After a long day of classes and walking in the rain, a student goes to Patton Dining Hall to get some dinner. She swipes her card and trudges through the dining hall to the sandwich station. There, she asks the man behind the counter for some turkey on whole wheat bread. The man notices her frown and decides to brighten her day by telling her a joke. The student instantly smiles and walks away with her sandwich a little bit happier.
This resembles a scene quite familiar to the students who dine at Patton Dining Hall. The chefs and workers are known by students as cheerful and always ready to make them smile.
“What I like the most about this job is interacting with the kids. You never know when you might make somebody’s day,” Chef John Butler said.
Students who dine at Patton Dining Hall frequently comment on the friendliness and kindness of the staff. When making special requests, chefs are known for being open to what students want.
“The people who cook the food or make sandwiches are nice and considerate when you ask for something special. For example, one time I wanted to add my protein powder to a smoothie and they did it for me,” Samantha Pickens, freshman and frequent diner at Patton Hall dining, said.
Students often write notes on napkins listing changes they would like to see in the dining hall. Examples would be more fruit options or pizza with more cheese. Many students report that these requests are often answered and they see the changes implemented immediately.
The staff at Patton Dining Hall communicates well not only with students but also with each other. Workers are often seen making jokes with one another and laughing. The atmosphere of the dining hall kitchen is one of friendliness and caring. Chefs work together to make the dishes while the rest of the staff work as a team to keep the dining hall clean and make sure dishes and silverware are washed and put out.
“I love it. I’ve been here for five years,” Butler said.
However, Butler added that the size of the kitchen is small and cramped, causing an inconvenience for workers and chefs.
“We’re bumping into each other every minute. We should expand (the size of the kitchen) in the future,” Butler said.
Many of the employees who work at Patton Dining Hall are Georgia State students as well. Working in the dining halls proves convenient for many students since the hours are flexible and the job is on campus. Students also say that working in the dining hall is more than just good pay and adjustable hours.
“It’s awesome. I’ve been working here three years going on four. I learned a lot about cooking. I didn’t know how to cook before I came here,” senior Brenton Moore said.
Patton Dining Hall first opened in 2008 and is one of two dining facilities at Georgia State. Located in Patton Hall, a housing facility for freshmen, Patton Dining Hall serves all students who have a meal plan. From 7 a.m. to 9:30 p.m. on weekdays, chefs work to make diverse breakfast, lunch and dinner buffets. Recent initiatives have been made to provide more options for vegetarians and vegans as well as international cuisine.
“There has been a big push for vegan dishes. Vegan minorities need to have daily options,” Patton Dining Hall Manager, Victor Wilcher, said.
