Dining services cashiers (from left) Sheila Walton, Claudia Trilleras, and Mark Pappas at a training session in Corcoran Commons.

Kitchen prep

Robert Goyette, associate director, dining services:

“We installed 30 new registers at our busiest dining halls during the break, and trained 20 cashiers. Trainees have to learn the screen design and how to settle cash or card transactions. There are thousands of menu items in the system. During winter break, we clean the dining facilities extensively, with more than 50 employees working full-time cleaning everything in the kitchens: walls, tables, racks, gaskets, ovens, fryers, exhaust hoods, walk-in refrigerators.”