Ninette Larson has worked at the Huskies Hub in the Holmes Student Center (HSC) for nine years. As manager, she knows what it’s like to take charge.

Now, a recent change allows her to extend that same courtesy to her customers.

Over summer, campus eateries like the Huskies Hub and the Blackhawk Cafeteria in the HSC began accepting all four major credit cards (Visa, Mastercard, Discover and American Express) as a form of payment. In years past, students only had the option of paying with cash or their Huskie Bucks, which meant many were turned away. The decision to accept both paper and plastic, Larson said, was one she has been fighting to get passed for two years.

“The customers wanted it,” Larson said. “It’s 2008 and I think it’s time for every business to accept credit cards.”

One advantage to broadening their payment horizons is safety. Karen Villano, director of food services at the HSC, said many parents feel safer giving their children credit cards instead of cash.

Convenience was another issue that was brought up. With many students running tight schedules, swiping their cards will help them get in and get out much quicker.

“[Paying with a credit card] makes it more convenient for the students,” Villano said. “I believe that one day cash is almost going to be obsolete.”

Sophomore art education major Dustin Seelinger is one student who appreciates being able to use his debit card. He said the option to charge his purchases will keep him coming back to stores such as the Huskies Hub.

“I barely ever carry cash, so it’s very convenient. I probably wouldn’t be eating here if they didn’t [accept credit cards],” Seelinger said. “I don’t think I’m the only person that doesn’t carry cash or the Huskie Bucks.”

While businesses in the HSC are now credit card-friendly, other campus cafes have yet to adapt. The Three Sons Cafe in Barsema Hall, Founders Cafe in Founders Memorial Library and DuSable DugOut are among those yet to make the change. The decision to refrain from upgrading in those areas was all a matter of balancing the books at the end of the day, Villano said. Until the books can balance, those cafes will continue to accept only cash and Huskie Bucks.

Larson estimates one-fourth of her patrons pay by credit card. Thus far, not having to turn away hungry customers has drawn an overwhelming response and has improved business all around. And on a more personal level, it has improved morale.

“It was very disheartening to have to say, ‘Sorry, you can’t eat lunch here because we’re not up on technology,'” Larson said. “It’s nice saying, ‘Yes, we accept everything now.'”