2008 Woodie Awards
Students take in Garvey revision
Kyle Kuphal
Issue date: 9/10/07 Section: News
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The $1.5 million renovation began the day after the spring semester ended and was completed at the end of last month.
"We were granted occupancy on August 29," said Timothy Ness, operations manager of resident dining for Sodexho at SCSU.
Ness said so far the changes have been well received by customers.
"A lot of the response is 'Wow, what a difference, this is great.' People say it feels more friendly and modern," Ness said.
Customers had mostly positive things to say about the new layout, and a few had minor complaints. First-year student Preston Palokangas said he saw Garvey Commons in May before it was remodeled and said the changes are definitely an improvement.
"I think it looks good, nice colors," Palokangas said.
"I like it a lot, it looks better. I would say the food is about the same, but the atmosphere has really improved," said second-year student Garret Wole. "All the new tables look great, but I'm disappointed they don't have two grills this year. I really like the Sauté Station where you can pretty much pick what you want, and they will grill it up for you."
Other students said they enjoyed the freshly baked items from the bakery.
"I personally like the bakery. You can go over there and pick up a pastry or a doughnut, whatever you feel like," said first-year student Seth Novotny.
First-year students Danielle Adamski and Julia Phaipanya said they like the way Garvey looks, but said some of the food lines get a bit long.
"Some of the lines like the sauté or the entrée always have a long line," Adamski said.
"The pasta and pizza are quicker because they are open on both sides," Phaipanya said.
Part of the new design involves batch cooking, which means food is prepared fresh in front of customers. Rhonda Wilson, who has worked at Garvey for four years, said more training might have made the new process easier to get used to.