PROFESSIONAL STAFF CONGRESS

MANHATTAN COMMUNITY COLLEGE
CHAPTER

NEWSLETTER

March 8, 1974
1. Grievance Procedure at BMCC

It is a good idea for everyone to become familiar with the PSC Contract.
But you do not have to know the contract in order to ask the Grievance
Committee for help. The people on the Committee will do their best to help
you whether or not you know which clause of the Contract may have been
violated.

There are many different ways of struggling against a violation of the
contract, both informal and formal procedures as described in Article 20 of
the Contract; The members of the Grievance Committee will try to advise you
about procedure.

It is extremely important that you take the initiative and contact someone

on the Grievance Committee as soon as you think that a violation of the
contract may have occurred. The timing is very important because the contract
has specific time limits for action in it. It is equally important that you
take the initiative because we are prevented by law from soliciting cases;

we can not act even if we hear from someone else that you are having trouble.

Committee members are: Aaron Benjamin X-3556 Mary Kellogg X-6677
Frank Fitz X-5375 Marge Moreland X-2211

11. Duplication and Mailroom: Or, When did you last see your stencil?

At the moment that the faculty was involved in preparing and duplicating
material for their classes atthe opening of the term, the duplicating room
was busy reproducing flyers for the President's testimonial dinner. For
two days, their door was locked so that no stencil could be submitted for
reproduction. Stencils sent for duplication require two weeks or more for
processing. We seriously question the priorities of a college that uses the
duplicating room and the mail room for public relations purposes at the
academic expense of the institution.

PSC-MCC Executive Board.

The MCC Chapter is contributing $120.00
to the Dolly King and Martin Dworkis Funds
in memory of our colleague Verdelle Garnett.

Vol. I #10 PSC-MCG Executive Board

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As A Public Service We Herewith Present

A CONSUMERS GUIDE TO TESTIMONIAL DINNERS

Approx. Calories per
ind. serving

Fresh Fruit Americana: Assorted Fruits (no syrup) 150
Served in Silver supreme: A silver plated chalice (7?) (0)

Petit (sic) Marmite Henry IV: Beef and vegetable soup served in small
individual casseroles (marmites). Each serving topped with slice
of dry toast, sprinkled with grated parmesan cheese, Named after
Henry IV. 325
Braised Brisket, Red Wine sauce of Beef Bordelaise: Braise: To brown
food in 'FAT' and cook slowly in Dutch oven, Process is used for
less tender cuts of meatsuch as Bottom Round Steak_ Also known
as (a.k.a.) Pot Roast.
Sauce is made of lots of butter, chopped shallot, red wine, chopped
marrow, mixed in brown sauce seasoned to taste, garnished with

fresh parsley. 500
Rissole Potatoes: Potato balls parboiled for 5 minutes and cooked in
butter (again?), sprinkled with chopped parsley (again?). 200

Asparagus Tips Polonaise: Add bread crumbs to hot butter until crumbs
are brown and butter stops boiling. Add lemon juice, minced
parsley, sprinkle with chopped hard boiled egg. Pour over tips

of asparagus and serve immediately. 125
String Beans: Strung beans and BUTTER. 125
Salad of the Season: Winter salad de rigueur: Iceberg lettuce,

chilled tomatoes, and frozen dressing. 150

Baked Alaska with Brandied Oregon Cherries: Ice-cream over sponge

cake covered with coating of meringue. Dust with powdered sugar

and bake till brown. Add brandied Oregon cherries. 850
Petits Fours: Assorted cookies and small cakes. (one) 150
Coffee or Tea: Tea or Coffee. (No cream or sugar) 0

TOTAL: 2575

An Interdisciplinary Study Guide

Historians: Who was Henry IV and why is a beef and vegetable seup named after him?
Philologists: Why is Roast Beef and 2 vegetables disguised from the
consumer through the use of strange names?
Nutritionist: Aside from the calories, what is the cholesterol content
of the menu? Will it really help to substitute margarine for butter?
Artists: Will the green hue of parsley affect the taste because of its
indiscriminate use? Is there a danger of turning green after the meal?
Economists: If the 1948 dollar was used as a base with a par value of 100 cents,
what would a dinner at $20.00 (1974 dollar) cost for that year (1948)?
Accountants: Assuming a'date' or partner or even a spouse jeining you for
dinner, and including transportation, baby-sitting, cleaning and
pressing suits and dresses, tips, etc. also at least one drink apiece,
what will the evening cost? (a) $50; (b) $75; (ec) $100;
Is the amount spent that night deductible as ‘a necessary business expense'?
Would your answer be the same if one is reimbursed in some fashion?
Social Scientists: How relevant is "Braised Brisket in Red Wine Sauce of
Beef Bordelaise' to our faculty and students used to more common fare?
Is there an elitist bias or is it merely bourgeois banality?
Musicians: Will those who do not partake of the menu have to face the music?
For All: Why is this night different from all other nights?