Before leaving college and working for a living, many alumni were working for a living — or at least to earn enough pocket money for an occasional late-night Burger King run. College jobs. Whether it was working the slop line or washing pots and pans in Hickey Dining Hall, staffing the front desk at Friedsam Memorial Library or pushing a broom in the R.C., many alumni had a campus job to help get them through school. In the last edition of Bonaventure we asked you to tell us how you earned extra money during your college years, and we got some interesting responses:
Heads up, everyone: Incoming!
While I was at SBU during the mid-1980s, I was a roadie/techie for the Student Affairs Council. A crew of us would assist bands and other performers that came to the college unload, set up, operate, and tear down equipment for concerts and performances.
I ran a follow spotlight for John Cafferty and the Beaver Brown Band, Robin Williams, James Taylor, and I was caught in the middle of the infamous Don McLean “riot” of 1987. (McLean stormed off early into his performance after beer bottles were tossed onstage.)
It was fun work and as the only female, I got a chance to hang out with some really great guys.
Patricia Pillsworth, Ph.D., ’88
Keep ’em coming, kid!
One summer before school started I came back to wait tables for the Pittsburgh Steelers training camp. (SBU hosted the Steelers training camp from roughly 1952 to 1957.)
I stood 5 feet, 7 inches and weighed 115 pounds. At my breakfast table was Marion Motley, the star running back for the Cleveland Browns who had been traded to the Steelers. At 6+ feet and well over 250 pounds, he blotted out the sun.
When I put my tray on the table Mr. Motley took all six eggs. On my fourth trip back to the kitchen the manager asked what the hell I was doing with all those eggs and toast. I squeaked out that Marion Motley was eating most of the food I delivered.
“Let me talk to this guy,” he said.
As we approached, Mr. Motley stood up and asked if something was wrong, then added, “This boy is doing a great job running back and forth.”
The manager gathered himself and said everything was just fine. You see, Mr. Motley blotted out his sun, too. The manager arranged a special service area for me so I didn’t have to wait in line.
Oh, my pay was 50 cents per table.
Richard Pardi, ’57
Oops! I seem to have broken another one
My senior year, I hit the jackpot! Because the big social events and parties at the Clubhouse seemed to be fueled by “over-serving” sponsors, the Student Senate changed the rules for sponsoring clubs.
All sales and distribution of spirits (read beer) at any SBU event had to be done by approved bartenders — and I was one of them.
We supervised the unloading and counting of the beer, collected the money at the bar (25 cents a bottle!), shut off anyone who needed it (hard to determine when we’re all 18 to 21 years old) and then reconciled the cash. And occasionally, the inventory was short a few bottles. Breakage?
Without a doubt, this job made my senior year memorable.
Roger Consolla, ’65
But boss, I have next game!
I began working in the Rathskeller my freshman year, sweeping up and wiping down tables during the day. Fringe benefits included a beer or two prior to opening and becoming quite proficient at shuffleboard.
I moved up to bouncer, checking IDs at the foot of the entry stairs. It was quite entertaining after home basketball games.
I was promoted to student manager my junior year. We initially sold Schaefer drafts for 25 cents, assorted beverages and snacks. One of my duties was to make pickled eggs, which required hard-boiling three dozen eggs in a large vat upstairs in the dining hall kitchen.
We opened our own kitchen, offering glorified subs among other food options. Many fond memories!
Thomas West, ’72
Busy? Nah! What’s one more thing?
As if I wasn’t doing enough my senior year of 1971-72 — starting left back in soccer, sports editor of The Bona Venture and the Bonadieu yearbook, making pizzas and subs evenings at the Rathskeller — I was thrilled when Sports Information Director Jack Ritzenthaler asked me to become his first-ever student assistant.
That led to me earning $25 for every Bona basketball story I wrote for the Warren (Pa.) paper, which in turn pointed me to a 43-year career as a sportswriter.
Writing press releases, working on the stat crew (assists and turnovers) and making travel arrangements gave me an inside look at the career of the PR people with whom I would work so closely in my 27 years as an NFL, NBA and NHL beat writer.
Brian Biggane, ’72
Oh, waiter! Are there seconds on dessert?
Hickey Dining Hall meals were served family style through 1963-64. Students came at set times and sat at long tables, 14 to a table. After a friar offered a prayer, waiters served the students.
Each waiter was responsible for setting two tables. They carried large trays with two platters of meat, potatoes and vegetables to each table, cleared the main course dishes, carried them to the dishwasher, and served the dessert. After the students were dismissed, waiters washed the tables. All for 75 cents.
Of course, a waiter would occasionally drop a tray loaded with dishes, silverware and steel platters. The loud crash was drowned out by the cheers and jeers of the students.
Bill Lilly, ’67