We all know how good Bon Appétit is, not only for us but to us. With a wide range of selections specialized for every carnivore’s, herbivore’s and gluten-free eater’s needs, Stav Hall’s award-winning catering service also buys locally grown foods whenever possible, providing us with a healthy selection of veggies and herbs (STOGROW), dairy products (Deja Moo), and meat and poultry raised sin-growth hormones or antibiotics (stolaf.edu/admissions/campus/dining). And if you haven’t noticed, the staff is phenomenal. From the friendly chefs to the accommodating servers to the ever-impressive dishwashers, the Caf is always clinking and clattering with a lively, welcoming atmosphere.
Besides their great service and nutritious options, Bon Appétit gives us another reason to appreciate all they do for us: Caf Comment Cards. Located on the wall by the tray-collecting machine, the Comment Board is equipped with pens, pencils and plenty of Comment Cards, allowing St. Olaf’s 3,179 students* to express their opinions about each meal: three times a day, seven days per week. All questions, concerns, thank-you’s, complaints, bravos and special requests are welcomed, and appear in student pen regularly.
The reason these little yellow index-cards have become so notorious is the hand-written responses they usually receive – from Bon Appétit’s board manager himself, Randy Clay. For many Oles, Clay’s responses are the Comment Board’s main attraction.
“I think his comments are snarky, entertaining and honest,” said Katie Mair ’12.
“He’s hilarious, and he’s often really sarcastic, which I appreciate,” said Rebecca Hotchkiss ’14. “I only like to read the ones that he comments on. I just really like that man!”
“I actually look for Randy’s handwriting when I walk by and I only read those cards,” Karl Turnlund ’12 said. “He’s straightforward…and he’s fair.”
“There’s a lot of humorous interplay,” said Maren Beckman ’12, of the cards that can quickly fill with Clay’s responses to students, and student responses back to Clay. “He responds in a way that comes off as super sarcastic sometimes, but his answers are realistic as well,” she added. “Sometimes people post comments that are ridiculous!”
“I think they’re usually well said,” Eric Babcock ’13 added of Clay’s responses. “I think he does a good job addressing the valid points and not putting too much time into the [silly] ones. “
In a recent email interview with Her Campus St. Olaf, Clay offered insight into the Caf Comment Cards and his role in their success. The first thing Clay shared is something Oles may be surprised to know; Although Clay has been board manager since August 2007, he is not the original creator of the Comment Cards. In fact, he says, the Comment Board came well before him. “It has likely been here since Bon Appétit started at St. Olaf in 1997 or ’98,” he said.
Clay, who calls the Comment Cards “a Bon Appétit staple,” says the cards are an important medium for student–Caf-staff interactions. “Getting feedback from our guests is something we try to solicit at each account,” Clay said.
[Photo: Harriet Pedersen ’15 checks out the Comment Board as Nolan Heniges ’15 posts a comment.]
Of his own role in responding to many of the Comment Cards, Clay explains, “I feel it is an important part of my job. I am the liaison between the students and our kitchen. We want to be able to explain why we make the choices me make, whether they make the students happy or not.”
More often than not, Bon Appétit choices indeed make students happy. “We like to be able to provide our guests what they want,” Clay said. “There have been several times when students have requested a specific dessert for their upcoming birthday. Our Bakery has honored those requests.”
Student feedback has a direct influence on Bon Appétit’s menu, Clay says. This is especially impressive, considering the number of Comment Cards the board fills up with each day. Clay estimates this number to range from 5 to 25 per day, with an average of 10 per day. Although Clay adds that once Comment Cards have been responded to, they are typically recycled or reused as scratch paper, he concedes that he has saved a few memorable ones.
“I’ll admit I have a few at home!” Clay said. “I tend to get credit for a lot of things that I have nothing to do with, like actually cooking the food! Luckily, I have a good relationship with our chefs and they can laugh with me and not at me when I get credit for their efforts.”
Clay emphasizes that Comment Cards with thank-you notes to staff members are “great feedback.” They are even shown to the employees who are mentioned specifically. “Everyone loves to hear about it when they are doing a good job and making people happy,” he said.
Of all the types of Comment Cards that Clay responds to each day, the best, he says, are “…those that are well answered by other students.” The funniest, he says, “often have nothing to do with food.” The not-so-nice are dealt with efficiently. “Mean spirited or vulgar comments get removed promptly,” he said. “I want to keep the board civil.”
All in all, Clay says, for Bon Appétit, “Our goal is to educate our guests about their food choices having an impact on the environment. It is apparent that many students get it, but some have not yet made that connection.” Bon Appétit’s slogan after all is: “Food Services for a Sustainable Future.”
Whether you’re a commenting fiend, a regular card reader or a noob to the cards in general, the good news is the Comment Cards are here to stay, giving you the opportunity to share an opinion, thank a chef or staff member and maybe even scribble out a request for mom’s pie that you’ve been missing. As Clay concludes, “Comment cards will always be part of Bon Appétit at St. Olaf College.”
*Fall 2011 enrollment according to stolaf.edu