Rams hockey goalie, junior Alessio Muggli, hits the ice before 7 a.m. for practice every day.
Immediately after practice, Muggli has morning classes where he sits hungrily, waiting for the 10-minute gap between the end of class and the end of breakfast.
“I just think the timing of the cafeteria is off a little,” said Muggli. “Especially for us. We have practice in the morning and there is no chance that we make it to breakfast before class.
“You get out of class at 10:20, and there is no food because the omelet line closes at that time and they don’t cook breakfast food anymore after 10, so everything is gone by 10:20.”
Muggli’s is one of dozens of similar stories. All of these instances point to one question – why does breakfast close at such an inconvenient time?
Because more time for breakfast means less time for lunch, said Ralph Eddy, director of food services.
“We could always push the breakfast time out another 15 minutes or another half hour,” he said. “But, in turn, it would affect the time we open for lunch on the other end.”
The Sodexo staff needs about an hour to transition from breakfast to lunch. This switch in menu and serving style is “sometimes a small feat,” said Eddy, referring to how his team is limited by the available kitchen space.
“We’re very much maxed out in terms of capacity when it comes to those critical times where we switch meals,” he said. “Breakfast to lunch is always a very hectic and busy time in the kitchen.”
The kitchen was designed and built in the seventies, when the school’s population was lower. Much of the equipment has been updated recently, but unfortunately the kitchen is “sort of land-locked,” said Eddy. “There’s nowhere to expand to. … We’re working with what we have.”
But when it comes to breakfast, FSU students with dreaded 8:30 classes are forced to make a sacrifice on one end or the other.
That choice – to give up that last hour of sleep and enjoy a hot breakfast or cope with a grain-based breakfast after class at 10:20 when the eggs and hash browns are just running out.
“Sometimes, I don’t have time to eat because of my 8:30s,” said junior Tim Squadrito. “And if there’s no bacon, I generally don’t even show up.”
Though the presence of bacon is never an issue for motivated early-morning people, it becomes a prize for those fighting to snag the last few pieces. Others settle with a simple bowl of Special K and granola bits.
“I feel like breakfast should go until 11,” said senior Mara Hoctor. “When breakfast is over, the other options kind of suck.”
Even though continental breakfasts are designed to offer foods from the recommended breakfast food groups in their simplest forms – like yogurt, toast, muffins, cereal and fruit – many students prefer eggs, bacon, potatoes and omelets.
Dining Services is willing to work with students on this issue, said Eddy, reiterating the enduring cliché – “Breakfast is the most important meal of the day.”