Stefani Says Waitresses Are Aiding in Economy Measures

Employees in the College dining halls are doing their best to cooperate with University authorities for economy in the Kitchens, according to Joseph Stefani, secretary-treasurer of Local 186 of the Cook and Pastry Cooks Association, who said last night that the union recognized that it had everything to gain by reducing the cost of preparing student food.

At the same time Stefani strenuously objected to a statement in the recent Student Council report on the College dining halls that he had remarked about the incompetence of one of the cooks.

Report Erred

In its report criticizing the inefficiency of the kitchens, the Council Committee on Board erroneously referred to Stefani as pointing out "that the broccoli served in the Union is prepared by a man who has had no outside cooking training, and is cooked in such a way that about 50 per cent of the flavor and food value is lost."

The local labor leader, who, after a drawn out battle with University authorities, won for College waitresses wage increases of from one to two dollars per week last year, stated that he had asked the members of the union to cooperate in reducing costs in the kitchen.

"By helping the University to economize, we realize that we will make it possible to obtain further concessions as well as to reduce the student board rate," Stefani said.

Expressing satisfaction with the union's present contract with the University, Stefani, said that he did not expect to demand more wage increases within the near future.

He still hopes that the Union will eventually obtain a formal closed shop agreement, which the University refused last year in place of a "preferential shop" agreement, according to the terms of which all workers who were hired after it was signed last May must join the union.