VOL. CLXXVIII NO. 17
FRIDAY, SEPTEMBER 24, 2021
HANOVER, NEW HAMPSHIRE
Labor shortage strikes DDS as long ‘Frankfurters’ arrives in lines force students to wait, skip meals town and ‘Tacos y Tequila’ restaurant prepares for mid-fall opening BY JACOB STrier
The Dartmouth Staff
As the summer wraps up, Frankfurters — a new hot dog stand at the corner of Wheelock Street and Main Street — reports a successful first season of business. Meanwhile, just down the road, “Tacos y Tequila” — a new Mexican restaurant — is preparing to open in the location formerly occupied by Skinny Pancake this fall. NAINA BHALLA/THE DARTMOUTH SENIOR STAFF
Long lines have plagued Dartmouth Dining Services locations across campus since students returned in early September.
BY Kristin Chapman The Dartmouth Staff
As hoards of students return to campus for the start of fall term, many have expressed frustration with long lines at Dartmouth Dining Services locations around campus. Ethan Dixon ’24 said he had learned to balance his part-time job at Collis Cafe last year with school work and other commitments. Yet, at the start of this term, he said, he was unprepared for the shifts during which he would serve a constant stream of students. “Last year it was so chill –– I would just sort of sit back and make a couple of orders,” he said. “But this year, I work four-hour shifts, and I’ll be dishing meals the entire four-hour shift.” Dixon said he thinks the higher number of students on campus is one of the causes of the longer wait times. However, he said he believes the primary reason for the long lines is a labor shortage at DDS. “I think the deeper issue is the College’s ineptitude in hiring enough workers,” he said. “There’s a pretty big labor shortage in all the dining locations –– I can only speak on Collis, really ––
RAIN HIGH 72 LOW 54
but I’ve heard about shortages in other areas, and that’s a lot of the reason why we can’t open late night.” In an email statement, DDS director Jon Plodzik wrote that “pandemic concerns, severe labor staffing challenges and supply chain issues” have proven challenging for DDS. Plodzik added that although no one on the DDS staff lost their job due to the pandemic, the labor shortage has delayed the muchanticipated opening of snack bars around campus as well as late-night options at Novack Cafe and the Courtyard Cafe in the Hopkins Center for the Arts. Currently, he said, DDS human resources is “working tirelessly” to find new employees — including 150 additional student workers. In a separate email statement, Plodzik wrote that the staff shortage is “clearly a result of the pandemic.” “We have never had such difficulties attracting and hiring staff,” he wrote. “It is a national phenomenon as [evidenced] by every service business you go [to].” He added that DDS lost workers who were concerned about working in a pandemic for health and family reasons, while other part-time help never returned. “Hopefully things
The Dartmouth Staff
CLASS OF 2025 LARGEST IN DARTMOUTH HISTORY PAGE 2
OPINION
VERBUM ULTIMUM: OUT OF LINE PAGE 3
ARTS
NEW AFRICAN AMERICAN ART AT THE HOOD MUSEUM PAGE 4
SPORTS
HALL OF KRAME: LEAVING ON THE EARLY COACH PAGE 5 FOLLOW US ON
@thedartmouth COPYRIGHT © 2021 THE DARTMOUTH, INC.
SEE LINES PAGE 2
Wooten to head Office of Greek Life temporarily as Joyce, Barloga depart
BY Pierce Wilson
NEWS
will get more positive in relation to hiring quality applicants and we can return to a more normal level of staff to serve the community,” he wrote. According to Piper Stevens ’25 and Jordan Miller ’25, the long lines have made it difficult to balance meal time with in-person classes and activities. Stevens said she frequently struggles to find time to eat in between volleyball practice and class because there are no quick options. “I have 30 minutes in between my end of class and lift training, so if I want to go to [the Class of ’53 Commons] there would be almost no way for me to go,” she said. “Then, in the evening, there [have] been times when we go straight from practice to team meals, and there [have] been times I’ve had to skip a meal because the line was too long and I couldn’t get in.” Miller explained that it’s been difficult for students to eat balanced meals, as unhealthy meals are quicker and more easily accessible. “A lot of people will be deterred by the really long lines and won’t get the food that they want, or will only be willing to wait in one line, so they’ll end up eating cereal instead, or just chicken and not a
During the summer, former Office of Greek Life director Brian Joyce and former program coordinator Jessica Barloga both departed from the College, effectively leaving the OGL with no leadership staff. Since then, associate dean of residential life Mike Wooten has filled the role of interim director of Greek life. Laura LaMontagne remains the office manager, according to the OGL’s website. Both taking jobs at George Washington University, Joyce assumed the role of director of fraternity and sorority life with Barloga starting as fraternity and sorority life student program associate this month, according to their respective Linkedin pages. Wooten said that both their departures were motivated by new opportunities. “[Joyce] had an opportunity to be the director of fraternities and sororities at George Washington University and it was a great opportunity for him,” Wooten said. “I think he and his family were excited for a lot of reasons to live in [Washington, D.C].” Wooten said that Barloga was similarly excited to live in Washington, D.C and left the College under “good circumstances.” Wooten said that the College has contracted Spelman Johnson, a national executive search firm, to find a new OGL director. The firm has been meeting with the Greek Leadership Council — which exists to serve the interests of students affiliated with Greek organizations and to oversee the five Greek sub-councils — and other advisors for Greek life such as administrators and office of residential life staff to create an appropriate hiring profile for the position and make sure the College’s interests are represented. “[Having] someone hired by the end of the term would be our goal,”
Wooten said. Wooten said that it was “unfortunate” that Barloga and Joyce both left this summer because they both did “great work.” He added that Barloga “still works in a part-time consulting capacity” to support Dartmouth’s Greek organizations as they begin the rush process this fall. Inter-Sorority Council president Molly Katarincic ’22 said that she previously worked “very closely” with Barloga. “She was very experienced in sorority leadership, as well as recruitment,” Katarincic said. “She really assisted us in every facet of our council, from managing day-to-day operations to organizing the bulk of recruitment, as well as helping us with chapter development and leadership skills.” Over the summer, Joyce and Barloga oversaw the OGL’s decision to shut down the traditionally held annual “Masters” pong tournament due to safety concerns and violations of hazing, drug and alcohol policies. According to past coverage, Barloga also wrote that the OGL will continue to offer training programs centered around alcohol management and sexual violence prevention this fall. However, Katarincic said that since Barloga’s departure, the ISC has had to push some of its initiatives — such as a week of training around alcohol consumption — to the winter term in order to support sorority rush. “All of the time I would have spent on [the alcohol consumption programming] is now essentially dedicated to recruitment,” she said. “Because I am now the highest authority when it comes to recruitment questions, I have to be available to be able to answer [them] or to manage any situations that come up.” According to Wooten, other offices across campus such as the Student Wellness Center have also stepped in to support Greek organizations since SEE OGL PAGE 2
Frankfurters Frankfurters opened in June 2021, according to co-owner Molly Hopkins. The stand sells 15 to 20 hot dogs per day, as well as fresh lemonade and cold drinks. She said the cart offers specialty hot dogs like the “Joan”— inspired by Hopkins’ late grandmother who operated a hot dog cart for ferryboat passengers in Maine. As a child, Hopkins said that she helped her grandmother run the stand in the summer. According to Hopkins, one of the stand’s most popular items is the “dirty water dog” — the brainchild of Frankfurters’ co-owner and her fiancé Joel Cockburn. The item is named after the method he uses to cook the hot dog. “He cooks the hot dogs in seasoned water with onions, garlic and yummy seasonings,” Hopkins said. “It adds a kick but it is not overpowering; a lot of people veer toward the ‘dirty water’ dog.” Hanover town clerk Donna Stender said that vendors like Hopkins and Cockburn pay $15 per day to sell in Hanover and must provide proof of business insurance. She added that Frankfurters must confirm that their regular spot is open and fill out and display the appropriate paperwork every morning. Cockburn said he hopes the stand will remain open until late October before returning in the spring. He added that he has “always had a passion for cooking” and that he and Hopkins hope to evolve their business over time from a pushcart to a storefront restaurant. Hopkins said that the cart has provided her with an outlet to work through the COVID-19 pandemic, and has helped bring her family closer together. “I had some medical issues which made me unable to work or drive, and I was stuck at home during the pandemic,” Hopkins said. “This [cart is] a great way to interact with people, make money and save my sanity.” Hopkins said that both her daughter and Joel’s son are involved in the business, and together, they spend time as a family outside at the stand — without “screens and videogames.” “Joel has a son who does the cash register and my daughter — who is eight — makes the lemonade,” she said. Cockburn said that Frankfurters has worked with West House and multiple Greek organizations to bring fresh hot dogs to their events. Jackson Elder ’23, a member of Bones Gate, said that Hopkins had asked him about possible parties on campus where Frankfurters could set up shop. At a concert in early August, Elder explained that BG worked with the cart owners to host them outside of the fraternity, noting that members of the fraternity even helped move the Frankfurters cart to their property for the evening. “It sounded awesome for them from
a business perspective, as there is always a line of people waiting to get in [to our concerts],” he said. According to Elder, the stand’s night at BG was a success. “It was a big hit — they sold a lot of hot dogs,” he said.
Tacos y Tequila Down the street, restaurateur and Tacos y Tequila owner Ramiro Bravo is preparing the Mexican bar and restaurant for a mid-fall opening in Skinny Pancake’s former location. Bravo said the restaurant will be open from 11 a.m. to 10 p.m. from Monday through Thursday and 11 a.m. to 11 p.m. on Friday and Saturday. On Sunday, Tacos y Tequila will open at 10 a.m. and offer brunch in addition to their usual menu, available until close at 9 p.m. Bravo added that he is planning for the restaurant to have an “upbeat” atmosphere, including televisions playing sports channels. Bravo said that his first restaurant was near Clemson University, so he is “familiar” with college campuses and would be open to hosting private events. “We will be available for [private] functions as long as it does not disrupt dining hours,” he said. Bravo currently owns six restaurants, including three other Tacos y Tequila locations in both Pennsylvania and Maine. Over the course of his career, Bravo said he has owned 15 different restaurants. A self-proclaimed tequila connoisseur with family roots in Jalisco, Mexico, Bravo said Tacos y Tequila will offer “casual fine dining” with quality ingredients and authentic recipes. Additionally, he plans to offer every type of tequila available in the state of New Hampshire. “If there are 150 tequilas in New Hampshire, we will have 150 tequilas,” he said. Specialty drinks will include the “cantarito,” Bravo said, which includes tequila, citrus juices and Squirt, a brand of grapefruit soda. Allentown, Pennsylvania’s Tacos y Tequila general manager Breandon Velazquez said that the company works with suppliers in each region to order specialty tequilas and provide the best spirit selection in the state. Right now, Velazquez said he is helping Bravo set up the Hanover location by installing tables, painting and building furniture. “We are trying to get everything in place as quickly as possible,” he said. Bravo said that there is currently an “extreme” level of disruption in restaurant supply chains, noting that kitchen equipment — which once took two or three weeks to come — now takes up to two months to arrive. Bravo said he has already found a general manager and the main kitchen staff for the Hanover location, but he has yet to start sourcing support staff, including waiters. “I have heard about the labor shortage [in the Upper Valley] — hopefully we don’t run into that,” he said, adding that Tacos y Tequila will use social media and storefront advertising to find staff. Bravo said it has been easy to work with the town of Hanover during the opening process so far. He said Tacos y Tequila hopes to serve as a “one-stopshop” for Mexican cuisine and tequila “experiences,” and will offer both a digital app and an online ordering system once the business opens.
KYLE MULLINS/THE DARTMOUTH SENIOR STAFF
Tacos y Tequila will fill the space formerly occupied by Skinny Pancake.