Grinnell College Dining Services has reduced the number of student employee hires at the Spencer Grill for the spring semester to meet financial and service objectives, said Scott Turley, director of dining services.
“The shifts at the Spencer Grill were not contributing effectively to the operational efficiency of dining services,” wrote Scott Turley in an email to The S&B. “Reallocating student hours to the Marketplace better aligns staffing with operational priorities.”
Despite the cuts at the Grill, Turley wrote that overall student hiring for Dining Services has remained stable, as the number of positions at the Marketplace was increased to compensate for the change. Turley did not respond to a request from The S&B for the specific number of Grill workers hired this semester, as compared to prior semesters.
“Dining Services continues to rely on student workers to support operational goals,” Turley wrote. “This reallocation results in an increase in total student hours available per day compared to what the Spencer Grill previously offered.”
However, Kaylee Hirsch `26, who has worked at the Grill since 2023, said she wasn’t informed of the future staffing plans when she was asked to reapply in the fall.
“I was hoping that I’d be able to get at least 10 hours at the Grill, and I got four,” said Hirsch. “I have taken out student loans for college, and I do need to be making money, so the fact that I’m getting way fewer hours than I anticipated is pretty stressful.”
Hirsch said she likely would have applied to other jobs had she been informed in advance of the change. She also said the reduced student staffing could impact the Grill service.
“Anyone who’s come into the Grill to get a meal replacement when it’s been really busy, it seems like the boxes are lining up on the counter,” she said. “Right now we have two student workers working the board meal shifts, where there used to be up to four or three for the 7 to 9 p.m. shift.”
Hirsch also said that the lowered number of student Grill employees could lead to less upkeep in the seating areas outside the Grill, as there may not be time to balance these tasks with safe food preparation and closing duties.
“Dining Services staff are currently absorbing the shifted hours within their schedules to ensure smooth operations across all service areas,” wrote Turley.
Hirsch said she wished there had been more transparency from Dining Services about the changes.
“I know they’re trying to cut costs, I know they’re trying to cut costs in the dining hall and I know that process has been going on,” said Hirsch, “but if they anticipated much fewer shifts being available, that would have been helpful to know.”
“We’re still employees,” she said. “I feel like it’s common courtesy to communicate to your employees that they’re not going to be getting as many hours as maybe they expect.”
