Introduction The Bertha M. Dyners Memorial Cafeteria features 300 square meters of fine dining space for on campus students and visiting dignataries in a post-modern split three level design remnescent of early neo-Wright architecture.

History Bertha M. Dyners was a tireless champion of the eating population and a harsh critic of poor food service. During the 1930s she campaigned against bad food and lighting conditions in cafeterias around academia. Saddly in 1939 she was found mysteriously dead in her tour bus after recently eating in a college cafeteria. The investigation into her death and the Upper State Food Service Union (known to have sent her death threats even after see died) continued until 1951 when the Supreme Court upheld a lower court ruling that the Upper State Food Service Union ilegally overstepped their charter and was disbanded.

Please refer to the map at the right for the following information:

A Main Lobby Area
From here you can plan your dining experience, meet with similarly minded students and/or friends, or just see if it's currently safe to eat.

B Campus Bookstore
You can buy books and other things in here. Or visit their webpage.

C Main Dining Hall
The heart of the entire operation. This room doubles as an informal auditorium and student protest area. Rising four stories to the ceiling this room boasts a faculty overlook and two doors from the kitchen.

C2 Others Dining Hall
If you aren't a faculty member nor a student and you still can't afford to eat anywhere else then this is the place for you... our alternate dining hall. It gets the same food and service as our regular dining hall (more or less).

D The Pub
Please see information about the pub directly below.

E Game Room
Pac-Man, Asteroids, Sundog... we have all the classics.

F Faculty Dining Area
Thirteen French chefs oversee our fabulous faculty dining area (off limits to all students). Dine in elegance and sophistication as you enjoy 18th century art works on display (from mid-March through Sept only).

K Kitchen
From here thousands of meals are prepared each day. Less than a third are actually eaten. Way to go kitchen staff! You've beaten the 5 year improvement plan already!

Purple Areas Lounge
Relax, have a drink, and imagine that your important records are being properly attended to.

Lavender Areas Semi-Private Dining
For a quieter and safer eating environment we recommend using these somewhat out of the way dining areas.

Food is an important part of a balanced diet.
-Fran Lebowitz

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Cafeteria Menu for March 11th 2110 Lunch: Chicken mango After-Thanksgiving Turkey Soup coffee Plum tarts Afternoon Snack: Tuna Twinkie Soufflé cactus juice Frumenty Dinner: Frog Croquettes Chefs salad tossed Anzac biscuits Childs choice hot water California Spamoni Sorbet