In one of the third-floor bedrooms, Lutjenshimself pauses to straighten a framed print on thewall. He adjusts it three times before moving on.

"I like working here. Good place to work," saysIrene Tacheida, a housekeeper, as she replaces theapples in a bowl in the third-floor hallway.

The kitchens in the cellar begin bustlingbefore sunrise. Emanuel "Manny" Machado, who hasbeen a cook at the Faculty Club since 1977, dicesonions and peppers for the lunchtime buffet.

Like Tacheida, he says it is a nice place towork, but adds that like anything else, it cannotstay the same forever.

"It's getting a little rough now becauseeverything is changing: management and the menus,"he says. "It's more light food now, better qualityingredients."

Machado, who remembers the days when horsemeatwas prepared in the Club's kitchen, says the menuhas moved away from traditional meat-and-potatoesfare in recent years to accommodate diners' tastes.

"First we had American chefs and then we had aFrench one," he says.

Sullivan, who coordinates the functions in thesecond-floor meeting rooms, remembers scores offamous people who entered the Club. Among others,he remembers King Hussain, the Crown Prince ofJordan, and Sean Connery.

The Long Table

Manhattan in the 1920s had the Algonquin RoundTable, where members of the literati gathered toswap witty epigrams and drink martinis at theAlgonquin Hotel.

Harvard has the Long Table.

Originally intended to provide seating andcompanionship for individuals who arrive withoutguests, the longtable in the first-floor diningroom has been an institution since the FacultyClub's founding.

The first chapter in Galbraith's 1990novel, A Tenured Professor, is entitled "TheLong Table."

"This, by common consent, is the majorcommunications center of the University," hewrites.

Long Table regulars--who include economistGalbraith, Center for International AffairsAssociate Benjamin H. Brown and Dean of StudentsArchie C. Epps III--gather for lunch and scholarlyconversation.