Category: Process

Group 2 Presentation No.4 / Prototype #2

Prototype #2

In order to come up with a better prototype, we dug deeper into our target audience’s psyche. We asked ourselves a few questions:


Q1. How should we make a connection between the current user and the next/previous user?


We had to first understand who our users were. Basically, there are two types of people: Those who clean up after themselves and those who do not clean up after themselves. For people who don’t, they leave a place as how it was when they came or dirtier than before. We came up with the following possible reasons as to why they choose not to:

  • They don’t feel responsible and have the impression that the aunties will clean up for them.
  • No one appreciates their effort even if they cleaned up, and no one would catch them if they left the space dirty. There is a sense of indifference about cleaning up.

Thus our mission is to change the second type of person to the first.We also created personas to categorize the main audiences for our campaign.


  1. User One
    • 22 year old, second year student in NTU
    • Understands the importance of cleaning up
    • But doesn’t have the supplies to clean
  2. User Two
    • 23 year old, third year student in NTU
    • Messy and cluttered
    • Feels that aunty will clean up after him
    • Out of sight out of mind?
  3. User Three
    • Foreigner or visitor in NTU
    • Unaware of what to do after eating
    • Leaves tray on the table

Q2. Assuming that our target audience is greedy and only does things ultimately for their own benefit. How can we make the connection between doing this action of cleaning and self benefit? How can we make our campaign appeal to our audiences such that they will participate?


We brainstormed three underlying driving human truths:

  1. People want to be perceived as good people
  2. People will do good if they hold the belief that they will receive good in return
  3. People desire recognition for doing good


We translated these truths into action points for our prototype 2.


  1. For point 1, since people wanted to be perceived as good people, we decided to choose positive framing over shame or guilt to drive the message.
  2. For point 2, we used the pay it forward system, such that they are already receiving the benefit before they do the good deed, and might pay it forward to the next person.
  3. For point 3, since people needed recognition for doing good, we incorporated their names to be written down on our signs.

Q3. What is the key message of our campaign and what is it grounded in?


Key message of our campaign: Just one small gesture, can make your mood better

Three concepts we wanted our campaign to be grounded in:


  1. Karma – the law of cause and effect
  2. Empathy – putting yourself in the shoes of others
  3. Ripple effect – how a small change can have a big impact

Design & Copy of Sign


As compared to prototype 1, we cut down most of the words to make it as easy and appealing for patrons to read and understand.


On the front side, the top half of the sign is used to inform patrons to “please take a seat”. This is to prevent people from misunderstanding that the tables are reserved or “chope-d”. The second half states “this table was cleaned by:” followed by a little space, meant for patrons to stack their post its with their name on it. This idea of of stacking on a pile of post its with the patrons names is to enhance the visibility of this campaign. It touches on two of the underlying human truths mentioned earlier: that people want to be perceived as good people and that people desire recognition for doing good. This achieves both goals. Furthermore, establishes the connection between the current user seated at the table and the previous user. The current user that reads and understands that someone before him/her had cleaned the table will feel appreciative and will be more inclined to do the same for the next user.


On the back side, instead of having a huge text explaining our campaign, like what we did previously, we summarised it into one graphic and a single sentence. The graphic captures the essence of what we would like canteen users to do – to clean the tables after their meal.


The signs make use of a diagonal colour split design to make it more eye-catching. Green and white are chosen as those colours have a greater association to the concept of ‘clean’. We also created the logo, a simple black and white image of a hand wiping with a cloth.

Finally it was time to put our prototype to the test! Our location for testing was Canteen 2, during the busy lunch hour. We put out three sets of signs and wipes and observed patrons reacting and interacting with our prototypes.

interview video record






All participants, except one local male student, took interest in reading the signage and also made use of the supplies to clean up their tables after the meal.


Feedback from participants


Additionally, we surveyed those who had interacted with our signs after their meal to gather insights on the effectiveness of the campaign and areas to improve in.


  1. Did you clean up after your meal? Why?
  2. What do you understand from the message we are trying to convey through this campaign?
  3. Are you more inclined to keep the eating environment clean now?
  4. How do you feel about eating here knowing a fellow patron cleaned up for you?
  5. How did you feel when you cleaned for the person after you?
  6. What would make you more inclined to clean after your meal?


In general, all the participants understood the messaging and the purpose of this campaign. A common initial misconception among the locals is that the signs and tissues seemed to signal that the table is reserved. But they quickly realise that it is not the case as they see that a few other tables have the same sign.


Participants mentioned that they thought this was a great initiative, and that it “feels good” knowing that someone before had cleaned up for them, and that they cleaned up after themselves for the next person – “it’s like taking care of people”.


The only participant who did not clean up seemed nonchalant and indifferent about the campaign. He did not seem to understand the messaging thinking that “it was some CIP instead of encouraging us to keep it clean”.


Things that could be improved include making the wording and design of the signage more “fun”. The wording could also be more clear cut – the group of middle aged NTU staff did not fully understand the purpose of the post its.


Feedback from the class

  • To create more comprehensive campaign
  • Photoshop photos of tissues into graphic, add colours to branding
  • Put hand and cloth at diagonal and make “clean it forward” to be bigger
  • Add diagonal in the logo – action of cleaning and dirty is in logo
  • Clean up the table, no need to have a tiny details of croissants
  • Minimise text
  • Perhaps have signatures on the table instead of post its

Group 2 Presentation No.3


At this point, we delved deeper into our ideas and gave consideration to the feedback we got from the first round of ideation. As a result, the following 3 ideas were refined.


Idea 1: Design of Space


Problem: Cutlery, tray and tables are dirty


By changing the design of the space we could solve the problem of dirty cutlery, trays, and tables while improving the eating environment in other ways too. An implementation could be a redesign of the North Spine food court, for example.


The stall concept would remain the same, allowing patrons to purchase and collect food in the conventional way they are used to. The major change would be the addition of a centralized stainless-steel tray and cutlery pick-up station. Items at this station would be previously sanitized at a separate sanitation station, where patrons drop off their used tray and cutlery. The material stainless-steel is easily cleaned and can be sanitized using several methods including high temperatures and UV exposure. These methods would be used at the sanitation station. Additionally, the process and material give the perception of a high degree of cleanliness, which important for patrons’ emotion while dining.


The other component of this redesign is shifting the tables to optimize natural lighting on them. Additional lighting could be introduced on top of this.

Idea 2: ‘Pay It Forward’ Campaign!

Problem: Culture and responsibility of cleaning up does not currently exist

Currently, most patrons do not clean up after themselves, especially messes they make on the table. The only expectation is to return the tray and dishes after eating. This leaves the table for the cleaning aunties to clean, however during peak hours they simply cannot keep up. This leaves a very dirty eating environment.

Our solution to this problem is to create a culture where patrons are responsible for cleaning the table after themselves. We would do this through a campaign where the concept of paying cleanliness forward is promoted. We were thinking that in order to incentify patrons to clean up for whoever may come next, we could have personalized cards for patrons who cleaned to leave behind, and coupons that could be redeemed for drinks at the canteens. The underlying concept is to clean up for the next patron based on the appreciation for how a previous patron cleaned up already, leaving a clean table.

To implement this we would need to make cleaning clothes available and a system for cleaning them. Additionally, the partnership with the canteens would be necessary to provide coupons for drinks. Campaign posters and signs would be placed around the canteens and on the tables.

Idea 3: Hexagonal tray-tables

Problem: Dirty trays

This is a development of the previous table/tray concept from the first ideation stage.

In order to address the issue of forcing undesirable seating arrangements, we decided the trays could be hexagonal, which would allow for more seating configurations and versatility. Arrangements are possible for groups of up to 6 people, 1-3 people, and rows of people. Additionally, a centralized tray and cutlery pickup stations could be implemented where trays and cutlery are stainless-steel, much like the first idea.

The Chosen Idea

We decided to go with idea 2, because we wanted to lead a cultural revolution. Idea 1 and 3 were more on changing the physical space, but ultimately the problem could be one that is more culturally ingrained.

Group 2 Prototype #3

This was the last stage of prototyping and we wanted our design to be as close to a final product as possible by incorporating suggestion and addressing issues we discovered during testing. The key changes we wanted to implement are listed here.


Key changes:

  • Text:
    • More obvious it’s not a ‘reserved’ sign
    • More concise wording
  • Graphical design:
    • More fun
    • More comprehensive
      • Add diagonal in the logo
      • Consistent color scheme
    • Put hand and cloth at diagonal and make “clean it forward” bigger
    • Clean up the table


One of the largest problems our prototype sign faced was being confused for a “Reserved” or “Chope” sign. To address this, we chose to change the wording. Previously the signs said “Please take a seat”, spanning 3 lines. We hypothesized that because reading the complete phrase (3 lines) was required to understand the message, patrons were unable to tell what the signs meant at a glance. To correct this, we tried to use fewer words and place the most important words at the start of the phrase. Our new phrase is “Sit please” and spans only two lines. This way, hopefully, patrons will know it is okay to sit, with only a glance at the sign.


Secondly, to make the signs, and campaign as a whole, more fun, we decided on a more bright and vibrant color scheme. The idea behind this is to instill positive emotion and to make the signs more inviting. Additionally, the color scheme needed to appear ‘clean’, so as to compliment the theme of the campaign. We experimented with different tones of blue, orange, and green, eventually deciding on a blue/green/white combination.


It was suggested that we make the campaign more comprehensive. We addressed this by coordinating the color scheme across campaign items and attempting to create the similarity between signage and the campaign logo. The diagonal color split design of the signs from our second prototype was well received, so we chose to keep this design element and tried to incorporate it into the logo as well. We did this by using the same diagonal color split as the background of our existing logo. Additionally, we replaced the table imagery in our signs with an enlarged logo. This has the appearance that the logo itself is a table being wiped clean. The diagonal in the logo and the sign backgrounds meshed well together to create a very coherent look.


The system where sticky notes were left behind as a message for future patrons was kept because we believed it shows that many people have cleaned the table, which should inspire patrons to clean it again after themselves. We made the instructional wording more concise, changing it to “Table cleaned by”, followed by a box indicating where to paste sticky notes.


Main campaign poster 

Other than improving on the A5 signs to be placed on canteen tables, we also created an A4 campaign poster to be put up on pillars and walls in the canteen and the areas leading up to it. This A4 poster aims to communicate the purpose of the Clean It Forward campaign, and how users can be a part of it.


As we brainstormed about what key message we would like to highlight in this campaign poster, we came to the conclusion that the idea of the pay it forward system was the most appropriate as it encompassed the entirety of our campaign – users receiving the benefit of someone before them, and then them passing on the same benefit to the next user.


In order to explain this pay it forward system, we displayed it in a cycle diagram. At the top of the cycle, it is stated that “the table is cleaned”. Next, users are able to “sit, eat & enjoy”. After finishing their meal, users can “grab a tissue & clean for the next person”. The user can then choose the leave their name on the A5 table sign. Finally, the cycle is complete as the table is once again cleaned.


From all the feedback received from previous prototypes, we tried as much as possible to streamline the design and copy to ensure that it will be easy for users to understand immediately. As such, the copy for the purpose of the campaign is condensed into a single sentence, and the description of the instructions is reduced to short phrases.


Design-wise, we used the three brand colors – blue, green and white on the poster. Also, as the campaign logo is placed at the top one-third of the poster, we decided to do away with the diagonal color split. This is because there would have been a clash in the design if there were too many diagonals. Instead, we went with blue for the entire background. The icons are placed within white circles to be consistent with the use of circles in the logo.

Prototype #1

Prototype #1

During this stage, we designed signs, a campaign poster, and a plan for testing

Figure 5: Mock Up of A4 Campaign Poster

How it works

A5 table signs will be printed out and inserted into clear stands, which will be placed on the tables at Koufu. These signs will encourage and prompt  patrons seated at the table to clean up after he/she is done. Wet tissues will be placed at a chosen table in Koufu, where we will place a bunch of balloons so that people will be able to spot the table from wherever there are. Patrons are expected to take a wet tissue after returning their tray to clean up the table.


Design & Copy of Signs

The front side of the A5 table sign aims to encourage patrons to clean up after their meal. We came up with two different approaches: First, playing on the concept of karma. Second, making the user interact with the ‘table’ through the WhatsApp chat.

The back side of the A5 table sign aims to communicate the purpose of the campaign and the instructions on how to get the cleaning supplies.

logo design

Feedback from class


We presented these ideas to the class and got feedback. Most of our classmates thought that the signs were too wordy. For example, the WhatsApp chat, which they felt could be more straightforward. The WhatsApp sign also introduced a third party (the table) into the relationship between our campaign and our audience, which could confuse audiences. They suggested that we use more visuals and just include what the sign is and what the audiences can do.


Information such as “what the campaign is about” and “why we are doing this campaign” can be placed in a bigger, separate poster.

This feedback were helpful, and we took them into consideration as we moved into prototyping again.



Group2 Presentation No.2


The first round of “How might we”


At this stage, we were trying to form our “How Might We Statement”.


Here is our first four “How might we” statements, inspired by the first round of interviews as well as our own interests:  


  1. How might we make healthy options more accessible and affordable?
  2. How might we make encourage cooking on campus/improve the cooking environment?
  3. How might we better provide information for informed food choices (mindful)?
  4. How to improve the social eating experience?


Our group put it to a vote, and we eventually chose ”How to improve the social eating experience?”, with a focus on the experience of eating alone on campus.


But this raised a few considerations. One, do those who eat alone not like eating alone? And two, is it really a problem?


After much discussion, we decided to focus on the eating environment instead because changing the social situation of eating alone did not seem very meaningful. Furthermore, as each part of NTU has a canteen, students are considered to be well-served in terms of convenience and accessibility.  Hence, we went back to our insights and thought of improving some parts of the eating environment, such as minimising the frustration of the lunch crowds, queues and difficulty in finding seats.

Once again, we were back at the Empathy stage, to understand how students felt about NTU’s eating environment.


Online Survey


We first conducted an online survey with 34 respondents.


We asked them about which place on campus they feel has the worst eating environment. 50% chose Koufu as the worst.


When asked about how they feel when they eat at their worst eating environment, 30% said they felt worried and anxious, 18% felt anger and sadness.


20 respondents ranked hygiene as the most important factor for eating environments, among 5 other factors including the physical infrastructure (aesthetics and arrangement), ventilation (air flow, air condition, smell), sound (noise level, music), accessibility and crowd.


The respondents are not very satisfied with hygiene levels in their chosen environment, with most respondents choosing 4 out of 10 in terms of satisfaction.


Secondary research


To further validate the importance of our project focus, we did some secondary research as well.


According to a study conducted in a University in China, the quality of food service (food, service, environment) not only directly relates to students’ health, but also have an impact on students’ mental attitude, happiness, learning effectiveness and influences students’ overall satisfaction of schools (Binge, Xufen, Guoying, Chunyue, & Tingting, 2012).



Redesigning one piece of furniture – the table – which is the one piece of furniture that was problematic and also made up a large portion of the food court. The concept was to have a tray-table system where the table top was replaced by a removable tray. This meant the tables could never be dirty, since there no longer would be tables – essentially removing the problem. New trays and the fixtures for ‘docking’ them would need to be installed in the food courts. Additionally, since the trays are removed when not in use, traffic through the food courts may be improved.

Design of Space & the “culture of clean”

Changing the entire environment of the food court with key elements such as sunlight, sanitising cutlery, a tray washing system and overall enforcing a “culture of clean” through environmental pressure.

Idea 3 – Making use of unused spaces

This idea stemmed from the idea that we could have eating spaces away from the cooking spaces. This idea was more focused on how we could improve ventilation for the eating spaces, since ventilation is the second most important category, yet also the least satisfied category. Some unused spaces we thought of were in the Hive, and the rooftop of ADM.

We would then show the seating capacity and availability of these places through a mobile application to help guide patrons to an available location.

Group 2 Process Interviews Records Files

First Round of Interviews


We interviewed 8 random students at North Spine to better understand their food eating experiences in NTU. We started off the interview with general questions like where they would usually eat and their reasons for choosing the places. To get deeper insights, we had them walk us through their entire thought process from the moment they decide to eat. Finally, to end off, we asked them to recall times where eating in school brought up certain emotions like joy, frustration, embarrassment and so on.


  1. Where do you usually eat in campus?
  2. Why do you eat there?
  3. Who do you eat with?
  4. What do you usually eat and why?
  5. What time of the day do you eat?
  6. Walk me through your eating experience from the minute you decide you have to eat something to actually eating.
  7. What is your favorite food around campus?
  8. Tell me about your best eating experience in school.
  9. Tell me about your most frustrating eating experience in school.
  10. Tell me about your most embarrassing eating experience in school.
  11. Do you have any dietary preferences?


Interview Insights


  • NIE canteen is closed early, even though the food is liked by many.
  • Limited halal options, usually McDonalds or KFC.
  • Many vegetarian options available.
  • Most students that we interviewed mentioned that they usually eat with friends and don’t like eating alone because it’s “awkward”.
  • Most students really cared about the food quality and three respondents mentioned that they won’t mind paying more to get better quality food in NTU.
  • In relation to what students feel is a good eating experience: 1.Friends, 2.Convenience, 3.Environment, 4.Price

Many are frustrated by the lunch crowds, queues, and difficulty in finding seats.


Chanel – random girl eating chocolate puff

  • Usually eats at hive – the pasta
  • Eats with friends who take the same module as me
  • I eat the tom yum pasta every time I’m in school
  • The pasta place closes at 3pm now, they have opening hours for lunch and dinner now, guessing it’s to save on manpower
  • Bought the chocolate puff as part of a fundraising effort to help out kids in developing nations
  • Originally going to buy fries at macs, but was on the walkway here when they were selling chocolate puff
  • I don’t feel healthy eating the chocolate puff at all, in fact, I feel more unhealthy than eating fries because I can taste the sugar
  • Memorable eating experience: Chilli hot dog was better than expected, most people would think it would be the low-grade hot dog, but it was good – it was American style with fries
  • Frustrating eating experience: banyan hall hot pot, mala flavor, the soup was bland and weird, there’s no sweet and sour, just spicy bland, will not go back there to eat again
  • No dietary preferences, but will avoid koufu, the options are there but the food quality isn’t good


  • Kenisha – Vegetarian
    • Eats at the vegetarian store at koufu which is nicer than the canteen 1
    • Veggie crunch at Macdonalds – I don’t konow what’s inside, doesn’t look like me
    • I still eat the egg, so subway egg mayo
    • Yong tau foo @ Quad
    • Normally eats with friends who go to the lecture with her
    • Breakfast, lunch, dinner, according to the timetable, but dinner is usually 5.15pm
    • Hall 11 caifan stall
    • Not picky about food
    • I prefer koufu actual vegetarian stall, compared to hall 11 because hall 11 will have small shrimps in their food
    • Repetitive eating – not really exploring new stalls
    • The first place I ate at in NTU was the vegetarian stall in koufu, was happy she could eat at a specific place
    • Most memorable eating experience: canteen 9 mala, it’s not because of the food, but the people I was with
    • People will ask because my food is different during orientation camp, and that’s when people will know that I am vegetarian
    • I just tell people “ I don’t want to eat meat”


Jia Hui & Yu Hui

  • Usually, eat at Koufu because its close to classes
    • Unfortunately very busy and hard to find a seat!
  • Eat together with friends
  • Usually, determine which food to have based on length of the queue
  • Ice Cream from McD’s my favorite food
  • Food at Koufo is okay, and the price is okay too
    • NS food is better but costs slightly more
  • No dietary restrictions or major preferences



  • Lower quality food at Koufu – “mass produced”
  • Prefer NS food, even though it’s more expensive
  • Eats with friends when he has classes with them, eats alone otherwise (most friends on the exchange this semester)
  • Usually, eat Malay food at NS cause he’s half Indonesian
  • Typically eats breakfast, lunch, and dinner
  • But for this semester, due to packed lessons, he has late lunch
  • Usually, eat when hungry
  • Find a table first, walk from first to the last stall to check out offerings, but always go back to Malay food & mini wok stall.
  • Doesn’t like queueing – the number of people queuing effects choice of stall
  • If have lessons and rushed for time, will just get a quick snack
  • Frustrating experience: Lunch crowds at Koufu, hard to find a seat. Will not eat there if alone, but will take time to find seats if with a group of friends. Disappointing because his school is nearby.
  • When eating alone, dabao to a study corner. “Doesn’t feel right, feel alone. Doing things that not much people are doing”
  • Won’t feel as alone if eating alone in Koufu
  • No pleasant eating experience.
  • Dietary preference: No beef, not so spicy.

Anonymous 1 (Malay girl, Mechanical engineering)

  • Usually eat at Macs or NIE, because near the school, but will still eat around NS even if no classes.
  • Doesn’t really like the NS Malay food stall
  • Don’t eat a lot
  • Sometimes cook in the hall
  • Eat with friends outside, doesn’t like eating alone “I think it’s awkward”
  • Wakes up after breakfast, so no breakfast.
  • Sometimes eat one main meal (lunch and dinner) cause “broke” and saving money.
  • Ask friends if want to eat. Hard part is deciding where to eat. Friends usually make her decide since she’s the “burden” one that needs Halal food, but she is very indecisive. Usually, go to NS so friends can dabao from the food court as well. Goes for the least oily food – chooses KFC $5 meal Shroomz burger (has the impression that KFC is less oily than Macs).
  • Has a fridge in the hall, but does not buy many fresh groceries. Groceries can last her a few weeks (macaroni, udon, Maggi, mac&cheese, soba, miso soup). Cooks steamboat in the hall with friends. More healthy than eating outside
  • Doesn’t consider herself to be a healthy eater (eats only 1 meal a day), but tries her best.
  • Embarrassing moment: ordered food at macs, spilled drinks and fries on the floor. Asked cleaner to help clean up. Just ate a burger.
  • Frustrating experience: someone cut her queue. Ignored her even when she confronted the person.
  • Dietary preference: Halal. Limits options. But makes do!

When she fell sick: asked her friend to dabao soup spoon even though it’s not halal, but did not have pork.


Wei Liang

  • Usually only here once per week as p.t. master student
    • When living in hall, usually ate at Can 14 for convenience
  • Often eats at NIE canteen for convenience
    • Value for money is good
    • Not picky about quality
  • For specific foods goes to specific places
    • Can 2 for beef rice
  • Now eats with colleagues during day and family in the evening
    • Usually eaten with girlfriend or hallmates, classmates or friends during UG
  • Likes noodles at NIE, also Nasi padang
    • Nasi Padang is favorite because it is tastier!
  • McD’s is okay at NS
    • Right now chicken prosperity burger is sold out!
    • He likes it because it is open late compared to canteens
  • As a master student, classes from 6 till 9 usually
    • Eats at 5 pm often
    • Canteen A, anything easy
  • Today had eaten Subway because McD’s didn’t have what he wanted, but he doesn’t have it often. Just gets cheapest option
    • Chooses veggies based on the sauce
  • The most special experience was getting the mini hot pot and eating in the room for Valentine’s day dinner with girlfriend
  • Most frustrating thing is queuing, especially around lunch
    • At restaurant would have higher expectations, but for canteens, only paying a few dollars, he has low expectations about service
  • No dietary restrictions like spicy stuff but embrace many cuisines.
  • Likes to have balance in diet, and doesn’t want to pay too much

Anonymous 2 (Crespin guy) (Not Recorded)

  • Usually eat at Koufu, since nearest to his school
  • Eats with friends
  • What brings you here to NS today? My car is parked nearby at hall 14
  • Meals depend on the schedule. Usually skips breakfast and has lunch at 11-ish. If have lessons, might have lunch later.
  • Deciding what to eat: Must not be the same kind of food eaten the day before, and avoid stalls with queues.
  • Fav food: Japanese cuisine
  • Memorable eating experience: None in NTU. But gyudon at Yoshinoya was good “the egg was good”
  • No dietary preferences

Group 2 Presentation No.1

  • It’s 5.30pm, Grace is considering her dinner options
  • Grace: Hmmm should I go for Hive, NIE or Koufu?
  • Because I never tried the canteen in NIE, I might want to try it today? Or The Hive? The DomYum Pasta there are really good… Or Koufu since I have class in the south spine after dinner.
  • Grace decides to go to NIE
  • OH NO! It close at 5:30pm? Then I go to Koufu la maybe, since I don’t have much time left…
  • Why Koufu always so many people. There are so many options, but I don’t really feel like eating anything… nothing looks appetizing… everything is ‘just okay’
  • Grace leaves Koufu also because it’s too crowded. She heads to the Hive.
  • Grace: Wow the tom yam pasta on the menu looks good! The line is kinda long but I guess it’s worth it for good food.
  • It’s 5.30pm, Nick is a broke student who eats halal food 
  • Nick is at the north spine
  • Nick: Ugh I’m so hungry, I didn’t eat lunch…  let’s see what I should get for dinner…
  • Nick: Okaayyyyy I don’t like the malay food stall so I won’t eat that, maybe I’ll eat the KFC Shroomz burger…
  • Nick is thinking and decides to call his hall friends to ask where they’ll be having dinner at
  • Nick (on the phone): Hey, do you want to cook tonight instead? I’ve got macaroni, udon, Maggi, mac&cheese, soba, and miso soup in my fridge
  • Nick’s friends agree to cook and have dinner together
  • It’s 5pm, Jaz the vegetarian just ended a lecture at north spine
  • Nick and Grace (Jaz’s friends) : Where should we have dinner at! Why don’t you decide Jaz?d
  • Jaz: Wellll we could eat at the north spine area… macs or subway? Or do you all wanna try hall 11 economic rice? How about koufu’s yong tau foo?
  • Nick and Grace (shocked that Jaz has named so many options) : Let’s just stay around North spine then… there’s yong tau foo upstairs and then there’s also macs downstairs
  • Jaz: yup ok! I’ll try the veggie crunch from Macs then!