Rutgers dining hall Friendsgiving gives students something to be thankful for
It finally feels like fall at Rutgers. Students are bundling up for chilly walks to class, sipping seasonal lattes from Starbucks and counting down the days until winter break. Before heading home for Thanksgiving dinner or partaking in a quieter campus holiday, many students joined a beloved school tradition: the annual Friendsgiving dinner at the three dining halls.
On Thursday, the dining halls transformed into a festive gathering space for its annual Friendsgiving feast. While the event delivered on its promise of hearty food and a lively atmosphere, some attendees left with mixed feelings about their experience.
At the Livingston Dining Hall, after swiping in, students entered the buffet, where they were greeted by two carving stations and a dessert station. While the food displays stood out, the tables remained simple and undecorated, keeping the focus on the communal celebration. For many first-year students, this year's feast was their first opportunity to experience the Rutgers tradition.
"I've not been to a dining hall Friendsgiving, but I have attended a Friendsgiving before," said Santiago Mondul, a School of Arts and Sciences first-year.
The buffet offered a variety of classic Thanksgiving staples, ensuring there was something for everyone. Guests were treated to sliced turkey, stuffing, mashed potatoes and a medley of roasted root vegetables. As for the desserts, the seasonal pumpkin and apple pies provided a sweet, comforting finish to the meal.
Unfortunately, dry turkey is a common struggle at large Thanksgiving gatherings, where the sheer volume of food can lead to overcooking. Dominic Monti, a School of Arts and Sciences first-year, noted that while the turkey was on the drier side, there's nothing a little gravy can't fix.
"The rest of the stuff was too dry so the gravy helped take it down," said Monti.
While the savory dishes may have been hit-or-miss, most attendees agreed that the desserts stole the show. The assortment of pies, with their golden-brown crusts and rich, spiced fillings, provided the perfect conclusion to the holiday feast.
One recurring issue at this year's feast was the overwhelming crowd size, which led to long lines and made it difficult for students to find seating. With so many people attending the event, the space quickly became congested, creating a less-than-ideal atmosphere for those hoping to enjoy the meal in a relaxed, comfortable setting.
"There wasn't enough seating. It took us 20 minutes to get a seat and that was so disappointing," said Monti.
In addition to this, the organization of the lines for the buffet was another point of contention.
"(The lines) really hurt my feelings, because people kept cutting me in line … they kept going in front of me," said Monti, explaining that there were multiple carving stations and students were confused.
The situation seemed to arise from the sheer volume of attendees, causing people to lose track of where they were in the queue and adding to the overall annoyance.
Given these difficulties, future Friendsgiving events could benefit from a few changes to make the experience more enjoyable for everyone involved. By improving the layout and expanding the space, students may be likely to have a more seamless dining experience.
Despite the challenges, Friendsgiving remains a meaningful tradition for students, providing a chance to gather with friends and roommates who have become like family, especially for those unable to travel home.
As Rutgers Dining Services prepares for MidKnight Breakfast, another coveted dining hall tradition, there's hope that this event will combine the best past traditions with improvements for the future.
With more variety, better crowd management and expanded seating, the annual Friendsgiving feast can continue to unite the Rutgers community in gratitude and celebration.
