University Daily Kansan, February 19, 1985
CAMPUS AND AREA
Page 6
Supervisor serves athletes a taste of home
He's nutritionist, buyer, waiter and father figure.
After 17 years at Jayhawker Towers, Paul Sinclair, athletic training table supervisor, knows how to play each role.
Jo Black/KANSAN
Feeding the group, composed mainly of toddlers playing with the enjoyment of balloons, had been difficult.
Sinclair is helped by his wife, Margaret,
and about 11 employees.
And like to eat there, they do — mostly because of Sinclair.
"Paul and Margaret are like father and mother to me," said Wayne Kirkby, right. "I love the football."
"On birthdays they give us birthday cakes. They're super."
Sinclair attended the University of Kansas from 1948 to 1949 but did not graduate.
PEPPER ROOGERS, he football coach at the time, and Wade Stinson, then athletic director, hired Sinclair. The concept of the training table was just beginning in the Big Eight Conference to promote nutrition and team togetherness.
In 1954, Sinclair and his partner, Carl Clifton, bought the Jayhawk Cafe, 1340 Ohio St. Back then, Sinclair said, there weren't many other places for students to meet and eat besides the Kansas Union and the Rock Chalk tavern.
"We specialized in food." Sinclair said. "We had breakfast, lunch and supper."
Sinclair said the 10 years that he owned the 'Hawk were a part of his life that he held dear. In 1964, Sinclair sold the 'Hawk and bought another local diner, the Virginia Inn, on West Sixth Street.
Sinclair left work at the Virginia Inn to begin the training table in 1968.
'I FELT LIKE this was a challenge and exciting.' Sinclair said. 'I was a chance to be associated with a top class of American youth that's going to college.'
sunclair said he always tried to make the players feel as if they were at home.
Mike Gottfried, head football coach, said Sinclair gave a personal touch to the training table
table
"He feels like all the players are part of his family, and he treats them accordingly," Gottfried said.
Bud Rattlift, recruiting coordinator, said the Sinclairs took good care of the football players.
"When the kids go through the line, the hats come off and it's small talk with Paul and Margaret." Rattilf said. "They know each one of those kids.
"MAJOR COLLEGE football is a full-time occupation. These athletes have to have as much support as we can give them, so they can be the best student-athlete they can be."
Sinclair said other athletes ate at the training table only during winter and spring seasons.
"It's up to the coach as how he wants to direct them," he said.
Any student on a full athletic scholarship
to the training table.
can eat at the training table.
Ziegler said the training table was
"It saves a lot of time, and it's better than dorm food." he said.
With 160 players on the team, the training table provides a means of keeping in touch with each other. Ziegler said.
"EVERYBODY EATS lunch and supper," he said. "We come in here and relax during the afternoon and just to watch TV and to talk."
Some students may know Sinclair because they know football players.
"Last year, they let the football players bring dates for a big spaghetti dinner," said Kris Krause. St. Louis junior."When I was there, this one serving of spaghetti was
Krause said she heard that Sinclair was a
Aove, Paul Sinclair, training table supervisor, gets a lift outside Jayhawer Towers, 1603 W. 15th St. from football players. Sinclair plans and prepares meals for football players and other athletes. Hits the gym in shop for perishable food items at Rusty's Food Center Hillcrest, 901 Iowa St.
great cook and that he always gave ample portions.
Sinclair said he was a firm believer in moderation and a well-balanced diet with all the vitamins.
Sinclair said the companies he bought food from could almost everything he needed except fresh fish.
SINCLAIR SAID he did not follow a rigid meal plan, but tried to rotate entrees. He said that with 160 men eating at the table, he didn't worry about leftovers.
"Fresh vegetables will vary, but they're still good," he said. "Price is an object in fresh vegetables."
Quotas for costs and quantities are not set for Sinclair, but they must be approved by Susan Wachter, the Athletic Department's business manager. The training table is financed by the University of Kansas Athletic Corporation.
Sinclair's head chef is his son, Sam, 32, who said his parents were the best bosses he had
"That was my greatest worry when I began—how are they going to behave? The dictionary is not the only place you will find sincerity and dedication."
rau1 Sinclair praised the athletes who depended on him for the food needed to keep them in shape for competition.
Sam Sinclair said his father's career in food service had probably had an influence on his character.
Story by Cecilia Mills
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UNIDOS
"WHERE THE DANCING BEGINS"
Come Early! KJHK Spin on the Town 7-9 p.m.
ABSOLUTELY FREE
Photos by Jo Black
Thursday February 21 9:00 p.m. Burge (Satellite) Union Party Room
Beer and other refreshments will be sold
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BARN FULL OF CHICKEN
CARRY OUT SPECIAL
8 PIECES OF DELICIOUS CHICKEN
Mouthwatering Whole Fried Chicken, Pint of Coleslaw,
Pint of Mashed Potatoes or Potato Salad
(Fri.-Sat.-Sun.)
$5.99
$199
Fried Chicken Leg & Thigh Dinner
Delicious Whole Fried Chicken Only
$10^{99}$ 16 Pieces of Fried Chicken, Pint of Coleslaw, Pint of Mashed Potatoes or Potato Salad.
BREAKFAST
ALL YOU CAN EAT
BISCUITS & GRAVY 99¢
Mon.-Fri. 7 a.m.-10 a.m. *Sat. & Sun. 7 a.m.-11 a.m.
RUSTY'SIGA FOOD CENTERS LAWRENCE
WESTRIDGE *6th & Kasol* - B41-0144
HILLCREST *9th & 9th* - B43-2313
NORTHSIDE *2nd & Lincoln* - B43-5733
SOUTHSIDE *23rd & Louisiana* - B43-8588
DISCOUNT
JOB OPPORTUNITY 85-86 ACADEMIC YEAR
RESIDENT ASSISTANT at NAISMITH HALL
Naismith Hall announces that applications for RA positions including job description and requirements are now available at the Naismith desk between 8:00 a.m. and 5:00 p.m., Monday through Friday.
Contact Naismith Hall at 843-8559 with any questions concerning the position.
Deadline for submitting applications is March 1, 1985 at 5 p.m.
E. O. E. M/W