Clearing the Confusion: Staff Shares What Counts as a Side in Bullet

This chart helps to explain what counts and does not count as a side for meals in The Bullet Hole, according to Miske Bishop, Bullet’s Cash Operations manager (Chart courtesy of Mike Bishop)

This chart helps to explain what counts and does not count as a side for meals in The Bullet Hole, according to Miske Bishop, Bullet’s Cash Operations manager (Chart courtesy of Mike Bishop)

By Kyra Pfeiffer, Contributing Writer

Approaching the 2018-2019 academic year, the College Union Building (CUB)’s new addition became home to the coveted dining option, The Bullet Hole. In its new location, Bullet, as nicknamed by its students and faculty, quickly became a sanctuary for students to gather, do homework, and grab a quick meal.

In an interview with Mike Bishop, Bullet’s Cash Operations manager, he confirmed that the newly expanding menu options and settings have led to the confusion of customers. Specifically, what counts as a side with each meal.

The new space, which Bishop admits is void of signs, offers six different options to consumers: salad, pasta, pizza, sandwiches, specials, and sushi. With so many options, “making it a meal” commonly leads to scrambling in confusion in the check-out line. Organized into a chart  (see above), each meal can be paired with a drink and a side with some exceptions.

With these pairings in mind, Bishop recommended getting the most “bang for your buck” by choosing a pasta entrée, a fountain or bottled drink, and a salad—making your meal both healthy and fulfilling. However, for both speed and nutrition, Bishop advocated for the new addition of green beans as a hot vegetable side for Lunch and Dinner, as well promoting the fruit offered for breakfast, lunch, and dinner.

In regard to its complicated menu and long after-class lines, Bishop looks forward to installing signs with his team to pinpoint sides that come with meals and adjusting the assembly line systems of food making to improve plate-to-checkout times during rush hours.

Above all, Dining Services wants the public to know, “We’re going to continually try and improve.”

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Author: Kyra Pfeiffer

Kyra Pfeiffer ’21 hails from Scranton, Pennsylvania, which is home to “The Office” as well as an annual Saint Patrick’s Day Parade. Previously, she served as chief editor of her high school newspaper and also is an award-winning poet and artist and an accomplished literary critic. In addition to writing for The Gettysburgian, she hopes to join a sorority, work as a bartender, and major in English and Political Science.

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