A proposal that would double tolls for commercial trucks is on hold in Illinois.

Art Philip, chairman of the Illinois State Toll Highway Authority, said during the board’s monthly meeting Thursday that it has to go back to the drawing board now that lawmakers are threatening to postpone any toll increase.
The board had suggested increasing the base toll from 40 cents to 75 cents for cars, and from $1.25 to $2.50 for trucks.
Without an increase, the tollway will be in debt by 2004 and unable to make needed repairs, Philip said.
Talking to reporters at the meeting, Philip said, "We're out of money and we need to do something about it or the road is going to completely collapse."
The Illinois Senate recently passed a bill that would keep tolls the same until June 2003 and require the tollway board to submit a 20-year financial plan to the Legislature. A House proposal would require legislative approval for toll increases. Currently, the board can raise tolls without lawmakers' blessing.
Gov. George Ryan also came out against the proposed tolls increase.
Earlier in the week, another tollway official said tolls eventually will rise, one way or another. Tom Cuculish, executive director of the toll authority, said that the system will run out of money near the end of 2004. When this happens, tolls will automatically be raised to make ends meet. The investors who financed tollway projects can force higher tolls to protect their investments.
Meanwhile, the toll authority has found way to upgrade the turnpike’s seven oases. The Chicago Daily Herald reports that the oases will be rebuilt or renovated with a new look, new tenants and more services. Wilton Partners and ExxonMobil are footing the bill, while the toll authority will get $118 million in sales and rental income over the life of the 25-year lease.
New food courts will include Krispy Kreme donut shops, as well as fast food chains selling burgers, pizza, chicken, gourmet coffee, plus cellular phone kiosks and W.H. Smith newsstands.
Cleaning companies will be hired to keep washrooms and the rest of the facilities clean, rather than leaving it up to the restaurants.