As yet another school year slowly winds to a close, you most likely have your daily Blue Room routine down to a science. Look for an empty booth, preferably one with an outlet. Put your bag down. Take a lap to find friends. Check to see if your favorite Shanghai sushi roll is still left. Eye the bakery/coffee line and gauge how much time you’ll have to spend waiting on it. Make a decision about what you’ll eat, pay, and hope that you have enough points left so you don’t hold up the line of impatient and hungry people behind you.
Of course, some inevitable external condition is bound take you out of your usual Blue Room rhythm. The 4 p.m. meal credit rush is definitely a game-changer and a royal pain in the ass. There’s only Sabra Red Pepper Hummus left. There are no more ciabatta rolls. The only fresh veggies on the bottom refrigerated shelf are those monstrous (and weirdly phallic) whole English cucumbers. And where did all the Nime Chow go?! Equilibrium has been disturbed.
If you’re seeking consistency above all else in your Blue Room dining experience, look no further than the Blue Room Salad. No, I’m not talking about those tiny boxes of spinach or field greens that come with a measly side of balsamic vinaigrette. I’m talking customization and options at your fingertips. Tastes and flavors like you’d never believe. Dreamy greens. The only thing that stands in your way is the pesky glass partition of the sandwich line. No more ciabatta rolls? No problem.