Meet SAGE Team Member Margaret Scott. She's been with SAGE for 10 years, all at Calvert Hall College High School in Maryland!
How did you get into food service?
It’s always been something I like to do. I started with home economics in middle school—I liked sewing, homemaking, and cooking. During high school, I started in fast food at Roy Rogers.
What’s your role in the kitchen?
My main role is working in prep—baking, roasting chicken and turkey for the deli, laying out the salad bar, preparing parfaits for the [Transit Fare®] case. I handle some of the specialty beverages—different herbal teas, iced coffee, sweet tea, a half and half that the boys go crazy for. A little bit of everything.
What inspires you to go to work every day?
I hate to miss work. I hate the thought that if I’m not here, I put the crew in a bind. I know how badly it throws things out of whack. I like things to run smoothly, and I don’t want to be the reason they don’t.
What are your tips for helping your team run smoothly?
I truly believe that you get back what you give. If you’re the type of person that only thinks about yourself, it’s not going to work for you. You need to get your job done, but be willing to help others, too. Because it’s not about us. It’s about the boys being able to get their food, get it in a timely manner, and enjoy it. I’m happy knowing that they’re happy.
What’s the hardest part of your job?
The rough times come when folks are missing. One time, when a couple of people were out sick, and we had this big banquet. But it ended up going well. Everybody stepped up. They jumped in and did things they normally wouldn’t do, and it turned out smoothly.
Why have you stayed with SAGE for so long?
I appreciate the fact that [the company] takes the time out to get to know the employees, especially us old-timers. It’s the reason we’re still here.
What do you do in your spare time?
I have three kids and four grandkids—they keep me busy!