This article was written by Margo Cannella, a student in the U-32 Journalism class.
U-32 has a staffing issue in the cafeteria. There is currently no Director of Food Services. They are advertising for a food agent, which isn’t a salaried position. This has led to longer lines for students, and less choice. For some teachers this means helping out in the cafeteria.
“We had five people working…we currently have four,” Becca Tatistcheff, the principal at U-32, said. We do have a need for subbing, even if the school is fully staffed. She said that this has been more common since COVID, in all of the schools that she’s worked in. Becca said, “Pre-COVID people were ready to come sub in schools, but since [COVID] there’s been more apprehension in general.”
Becca said that they are advertising for the cafeteria position on School Spring, which is a platform for posting jobs in schools. She said that the hiring process is a little different for food services; hiring committees are smaller. Right now the school is fully staffed, besides the cafeteria.
Samantha Duquette has been working in the U-32 cafeteria for ten years. She said that currently there’s a lot of catch up in the cafeteria. She is learning how to do more of the things that the old director of food services, Brian, used to do. Some of what Samantha is learning to do includes paperwork, how to order food from vendors, and the Nutrislice system.
Brian, the old director of food services, was put on administrative leave and then resigned his position. The staff in the cafeteria wasn’t told any more than that. Regarding Brians’ absence, Becca only said, “We just had a changeover in personnel.”
“I can plan a menu. I can make sure we have food available…We’re not going to have as many options because we just don’t have the manpower, because a lot of the stuff that Brian [did] after work needs to be done during work hours,” Samantha said.
On a normal day, all the workers in the cafeteria come in around 6:30 AM. First they make breakfast, and prepare for lunch. They serve breakfast from 7:30 to around 9:30. After they close breakfast they focus on making everything ready for lunch. They are always restocking whatever they’re making up front. Afterwards, they all try to pitch in to do some of what Brian did after work, such as paperwork.
“We just make sure the food is ready, and then we work around everything else,” Samantha said.
Nancy Myrto is someone who has helped out in the cafeteria a lot. Nancy is the sub coordinator at U-32, and makes sure that all of the positions that need to be filled are covered. She works with outside subs and administration to make sure everything is marked, which is an ongoing process.
Due to the shortage of staff in the cafeteria, Nancy helps out with two or three lunches a day, about one and a half to two hours a day. “They’re doing fine but it’s not easy…They’re all stepping up to the plate and just putting in 110% effort, every single one of them. It’s tiring, and it’s hard,” said Nancy.
Becca understands that the food service staff are working hard. She said, “Our food service folks have stepped in and stepped up, and are continuing to run a really smooth operation.”
One of the effects of the understaffing in the cafeteria that the students noticed was the closing of the snack bar. The snack bar is where students have the option to buy chips, ice cream, or a drink. “[I notice the staffing issues] a little bit because the line’s longer and there’s no snack line,” said Lydia Cadorette, a freshman at U-32.
Becca noticed one of the ways we’ve been “continuing to run a smooth operation”, is the recent reopening of the snack bar.
Ellery Mathies, a junior at U-32, noticed the understaffing because of less options. Sometimes in the cafeteria there are salads and wraps, which are good options for people who have dietary restrictions, or don’t like some of the food options. “When they have low staff they don’t make extra things…not having that kind of sucks,” Ellery said.
On the other hand, Chris Eckart-Baning, a freshman at U-32, noticed the understaffing because the line moves slower. He also said that the food might take longer to be put on the counter. Chris also added a suggestion for the cafeteria; “I do wish they had a set menu that was decided by students every week.”
Lydia and Chris both find the cafeteria a good place to hang out and talk with friends. Becca wants the cafeteria to be a free space where students can feel relaxed. She also wants everyone to feel included, and safe, like all other parts of U-32.
Becca said, “How is this a space where students feel comfortable being? How is this a space where they maybe don’t feel rushed, but also have some freedoms?” This is a goal she has for all places in our community, not just the cafeteria.
