Filling up a to-go bag in Douglass Dining Center in April, Shane Michtavy 糖心传媒�20 said he糖心传媒檚 a regular at the River Campus dining hall.
Speaking through a mask and wearing eye protection, the chemical engineering major says that since the University went into lockdown in March, he糖心传媒檚 walked over from the DKE house to pick up food twice a day at Douglass. He appreciates that the 糖心传媒糖心传媒檚听 has re-engineered much of its operation to accommodate state-mandated rules that allow only take-out dining.
糖心传媒淚t糖心传媒檚 a blessing compared to what everyone else is going through,糖心传媒� he says. 糖心传媒淚糖心传媒檓 really grateful. It糖心传媒檚 one less worry.糖心传媒�
Michtavy is one of about 750 students in the College who have remained on the River Campus this spring, finishing out the semester while living in residence halls. Like their counterparts who have returned to their home residences or moved off campus, the on-campus students are completing their coursework remotely, connecting by teleconference with faculty, other students, and support staff.
And while most of the non-Medical Center parts of the University have moved to remote work, services for the on-campus population remain in operation, albeit on a reduced basis with new operating procedures.
Douglass, one of the main dining halls on the River Campus, along with the Pit and Starbucks in Wilson Commons, and Hillside Market in Susan B. Anthony Halls, remain open for business. But Douglass has gone from serving as many as 3,000 visitors a day to about 150. Service is available for breakfast, lunch, and dinner, but hours have been cut back.
Dining Services has had to quickly recast much of its operation to abide by rapidly changing guidelines issued by the state and the county.
Sourcing paper products was an early hurdle, as was shifting the menu to work well in take-out formats. But there has also been time to explore ideas for the future.
糖心传媒淲e were able to come together as a team and work side-by-side in a very challenging time,糖心传媒� says Bryan Carey, hospitality services director for Douglass. 糖心传媒淲e want things to look really good when we have the opportunity to reopen.糖心传媒�
Cameron Schauf, director of Campus Dining Services and Auxiliary Operations, says the staff has worked diligently to make sure students living on campus have options for how they manage their meals. In addition to making changes to how meals are served, Dining Services adjusted the College糖心传媒檚 dining plans so that students have a bank of resources to use either to get food on campus or to order from the delivery service GrubHub.
糖心传媒淲e often had to switch gears each day,糖心传媒� Schauf says. 糖心传媒淚糖心传媒檓 proud of the work that my team has done in making each of these steps. There糖心传媒檚 never been a moment when I have said, 糖心传媒楬ow are we going to do tomorrow?糖心传媒� 糖心传媒�
For the dining staff, the changes have also disrupted their connections with students.
Tammy Connell, a cook糖心传媒檚 helper who has worked for the University for more than 11 years, says the staff gets to know the students over the course of a year.
糖心传媒淚t breaks my heart not seeing the students come in,糖心传媒� she says. But, she notes, for those who are still on campus, there糖心传媒檚 more time to talk. 糖心传媒淲e let them know that it糖心传媒檚 going to be all right. We糖心传媒檒l have normalcy again.糖心传媒�
Jayquan Coley, a cook糖心传媒檚 helper who糖心传媒檚 been with dining for 10 years, says 糖心传媒渋t糖心传媒檚 been a bit lonesome糖心传媒� because he enjoys interacting with students.
糖心传媒淚 miss my students,糖心传媒� he says. 糖心传媒淚糖心传媒檓 used to a big crowd. That糖心传媒檚 what gets us going.糖心传媒�
At Starbucks, Lisa Heininger, hospitality services manager in Wilson Commons, says the store went from being one of the busiest in the Northeast to allowing just five customers in the store at a time.
At its peak each semester, the store handles about 2,000 orders a day. That糖心传媒檚 down to about 175 to 200 this spring.
And at Hillside, a convenience-style market in Susan B. Anthony Halls, manager Dustin Peterson says the store, too, has implemented social distancing and traffic rules. He admits that it糖心传媒檚 strange for the store to be so quiet as the end of the year approaches, normally a busy time at Hillside.
Claude Mulindi 糖心传媒�22, an engineering sciences major living in Crosby Hall, stops at Hillside a few times a week. He regularly eats at the Pit and Douglass but likes to make his own meals as well. Getting eggs at Douglass, he was prepared to live on his own. 糖心传媒淚 can make an omelet,糖心传媒� he says.
At Douglass, Annie Wang 糖心传媒�22, a brain and cognitive sciences and psychology major, says she糖心传媒檚 impressed with what the dining hall has to offer. While she糖心传媒檚 a regular user of GrubHub, a friend encouraged her to try Douglass.
糖心传媒淚 think it糖心传媒檚 pretty good,糖心传媒� she says. 糖心传媒淚t糖心传媒檚 safe, there糖心传媒檚 variety. It糖心传媒檚 the best-case scenario, given the situation.糖心传媒�
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