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Article & Photography: Logan Lee ’23 Every week on Monday, Tuesday, Thursday, and Friday during sit-down lunch, we hear the chink of cups, silverware, and dishes. The sound that fills the back of the kitchen and even the entire dining hall comes from the dish crew. People who are not on the dish crew only know a glimpse of what it entails but have not seen the close-up of the whole story. While everyone’s sit-down lunch starts at 12:15, dish crew members get up to the dining hall as soon as their classes end. They can get their food earlier than others because they need to finish their meal and get ready to work between 12:20 and 12:30. There are different roles in the dish crew. The front workers empty the remains of cups and plates and sort cups, silverware, trays, and dishes. Behind them are loaders who put sorted items by the front workers in the dishwasher, a big conveyor belt that automatically cleanses items. Behind the machine are loaders, who put items back in their places or put them back into the washer if it didn’t wash the items properly. Finally, there are inspectors who do the jobs alongside and provide guidance to the new, inexperienced workers. According to Joe Muslu ’23, who has worked for 4 years and is currently an inspector in the back of the machine, dish crew is a unique and highly recommended work-job as the crew “works as a team, gets to eat early, listens to music during lunch period, and gets catered in food once a term.” However, the dish crew would not be recommended for people who don’t want their nice clothes to get dirty or who want to participate in sit-down lunch. The hard-working efforts of dish crew members enhance the enjoyment and convenience during sit-down lunch. So if you hear someone breaking a plate in the kitchen, “do not clap”, notes Ms. Pouy, but “pass with silence.” The Bell SUFFIELD ACADEMY’S STUDENT PUBLICATION Close-up of Dish Crew | The Bell Detail (suffieldacademy.org)
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