Sit-Down Meals and Dining Hall Guidelines

Students should arrive on time.

  • Upon arrival at the Dining Hall, students should wait in the lobby until the four main doors to the dining room are opened.
  • The salad bar in the lower lobby is for use by sit-down attendees only. Anyone wishing to use the salad bar must do so before the start of the sit-down meal.
  • Students should be at their tables before the saying of grace. When grace begins, all motion in the Dining Hall stops; if not at a table, students should stop and remain still until the conclusion of grace.
  • Most tables have one faculty member and nine students, including one (or two) day student(s). If the capacity of the table is exceeded (e.g. guests), a student may be excused to eat at another table in the Dining Room—rather than eating downstairs, in the Parker Room. 

Students should exercise good manners.

  • No one should begin to eat until everyone at the table has been served.
  • No one should eat and talk at the same time.
  • Food should be passed around—not across—the table.
  • Use “please” and “thank you.”
  • Take one serving at a time.
  • Whoever finishes a dish or beverage should offer to replenish it.
  • Students should request permission to leave the table.
  • Students who wish to speak with students at other tables should request permission.
  • Be thoughtful and considerate; conversations at the table should be of general interest.

Students should be dressed appropriately, in class dress.

  • Sweaters and sport coats may not be removed unless the director of the Dining Hall grants permission.
  • Second waiters may remove their sweaters/sport coats when performing waiting duties.

Waiting, Kitchen Duties

All students take turns waiting (or working on the dish crew, etc.) in the Dining Hall at sit-down meals. Students will have a job for several table rotations a year. A rotation lasts approximately three weeks. Day students will take their turn during the winter term. Guidelines for waiters are as follows:

  • First waiters should arrive approximately fifteen minutes before the start of the meal.
  • First waiters are responsible for setting the table and for clearing the soup course.
  • Second waiters are responsible for clearing the table after the main course and bringing/clearing dessert.
  • Dessert should be brought to the table only if the main course has been cleared completely.
  • Waiters should pick up salad bowls, glasses, and dessert plates at individual places; dinner plates may be passed, individually, around the table to the waiter.
  • Plates should not be scraped at the dining table.
  • If a waiter is not present for any reason, or cannot wait, the next student on the table list is the substitute.

The Parker Room

  • The downstairs dining hall (the Parker Room) is only for people not assigned to an upstairs table.
  • Kitchen chiefs, dish crew, milk crew, and dessert crew may eat in the Parker Room before starting their work assignments.
  • Day students who are not employee children must eat upstairs if they attend dinner.