News

Andover Samples Uncommons

Crisp – sizzle – fresh – as students, faculty and staff adapt to Phillips Academy’s new dining facility, there are both smiles at the organic bar and frowns in the long lines. The expanded dining hall has created new benefits and obstacles for the staff as well as students and faculty. Uncommons staff enjoy the larger work area, said Pedro Javier. “Es más ambigo.” It’s bigger. But the increased size also comes with more work. Lidia Soto, an Uncommons staff member, said, “Está más trabaja, más que limpiar.” There is more work, more to clean. Dale Hurley, Instructor in Mathematics, also had issues with the new size. “It was tough [to find food] at first,” he said. Many students love the improved food and facility. Mary Doyle ’08 said, “Love the [organic] wheat and cheese – my favorite part.” Uncommons opened its doors for the first time to the Phillips Academy community on Wednesday, January 2. Uncommons Manager Mike Giampa has overseen the conversion of the Smith Ice Rink into a temporary dining facility that Phillips Academy will use until the spring of 2009. The facility has been well-received by the majority of the community. “The dining is a huge success,” says Paul Robarge, Senior Foodservice Director. Students and faculty have commented on the better variety and freshness that Uncommons offers. “I think the range of the food has improved,” said Stephanie Teo ’08. “The food is awesome!” said Clyfe Beckwith, Flagstaff Cluster Dean. Uncommons has a completely new menu cycle and has instituted a system which enables the food to be fresher and warmer. Whereas in Commons the food was transported by a dumb-waiter and waited in warming trays, in Uncommons, the food is closer to where it is made, and it comes straight out of the kitchen and onto the line. In the transition from Commons to Uncommons, the school was able to retain all of its staff. Many jobs were created by having the workers serve the food instead of the students serving themselves. This is one of the components of the cross-training program the management has recently developed for the Uncommons workers. In an effort to provide new and valuable skills both in the kitchen and on the line, the staff now alternates cooking, serving and cleaning the food. In an effort to improve the atmosphere of Uncommons and create a peaceful environment in which faculty and students can dine together, acoustic insulation was sprayed onto the ceiling to reduce the noise level. Students are enthusiastic about the new meal plan, but some wonder if it will be consistent. Dave Knapp ’10 said, “I question the ability of them to keep it up the whole term. I think that it will go back to normal soon.” One complaint mentioned by several students who spoke to The Phillipian and also by Student Council at Sunday’s meeting is the absence of self-service. Lucy Arnold ’10 said, “The staff serves too little or too much… I would prefer to serve myself because it reduces time.” Robarge said that students take too much food and much of it ends up in the garbage. “[The staff serving] is better for the environment.” Uncommons’ set-up as one big dining hall, as opposed to the four dining halls in Commons, has also caused mixed feelings. Martha Fenton, Instructor in Athletics, said, “I love [the layout]. The tables especially create a sense of togetherness…The fact that everyone is mixed in is great!” Jade-Isis Lefebvre ’08 said, “There is a better student-teacher relationship.” However, there are some students who disagree. Julie Ingram ’09 said, “It is weird to eat with teachers.” Another issue for some students was the music that surprised some diners when it played during Friday night’s Caribbean-themed dinner. Kyle Franco ’10 said, “I think the music added a spice to the warehouse-like facility.” But other students said that their dining experience was disrupted by the music, which did not suit their taste. Robarge said that Uncommons staff would love student input into deciding what music to play. The music will only play on themed dinners, such as the Caribbean night. Many members of the community were pleased and surprised by the reduced noise level, despite there being more people in one space, as well as the conduct of the students in the shared eating space. Arnold said, “It’s impressive how quiet it is for one room.” Hurley said, “Everyone behaves when they’re all together.” Uncommons staff reactions to their new environment have been mostly positive. When asked if there were any negative aspects to Uncommons, Soto said “No hay.” There aren’t any. Uncommons worker Malady Fernandez said that she will get accustomed to Uncommons, though she believes that “allí está mejor.” Over there was better. With the change to Uncommons, the staff received new uniforms. Nurka said, “Se mejor presentada.” We are better dressed. Soto said, “Las corbatas son muy elegantes.” The ties are very elegant. Pedro Nunec said, “Me gusta mucho [los nuevos uniformes].” I like the new uniforms. Located on the right-hand wall of Uncommons, the “Fishing for Feedback” wall has been a useful communication tool between the community and staff. Students fill out a comment card, post it on the board, and Robarge writes back. Franco said, “Fishing for Feedback is the highlight of my day. I love to read it.” Comments on the wall range from “I Love Uncommons!!!!” in all-caps to specific requests such as pre-made iced coffee. Robarge said that they will try to incorporate the student and faculty’s requests, but they simply do not have the space to do what everyone wants. Beckwith said, “Judging by the students, it is well-received. I hope the new Commons is like Uncommons.”