This artifact is a picture of OSU Dining Services’s Traditions at Scott. It is a brand new dining hall new to North Campus OSU this year. The state-of-the-art facility is the second largest non-military dining hall in the country and is considered to be the largest restaurant in Columbus at the moment. This enormous facility is where I have spent most of my time this first semester at Ohio State, working my way up from a Student Assistant, to now a Student Lead, and already on my way to becoming a Student Manager.

I applied for my entry position at Scott Traditions in the summer before my first semester here at OSU and was hired before I even arrived on campus. I began work within my first week here and helped in the process of opening this brand-new building in a lower starting position of Student Assistant. Within a few weeks, applications were available for promotions to the Student Lead position, and I applied immediately, ready to move up and gain more experience in my chosen field of Hospitality Management. I was notified a few weeks later that I had been accepted for the position, and would start an onboarding checklist for training immediately. I then spent my first semester at OSU training to become a Student Lead and was finally given the promotion shortly before the semester ended.

Once I was given the promotion, I was also asked to join a team of Student Leads and Student Managers in charge of Orientation and Training of between 20 and 50 student employees per week, and I enthusiastically accepted the chance to further my own skills in the workplace, as well as be able to train my fellow students on the importance of food safety and sanitation, workplace safety, the ins and outs of our enormous facility, and of course the details of their own jobs as Student Assistants, Cooks, and Stewards.

With this addition to my job title giving me additional experience, leadership skills, and, of course, job knowledge, I was asked by a manager very soon after receiving my Student Lead promotion if I would like to start my Student Manager training, and, of course, I accepted. I have now started my official training, and so by the end of this semester I should have the sufficient training to become a Student Manager of the second largest non-military dining hall in the country, and all of this before the end of my first year of college. I couldn’t have asked for a better opportunity for advancement, in a better environment, or with any better experience in the foodservice side of Hospitality. Traditions at Scott has been an amazing, enormous, state-of-the-art Artifact for me because it has given me opportunities I would’ve never imagined I could have in my first year of being a Hospitality student.