Former dining service employees raise concerns for lack of training

a teacher she pursued that love of learning through graduate research, but only felt truly fulfilled when she started teaching.

“It felt like something was missing,” Carnell said. “I couldn’t really share that knowledge.”

Carnell said she wanted to become a teacher so that she could break down barriers for minority students.

“[Sharing] that experience of having to overcome these barriers because I still see that now,” Carnell said “These spaces aren’t as diverse and inclusive as they could be.”

Looking forward

Carnell said she intends to continue the initiatives and programs that the Diversity Office had already put in place.

“I consider it an actually great opportunity and an honor to try to move this forward,” Carnell said.

Carnell said she wants to empathize that she is thankful to the others in the diversity department.

“I see it as continuing the work of the office,” Carnell said. “There are a lot of Diversity Fellows, there’s an Associate Dean, Sigrid Davidson,and of course the stepped down Vice President Kandee Clearly, she’s been a mentor and a sponsor for me to provide me with opportunities to learn and grow.”

Carnell said she doesn’t know if she will be in this position long term, she’s just going to take it one quarter at a time.

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Dining and catering director responds to student concerns

Masuccio said one way he is trying to improve communication within dining services is by listening to the staff.

“Over the past year I’ve met with every single staff member just to kind of do a reset and just learn from each of our full-time staff members, but not including students,” Masuccio said.

According to Masuccio, another way they are trying to improve communication is by the introduction of different levels of student leadership positions, such as student coordinators and student managers.

If students bring up that they feel there is a lack of training, Masuccio said the first thing they do is listen and then talk to the team to see what they are doing to address the gaps, as well as continuously look at the onboarding process for dining services.

“I’ve heard, through anecdotal data points, that our onboarding experience isn’t to the levels that maybe students are expecting or that even we’re expecting, so how do we continue to look at ways to improve it,”

Masuccio said. “It’s definitely something that we’re continuously working on.”

The Observer asked Musuccio to respond to the experience the former dining employee had where new workers were pushed on them even though they were not a student coordinator.

“I don’t have all the context of that experience with that situation ... we all have a role in supporting the success of our teammates,” Masuccio said. “So not that it’s their direct responsibility to train and onboard a new student, but even as a unit level student employee we’re all supporting the vision of our program, so they are not solely responsible for but they likely are supporting pieces of it.”

Masuccio said he will continue to put in the effort to create a safe working environment within the dining services programs.

“I expect our teams to address situations that are brought to their attention in the appropriate manner to bring in resources from campus as necessary to support whatever the situation may be,” Masuccio said. “We try to introduce as much training to our programs so that students understand that they have a voice in their experiences and to use that voice.”