Early a.m.—Keep watching clock from 3 a.m. (Don’t want to get up at 5 a.m.)
5 a.m.—Get up. Eat my cold cereal and half of a banana with my cup of coffee.
5:30 a.m.—Getting washed. Brush my teeth. Now, I am ready to drive twenty miles to work.
6:30 a.m.—Arrive at work and get clocked in. Set up to open doors and let those hungry students in.
8 a.m.—The first 200 students go through the lines.
9 a.m.—We have 400 students through the dining hall lines.
10 a.m.—Close the doors, put coffee cups away and put out menus for lunch. Lastly, clean the glass in doors and the area at the Tray Breakdown.
10:30 a.m.—Eat a bite of lunch.
11 a.m. —Be at the door to keep things going smoothly. Wipe up messes and clean more glass.
2 p.m.—Ask students to take trays to dish room belt. Clean up after lunch and I am done. Clock out and have a good day.