College is a time for trying new things. The experimentation runs the gamut from new hair styles to unforeseen academic interests to behaviors not publishable on this blog, but it apparently does not extend to sandwich wraps.
At the University of Maryland, students are exasperated about a new construction method that Dining Service employees are using for wraps. The changes, according to The Diamondback school newspaper, include
“cutting vegetables, chicken and other sandwich products, rather than dicing them, and leaving the ends of the wraps open instead of folded in.”
The open wrap ends are particularly galling.
Claire Tomaszewski, being a materials science and engineering major, naturally had a thought about the new wrap construction method. Her thought was not positive. “It’s really difficult to eat because everything falls out of the bottom. It’s not that hard to fold the bottom end,” she told the paper.
She added: “If I am turned off by it, some other people must be, too.”
Yep: “I like them better when they’re folded in, and I do like the end piece cause I have a bit of extra wrap,” John Morgan, a biology major, said in agreement.
It seems clear that U-Md. students have been brought together by this wrap tragedy, but they are unlikely to find relief, even in their solidarity. Dining officials aren’t budging. They changed the wrap construction to speed up lines and improve “plate presentation,” and they are taking the new assembly process very, very seriously.
John Gray, the campus head chef, said: “Operations managers, supervisors and I watch employees make sandwiches and wraps. If something is made incorrectly, the employee is quietly spoken with or shown how to properly make the sandwich or wrap.”
Besides experimentation, college is also about learning important life lessons, and in this wrap matter U-Md. students have discovered a hard truth: The sandwiches they receive in life might not always be designed according to their preferences.