Thursday november 12, 2015
The Daily Princetonian
page S1
the real students of nassau street
PAGES DESIGNED BY LIN KING :: STREET EDITOR
Student employment outside the Orange Bubble We all have work, and more work after work. But not all of it is confined to the boundaries of this Orange Bubble-defined campus. This week, Associate Street Editor HARRISON BLACKMAN talked to four students who have worked jobs at establishments on Nassau Street, with an interest in discovering what it means to work in downtown Princeton while being a student.
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hen Naomi Lake ’17 decided to pursue a parttime position at Olsson’s Fine Foods and Cheese, part of her reasoning involved a desire to experience a little bit of life outside the Orange Bubble. “Instead of finding employment on campus … I wanted to do something that got me out of the Princeton bubble a little bit, especially for employment purposes,” Lake said. “It’s nice to be considered a twenty-something in the workable, real world, as opposed to being a Princeton student who had a job.” Jobs. Princeton students always seem to be looking for them, in New York, Washington, California and elsewhere, perhaps not fully aware that Princeton itself is a regional locus for employment. The largest employer in Mercer County, Princeton University employs 6,000 benefits-eligible employees. According to Princeton’s student employment guide, over 2,400 students work part-time or temporary jobs on campus to help pay for their education, make a little money on the side and learn skills applicable to other careers. That said, while much of the Princeton experience can involve working on campus, in libraries and thinking about post-graduation employment, we don’t often think about what it means to work on the other side of Nassau Street. For Victoria Liu ’17, a former employee of Infini-T Café & Spice Souk, what makes working at Nassau Street establishments alluring is the ability to fulfill a role that has an instant, measurable impact on others. “There’s something incredibly charming or satisfying about being to able to make someone’s day by just handing them a cookie,” Liu said. “It’s so nice to have a
place with such tangible product to your work, especially when you’re at Princeton every day, and you put so much emotional energy and stress into these papers, and you don’t ever see the end of it; you don’t ever feel like you’re making an impact.” The instant gratification of giving someone a cookie is just one reason to work on the other side of Nassau Street. Other students are more into gaining casual expertise in the industry. Case in point: Zachariah DeGiulio ’18 works at Rojo’s Roastery once a week in a long seven-hour shift. Perhaps fittingly, his favorite thing about the job is the coffee. “[Working at Rojo’s] definitely takes a huge portion of my time relative to most other activities, so it’s kind of something that I do more about the enjoyment of coffee than anything else,” DeGiulio said. “It’s just another thing that I schedule into my week. I don’t see it as a job … so it’s something that I like having in my schedule.” While DeGiulio’s experience may not feel like a job for him, for Lake, working off-campus is an exercise in balancing school and work. “I only work 12 hours a week, which might sound like a lot upfront, but it’s mostly hours that I would otherwise be spending with people on campus vaguely studying and not getting anything done,” Lake said. “Right now, since my schedule is very front-heavy in the beginning in the day, I tend to work afternoons that I have off, and by the evening I’m getting dinner with friends and involved in campus life again with the evening.” Lake explained that though her schedule sounds stressful, she appreciates the ability to experience a different side of living and working in the Princeton community.
“It sounds really stressful to balance between the two worlds, but it’s really nice to have two worlds to choose from,” Lake said. “The owners are a husband-and-wife team, with kids that come in, so it’s just a different ecosystem.” Interacting with the side of Princeton outside campus is something Emily Kamen ’17 is quite familiar with. Kamen teaches two yoga classes a week at YogaStream, a yoga studio on COURTESY OF SPOON UNIVERSITY the corner of Tulane and Storefront of Olsson’s Fine Foods and Cheese, where Naomi Lake ’17 works. Spring Street. “I really like getting to know people that live in the town and the surrounding area,” Kamen said. “People are always bringing me books to read, or articles, or snacks that they made, or sometimes I’ll babysit [the kids of] people who work there.” Similarly, interacting with customers at Rojo’s allows DeGiulio to connect with a variety of customers — predominantly townspeople, graduate students and tourists — in a different way than is COURTESY OF INFINI-T CAFE & SPICE SOUK possible on campus. “You kind of get to Interior of Infini-T Café, where Victiora Liu ’17 worked last spring semester. connect with people that you don’t necessarlike it.” about Liu’s background, she ily get to connect with as often The need to take a break from would explain that she studied on campus, which I really like, the career-oriented mindset of at Princeton and would field too, because it provides a feel- ambitious, competitive students questions about her life, a prosing of grounded-ness … because who see their peers as a roster of pect that was much more pleasPrinceton at times can feel super qualified rivals is something that ant and contrasted with her isolated,” DeGiulio said. Liu considers an important aspect experience of how Princeton Moreover, talking with a wide of working off campus as well. students tended to size up one range of people can serve as a “It’s very strange, because nev- another on campus. valuable dose of perspective from er on campus do we just stop and “It was very cool just talking the fast lane of Princeton student let people be people,” Liu said. to random people who came for a life. Kamen explained the per- “Here, it’s like what are you ma- cup of tea,” Liu said. spective she’s gained from work- joring in? What’s your goal in The social implications of serving with the students in life? What’s your career path? ing Princeton students notwithher yoga class, who can What classes are you taking? Are standing, the off-campus work range from 18 to 70 years you dying from midterms? We’re experience can be very valuable of age. never like, what’s your deal? … for both sides of the equation, as “People are always re- What kind of person are you? We is the case for Kamen. ally interested in what I’m never ask anyone what kind of “I think it’s really nice to see learning about at Prince- person you are.” how appreciative everyone in this ton, so that kind of makes According to Liu, there’s an yoga community is,” Kamen said. me more excited about my inherent tension to being in the “[Yoga] students are very thankclasses too, getting to talk position of serving Princeton ful for me for just doing this job. about them with some- students, however. They paid for this service and I’m one who doesn’t have the “I was very weirded out by the doing it, but just they don’t seem experience of attending perspective of waiting on Princ- to look at it that way; it’s like, classes here,” Kamen said. eton students,” Liu said. “I be- wow, thank you for taking your “It kind of offers me a came very oddly invisible when time out of your day to teach me fresh perspective of like, I stepped behind the counter…. this class.” wow, I’m really lucky to it was very weird to know that In essence, for Kamen, it’s a be here. And at the same [there] were Princeton students win-win situation. time, wow, there’s a life and have them not consider that I “And I’m like yeah, cool,” KaCOURTESY OF NJ.COM beyond Princeton, and it was a Princeton student.” men said. “I love doing it, and I Rojo’s Roastery, a coffee bistro where Zachariah DeGiulio ’18 works once a week. seems cool, too. So I really When customers did ask got paid for it. It was awesome.”