Dining

Behind the Scenes of Cornell Dining: Meet Tashi Mondak

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BY Noga Tenzin and Daniela Rojas

Tashi Mondak, who has worked as a Food Service employee at Cornell for over eight years, offers a perspective to students regarding the ‘behind-the-scenes’ of Cornell Dining: the time, effort and energy it takes to work in dining often goes unnoticed. What is unnoticed should often be appreciated, especially in the world of food service. Mondak’s role has changed overtime, from Statler hotel as dishwasher, to working in Mac’s Cafe and Cornell Catering, to his current job in Morrison Dining. He notes the differences in atmosphere within a particular eatery is largely dependent on the number of diners that come on a daily basis. Mac’s Cafe typically only has 1,000 people per day, whereas Morrison Dining can have up to 5,000.

Dining

Don’t Throw Your Education Away: Compost it Instead

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Imagine this. You’ve just had a delicious breakfast at Morrison. You filled your plate high with steaming  pancakes and berries, tater tots, and a couple of hard-boiled protein-packed eggs. You even went back to the dessert bar for a waffle, but ended up only eating half. Now, you’re walking to the dish drop with your fork, a couple of dirty napkins, crumbled egg shells and that oddly enticing half-waffle.