Jan. 17—Some Ohio State dining facilities’ workers said their workplaces are being strained to keep up with the demands of a soon-to-grow on-campus population.
Lauren Tepe, a second-year student in psychology who has been a student cook at Marketplace since October 2012, said it’s a challenge to ensure quality meals when dealing with mass quantities of diners.
“Marketplace can get really crazy during lunch and dinner times and the actual lunch restaurant is not built to accompany as many customers as it gets, so trying to keep up with the rush while trying to make sure everyone’s meals are well made is super tough,” Tepe said.