1985_10 The Daily Collegian October 1985

              Page 4
FEATURE
Oct. 21,1985
Oct. 21,1985
An organization to revitalize student
interest in folk life, music and art is being
re-established by three CSUF professors.
Barbara Basden, a professor in the psy-
lology department, said the group is try-
g to get a  Folk  Life Club going on
campus.
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"Fresno is kind of a little center of folk
culture," said Basden, "but not many stu¬
dents seem to get involved in it, and it
seems like kind of a shame."
English professor. Gene Bluestein, said
he was the advisor of a very active Folk
Life Club that used to exist on the CSU F
campus "a long time ago." He said he feels
that people would like to have more of
Larry Cusick, a professor in the math
department, said they don't have all the
details worked out yet, but what Ihey have
in mind is an organization where people
can get together and plan craft showings,
concerts and folk dances.
music and folk dance, stemming from his
graduate school days when he began play¬
ing the fiddle
Basden said tbey would like to have
square dances once a month wilh CusiCk
fiddle and "other people around
She said she'd also like to bring in some
folk music artists and have them appeal
on campus because it would be "some-
"It's a great way to break
down a few social barriers
and have a good time."
'. —Basden
leCSUFclubsoitwouldbe
nction with the Fresno Folk-
which has approximately
that could work with the existing Folklore
Society," said Basden.
Basden said she doesnt think the Folk¬
lore Society serves studenu well and she'd
like to see a campus organization that
meets studenU' needs better.
She said their organization's monthly
potlucks and square dances offer a great
chance for'people to meet each other. "It's
a great wky to break down a few social
barriers and have a good time."
- Jlasden said it's been suggested the club
could try to involve students from other
countries and do something with a little
"international flavor."
"It's an avenue that's certainly open,"
The emphasis of the club, said Basden,
is that everyone has some talent that can
be worked on and developed.
Basden said all interested students are
welcome to attend their first meeting on
Oct. 23.4p.m.. in EDP 222.
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small, flourescent-lit pizza stores to be
completed by next year, said Matt
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Dominos, which includes the CSUFdorms
in its delivery route.
As I discovered working as a guest
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night, there are many keys to Fresno's
lone pizza delivery chain's success. Besides
kicking out a pretty decent pizza, Dominos"
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And considering the fact that the Shaw
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FEATURE
Folk life aimed at revitalization       ESS*01
and Willow store is managed by Vizzolini,
a 20-year-old CSUF student who, along
with 11 other#oung employees fields up
to 80 pizza /orders an hour, things are
re ma r kably/jmooth, relaxed and incident-
free during tbe store's busy hours.
You might even go so far as to say that
these people have fun while creating
Fresno's fastest pizza.
"We all get along,** said Vizzolini, a
CSU F finance major, who says his job as a
Domino's manager mixes well with his
field of study. "It's pretty relaxed here. We
do things after work.**
But as witnessed by Dominos' high
employee turnover rate, tbe job is not for
everyone. Close to 50 percent of the new
employees don't last very long, Vizzolini
admitted. "There's a lot of pressure in¬
volved at times."
Indeed. Dominos pledges that all pizzas
will be delivered in 30 minutes or less.
Until recently late pizzas became free,
now they're discounted $3. Vizzolini said
11 minutes are devoted to making the piz¬
zas with the remainder of the time reserved
for the delivery.
-»■—
P*«c5
Yet because of Domino*' unique pizza
making process and delivery technique,
tbe pizzas are rarely late more than once
or twice a night, Vizzolini Mid.
Vizzolini and one other employee make
tbe pizzas on a small pizza assembly line
that resembles a help-younelf cafeteria
buffet. As t discovered during my four
comical attempts at pizza making Friday,
it's not as easy as it looks. Rolling and
shaping the dough are the trickiest step (I
ruined the dough two out of four trys).
After the sauce and ingredients are added
the pizzas are placed in a long, triple-
conveyor belt oven where they cook for
five minutes at 700 degrees:
The pizzas are pulled out of tbe oven,
sliced and boxed by a person who knows
the area and acts as a tort of "pizza
dispatcher."
The "dispatcher" groups the pizzas by
address proximity before assigning tbem
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driver, map in one hand, pizza warmer in
the other, before bolting out the door
Dominos'drivers must be 18 years old,
with their own car. They start at $3.50 an
hour, plus tips, and earn a six percent
commission on each delivery. Though they
have a reputation as being fast and reckless,
Vizzolini said drivers ticketed for traffic
offenses are fired immediately.
Drivers have an interesting and chall¬
enging job, to say the least. They must be
quick on their feet, familiar with addresses
and prepared for anything that might
happen, from having the Dominos' sign
stolen from the company car to being
locked out by CSUF studenU seeking
discounts.
Delivering pizzas "is more fun than sit¬
ting somewhere working all day," said
new delivery person Richard Swanson,
while carefully scanning a dark Clovis
street. "There's a kind of suspense involved
— you've got to find the right address on
Like many Dominos'employees, Shelley
Pavek delivers pizzas to help pay her tui¬
tion at CSUF. An animal science major,
Pavek has worked for Dominos for about
five months. "I'm basically a veteran," the
said. Delivering "keeps me entertained —
that's why I like it."
-It's kind of hectic out there. You get a
lot of people teasing yon, but it's not too
bad. I used to live in the dorms and we'd
lock tbe pizza person out."
Driver Terry Carr hat itelivered pizzas
for Dominos for about nine months. To
him the dorms are the toughest delivery.
"The dorms are the least popular place
to go," said Carr, a CSUFfinance major.
"It's like enemy territory; You've got to
prepare yourself for anything that might
With his wom Dominos' cap pulled
over his long, curly dark hair, Carr fits the
role perfectly. Ride shotgun with him on
couple of deliveries and it becomes appar¬
ent that he is his store's cleanup bitter. On
Thursday night Carr and his Chevrolet
Sprint delivered 43 pizzas. With tips, the
six percent commission and an hourly
wage of $4, Carr figures he earns about
Sit an hour as the Shaw and Willow
Dominos'number one driver. "There's no
other job where I can earn the money I do
and work the hours I do," shouted Carr,
over the thunderous din of a Led Zeppelin
tune blaring out of his car speakers.
Keeping up with Carr proved to be an
exercise in futility: Like a leopard chasing
a Zebra he cuts across lawns, leaps over
bushes and takes stairs two at a time
searching for the right apartment add¬
resses. "You get to have a sixth sense
where you know where things ought to
be," he said, following a delivery.
"If they give you the wrong address you
just have to bang on the first door you see
and just ask to use their phone."
Getting a hot pizza delivered to your
door in under 30 minutes is certainly not
the most vital service in the world. But
when it's midnight and you've got the
munchies, the Dominos people can look
like Santa Claus on Christmas morning.