John Jay Dining Hall was closed Tuesday as the finishing touches were put on its new terrazzo floor, leaving students to get the normal John Jay food at a busier-than-usual JJ’s Place.
Executive Director of Dining Services Victoria Dunn said that several renovations were made to the dining halls during winter break, including the floor installation at John Jay, the addition of waffle, grilled cheese, and noodle bowl stations in Ferris Booth Commons, and the removal of railings in John Jay. Dunn said the changes went according to plan, except for John Jay remaining closed on Tuesday.
“I don’t think everybody’s happy about it, but this [Tuesday] is a day where people are trickling back,” Dunn said. “It’s the day where it’s the least amount of effect.”
John Jay’s usual meals were served in the much smaller JJ’s Place, which some students said led to overcrowding.
“It was extremely crowded and everyone was stealing each others’ chairs because there weren’t enough. The food was all right ... kind of the same,” Isaiah Muzikowski, CC ’15, said. “I didn’t really care that much, but I do understand why some people think it is inconvenient.”
“It seems like everything has worked out,” JJ’s manager Robert Bell said Tuesday night. “We are a little bit cramped for space but everything is great.”
Dunn said she originally tried to get John Jay’s new floor finished last summer.
“We wanted to get the floor done last summer, and we ran into a couple of timing issues,” Dunn said. “When we can, we want to be able to bring you new things, not just over the summer but midyear also.”
Dunn also noted that this summer, JJ’s will add seating and a “virtual c-store,” through which students can order cereal, chips, crackers, and other packaged foods over the summer.
“It’s better to do it over the summer so it doesn’t inconvenience students,” Dunn said. “When we come back in the fall, it’ll be a whole new JJ’s.”
Dunn said Dining Services is working on improvements for next year to John Jay as well, including renovating the dish room and serving area.
“If you do anything in one room, you have to keep going,” Dunn said. “This is going to be a long project.”
Margaret Mattes contributed reporting.
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