Last spring, The News-Letter reported that many Bon Appétit employees were deeply dissatisfied with their treatment by the company’s management. After management changes, including the removal of Executive Chef Robert Lavoie and Resident District Manager Norman Zwagil, Fresh Food Café (FFC) workers have noted improvement. Yet there are still some issues that leave employees disgruntled — including clocking-in policies and a general lack of morale — and several students have observed disgruntlement amongst employees translating to employees’ treatment of students.
The Editorial Board is concerned to hear these sentiments expressed and, if accurate, condemns this behavior. Bon Appétit management should work earnestly to resolve any workplace conflicts, particularly if they are affecting employees’ attitudes towards students.
Additionally, when these issues begin to affect students and their collective dining experience, the University has a responsibility to step in and ensure that its students are happy and comfortable in every aspect of campus life. Eating at the campus dining halls is about more than just food — it is about the time spent socializing, relaxing and stepping away from academics. A positive experience is contingent on a welcoming, pleasant atmosphere, and the University has an interest in providing this atmosphere for all of its students. If Bon Appétit is unable to make these changes, it is incumbent upon the University to make some changes of its own in terms of who it hires to provide dining services to its students.
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