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compiles reports that are logged monthly with her area supervisor. If the portion being served didn’t meet these requirements and all other standards, Mrs. Burke would be telephoned immediately, something that has not happened. In addition, sixthand seventh-graders in other school systems might be in a junior-high situation, where additional purchase options are available, she notes.
Rappahannock Elementary School students don’t have an option to purchase more food like their high-school counterparts, Mrs. Burke affirms. She says she doesn’t know of an elementary school that provides the option. She adds that making more food available such as sandwiches or an extra piece of pizza has been discussed, however, and will resurface “if it comes down to too many complaints.”
Cafeteria Manager Jenkins, who orders supply quantities and probably would be the first affected by this change in policy, says she wouldn’t mind the change if an accurate count of additional food items would accompany the daily lunch form used at the elementary to zero in on the number of students and teachers purchasing school lunches. “The worst thing is waste,” she notes. “She has (a system) down to how many cans of peaches to open,” Mrs. Burke adds.
Selling enough lunches to keep the school lunch program in the black is a concern that Mrs. Burke and cafeteria managers contend with. The state and federal governments pay for public school lunch programs, but payment is based on the number of lunches sold. It’s a classic case of supply and demand: The more lunches served by the schools throughout the year, the less lunches will cost.
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