Where our money is going

In a time when everyones finances are tight the culinary has made some strange choices. It seems they have hired people who's only job is to stand in the hallways at service time and tell people when they are out of dress code. I was told by three separate people in the course of getting my lunch today that I had to tuck in the short sleeve polo shirt I was wearing. Not only should the dress code enforcement be the least of the worries at this point in time, but I have yet to understand why schools such as Harvard, Yale and even Vassar have absolutely no dress code, yet are producing students with hundreds of times the professional capabilities of the Culinary. Is it really essential to turn of the air conditioning, cut kitchen production (read: student experience), and instead direct that money toward a position designed to tell us to get into dress code?