The University Center Dining did not set out in the 1970s to become a generationally diverse workforce. Financial performance dictated that labor costs needed to be kept low and the best way to achieve that was by incorporating student labor in the mix. Training methods in those days consisted of using in-house made manuals and one-on-one, hands-on training.
As we forwarded into the mid-1990s and 2000s, we discovered that most students we hired had never worked before coming to college, putting an additional strain on our staff in terms of training and working together as a team. We also noticed that we were failing miserably at getting students to classroom training, so in 2008 we created a Web-based training program that new students could take at their convenience. From this we learned that most of the students take the exam from home between the hours of 10 p.m. and 1 a.m. These are hours that we never could have staffed in a classroom setting and revealed to us that there are differences in how and when the newer generation prefers to learn. Other methods we use for training Millennials are pictorial. Gen Xers prefer computer training, and Boomers primarily rely on print. Because our Gen X and Boomer staff is largely more experienced and older, they often can achieve results with verbal instruction. Several challenges arise with blending the generations in the workplace. Baby Boomers have been in the workforce the longest and
Collaborating on salad prep are (from left to right) Shoroog Tobaishat, Gen X, John Lazarus, Gen X, and Alexis Wright, Millennial.
Even though it can be extremely challenging, an age-diverse staff is a staff of strengths. Millennials bring energy and new ideas to the organization. They are good natured, easygoing, and eager to learn. Baby Boomers tend to be more experienced, dependable, and reliable. They are proficient in making quick decisions, adept at problem-solving, and levelheaded in a crisis. Gen Xers are flexible and often creative in problem-solving. They are willing to try new ideas, are resourceful, and adaptable. Due to their location sandwiched between Boomers and Millennials, Gen Xers are crucial in the workplace for connecting the other two groups. They are proficient at being able to easily communicate with both generations. By blending the generations we have a very rich and talented staff that works together harmoniously for a common goal. Each generation has its unique qualities, which are needed for UCen Dining to be successful. u Two Millennials, (from left to right) Jenna Bennett and Alexis Wright, work well together side-by-side.
G E N E R AT I O N S
(From left to right) Jenna Bennett, Millennial, Shoroog Tobaishat, Gen X, and Patrick Reynolds, Millennial, work together on sandwich prep.
have high expectations of Millennials in regard to attendance and attention to detail. Gen Xers tend to work well with both groups and often help in bridging the differences. Millennials who have no prior work experience sometimes tend to have difficulty with understanding structure and work place policy. Millennials are generally quick to learn and once trained can impress even the most stubborn Baby Boomer.
91 C A M P U S D I N I N G TO DAY
In the 1990s, we began offering classroomstyle training to all of our student production staff. Throughout a two-week period each quarter our career staff found a variety of days and times to train groups, classroomstyle, in basic food handling via PowerPoint or video training.
Chef Mario Gill, Gen X, grills asparagus.