Quindecim

Issue date: 3/9/05 Section: Features

´Patrick´ has worked at Goucher for seven and a half years.

Stepping behind the countertop to take a closer look at this born and raised Baltimorean...

For seven and a half years, a man sporting a nametag that reads 'Patrick' has been working at Goucher College. However, when asked for the spelling of his name, he spelled "Timothy Simon"; feel free to draw your own conclusion from that.

Though he may not seem like a family man, Pat has four children, three girls and a boy. He attributes his ability to relate to the students at Goucher to having his own kids, but don't think he doesn't like peace and quiet. He says his dream vacation is in the Bahamas, or "anywhere where there's no noise."

After being in Stimson for an hour, it's understandable that he'd want a quiet vacation. While he'd like a relaxing vacation, he by no means wishes that on his professional life. Looking to the future, he would love to some day become the owner of a restaurant or a hotel.

For Pat, the best and worst part of working at Goucher has to do with the students.

"It's good to know that they [the students] are satisfied with the meal they got," he said.

As a cook, it is obviously good to know your work is appreciated. He also enjoys being able "to have fun with the students."

Commenting on the worst part of his job Pat says that some students can be "confrontational and cannot be pleased." What irks Pat even more is that "they [the students] really don't even know what they want."

Even though the students can sometimes be bothersome, Pat says when "everyone [is] enjoying [his] food to the fullest" it is worth the preliminary struggle. "Food is an experience."

Yes, food is an experience, but not all experiences are good. So what is one thing Pat wishes he could change about the Dining Services here?

"For the most part I'm truly satisfied...but more student and staff interaction. We're like parents, we feed the students like their parents used to, and they share their problems with us," he said.

Sadly, as with kids to their parents, the thanks is not always acknowledged.

Goucher, please let the staff know how grateful you are for the things they do for you, a simple thank you goes a long way with them.

But what's the most enjoyable part about working at Goucher in Pat's eyes?

"Students and coworkers. It's a team environment, team members need to push everyone to be better, to be the best we can be," he said.

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