Both McNitt and Director of Dining Services Ted Mayer says HDS is a dynamic workplace for students. McNitt cites innovations like the new Gaya juice bar in Loker Commons, fly-by lunches and the Visiting Chefs series. She notes that these changes were due in large part to student input and that the role of HDS student employees is key.

"Having students work for us helps us respond to student needs," she says.

Students in these divisions tend to see their jobs as just a little bit more desirable than dining hall jobs.

"I get paid a lot of money to sit at a register and I can usually find 12 hours a week I'd just waste anyway," says Gabe Sheets-Poling '01, a cashier at the Science Center's Greenhouse restau- rant since last winter.

"I had heard from an upperclassman that workingin the dining halls wasn't very good," saysDanielle M. Romain '00, who is working a thirdyear at the Greenhouse. "The Science Center is acentral place, a good place to meet up withfriends and with people not from [the College]."

Sheets-Poling also mentions getting out of thedining hall as a plus.

"I get pizza as opposed to General Wong'schicken," he says.

Students say mixing with the general publicmakes these jobs appealing, more so than desk jobsin campus offices or libraries, and definitelymore varied than undergraduate dining halls. YayoiJ. Shionoiri '00 says her job at the Seattle'sBest coffee cart in the Science Center puts her inan even better position to meet people.

"Tour groups come in and ask me questions, butthey start to ask completely different questionswhen they find out I'm a student," Shionoiri says.

"I've even been approached by someone from theBoston Church of Christ," she says.

One food service job that does not fall underthe Dining Services umbrella is serving at theFaculty Club. Not technically part of the DiningServices system, the job does involve food servicebut students say the skills involved are moremarketable off campus.

Eliana P. Kaimowitz '01, who has waited tablesat the Faculty Club since last year, mentions manysimilar advantages to Dining Services, such asexposure to people other than College students andgood pay, but says there are also a few extras.

"I think working at the Faculty Club gives youdefinite waitressing skills. You can use these toget a better-paying job elsewhere," she says.

Kaimowitz also says she feels that coming intocontact with professors and other important dinersso often has helped her overcome a sense of aweand intimidation.

But Jim W. Garvin, customer service manager forDunster and Mather House dining halls, seesdefinite advantages to students working in thedining halls rather than in other food servicejobs.

"They can live and work in the same House," hesays. "It's very convenient because we're very,very flexible to them. If they have a test, wegive them the night off."