"Now we have the model and we've made it work," McGahey says. "We're not trying to build something we don't know. [The staff will] have those skills and they'll be much more comfortable because they've had this exposure."
Winthrop House Dining Hall Manager Angelo Dalla Santa emphasizes the importance of rotating all of the Winthrop and Lowell staffers through Eliot or Kirkland.
"We're going to have the same salad bar, the same hot line," he says.
The hands-on experience of working with the equipment will give the Winthrop and Lowell chefs an advantage the Eliot and Kirkland crew never had.
"Giving them a manual doesn't work. They have to taste it, feel it, touch it," Mayer says.
They may receive a similar redesign, but Winthrop and Lowell are hoping to make the transition with fewer glitches.
"The problems they had, mistakes they made, all of this has been brought to us and we've made the changes in our drawings," Dalla Santa adds.
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