Day 154: A Day in the Life of a Wetherell Construction Worker

By   IAN  KOO ‘28

Day 154:

7:00 a.m.

I arrived at the construction site an hour late just like my fellow co-workers. We idle around the site kicking around a soccer ball while we send Steve to stand around the roof pretending to work on the tiling. In reality, Steve’s just drinking soda and drilling holes in random shingles. To the students, it seems as if we are hard at work with machinery but it’s just Steve drilling holes. Or Dave who’s still trying to get forklift certified. 

9:00 a.m.

Next week we finally have a day off. My fellow construction workers aren’t actually working. We’re taste testers trying to perfect the dishes at Wetherell. After notes of Elm food being “alright” and “decent,” the school decided to level up its game. Why is Exeter ranked third on Niche? That’s because Andover’s been leveling up on their food game! 

Sports? Exeter’s obviously better. 

Academics? Exeter. 

Dorms? Exeter.

Culture? Exeter. 

Location? Exeter. 

Food? Well…. 

Our job as taste testers is to perfect the food and to ensure we serve the best of the best. 

12:28 p.m.

We began to work after our soccer ball popped on a rusty needle. Time to steal one from the athletic facilities. As we shuffle into the dining hall, we all grab a seat and wait. Little do the students know the inside of the entire dining hall was finished months ago. While the Langdellians were sleeping at the hotel, world-class chefs came in and were sleeping in the dorm. I take a seat and wait as waiters shuffle around the hall and the clanking of pots and silverware sound from the kitchen. A waiter walks up as I wave my arm. I ordered a cut of wagyu, caviar, cheese, and crackers. Last time I ordered, the cheese was too warm and the crackers were too salty. Time to perfect the food. 

2:00 p.m.

After a five-course meal with dessert, I sat down satisfied. It’ll take four more months to perfect the dishes. The beef was a couple seconds too old and the cheese wasn’t high quality enough. I sit down and silently ponder what the food needs. The menu has undergone multiple revisions and is yet to be finished. We have been bringing in a taste tester from all 196 countries in an attempt to assure full cultural accuracy in taste. So far the only country whose food has been mastered is Britain. The cold beans, soggy toast, and dry fish are perfect. The main issue is the sticky rice. Elm’s has been too dry, so we gave it an extra stick. A substance stickier than gorilla glue was the result. Perfection. It now lives up to its name. 

6:00 p.m.

After a hearty dinner of dim sum, lobster tails, and fish tacos, I get ready to head out. Throwing off my suit and replacing it with a bright green vest, I exit the hall. I peer up at the facade and wonder when it will be finished. Every day Steve places a single brick and a single shingle on the roof. He places it with extreme precision and spends over 8 hours making sure each brick and each shingle are perfectly lined up. On Fridays, an incredible three bricks and three shingles are placed. The goal of the placements is to ensure perfection. Our dining hall requires perfection in looks along with culinary perfection. As I slide into my car I stare at my calendar. Boss says there’s still 200 days left till completion. I flick off a glob of hummus on my jacket as I race down Main Street at full speed.