By Cathryn Lien, Staff Writer
In recent years, the Asbury campus “Caf” has been met with mixed feelings by the student body. Spicy Chicken Thursday reigns supreme for many students’ taste buds. Campus also can’t get enough of the Caf’s trademark crunchy-on-the-outside, gooey-in-the-middle double chocolate chip cookies. However, for every rave review, there are twice as many complaints. The cards that line the Caf’s comment board are hilarious at best and downright rude at worst. The majority of students are unaware of the behind-the-scenes work it takes for their food preferences to be met. At times it seems like campus has overlooked the fact that most cafeteria workers are also members of the student body.
Senior Andrew Seales, who has worked at the Caf for two years, has had a positive relationship with his workplace and employers.
“With the nature of food service, I think it can get frustrating sometimes, but I never felt that overall,” Seales said. “Even when the Caf is packed and it hasn’t been a great day, the workers and managers are still positive and nice to each other.”
Junior Dominic D’Ettorre, who has worked at the Caf for three years, has also had a great experience working there.
“I signed up freshman year during orientation and have worked various jobs in the Caf, and now I’m a supervisor,” D’Ettorre said. “After working as a supervisor, I see the big picture. The Caf is a branch of a company, and it’s just like every business. And just like every business, there is a lot going on behind the scenes.”
Student cafeteria workers also want the student body to be mindful of how they treat the cafeteria and its employees.
“If students don’t put their silverware and napkins in the silverware and napkins slider bins, then it creates extras work for the people taking care of dishes,” Seales said. “Leaving your chairs a mess and trash all over the table makes extra work as well. I guess I would just say that your actions affect more than you think they do.”
Students should also remember that everything comes at a cost.
“You are not paying for what you can take out in your backpacks, pocket and sleeves,” said senior Lynette Cagle, who has worked at the Caf for three years. “That’s why your meal plans are getting more expensive. If you want to take whole bunches of bananas or fill up a jug of milk, the cost of your meal plan goes up.”
Cagle was also quick to reassure students that their comments and suggestions are taken seriously.
“We are constantly brainstorming new ideas for food service, theme meals and interactive stuff,” Cagle said. “We know there are negative stigmas about the Caf, but we’re working to change that.”
