Over the years, the dining hall experience at Ripon College has changed dramatically.  Changes in location, price, offerings, and even in table service continue to evolve as the years pass.  Despite the many changes, the dining hall experience has always been one of the strong social ties at the college.  Whether enjoying the food or complaining about it, the dining hall experience is one that all Ripon College students have in common.

From its inception, Ripon College provided room and board for those students who desired it, stating in the catalogue, “In order properly to conserve the health of the students and to promote their social life, the College has established the Commons, which provides wholesome meals prepared from the first quality of food, at cost to students.”

Until the completion of S.N. Pickard Commons in 1962, students were served their meals “family-style” by waiters.  The waiters would bring out the dishes, which were then passed around the table until the students were done with them.  Family-style serving continued in Pickard Commons for evening and Sunday meals until 1971, when cafeteria-style (buffet) serving was adopted for all meals.

Research by Lisa Verwys