The transfer process: apply and wait… and wait

Anna Gleason

If it were up to me, transferring schools would be so much easier than it is now. For those of you who don’t know, I was the editor-in-chief of the paper last semester, and am now attending Cal State Fullerton, or at least I’m trying to.

Those who have started applying know what I’m talking about. You fill out a ridiculous number of applications because you have your dream schools, the ones you know you’re not likely to get into, but why not spend $50 worth of Mom and Dad’s money just to see, it could happen right? Then you have your top school, the ones you are 99 percent sure you’re going to get into, but why put all your eggs in one basket, right? Then finally, you have your fall-back schools, the ones that if they were to deny you, you would be pretty sure they mixed you up with someone who never failed all of their classes and decided to apply just for kicks.

After you finish all the applications, all of which ask the same exact questions, just directed toward different admissions personnel, you get to wait, and when I say wait, I don’t mean like waiting in the lobby for a doctor’s appointment. No, I mean the type of wait that makes you feel nauseated. Months of waiting, wondering, and hoping, until finally you’ve pulled out all of your hair stressing over your future. Then finally, it arrives, your acceptance letter. It’s so shiny and new, it means independence, freedom and a future, what more could you want, you’re in!

Oh wait, that’s right there’s still so much to do, and it gets so confusing, trust me. I’m lucky I was actually able to figure out how to log into the student Web portal, but only after I talked to 15 different people just to figure it out.

The good news is, once you’ve maneuvered passed all the twists and turns in the labyrinth known as college applications and admissions, you finally get to take a breath, but only for a second, because now you get to hold your breath and dive in. The real work starts, but don’t get to flustered, it is whatever you make it, so make it good.

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