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pving in a time of Fierce)
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Aventis Bioservices • Eugene
„ (Formerly Seramed)
l Block east of 8th and Garfield
I 90 I West 8th Ave., Eugene
683-9430
| . ; also at 225 B Main St. in Springfield
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Work for your college paper.
For more information on how to freelance for the Oregon Daily Emerald, call 346-5511
News brief
Commissioners adopt
new district lines
Lane County Commissioners de
cided on a redistricting plan for the
county on Tuesday morning. Coun
ty spokeswoman Melinda Kletzok
said the commissioners had to
adopt a new district lines by today
to accommodate the population
shifts shown in the 2000 Census.
“The population has shifted
enough so that districts would need
to have new boundaries drawn,”
Kletzok said.
The population in each new dis
trict is within 1 percent of the pop
ulation in the other districts, she
said.
Though the redistricting will go
into effect in 30 days, Kletzok said
the commissioners who have been
in office will remain in office until
the next election. Commissioners
are elected by district but represent
the whole county, she said.
Law requires that district fines be
redrawn six months before the pri
mary election, which will take
place on May 21 of 2002.
— Lindsay Buchele
Bartending
continued from page 1
“I get to know what they do in
their lives, and they are interested
in what we do,” Beaird said.
The pub’s unique flavor is its em
phasis of the counter-culture.
Posters of the Grateful Dead, Jimi
Hendrix and Fleetwood Mac hang
on the wooden walls. Because the
entire staff cooks, waits tables and
pours drinks, the tips are pooled.
“We’re all communists here,"
Beaird joked.
Beaird, who started working at
the pub during law school, said bar
tending “is the perfect job for stu
dents.” He said it offers flexible
hours, good money, a good distrac
tion and interaction with lots of
people. Beaird said he plans to keep
his job at the cafe while he studies
for the state bar exam.
Mike D’Amacio, bar manager at
Mona Lizza, an Italian restaurant at
830 Olive St., graduated with a de
gree in business/finance, but
swerved into the trade of bartending.
“If you lost your real job, you can
fall back on bartending and make
some good money,” he said.
Although he guessed that Eugene
bartenders might make around
$30,000, D’Amacio said that “it is
not uncommon for a bartender in a
big city to make $60,000 to $80,000. ”
D’Amacio moved to Eugene from
Orlando, Fla., where he worked at
T.G.I. Friday’s and Black Angus
Restaurant.
“Here it is more refined and con
servative in restaurants,” he said.
“People are more wild and crazy on
the East Coast. Things stay open lat
er, and people drink lots of shots.”
D’Amacio said in Florida more
people drink cocktails or domestic
and imported beers than micro
brews. From his experience in Flori
da, D’Amacio said he knows more
than 300 drinks and uses bar flair.
He described this as a visual display
of flipping cups and bottles that was
popularized in the 1988 Tom Cruise
movie “Cocktail.”
“It’s a good show; it’s something
different and by going the extra
mile, I get tipped better,” he said.
But Shipley disagreed.
“Flair is a joke,” he said. “It might
look good to girls, but it just takes
me longer to get or make my drink.
It’s making a show of bartending in
stead of just doing your job.”
Anne Le Chevallier is a features reporterfor
the Oregon Daily Emerald. She can be reached
atannelechevallier@dailyemerald.com.
Thanksgiving
continued from page 1
about the meaning of Thanksgiv
ing.
“From the name, it seems we
have to thank something,” Hagi
wara said. “That’s all I know.”
Graduate student Kyoungh Kang
said he knows what Thanksgiving
means, because in his home coun
try of South Korea, they also cele
brate Thanksgiving.
Kang said the “Korean version”
is very much like the American
holiday. The feast, called “Chu
sok,” is a time for families to get to
gether and be thankful, Kang said.
Instead of turkey, Kang said Kore
ans eat rice cakes called “ttok” and
various seasonal foods such as per
simmon and pears.
“We pay respect to our ancestors
as well,” Kang said. He said part of
the Chusok feast entails a ceremo
ny of bowing to pay homage to fam
ily members who have passed on.
As for the American holiday,
Kang said he was reasonably
pleased.
“I really like the atmosphere of
Thanksgiving,” Kang said. “But I
didn’t like the turkey.”
Graduate student and Spanish
teacher Vanesa Garcia, like other in
ternational students, said she does
n’t completely understand Thanks
giving.
“To be honest, I don’t quite un
derstand what you’re celebrating,”
Garcia said.
Garcia said she was confused about
the history of the holiday and how pil->
grims treated Native Americans near
Interested In Experiencing
Jewish Culture
For An Evening?
Then come and join the
Annual JSU
Jewish Culture Night
• Free to all students, faculty and
community of Lane County
• Food
• Music
• Israeli dancing
Wednesday, Nov. 28th
6-9 p.m.
EMU Fir Room
the time of the first Thanksgiving.
Garcia, who comes from Spain,
believes that Christmas is the
biggest feast of the year in her coun
try. She said there’s nothing like the
Thanksgiving holiday, but when it
comes to food — Christmas is the
holiday that leaves people stuffed.
“We have a very big feast the
24th (of December) at night,” Garcia
said. “Then the lunch on (Christ
mas) is huge, too.”
Turkey is a food that Garcia said
she can handle only once a year.
“No turkey at Christmas,” Garcia
said. “We usually have chicken or
fish and seafood, with typical food
from Spain.,r
Marcus Hathcock is a features reporter for
the Oregon Daily Emerald. He can be reached
at marcushathcock@dailyernerald.com.
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Oregon Daily Emerald
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The Oregon Daily Emerald is published
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