It’s 12:10 p.m., lunchtime at U-High. Ninth grader Bryce Kenny looks around, hungry for good food. French fries, chicken tenders and burgers all sit by the grill. On the other side of the café, chefs in black uniforms toss stir fry and grill fresh panini sandwiches for long lines of students. Not wanting to wait, Bryce reluctantly grabs a basket of fried foods.
Like Bryce, many U-High students have found the healthier food options in the café to be more expensive and require waiting in line for longer times, leading many to choose less nutritious foods or get lunch off campus.
“Going toward the healthier food options requires a lot of prerequisites, first of all having enough time, and having enough incentive to spend the money, and being willing to wait in line,” sophomore Mulan Wu said. “They take a long time to prepare, and I don’t have time for that.”
Junior ZC Findler also tries to beat the lines by picking up lunch quickly.
“I just find myself getting pizza because it’s very convenient,” ZC said.
In the café, payment is also an issue. Students have found the credit card line to be longer than the others, leading many to make different decisions in preparation.
“I feel like every time I go downstairs, I see the Apple Pay line being the longest,” Mulan said.
Bryce, who usually pays with either his ID or his credit card, shared this observation.
“Sometimes I’m just waiting and waiting, and then lunch is halfway through, and I just paid for my food,” Bryce said. “The lines are just crazy. I’m not trying to wait in those lines.”
As a result, many students like Bryce have sought lunch options outside of the café. The cafeteria at the Booth School of Business, on the other side of Kimbark Avenue, is a popular spot for U-High students.
“Booth is a little more accessible, easier, it’s less waiting for lines, and the food is of much better quality,” Bryce said.
Back in the café, some students hastily grab their food, with many crowding by the grill, while others wait in long lines. The sound of conversations grows throughout the café. Some have begun to eat at the gray laminated tables, but the credit card line stretches past the vending machines.
ZC said, “I think the cafeteria would definitely benefit from more stations and having another cashier line — that would be great.”
