Bwog imagines this is how they cooled down the kitchen, except much less dramatic.
Do you think it’s uncomfortably warm in the serving area of John Jay, and can’t wait to escape to your (slightly) cooler table? Well, that “uncomfortably warm” is about 1,000 degrees hotter in the actual kitchens, where Dining workers make your food in Saharan conditions. SWS has been pushing for reforms in the kitchens on behalf of the JJ workers; yesterday, they met with Scott Wright of Dining Services to once more address the working conditions in the JJ cafeteria. While the administration is still working on long-term ventilation solutions, yesterday’s meeting put forward some stopgap measures to temporarily improve the temperature:
The pizza ovens have permanently been turned off as of October 9, 2013.
Induction burners, which release less heat, will be installed in the spring.
Dining Menus will be modified during the warm season (April 15-October 15) to reduce the use of heat-producing equipment.
Alternative short-sleeve uniforms will be made available to workers who wish to wear them.
Scott Wright has proposed the installation of publicly visible thermometers to ensure that temperatures are keep at an appropriate level and can be monitored by anyone at all times.