Students walked into the Dobbs Common Table (DCT) this week to find servers absent from most stations. Instead, students served themselves.
In a statement to The Emory Wheel, Emory Dining Director Chad Sunstein wrote that most stations in the DCT changed to a “self-service centered model” due to student feedback.
“The majority of stations in the DCT have transitioned to a self-service centered model based on direct feedback from students,” Sunstein wrote.
Assistant Vice President of University Communications Laura Diamond wrote in a statement to the Wheel that switching to self-service will allow students more flexibility in choosing their portion sizes. Diamond added that the change will not affect the DCT employees’ employment.
“This move will not impact staffing levels at DCT,” Diamond wrote. “Self-service will allow staff members to focus on replenishing the stations and keeping them in working order.”
According to Diamond, some stations and menu items will remain staff-controlled. She did not provide a complete list of which stations will remain staffed.
DCT Supervisor Jeremiah Williams called the switch a “good idea” since it allowed students to choose their portion sizes.
However, he mentioned that the change could mean more work for the kitchen employees.
“The kitchen is having to pump out more food than usual, versus the service controlling the food,” Williams said. “Now, it’s [students] that control the food.”
Cindy Zhang (28C) supported the change since it could minimize waiting times during service and reduce food waste.
“That’s actually really good, cause now the lines are going to move faster and students are able to take their desired portion size instead of wasting food,” Zhang said.
However, Zade Farouki (29C) argued that self-service would increase food waste.
“There’s gonna to be way less portion control, and it’s going to lead to a lot more food waste, because people are going to take a lot more food and then waste a lot more food,” Farouki said.
Justin Jang (29C) mentioned that he was excited to have control over his own portions.
“That’s actually really good, because then I can control the portion that I want,” Jang said.
However, Jang shared his concern about students taking too much food and leaving less for their peers.
“Some people are pigs and hogs, so they might just take the whole thing,” Jang said.
Despite these concerns, Williams said DCT employees are proud to serve the Emory community, no matter the style of service.
“It gets overwhelmed, but when you’re doing your passion and you’re doing what you love, you don’t mind continuing to push, even through all the tiredness,” Williams said.
Jacob Muscolino (he/him) (28C) is a News Editor at The Emory Wheel. He is from Long Island and plans to major in History and Psychology. Outside of the Wheel, he is involved in Emory Reads and Emory Economics Review. You can often find Jacob watching the newest blockbuster for his Letterboxd, dissecting The New York Times and traveling to the next destination on his bucket list.
