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 lunchtime 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 Director of the Dining Hall begins the meal. At this time, all motion in the Dining Hall stops; if not at a table, students should stop and remain still.
- Attendance for meals is taken immediately after the meal begins; if a student is not present, he/she will be marked absent for the meal.
- 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.
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. If, for any reason, your dietary needs or preferences conflict with waiting or kitchen duties, please speak with your table head or the Director of the Dining Hall.
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 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.