{"id":429572,"date":"2020-05-01T15:17:52","date_gmt":"2020-05-01T19:17:52","guid":{"rendered":"http:\/\/www.rochester.edu\/newscenter\/?p=429572"},"modified":"2020-05-12T14:59:35","modified_gmt":"2020-05-12T18:59:35","slug":"covid-19-dining-services-river-campus-429572","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/newscenter\/covid-19-dining-services-river-campus-429572\/","title":{"rendered":"Still serving students\u2014and missing the ones who are gone"},"content":{"rendered":"
Dining Services adjusts its services and options to serve students who have remained in residence halls on the River Campus.<\/div>\n

Filling up a to-go bag in Douglass Dining Center in April, Shane Michtavy \u201920 said he\u2019s a regular at the River Campus dining hall.<\/p>\n

Speaking through a mask and wearing eye protection, the chemical engineering major says that since the University went into lockdown in March, he\u2019s walked over from the DKE house to pick up food twice a day at Douglass. He appreciates that the University of Rochester<\/a>\u2019s\u00a0Office of Dining Services<\/a> has re-engineered much of its operation to accommodate state-mandated rules that allow only take-out dining.<\/p>\n

\u201cIt\u2019s a blessing compared to what everyone else is going through,\u201d he says. \u201cI\u2019m really grateful. It\u2019s one less worry.\u201d<\/p>\n

\"Heri
When students arrive at the door of Douglass Dining Center, they\u2019re provided with a bag to fill as they visit two serving stations. Here, Heri Rajaoberison ’22 picks up lunch at the Bistro 1850 serving station. (University of Rochester photo \/ Matt Wittmeyer)<\/figcaption><\/figure>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"Gloria
Gloria Jackson, a 26-year dining services employee, continues to serve lunches to students who remain on the River Campus during the COVID-19 pandemic. (University of Rochester photo \/ Matt Wittmeyer)<\/figcaption><\/figure>\n

Dining Services has had to quickly recast much of its operation to abide by rapidly changing guidelines issued by the state and the county.<\/p>\n

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.<\/p>\n

\u201cWe were able to come together as a team and work side-by-side in a very challenging time,\u201d says Bryan Carey, hospitality services director for Douglass. \u201cWe want things to look really good when we have the opportunity to reopen.\u201d<\/p>\n

\"Amy
Annie Wang ’22 picks up a bagged to-go lunch in Douglass Dining Center. (University of Rochester photo \/ Matt Wittmeyer)<\/figcaption><\/figure>\n

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\u2019s 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.<\/p>\n

\u201cWe often had to switch gears each day,\u201d Schauf says. \u201cI\u2019m proud of the work that my team has done in making each of these steps. There\u2019s never been a moment when I have said, \u2018How are we going to do tomorrow?\u2019 \u201d<\/p>\n

\"Employee
Tammy Connell, who has worked at the University for 11 years, disinfects surfaces in Douglass Dining Center. (University of Rochester photo \/ Matt Wittmeyer)<\/figcaption><\/figure>\n

For the dining staff, the changes have also disrupted their connections with students.<\/p>\n

Tammy Connell, a cook\u2019s 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.<\/p>\n

\u201cIt breaks my heart not seeing the students come in,\u201d she says. But, she notes, for those who are still on campus, there\u2019s more time to talk. \u201cWe let them know that it\u2019s going to be all right. We\u2019ll have normalcy again.\u201d<\/p>\n

\"Brant
Brant Lewis cashes out a student at Hillside Market. (University of Rochester photo \/ Matt Wittmeyer)<\/figcaption><\/figure>\n

Jayquan Coley, a cook\u2019s helper who\u2019s been with dining for 10 years, says \u201cit\u2019s been a bit lonesome\u201d because he enjoys interacting with students.<\/p>\n

\u201cI miss my students,\u201d he says. \u201cI\u2019m used to a big crowd. That\u2019s what gets us going.\u201d<\/p>\n

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.<\/p>\n

At its peak each semester, the store handles about 2,000 orders a day. That\u2019s down to about 175 to 200 this spring.<\/p>\n

\"Kamal
Kamal Raji ’21 shops at Hillside Market on the River Campus during the COVID-19 pandemic. (University of Rochester photo \/ Matt Wittmeyer)<\/figcaption><\/figure>\n

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\u2019s strange for the store to be so quiet as the end of the year approaches, normally a busy time at Hillside.<\/p>\n

Claude Mulindi \u201922, 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. \u201cI can make an omelet,\u201d he says.<\/p>\n

At Douglass, Annie Wang \u201922, a brain and cognitive sciences and psychology major, says she\u2019s impressed with what the dining hall has to offer. While she\u2019s a regular user of GrubHub, a friend encouraged her to try Douglass.<\/p>\n

\u201cI think it\u2019s pretty good,\u201d she says. \u201cIt\u2019s safe, there\u2019s variety. It\u2019s the best-case scenario, given the situation.\u201d<\/p>\n

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