(Continued from page 1) The pop-up dinners are promoted through the school’s e-newspaper and social media and scheduled for slower times when the catering department doesn’t have any major events. The cost to students is one dinner swipe. “It’s almost a wash,” Wojtyna says. “We don’t use any overtime and plan it when nothing is going on.” At the Fat Tuesday fete, just two servers, two cooks and one supervisor were needed to execute the event ...

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