Seven first-year students who work at the Harvard Union said this week that they have not noticed racial tensions in the College's Largest dining hall and are generally pleased with the work atmosphere there.

But two of the students commented on high stress levels among employees at the Union and occasionally "harsh" treatment of workers by managers.

The students' reactions came after a former cook at the dining hall charged management with promoting a racist and discriminatory atmosphere. The employee, Darryl Hicks, was fired on April 2, about three months after he filed complaints with state and federal agencies saying he was harassed on the job because he is Black.

Katherine E. D'Andria, manager of the Harvard Union dining hall, and Assistant Manager John P. Shaffer have strongly denied Hicks' assertions.

Hicks has also said that his dismissal was an attempt by Union managers to silence him for being a vocal labor union shop steward.

Several employees and labor union shop stewards have come to Hicks' defense over the last week, with some asserting that they had been harassed while on break, or for calling in sick. A petition, co-written by Hicks and Assistant Chief Shop Steward James Neil and demanding Hicks' reinstatement, is expected to begin circulating among other labor union shop stewards today.

Other employees were divided on Hicks' claims of racial tensions, however. And the students who work at the Union said they had not witnessed such tensions on their shifts.

"The employees there are generally pretty friendly and seem to me all to get along," said Jonathan P. Hooks '96, who said he has worked primarily in the dishroom since October. "I have never heard any of the workers complain about working there."

"I have [had] the good fortune of making friends with people who work there full time. They've been really nice to me," said Jeanne L. Kwong '96, who works in the dish room. "They all work together and joke around and get along."

Still, several students said Portuguese employees at the Union tend to interact less with employees of other racial and ethnic backgrounds than among themselves.

"There are a lot more Portuguese [workers] than anybody else and they speak Portuguese among themselves on a regular basis," said Ingrid K. Friberg '96, who works on the serving line. "I've noticed that there is a definite separation among them."

"When you don't understand the language, it's impossible to talk," Friberg added. "The jokes go around in Portuguese first."

"If you don't speak Portuguese, you're not in their group," said John M. Wood '96.

Friberg and one other student worker said there are some noticeable tensions among workers and managers, though they said the tensions are not racial in nature.

"[There's] more of a general feeling that the management is being unnecessarily harsh," Friberg said. "There's a tension between the workers in general and some of the different management people."

"I haven't seen people not getting along, but they're not real friendly with each other," said one student, speaking on condition of anonymity. "The managers can be pretty harsh...[they] will yell at you."

But Hooks said any tensions are caused by the stresses inherent in dining hall work.

"It's not like a joy. It's kind of a degrading atmosphere," Hooks said. "It's kind of frustrating and bothersome to work there, but that's just something that goes along with working in the dishroom or on the serving line.