On most Friday nights this semester, Colby students will be able to enjoy an alcoholic beverage or two?in their dining hall.
Colby's new drinking policy allows students over 21 years old to purchase up to two alcoholic beverages, beer or wine, on Friday evenings for one dollar apiece. The program, began by Colby Student Government and Colby Dining Services, aims to teach students how to drink moderately and responsibly.
Director of Colby Dining Services Varun Avashthi said the program teaches students that there are options other than abstinence and heavy drinking. "Students can drink in moderation. They don't need to be binge drinking."
Avashthi also said there are positive externalities associated with the program. "This program sends a message to [underage students] as well?have a drink or two, but you don't have to have too many. That's the whole point."
Not surprisingly, the program has been well-received by Colby students. Senior Nick Snyder said, "So far the program has worked extremely well. I mean you can't complain about cheap alcohol and good company."
Each Friday night, wine representatives speak about their product, and if the beer is a Maine microbrew, representatives from the company will speak to students. Last Friday, representatives from Shipyard spoke to students about their Brewer's Choice and Export brands, both of which were available for a dollar. The program's debut in November featured representatives from Allagash Brewing Company.
The program began as a trial and was implemented three times last semester. Now, due to its popularity, Dining Services plans to serve alcohol on most Friday nights throughout the semester. Colby Dining Services will also allow students to continue the plan if next year's senior class approves an extension.
On Friday nights, the alcohol is served in a separate room connected to the dining hall.
"It's almost like a catered event," Avashthi said. "It's in a separate room that is visible from the dining room. What we do is we set up a checker who cards the students."
Members of the Bowdoin administration, however, remain skeptical of the program. Dean of Student Affairs Craig Bradley said the program encourages age segregation in the dining hall. "I do not favor the idea of segregating students by age in the dining halls, which as I understand it is what Colby does in order to serve of-age students," he said.
Bradley added, "The Bowdoin Dining Service staff is dedicated to providing a top-notch dining experience for the whole undergraduate student body, and the dining halls are a key part of Bowdoin community life. Segregating of-age students in a separate place where alcohol would be available is unappealing."
Bradley also said there are numerous places to drink alcohol on campus, including Jack Magee's Pub, which serves wine and beer. "Suffice it to say that there is not support for this idea," Bradley said.
Jaques Gauna '05 said he would like to see the program at Bowdoin, but only if it were implemented correctly.
"I would love to see it come to Bowdoin. The setting must be spacious enough to accommodate a relatively large group, though. I would not enjoy being cramped in a small, concealed room with people I don't know," Gauna said. "I would love to be sitting in an area where I feel comfortable and relaxed with my friends, having dinner and a drink if I choose so."
So far, the new plan has attracted national media coverage. Colby Dining Services has been contacted by the New York Times, the Boston Globe, and National Public Radio. Avashthi also noted that parents and alumni have been supportive of the new plan.
Avashthi said that the program, which is unique in the United States and Canada, is not consistent with the current movement on college campuses.
"Most campuses are closing their pubs and limiting drinking, but that's not the answer," he said. "It's about educating the students about moderation."
See editorial, page 7.