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The Stanford Eating Clubs, also known as the Toyon [Hall] Eating Clubs, were founded in 1892, [1] making them the oldest student-managed group on the Stanford University campus. Originally organized by students to provide much-needed meal services during the initial years of the University, they quickly became hubs for social activities.
The Unitized Group Ration – A, Short Order (UGR-A SO) consists of meals intended to supplement the UGR-A and expand available food options or feed larger groups, especially where alternate dining facilities or existing meal options are unavailable. Most UGR-A SO meals are based on fast food, pub food, and finger food.
A corporate office's cafeteria in Bengaluru, India, December 2003.. A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in ...
Unfun fact: A pint of Ben&Jerry’s is a whopping $8 at this dining location. Yikes! You’re better off spending your flex points at the S.O.E. Cafe or the Blue Room.
Formal hall – common at Oxford, Cambridge, Royal Holloway and Durham; Formal Meal or formal dinner – are also sometimes used, including at Leeds (Devonshire Hall) Common meal – subsidised collegiate meals at St Andrews; Commons – Dublin (Trinity College) High table – Trinity College and Massey College in the University of Toronto.
Hot Toddy. Not for the kids of course, but a hot toddy can be so soothing to sip. All you need is hot water, lemon, honey, and a splash of bourbon or whiskey.
The International Food Co-op (IFC), a co-op that features international cuisine and members from around the world. The IFC is located in Laughlin Hall. The IFC is located in Laughlin Hall. Fraternities and sororities are a complementary social option to the eating clubs, but their organizations are not recognized by the university.
The table is normally at the end of the dining hall on a raised platform, although this is not always the case. Typically, the high table is set across the breadth of the hall, and is thus at right angles to the tables in use by the main body of diners, which stretch along the hall's length. On more formal evening occasions, dinner jackets are ...