Meanwhile, one chef has decided the strain has built up so much he has no choice but to leave.

"I know for myself, I want out," he says. "I like everyone, but I don't like the work. I find myself not wanting to come in a lot. I go home and think about this place--that's not supposed to happen."

After seven years with HUDS, the chef says he wanted to transfer to another hall, but as of yet that hasn't worked out--so he's out.

"The money's nice enough, but I should be able to have my breaks," he says.

Eliot Production Manager Joseph A. Conti says management has been responsive to staff concerns from the beginning.

"We've come a long way in eight weeks," he says. "They've never stopped us from bringing in more people and trying not to burn people out."

Most workers say they're not considering leaving: the benefits are excellent, the pay exceeds comparable jobs, and the staff likes interacting with the students. But coming to work has not been easy for anyone.

"We are here, we know how to handle the job--but it's tough," an Eliot staff member says.