I got there 10 minutes after opening at 2 pm today and it was insanity. Then I got to stand in line for around 25 minutes catching up with people I haven’t seen in a year, a line that went from the registers, down the baking products line, and then followed the coolers along the side. I’m not sure I like the new layout.
Not that the chaos in Weshop was any better today. I got there 10 minutes after opening at 2 pm today and it was insanity. Then I got to stand in line for around 25 minutes catching up with people I haven’t seen in a year, a line that went from the registers, down the baking products line, and then followed the coolers along the side. I’m not sure I like the new layout.
That line looks ridiculous… but I came around 7 and there was virtually no line. Tip: Don’t go early.
That line looks ridiculous… but I came around 7 and there was virtually no line. Tip: Don’t go early.
To clarify on the S&C question: yes, Jonathan has moved on to another position, but rest assured the new chef will also be a fully qualified professional chef who will maintain the high quality you have come to expect from the S&C.- Nina Cohodes, senior steward
To clarify on the S&C question: yes, Jonathan has moved on to another position, but rest assured the new chef will also be a fully qualified professional chef who will maintain the high quality you have come to expect from the S&C.
– Nina Cohodes, senior steward
overheard: “i’ll have everything. except for this, this, this, and this.” [pointing to 4/5 items being served]
overheard: “i’ll have everything. except for this, this, this, and this.” [pointing to 4/5 items being served]
overheard: “how do they expect to feed a grown man with this?”
overheard: “how do they expect to feed a grown man with this?”
Well I finally found what I’m looking forWell, I finally found what Ive been looking forBut if they get the chance, theyll end it for sureSure they wouldBaby, Ive done all I couldIts up to youGirl, youll be a woman soonPlease come take my handGirl, youll be a woman soonSoon youll need a man
Well I finally found what I’m looking for
Well, I finally found what Ive been looking for
But if they get the chance, theyll end it for sure
Sure they would
Baby, Ive done all I could
Its up to you
Girl, youll be a woman soon
Please come take my hand
Girl, youll be a woman soon
Soon youll need a man
I agree with you Mr. Pizza. That and the silly amounts of flour they put on the bottom and crust
I agree with you Mr. Pizza. That and the silly amounts of flour they put on the bottom and crust
Weshop opens Saturday.
Weshop opens Saturday.
Jonathan is indeed leaving from what I heard. Shame, really.
Jonathan is indeed leaving from what I heard. Shame, really.
who wouldn’t wanted to be greeted by a smiling jai?
who wouldn’t wanted to be greeted by a smiling jai?
On the subject of the S&C, does anyone know what is happening with the chef there? I heard Jonathan was leaving :(
On the subject of the S&C, does anyone know what is happening with the chef there? I heard Jonathan was leaving :(
When does Weshop open?
When does Weshop open?
On the subject of the pizza, the problem is the sauce. They’re using too much, and it’s not good pizza sauce. I had a piece of buffalo chicken pizza with dinner that had no tomato sauce and was great.
On the subject of the pizza, the problem is the sauce. They’re using too much, and it’s not good pizza sauce. I had a piece of buffalo chicken pizza with dinner that had no tomato sauce and was great.
Ummm well I’m not sure if it’s just for orientation week, but breakfast and dinner have been meals, lunch has been points. Everything is ridiculously priced. I actually had a friend not eat lunch today and just sit at the table with us cause he was so mad that we’re getting ripped off– anonymous ’11
Ummm well I’m not sure if it’s just for orientation week, but breakfast and dinner have been meals, lunch has been points. Everything is ridiculously priced. I actually had a friend not eat lunch today and just sit at the table with us cause he was so mad that we’re getting ripped off
— anonymous ’11
Can someone explain the difference between the all-you-care-to-eat dinners and other meals?How does pricing work at Usdan? At MoCon, we paid, what, $9 for a meal? Can we use our meals for breakfast?I DON’T UNDERSTAND!Then again, I’m not there yet. I guess things will make sense once I’m there.
Can someone explain the difference between the all-you-care-to-eat dinners and other meals?
How does pricing work at Usdan? At MoCon, we paid, what, $9 for a meal?
Can we use our meals for breakfast?
I DON’T UNDERSTAND!
Then again, I’m not there yet. I guess things will make sense once I’m there.