■ The Campus Democrats and Republicans gathered Tuesday
■ for some healthy campus and community debate. Page 3
QPflRTQ * Ducks’seniors have brought the Oregon football
Ol Ull 10 * program to a new level —and they’re not done yet. Pages
Wednesday, November 21,2001
Since 1 900
University of Oregon Eugene, Oregon
Volume 103, Issue 62
Tip
FOR Tap
■ Flexible hours and good money
make bartending the perfect job
for some college students
By Anne Le Chevallier
Oregon Daily Emerald
For University students who are poor,
stressed and overworked, bartending is
an option antithetical to college life.
Bartenders graduate from school in five
hours instead of five years. Their education
costs about $100 instead of 100 grand. Nothing
they do involves syllabuses, theses or finals.
“Money is good, responsibility is low and
work is like a party, ’’said bartender Tim Shipley.
For more than a year, Shipley has worked at
Taylor’s Bar & Grille, a bar that serves food,
beer and cocktails. Located on the corner of
13th Avenue and Kincaid Street., Taylor’s
caters to mainly college students, whom Ship
ley said are fun to be around.
Wearing a ponytail and a blue shirt, Shipley
said he also enjoys the live music that plays al
most nightly at his workplace. By networking
with the musicians and promoters who come
to Taylor’s, he has garnered free tickets to con
certs at local venues.
What Shipley said he does not like about
bartending is dealing with drunks. Restricted
by state law, Shipley cannot serve patrons who
are visibly intoxicated. But if upset customers
yell or cuss at Shipley, security will ask them
to leave.
Sometimes, Shipley said, he has to work
even though he doesn’t feel like socializing
with patrons. But it’s part of the job. Although
he likes to be left alone sometimes, Shipley
said some customers still approach him when
he is off-duty.
“People act like your best friend when you
hardly know them,” he said.
Doug Beaird, Class of ’98, is the assistant
manager at East 19th Street Cafe, a McMe
Thomas Patterson Emerald
Doug Beaird, assistant manager at East 19th Street Cafe, pours a frothy pitcher of McMenamin’s microbrewed ale.
namins pub at East 19th Avenue and Agate
Street that has an attitude and clientele that
differs from Taylor’s. It serves both the campus
and the residential neighborhoods.
McMenamins pubs are known for their
unique, warm atmospheres that, according to
Beaird, attract good, nice people who enjoy
hanging out. Because the pub serves micro
brews instead of hard alcohol, he said it is
more family-oriented than Taylor’s.
“Most clients are just interested in having a
couple of beers with dinner,” he said.
Beaird said this more intimate atmosphere al
lows him to building a rapport with the regulars.
Turn to Bartending, page 4
Thanksgiving ritual new to some University students
■ Some international students find
our holiday confusing, while others
have similar feasts back home
By Marcus Hathcock
Oregon Daily Emerald
Turkeys are being prepared, tables are being
set and families are on their way. While these
rituals may seem like second nature to many
Americans, Thanksgiving is an enigma to
some international University students.
For these international students, the brief
Thanksgiving break is nothing more than time
off school. For others, it’s a chance to get ac
quainted with American culture.
Senior biochemistry major Lisa Tsai is a Tai
wanese student who will be celebrating her
second Thanksgiving in the United States.
She spent her first “turkey day” last year at a
friend’s house and had the “traditional”
American Thanksgiving dinner.
“My first Thanksgiving didn’t affect me too
much, actually,” Tsai said. She said she wasn’t
in the Thanksgiving spirit because she does
n’t quite understand the holiday.
“I don’t know so much about Thanksgiv
ing,” Tsai said. “I have only heard a few sto
ries about how the holiday was created, but it
doesn’t mean that much to me.”
The holiday that closest resembles the
American feast, Tsai said, is the Chinese New
Year, which is typically held at the end of
June.
“The end of the year is the time be grateful
for the things you got from the last year,” Tsai
said.
This year, Tsai said although she doesn’t
understand the holiday, she’s thinking about
celebrating Thanksgiving with some friends.
She said she hopes she can eat some turkey
this year.
“Some friends and I were thinking about
cooking Thanksgiving together, just the inter
national students,” Tsai said.
Tsai also hopes to take some day trips and
to just relax with friends. Regardless of how
she celebrates, Tsai said she is thankful for the
Thanksgiving holiday.
“It’s a good break before finals start,” Tsai said.
Law student Zeid Altonyat will be experi
encing his first Thanksgiving in the United
States.
“I’m going to be with my host family,”
Altonyat said, “and they say we’re going to
have a big dinner.”
Altonyat, a Saudi Arabian exchange stu
dent, said if any holiday in his culture comes
close to Thanksgiving, it is the Muslim holy
month of Ramadan.
“We have a lot of feasts during that,”
Altonyat said.
Part of sophomore Yusu-ke Hagiwara’s
Thanksgiving feast might be some crab legs.
The biology major said he plans to go to Flo
rence to go crabbing.
Hagiwara, who comes from Japan, hasn’t
had a traditional Thanksgiving dinner yet.
“Last year, I just stayed and did nothing,”
Hagiwara said.
But he said he may eat some turkey this
year.
Like Tsai, Hagiwara said he is a bit confused
Turn to Thanksgiving, page 4
OUS cuts
budget
for Bend
campus
■ A plan of compromise was
devised that balances academic
programs and funding issues
forthe OSU-Cascades campus
ByJohnLiebhardt
Oregon Daily Emerald
After wrangling over competing
budget-cutting proposals, the State
Board of Higher Education worked out a
compromise Tuesday that retains the
structure of the Oregon State Universi
ty-Cascades Campus in Bend but re
duces its funding by $1.8 million.
The board decided to support mem
ber Tom Imeson’s compromise plan,
which attempts to
balance the support
of academic pro
grams and funding
issues with the Cas
cades campus.
In ' - V propos
al itains
planned budget
cutsai esthe
unusea mil
lion to be i_ jcated
by Oregon Univer
sity System Chancellor Joe Cox at the
board’s discretion. Cox has been or
dered by the board to place the money
toward “part of our effort toward overall
budget reduction” or “(reducing) im
pact on other budget initiatives,” the
proposal said.
In October, Gov. John Kitzhaber man
dated that all state agencies submit
budget reduction plans to offset a pro
jected $290 million shortfall in state rev
enues. The plans will lay the ground
work for a special legislative session to
rebalance the state’s biennial budget.
The governor instructed state agencies
to propose reduction plans of up to 10
percent, by 2 percent increments.
State agencies were given until Fri
day to submit plans, but the board was
given an extension to Wednesday be
cause members could not complete
work on the plan until then.
Board member Erin Watari, who vot
ed for Imeson’s proposal, said it was a
workable solution.
COX
“It is a compromise that embodies
what the whole board wanted,” she said.
Board members Monday defeated
Cox’s original proposal because the
construction of a new campus in Bend
would affect existing programs at other
state universities. Board members in
structed Cox to create two budget-cut
ting proposals, the first outlining budg
et cuts but keeping funding for the
Cascades campus intact, and the sec
ond plan directing the $7.2 million to
Turn to Budget cuts, page 3