U. implements more guest meal swipes
With many students using up their 10 given guest meals at University dining halls every semester, a new system will allow those who provide access for family and friends to purchase more.
The Rutgers University Student Assembly and Dining Services developed a new mini-block meal plan that allows students to purchase five extra guest swipes for $35 at any point during the semester. The previous mini-block meal system gave the opportunity for students to purchase extra meal swipes — but only for individual use.
Executive Director of Dining Services Charlie Sams said the new system gives the opportunity for students to bring more guests into the dining halls.
"When a student purchases a mini-block to add additional meals to their existing meal plan, those new meals will be available for both the student plan holder or a guest — their choice," he said via e-mail correspondence.
With the previous mini-block meal plan, students would have only 10 guest swipes for the semester and could not purchase anymore, said Ross Kleiman, RUSA chair of the University Affairs Committee.
"I've been talking to Charlie about the possibility of increasing guest swipes," he said. "When we looked at the numbers, it showed that across the board, no matter what the plan was, students were using about five to seven of their guest swipes."
Kleiman, a School of Engineering sophomore, said the previous system was a problem for many students who used all of their guest swipes too quickly.
"We looked at a mechanism through which people could purchase extra swipes if they wanted them," he said. "So now, we have the ability to purchase five guest swipes for $35 and up to 25 extra guest swipes."
Kleiman added that the use of the new mini-block system allows the University to provide students with the option to purchase more guest swipes without increasing the amount each student receives per semester.
RUSA Chair Werner Born said Kleiman's idea for the new mini-block system would allow better access for visitors to University dining halls.
"I think the new changes that Ross worked on are very good for students," said Born, a School of Engineering senior. "For a while, students have wanted the ability to get more guest swipes, and this now enables them to do that."
School of Arts and Sciences junior Adam Petrosh said the new mini-block system is better because he can increase the chances for bringing friends to a dining hall.
"I happen to have the most meals left out my roommates. I used all my guest swipes on them," he said. "With this option, I'd be able to be able to buy some more and [we would be able] to help each other out."
Kleiman said there are many benefits from the guest swipe increase, including allowing more funding toward various initiatives.
"You can fund programs with them, there are donations, and there is the ability to bring students into the dining hall," he said. "Without a mechanism to get more guest swipes if you are out of them, students are basically at a loss when they use the 10 guest swipes."
School of Arts and Sciences first-year student Christine Jose said the new system is a great idea because her guest swipes usually run out quickly.
"Usually, when I run out, it's kind of hard if friends come [to the dining hall] and you have to pay," she said. "So, it's a good idea."
The new mini-block meal plan is not the only focus of Kleiman and Sams.
Assistant Vice President for Student Affairs Delia Pitts is chairing a committee that is looking over the meal plan system, Kleiman said.
"We're going to make a recommendation to [Vice President for Student Affairs] Gregory S. Blimling about what we believe our meal plan should look like," he said. "It's basically just reviewing our current meal plan structure and seeing what it is that we want."
Kleiman said by working with Sams, he was able to view the finances of Dining Services and better understand how it works. Through this partnership, he found the current system to be effective in the way it serves University students.
"It gives students a lot of options. They can use their meals at the dining halls, the stadiums and at any of the vendors associated with dining services," he said. "You have guest swipes and you don't have to worry about using a certain amount of meals in a week."
But he said there is a situation that creates confusion for many students at the University, which the committee hopes to address.
Meal swipe prices are based on the average used by students at the University. For example, if students use 70 percent of their meal swipes on average, then each student would only be charged for 70 percent of their meal plan, Kleiman said.
"It gets confusing because many students will have 30 or 40 meals left at the end of that semester and they'll say ‘Where are all my meals going?' The reality of it is that no one ever paid for it to begin with," he said. "Since Dining Services is not-for-profit … there's not a need for excess money."
The committee aims to help students become more informed on how the meal plan process works, Kleiman said.
"That's where a lot of confusion arises for people and that's one of the things we've looked at as well — more transparency and a better understanding of meal plans," he said.
Born said the committee may be moving at a slower pace while examining the system, but there is a reason for it.
"I think it is something where they are taking a slower route, but it's the steady route," he said. "It's one of the main things students deal with every day, and it's not something they're going to take lightly."
