Milligan says he likes the opportunity to interact with the cooks and see them preparing his food.
“It’s an anti-poison measure,” he said.
The new design also allows more space for storage space.
Last year, HUDS workers were forced to place refrigeration units into the manager’s office for lack of a better space to put them.
The food quality has improved dramatically since last year, according to students.
The food tastes fresher and less dry because it is cooked in smaller batches and kept warm on a state-of-the-art heating system, said Penny Duggan, a dining hall worker in Leverett.
The new cereal containers also receive praise from Leverett students. Instead of the cereal being scooped out, different brands now pour down directly into bowls.
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