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Veteran cafeteria
workers serve district
for over 20 years
Breaking down
With more than 700 hungry students buying lunches every day,
cafeteria operators have a lot on their hands. We sat down with
veteran workers Eva-Lena Lyssand and Losehina Pupunu, who
together have worked in the food service for 40 years, to see what
their daily schedule is like.
Can you describe an average work day for you?
LP: I get here at 6:30 a.m.
EL: We start preparing breakfast and then we start preparing lunch, we have to
inspect and wash the fruits and we set up our stations with all that is necessary like
trays and napkins and condiments and get milk ready, so were constantly working.
After that, of course, theres cleanup, prepping for the next day, washing trays, orderLP
School Lunch
Caf Sequoia
Multiple open
serving windows
would increase
speed of service A salad bar for those only
interested in veggies
Another
water bottle
filling station to
keep students
hydrated
Free fresh
fruit to take
for snacks
Circular tables to
increase inclusivity
and a caf-like feel
A redesign of the multi-purpose room would encourage students to eat more school lunch.
Circular tables, improved flow for ordering food, and fruit and vegetable offerings are what
students requested in a survey.
Sequoia Says:
or embarrassed.
Sure, school lunches arent gourmet. But how could we expect them
to be? Sometimes theyre soggy or
cold, but theyre always prepared
thoughtfully. We should be thoughtful in return. This can be as simple as
thanking the lunch ladies when they
serve us, informing others of the hard
work that goes into preparation and
showing some respect by stifling our
complaints.