Sit-Down Meals and Dining Hall Guidelines


  • Upon arrival at the Dining Hall, students should wait in the lobby until the four main doors to the dining room are opened.
  • 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.
  • 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), the table head may excuse a student to eat at another table in the Dining Room—rather than eating downstairs.


  • 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 for any reason.
  • Be thoughtful and considerate; conversations at the table should be of general interest.


  • 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.


All students take turns waiting tables in the Dining Hall during sit-down meals. Students typically serve as waiters for at least two table rotations a year. Each lasts approximately three to four 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 and bringing food to the table.
  • Second waiters are responsible for clearing the table after the main course and dessert.
  • Dinner plates may be passed, individually, around the table to the waiter.
  • Plates should not be scraped at the dining table; scraping should occur at the waiter stand.
  • If a waiter is not present for any reason, or cannot wait, the next student on the table roster is the substitute.


  • The downstairs dining hall (the Parker Room) is only for people not assigned to an upstairs table.
  • Student dining hall crews may eat in the Parker Room before starting their work assignments.