Parkhurst discrepancies across dining facilities

Ever since the school switched to Parkhurst, students have noticed service improvements. However, some students have voiced concerns over the quality of service and the conditions that differ significantly between dining facilities on campus. 

“There’s a long wait time at the Cage, but from 8-10 they serve a lot of people, so it’s understandable why it would take a while,” said Jonathan Paladio, ‘27.

But more pressingly, Parkhurst employees across campus have discussed discrepancies in treatment and working conditions.

“My expectations are that you come to work on time when you’re scheduled and do the best possible work you can do to create smiles,” said William Langlois, general manager of Parkhurst.

Parkhurst employee feedback

When talking to employees, many expressed feelings of being undervalued, and some have reported being told that “everybody is replaceable.” Langlois addressed that saying, “I don’t see that one of our managers would say that, but I don’t speak for all of our managers, how I look at it you could never replace someone’s personality and work ethic.”

The employee sentiments coincided with their perceptions of pay rates on campus. When asked about pay rates on campus, some employees discussed their July raises. When asked if they felt their pay reflected the work required, many said no. 

Others, like Sous Chef Eduardo Rios, said, “From my past experiences in other kitchens and their pay rates, I’d say it is worth the amount paid.”

While some employees have expressed concerns regarding pay, the Boilerhouse and Cardinal Corner staff declined to comment for the article.

Legal ambiguity

The legal landscape surrounding college labor laws is ambiguous, especially in private institutions where state laws and guidelines may differ from public universities. NCC’s Human Resources Department was able to clarify.

“The college follows federal and state employment laws for all employees and expects all of its campus partners to do the same,” said Sharon Merrill, assistant vice president for human resources.

Merrill emphasizes that the college adheres to federal and state employment laws, expecting its campus partners to do the same. However, reports from staff indicated that non-student employees may not enjoy the same protections as their student counterparts, which raises concerns about fair treatment across the board. 

According to Parkhurst management, “You will find more student staff in the Boilerhouse, Kaufman and the Cage solely because of the hours of operation.” Staff have also reported that areas with fewer student employees, such as Cardinal Corner, often receive fewer break opportunities.

Disproportionate working conditions

Cardinal Corner often has a rotating cast of three employees, which significantly differs from the amount featured in other locations. This reduced workforce results in fewer break opportunities. While being understaffed in a hectic environment, they also end up working under heavily smoky conditions. Meanwhile, elsewhere, the staff feels more secure and valued compared to their counterparts. 

Langlois acknowledges the sentiments of his employees and has assured them that there should be no differences between dining locations. He encourages them to speak out, citing “Nothing will be done negatively as long as it is honest.”

Parkhurst necessary adjustments

According to employees, Parkhurst management must prioritize fair treatment across all dining facilities and establish clear communication channels for employees. Having happier employees improves student feedback. For Rios, the inverse applies as well.

“Knowing what I make can have a positive impact on students’ day to day at the college motivates me to do my job. Especially when receiving positive feedback from students,” said Rios.

Student feedback is a crucial component for Parkhurst to sustain positive relations within the campus. Many agree that the culture of dining has improved since Chartwells. Even still, the campus community has plans to continue holding Parkhurst to a high standard.

SGA is now sponsoring a dining committee to include student perspectives regarding food. Parkhurst has also made it clear that they support those who seek change. However, the alleged mistreatment of staff reminds us that the quality of food hinges on the treatment of those who serve it.