Features
Different Dining Options
SERVING SAFELY: Food service employees like D’Janna Fulton (left) adapted to new protocols to protect themselves and students like Annie Wang ’20, one of about 750 College students who remained on campus last spring. “We often had to switch gears each day,” says Cameron Schauf, director of Campus Dining Services and Auxiliary Operations as safety protocols were updated and evolving restrictions required dining centers to move to takeout and grab-and-go options. Jayquan Coley, a cook’s helper, says it was “a bit lonesome,” adding “I’m used to a big crowd. That’s what gets us going.” (Photograph by J. Adam Fenster)
