Sept. 25 is National Food Service Workers Day, a day dedicated to celebrating those who work in one of the largest industries in the U.S. No matter the eating establishment, one thing remains certain: It takes time, dedication, and commitment from those workers to serve in so many capacities.
At UNCG Dining Services, work takes the form of restocking inventory, supporting new hires, and ensuring customer satisfaction, all while catering to hundreds of hungry students, staff, and faculty each day. But behind the hustle of it all are hearts rooted in hospitality and a deep consideration for others.
Get to know some of the faces that keep Spartan Dining running smoothly for our campus community and guests who stop by for a quick bite. With the help of a few light-hearted questions, we get a peek into the charm and character that bring Dining Services to life. Whether it’s at Fountain View, the EUC Food Court, or one of the Spartan Markets, these team members help make every meal possible.
LaKesha Moyer – Bojangles Supervisor
Lived in Greensboro for 25 years
Favorite moments with students?
When students come into Bojangles and tell me about their day, I like having conversations while they’re waiting for their food.
What is your favorite pastime?
Reading books, watching NFL football, or NCAA College basketball.
What is your favorite theme day at the caf?
Fried Chicken Wednesday because I love the competition between the CAF and Bojangles.
What other jobs have you done?
CNA, phlebotomist, medical driver, and cleaning buildings
What meal would you get from Fountain View if you were a student?
Hibachi, but I prefer a four-piece supreme combo with a free bo-berry biscuit from Bojangles.
If you could share one piece of advice with students about developing a strong work ethic, what would it be?
Make sure you are on time for work. It shows professionalism, develops your leadership skills, and helps with the team. It also shows that you are dependable.
Did you know?
At UNCG, 5,500 students, staff, faculty, and community members are served each day by 325 hourly associates, 40% of them being student workers. It can be easy to miss the intentional effort put into every detail of the Spartan Dining experience, especially when your mind is set on your next class, a study session, or an early morning workout.
Team member LaKesha Moyer offers a glimpse into her day-to-day work as a Bojangles supervisor. “The day starts with arriving at the store by 6 a.m., setting up the kitchen before opening at 7:30 a.m.,” she says. Her morning includes managing staff arrivals, leading team meetings to review the day’s agenda, and monitoring food quality and safety. “Around lunchtime, I focus on making sure the food is coming out on time, and that it’s fresh, while also coordinating lunch breaks,” she adds. In the afternoon, she prepares to transition her responsibilities to the night lead, sharing updates on staffing, food temperatures, and any operational needs essential to maintaining the shift.
“Being a supervisor can be stressful and involves more than just giving orders, but it’s taught me leadership, patience, and teamwork skills I can carry with me anywhere,” she says.
Robert Durant – Fountain View Dining Hall Sous-Chef
Lived in Greensboro for 5 years
What is your favorite dessert/candy?
Cheesecake, easy answer.
What is your favorite theme day at the caf?
Either Fried Chicken Wednesday or Fried Fish Friday. The dining hall gets so full, and I really just get to people-watch.
What does a typical day look like for you?
I wake up, shower and dress, then come to work. After six hours of fun, I go home, take care of my animals, and then sleep to do it all over again.
What has kept you here?
The coworkers I have and the love of cooking I’ve gained from my time here.
How do you usually feel after a shift?
Tired, sleepy, but fulfilled.
If you could share one piece of advice with students about developing a strong work ethic, what would it be?
Never take it personally. We deal with so many ups and downs, so many shake-ups, personalities, and different situations. But you can either choose to see a setback as a loss or a lesson. You can get upset at one but learn from the other.
Beyond the Countertop
For many team members, building connections with students and sharing meaningful interactions can brighten even the longest days. EUC Food Court Assistant Manager Shay Eleazer recalls how creating lasting memories with customers and staff has kept her going.
“My favorite moments with students are when I get to bring some joy to the food court with karaoke, when I see them singing or simply enjoying the Friday vibes,” she says.
It’s a similar situation for Robert Durant, Fountain View Dining Hall sous-chef, who shared that the highlight of his day is getting the chance to talk with students. When asked what he wishes more students knew about his role, he said, “I wish they knew their voice is so impactful in this place.”
Once the shift winds down and the food court grows quiet, it’s the laughter, smiles, and small acts of kindness that make the daily demands on these service workers worthwhile. From the front lines to the back kitchens, every contribution is made with Spartans in mind.
Shay Eleazer – EUC Food Court Assistant Manager
Lived in Greensboro for 11 years
What has kept you here?
I started as a food service worker at Salsarita’s in 2016 and worked my way up into management. Along the way, I’ve created a lot of memories and rapport with staff and customers. Those moments keep me going, knowing I could make someone’s day a little better.
What is your favorite dessert/candy?
Cinnamon Roll.
What’s one thing you wish more students knew about your job?
The time and effort we put into making the meals. A satisfied customer means we did something right.
What does a typical day look like for you?
Constant and on the go from the time I clock in to the time I clock out.
If you could share one piece of advice with students about developing a strong work ethic, what would it be?
The best advice I can give is to stay ready and prepared for anything. Job descriptions can always change, but what you bring to the table is what matters most. Starting small doesn’t mean you aren’t qualified for more. It means there’s room for a lot more growth.
A Life of Devoted Service
Drawing students out of their routines for a breath of fresh air came naturally to Mildred Jordan. Though she passed away this summer, the mark she left on Spartan Dining remains. Des St. Cyr, marketing manager of Spartan Dining, pays tribute to her contagious personality that shaped a positive dining atmosphere:
“For 25 years, Ms. Mildred Jordan (August 28, 1964 – July 11, 2025) was a cornerstone of Spartan Dining and a beloved presence in the UNCG community. More than just a team member, she became a familiar face and a comforting voice for generations of students who passed through our doors.
Each day, Ms. Mildred, as students and co-workers knew her, greeted students with warmth and genuine care. She never failed to ask how their day was going, often turning a simple interaction into a moment of connection that brightened someone’s mood. Her kindness reached beyond a smile – she remembered names, listened to stories, and celebrated milestones right alongside our Spartans.
In her presence, students felt seen and valued. For many, she was the person who reminded them of home, offering encouragement during stressful times and laughter when it was needed most. Her steady dedication and compassion left an indelible mark on the culture of Spartan Dining, reminding us that service is not only about food, but about people.
Ms. Mildred’s legacy is one of love, care, and community. Though she will be deeply missed, the memories she created will live on in the hearts of students, colleagues, and friends alike.”
Story by Lauren Segers, University Communications
Photography by Sean Norona, University Communications
