At the heart of every college experience lies a communal dining hall, where students bustle between classes and social gatherings. Behind the food counters, there is a lesser-known story of student employees who juggle academic responsibilities with their mealtime shifts.
Nargis Mayel ’28, one such student, pulls back the curtain on her experience working at Fields Dining Room, colloquially called the Bon, offering a candid glimpse into the balance between the exhausting yet fulfilling realities of dining hall work.
For Mayel, the path to the Bon began out of necessity. For many student workers, their first avenue when looking for jobs on campus is the Bon. Mayel, being no different, saw this opportunity as the best combination of her interests and financial needs. Working at the Bon offers not just financial support but is also a great way to meet work-study obligations. Mayel’s decision was also driven by her familiarity with food service work back in high school.
“The major reason why I’m working in the Bon is because I have a work-study as a part of my scholarships. I have to meet the requirement for that and so I applied to most of the jobs, including the Bon. (Another) reason why I chose to work there is because, first of all, it’s an active service and I have done similar experiences in my high school in terms of like (a) caterer for cultural nights. So, I wanted to experience the same thing in college,” Mayel said.
While work-study programs can be associated with stress and time constraints, Mayel paints a positive picture of her experience. The onboarding process was smooth, with both HR and supervisors offering support at every step. This culture of understanding, especially for international students, is a supportive environment that creates balance for student workers at Bon.
“The supervisors are patient — they know it’s my first time working in such an environment, and they’ve made sure not to overwhelm me,” Mayel said.
When asked what a typical shift in Bon looks like, Mayel emphasized the huge variety of tasks one can do to run a meal service. While many of us only see student workers refilling trays in the front, several backstage tasks also involve students working with precision. This hustle extends to coordinating with chefs regarding food proportions, composting leftover food and managing a thorough clean-up after each meal.
“You arrive 30 minutes before the meal starts to set everything up — laying out salads, preparing the bread, ensuring the dishes are clean and ready,” said Mayel. “Once students start flooding in, our role shifts to maintaining the stations and refilling food as it runs out. Once a meal service (is) over, we then document the food we compost, turn off ovens, wipe down surfaces and make sure everything is ready for the next batch of students,” she said.
While the tasks may seem straightforward, the physical nature of the work is a bit challenging for Mayel. Even if this work tends to be a break from all the academic and mental stress for her, the heavy pots and pan-lifting task can be challenging.
“After days of using your brain intensely in class, it feels oddly refreshing to switch gears and focus on physical tasks. (However,) refilling trays and moving heavy food containers can get tiring. It’s a different kind of exhaustion — less mental, more physical,” said Mayel.
The delicate balance between work and academics is something every student worker must navigate. For Mayel, the trick lies in scheduling her shifts strategically. A mindful routine allows her to work without feeling overwhelmed by either academics or exhaustion.
“Most of my shifts are during weekends and nights, on days when I don’t have many classes. That way, I can study during the day and still have time to unwind,” said Mayel.
Though a structured dining hall environment can be procedural and precise, Mayel described the ways by which chefs and workers at Bon can harness some creativity to try their best to cater to the needs of the LC students. This flexibility extends to listening and attending to students’ preferences. This thoughtful approach reflects how even institutional dining can foster small but meaningful connections between staff and students.
“Though we follow a set meal plan, the chefs often tweak things based on feedback and get creative with flavors. They don’t just boil tofu; they season it with spices to give it a kick. If students rave about a specific dish, the chefs sometimes bring it back earlier than planned,” Mayel said.
Behind every meal served is a team of workers who make it all happen. Yet, Mayel points out that the efforts of student workers are often overlooked. Small gestures of appreciation, like cleaning up minor spills, also go a long way in creating a more respectful environment. In her opinion, kindness in the dining hall is not just about politeness; it is about recognizing the humanity of the people working there.
“Just a simple ‘thank you’ when someone refills the salad bar or brings out fresh bread can mean a lot. A lot of students don’t realize that we’re humans too. It can be frustrating when people act entitled or dismissive,” Mayel said.
Mayel’s story captures the often-overlooked labor of a student worker, a job that is physically demanding but emotionally enriching, marked by moments of both exhaustion and satisfaction. The dining hall is more than a place to eat — it is a place where labor, creativity and connection intertwine.
Student workers like Mayel are the unsung heroes of this ecosystem, balancing academic responsibilities with the demands of their shifts. Their experience is not just about meeting work-study responsibilities, but also about contributing meaningfully to the campus community. And while the job is undoubtedly tedious, it offers its unique reward of proving that behind every tray of food lies the dedication and effort of people who make it all possible.
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