Complaints of burnt pizza, cold pasta and long lines are as old of a tradition for Ball State University as rubbing Frog Baby's nose before a final exam.
During an age where you can find blogs covering topics from the War in Iraq to Paris Hilton, Ball State University Dining has begun to use the technology to hear about and prevent dining disasters.
Personally taking these issues to staff members - any of whom are among more than 60 full-time employees and scores more of part-timers - can easily get lost in translation before the comments and concerns reach the person they need to.
The employees are busy preparing your food for you, after all.
Dining has shown that it wants to know what students think with the advent of its blog this fall. By visiting bsu.edu/dining and clicking on the blog link, you can find Dining's most recent attempt to improve communication and make itself more accessible.
Along with links to menus, schedules and dining hall locations, the blog includes a feature that allows students to directly contact employees who have been designated to field comments and concerns from the clientele.
Having been around for only days, it's too early to tell just how well the blog will work. Like any form of communication, those on both ends need to uphold their part in it.
Students have a much more prominent voice with Dining. Use it. Just don't abuse it.
Letting Dining know about routine problems you've noticed could help the department fix something that might be bothering hundreds of students; however, department supervisors don't need to know how obnoxious you found it that you had to wait in line an extra 30 seconds during the lunch rush in the Atrium. Don't turn the Web site into a breeding ground for petty whining.
If students are going to speak out, there also needs to be someone to listen.
While Dining begins to work more with students to improve services, other departments could take notice. A blog for Parking Services or the Amelia T. Wood Student Health Center could help alleviate some griping.
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