Timothy P. McCarthy '93, a resident tutor in Quincy House who has known many of the workers for a decade, says 1999 has been especially taxing for dining hall staff.
"This is the first year that they are more tired," he says. "They are more burdened because they are crunched for staffing."
Quincy staff members feel bad for one of their co-workers, known for taking on numerous tasks," in particular, calling him "Yo-yo."
But indeed everyone has been forced to multi-task this semester, stretching the boundaries of their job descriptions to get the work done.
"A lot of people have extra things to do," one says. "This is a very physical job. The staff--from the cooks down--they're doing five things at once."
"I've talked to chefs--working at Harvard is harder than working at a restaurant," she adds. "The cooks here work like dogs."
One employee, not the usual two, tends to the salad bar. Only one cleans up Quincy's 50 tables after closing time during the week--and on weekends, staff say no one does it. General service staff count on the checker to help move food on the hot line. Even the manager can sometimes be seen cooking in the kitchen.
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