Ramapo is home to around 1,200 students, and this year, every single one of them is eating lunch at the same time. As a result, the 56-minute unit lunch is more socially connected. “I enjoy lunch because I can see my friends that I may or may not have any classes with, allowing me to maintain all my friendships,” junior Eirica Feehan commented. Students can also go to club meetings, have conferences with teachers, and seniors have open campus privileges. Conversely, junior Jillian Andrews voiced, “Sometimes, I’m so caught up between finishing a lab, going to a club meeting, and seeing a teacher that I barely have time to eat.” The lunch block has become overwhelming for both students and staff, but everyone is working to adapt.
Last year’s lunch system only needed to accommodate a fourth of the school at a time. This year, dining areas have been expanded to allow students to eat lunch in the cafeteria, library, and gymnasium, while seniors can leave the campus to circulate traffic. In addition, new kiosk stations have been placed around the school, including next to the library, gymnasium, and auditorium. More staff members have also been recruited to oversee this. The cafeteria, however, has recognized that lunch lines are still significant. As expressed by Eirica Feehan, “The sandwich line took about ten minutes back when we all had separate lunches, yet now I feel as if I’m waiting in line until the second lab begins.” As a result, they have also implemented a deli sandwich pre-order system, where students can place orders in advance and pick them up at the start of lunch without waiting in line. Food Services Director Mr. Fassbender added, “I strongly encourage more students to take advantage of the deli pre-order system. It remains one of the quickest and most convenient ways to receive a made-to-order sandwich.”
In addition, the cafeteria staff has dedicated themselves to effective communication. On Schoology, Mr. Fassbender posts the menu and specials regularly. “Change is a constant in our school nutrition program, and we are committed to evolving based on feedback to best meet the needs of our students,” he explained. To further demonstrate this, the cafeteria staff have put out a QR code where students and staff can submit feedback and suggestions. This channel allows the cafeteria to serve food in a way that most supports the school. Recently, an oatmeal bar has been introduced as per a request submitted through the QR code. In addition, Eirica Feehan added, “I would really like for honey mustard to be a part of the dressing options. I plan on using the QR code to put in my recommendation.”
