EDITORIAL City needs money from restaurant tax On March 23. voters will decide whether a 3 percent restaurant tax is in Eugene's best interest. The tax would be used to balance next year’s city budget. The city would tax food bought in restaurants or from caterers and certain grocery store items, such as ready ta oat hot food or salads from salad bars. Other store bought items would be exempt. The City Council estimates Eugene will pull in $4.25 million the first year and an annual average of S5.3 mil lion during the first five years. At first glance, there are many reasons to be wary of such a plan. Opponents argue that eating out is not a lux ury and that fine dining constitutes only 13 percent of meals purchased outside of the home. This means that most meals are purchased out of necessity, such as a quickie lunch bought during a break. Certainly buying lunch at .i restaurant is not always a matter of choice Another argument is that charging for restaurant food is unfair to Individuals with disabilities or seniors who lack the strength to shop for grocery items. Again, this is a valid concern; people who can’t make their own food have little choice but to go out. However, these arguments ignore the fiscal realities of the situation. Eugene has an imbalanced budget. With the closure of the Trojan nuclear plant, the city could lose an additional $3 million during the next couple of years. The City Council also has a few projects in the works that will hopefully rev italize the Eugene Mall, which would in turn help the local economy and bring more money into the city's budget. The council has tried to come up with alternatives to a restaurant tax. such as a progressive income tax or a decrease in services. But voters would destroy the income tax proposal; they believe it's just as bureaucrat ic as a property tax because it's taken directly out of one's paycheck. And decreasing services, such as the Eugene Celebration or local swimming pools, would make it pointless to live in the area in the first place. The restaurant tax is the only sensible solution for a pressing dilemma. While it is certainly true that it sin gles out people who eat out a lot. it’s also tme that 3 per cent isn’t very much. It would cost an extra 30 cents for a $10 meal. A $40 dinner would bring in an extra $1.20 for the city. And although it doesn’t translate to much money for the consumers, once it’s added up it could help the city immensely. A few opponents argue Eugene should wait for the state to solve our problems, presumably with a sales tax. However, state legislators haven’t demonstrated any problem-solving skills so far. Rather, they’ve created more. Eugene needs to take action to save itself before it’s too late. Certainly a restaurant tax isn't an ideal solution. Nobody wants to pay more money for the same products. The question, however, is whether citizens are willing to give up their city’s livelihood for a few cents every meal. Oregon Daily PO 00* )1V» fUG£W€ 0«€G0W%.’«0 the Oegon Dady Erne*aid pu&fefhed darty Monday through fndty Cfcmng the uchoo; yt»a* Tuesday and Thu'&day durmg the summer by the Oregon Da«ly Emerald PuMtaftang Co ai the University of Oregon, f. ugernr. Oregon The fmerakj operates -^dependent** ot the University ««th oft«ce§ a? Su4e 300 ot the f.ft? Union and a m*mbe» of the Associated P'sw The f maram m private property The unWwrful removal or ute o< pap*** *» prosecut*#* by la* Editor Pat M^ach N*wr» Editor Editor*! Editor Qr«p*>c» Editor Entartainmoot Editor jmw twy M^tn t isJw P*juav Frey* Horn rreetencc tone* Editor Ul< Editor ftrv#** J*nfttMm Sports Editor 0«vo Chartoonnoau Supplement ft Editor CeBey Anderson Night tailor Jane t«rg Associate Editors: Tammy Daley Student Gore"'!menfAct *■ !'<• 5 Daistyn Dappe Cyenmumty. CoMtn PoWg r*gne> f Axonon Arpmnudrafceri Maws Start: Scon Andre. ChesK* Avan Matt Benam Justm Bk. Dylan Coulter Meg Deddph Amy Devanpotl. Amanda f am*, Teresa Huntsmger, L>sa Kneetm l:sa Maw. Dem*an Mcleyin. Rebecca Memd Stave Mtms. Tittur Muftat, Testa Noe' Mans* Schuster E«en Shaw Mcbaat Shmdter Enck Sludemcfca Marion Su40> Mcheie Thompson Aguiar Amy van Tuyt. Todd W>n,ams General Manager: Judy H.«* Production Manager M*t‘*' Oh Rachael Ttull. Ange WrndhemE, Bnan W i'dhe.m Classified: Peggy McGm>' v.roja Bany Logan Sharon Sauve Distribution: Rebecca BrooaJVnsti Van Gw dec Anthony Wynn Business: Kathy Carbone. Supervisor Judy Connolly Production: Ingno Wh.te, FrotAc/un Coor&ulo' Knsltna Granger Doe AfcCobb Stacy utrhm- Jenn,ier Roland Jenmim Sm