Four years had passed since the St. Mary’s Cafeteria reopened following the COVID-19 pandemic, welcoming back students, teachers, and faculty members to a vibrant space filled with animated conversations and the clatter of lunch trays. Students had since settled into a routine that allowed them to socialize and enjoy the bustling environment. While many believed the cafeteria had improved since the pandemic, they also acknowledged ongoing challenges.
The memory of empty, silent classrooms remained vivid for those who had endured isolated meals, separated from friends by mandatory distancing. Jake Nicholson, an 8th-grader who experienced both pre- and post-pandemic cafeteria life, recalled the stark difference: “It was very depressing,” he explained. “It was so boring back then since we couldn’t talk freely.” Even a small distance of a few meters had created significant social barriers, making students appreciate the cafeteria’s social experience only after it was lost.
Lunch during the pandemic more or less resembled solitary confinement – seats two meters apart, students facing forward, and conversations minimized to whispers. “I couldn’t even socialize with anyone back then,” said Haruto Morikami, another student who had experienced COVID-19. “I was an introvert, so I had some peace, but I wanted to socialize to make friends.”
The pandemic had turned school, recess, and lunch experiences into a time of sorrow, a reminder of daily separation. Still, even in these dark times, the young students managed to make lunch somewhat enjoyable by playing silent games. “One of the fan favorites was a game called chopsticks,” Kousei Uetani said. “We would hold out our fingers to play and eliminate other players’ hands, and I guess it was kind of enjoyable.” Students created innovative ways to engage with each other despite the restrictions. He said, “One day we were playing chopsticks, another day we were playing ‘knock down the cans,’ and another day we played rock, paper, scissors.” This was a turning point as students adapted to the separations and managed to make the most of it.
The pandemic slowly subsided in 2021, and the cafeteria remained empty for a few more months as it was being revamped. When it did open, students had mixed emotions and experienced a surreal moment. “Since I came to middle school right when the cafeteria was closed,” Kousei claimed, “I had never seen it before, and I was extremely excited to finally be able to sit with my friends!”
The whole cafeteria was renewed, from its purchasing systems and lunch menus to its rows of seating. Not everyone was comfortable with the sudden change. Keisuke Kajisa admitted, “I felt very unfamiliar with the new cafeteria and the new schedule and place made me uncomfortable.” He added, “However, it was very exciting to be back together again.” Excitement buzzed as many students anticipated using the cafeteria and tasting the new food from Caesar’s Kitchen.
The reopened cafeteria had a new menu with healthier, tastier, and a greater variety of food options. According to the St. Mary’s Caesar’s Kitchen menu, it had reduced each dish from approximately 800-1000 calories to 700-900 calories, making it relatively healthier. Masaaki Kobayashi, an 8th-grade student who never ate the cafeteria’s food, claimed, “The food tastes so bad that I would rather eat British food.” However, an everyday cafeteria lunch consumer, Roy Yamamoto, explained, “It sometimes tastes really good and sometimes tastes pretty bad, in my opinion.”
To receive a broader opinion, a survey of the 8th-grade student body was conducted in May 2025, including around 70 students. The results revealed that 35 (54%) students agreed that the cafeteria provided healthy, nutritious, and high-quality food. However, 18 (28%) disagreed with this statement, while 12 (18%) did not eat Caesar’s Kitchen lunch. These mixed results reflected the various perspectives within the student body regarding cafeteria food quality.
The environmental and physical aspects of the cafeteria also presented challenges for students. The new seating arrangement consisted of rows separating grades, with overflow tables for extra students. These compact tables – seating 16-20 with backless plastic stools – were designed for capacity more than comfort. “Sometimes, the crowded people around me cause me to feel uncomfortable,” Jake said as he shifted uncomfortably on the cafeteria stools. “It is also so hot that I feel like I’m going to suffocate! They need to open the windows!”
The heat problem was further increased by recess, where many students arrived sweaty from outdoor activity. The combination of body heat, compact heating, and inadequate ventilation caused many students to experience discomfort during lunch. When interviewed about the overall seating system, Jake provided a noticeably forced response, stating, “I mean, it’s okay and not that bad,” with a weak smile. Despite these issues, the current arrangement was still an improvement over pandemic protocols. “We had to sit straight forward, not talking, and eat in silence,” Kousei said bitterly. “It was so boring and depressing, and it got on my nerves after a while.”
The entry process of the cafeteria also drew many negative opinions. Jake exclaimed, “It gets so humid and hot because people are breathing down on each other’s necks. We have to wait in this chaotic environment for the high schoolers to leave.” Students had voiced the need for the environmental aspects of the cafeteria to be reworked to provide comfort among students and staff.
The cafeteria’s food purchasing system created additional frustrations for students. “If you weren’t early, you would have to wait for a long time to purchase your food,” Junten Chen, another student who had experienced COVID-19, explained. “Again, the poorly air-conditioned space would become unbearably hot.” Especially in the warmer months of June and May, students suffered from intense heat and inadequate temperature regulation, which often caused excess sweating and heat exhaustion.
Many students considered the pricing excessive, with 800 yen charged for a standard meal set and an additional 100 yen for extra items. For comparison, the average convenience store lunch only cost 400-600 yen. “I’d say this is overpriced,” Haruto said. “The school lunch’s quality doesn’t match its price.” Students often had to pay a premium price to get an average quality meal, and many had expressed frustration about this issue.
As St. Mary’s continued its post-pandemic recovery, the revamped cafeteria symbolized a new chapter in school life. The transformation from silent classrooms to a buzzing, animated cafeteria represented more than just returning to normal; it represents the resilience of the students and their adaptability in solving challenges such as the pandemic.
Students could now enjoy socializing with friends and an enhanced lunch experience. While the revamped menu, seating, and purchasing system had positively impacted students’ lunch, many aspects, such as food quality and the environment, still needed improvement. Despite the student body’s mixed opinions about specific aspects of the cafeteria, the vibrant conversations, debates, and waves of laughter filling the space each day revealed an undeniable truth: the cafeteria was a gathering space where the community of St. Mary’s truly came alive.
