2008 Woodie Awards
Commons Shop Swap
Ben Slivnick
Issue date: 1/31/07 Section: News
For four months each year, Clarence Patterson - clad in a button-up shirt, dimpled necktie and steam-pressed slacks - leaves his desk nestled in the back of the South Campus Commons Shop to ring up candy bars and school supplies at the Union Shop register or to stock shelves at the Commons Shop.
As unit administrator overseeing the five convenience stores on the campus, he's responsible for scheduling time sheets, handling payroll, training store managers and tracking inventory, he often runs around between the stores to oversee operations on the floor.
But because Dining Services lays off most of its part-time employees at the end of each semester, Patterson is one of many management leaders within the department patching in bit-roles to keep operations running during the winter and summer breaks.
Sure, the management's workload decreases during the break. This essentially means that for four months each year, they often find themselves performing tasks typically reserved for their employees at much higher salaries and with guaranteed benefits.
Patterson calls it a unique lens into the everyday life of one of his workers.
"At certain times, I was basically just one of the employees," Patterson said.
The majority of Dining Service's workforce - almost 300 employees, including many cashiers, dishwashers and shelf-stockers - are on three-month contracts to work when school is in session. At the end of every semester they are laid off and have to reapply for their jobs at the beginning of each new semester. Most are rehired, and some have gone through this process of seasonal employment for 15 years.
The process keeps the ranks full during the school year and the costs low over break, but Associate Director of Dining Services Joe Mullineaux said it can also leave the convenience shops shorter-staffed, and that upper- or mid-level management is usually needed to pitch in with extra help.
With a shorter supply of workers at hand, these managers often find themselves pitching in roles such as working a cash register, placing items on shelves or cleaning up shop at the end of the day.
As unit administrator overseeing the five convenience stores on the campus, he's responsible for scheduling time sheets, handling payroll, training store managers and tracking inventory, he often runs around between the stores to oversee operations on the floor.
But because Dining Services lays off most of its part-time employees at the end of each semester, Patterson is one of many management leaders within the department patching in bit-roles to keep operations running during the winter and summer breaks.
Sure, the management's workload decreases during the break. This essentially means that for four months each year, they often find themselves performing tasks typically reserved for their employees at much higher salaries and with guaranteed benefits.
Patterson calls it a unique lens into the everyday life of one of his workers.
"At certain times, I was basically just one of the employees," Patterson said.
The majority of Dining Service's workforce - almost 300 employees, including many cashiers, dishwashers and shelf-stockers - are on three-month contracts to work when school is in session. At the end of every semester they are laid off and have to reapply for their jobs at the beginning of each new semester. Most are rehired, and some have gone through this process of seasonal employment for 15 years.
The process keeps the ranks full during the school year and the costs low over break, but Associate Director of Dining Services Joe Mullineaux said it can also leave the convenience shops shorter-staffed, and that upper- or mid-level management is usually needed to pitch in with extra help.
With a shorter supply of workers at hand, these managers often find themselves pitching in roles such as working a cash register, placing items on shelves or cleaning up shop at the end of the day.
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