ATLANTA—The dull, off-white plates, bent silverware, slick floors and sticky tables are characteristic of Tech’s Dining Services. Whether they ate one bowl of cereal per semester or were first in line for omelets every morning, freshman students were required to purchase a meal plan. Nearly everyone on campus has memories of walking through the dining hall doors, swiping their BuzzCards and praying today’s food would edible.
Cashier Antoinete Sumlin at Brittain Dining Hall, one of the 350 people GT Dining employs, notes that her favorite part of her job is “meeting and greeting the students.”
“I love it when the former freshmen come back after they’ve grown up and matured; they’re like your own children,” Antionete said.