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Corie Allen

Environmental Analysis: DBS Cafeteria

Routes:o L-shape entering the door and locating lunch line

** See picture 1 (attached). Students always enter from the perpendicular wall to the far left (West) and follow the wall towards the alcove where the lunch line begins. At the end of meals, students drop off their trays at the dish pit before exiting through the same door.

o L-shape traveling along the lunch line** See pictures 2 and 3 (attached). Once at the end of the lunch line, students take a sharp left turn (East) and then a quick right (South) to find their way to the refreshments and/or condiments line.

o The route from the refreshment and condiments line depends on where the student prefers to sit during meals, or finds an available seat.

** See picture 4 for a layout of the tables compared to the refreshment/condiment line.

Illumination:o Overhead fluorescent lighting is provided throughout the majority of

the cafeteria. Five long strips of lighting span the cafeteria from North to South across the ceiling, providing for optimal lighting.

o Natural lighting shines through the cafeteria entrance doors located at each corner of the building. Natural lighting also gleams through the windows spanning the East and West perimeters of the dining room. These windows are located between each entrance door on corners of the East and West walls. Although this lighting is available at almost all meal times, it is mostly present during lunch, as the dorm blocks the sun from fully entering during breakfast and dinner.

Color/Contrast:o The walls are pale beige throughout the cafeteria, thus allowing a

contrast between the walls and the tile floor. Although the majority of the tile floor is more of a brown color, the tile directly in the area where the food line begins is blue in color. A black plastic baseboard is used at the junction between the walls and the tile floor within the cafeteria.

o Tables within the cafeteria are a darker brown than that of the tile floor. Chairs situated around the tables are a light grey. Although there is some contrast between the furniture, it is not very high in difference.

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o Lunch trays are green in color, giving high contrast between that of the white dishes. This also provides a high contrast once the trays are placed upon the brown tables.

o The black squishy rugs used for identification of the lunch line and dish pit also provide high contrast for students as compared to the tile floor.

Landmarks:o Metal/carpet mat are placed at each entrance/exit door within the

cafeteria. These doors are situated at each of the 4 corners of the cafeteria, 2 located along each of the East and West walls. Although students typically enter in and out of the Northwest door, these metal/carpeted rugs are an indication that they are near an exit.

o Black squishy rugs can be used for students to locate two specific areas within the cafeteria: the beginning of the lunch line, and the dish pit for disposal of dirty dishes. The black rugs are located near the most commonly used door within the cafeteria and can be found by trailing the immediate wall upon entering.

o Once at the end of the lunch line, one can square off facing south to locate one of the closest tables within the cafeteria.

o Upon locating the first table from squaring off the end of the lunch line, one can take an immediate left hand turn to locate the beginning of the refreshments and condiments line.

Texture/Terrain:o Braille labels are used at the refreshments and condiments counter

for individuals who are blind to differentiate between the various choices.

o Metal/Carpet mat is located at the interior of every door leading outside of the cafeteria.

o Two black mats, that are thick and squishy under one’s cane and feet, are situated within the cafeteria for identification purposes. One indicates that the students have reached the beginning of the lunch line, and the other indicates that they have located the dish pit to drop off their tray at the end of lunch.

o Tile is used throughout the rest of the cafeteria throughout travel.

Open Areas:o Perimeter of cafeteria is free of clutter and obstacles, making it

more accessible to travel with a cane and lunch tray. Students also have the opportunity to trail the wall in these areas to locate a preferred seating location and/or the exit.

o Doors located at the northern and southern most points of the east and west walls of the building. The students often refer to this as having the doors located at all 4 corners of the cafeteria.

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o South wall alcove indicating the restrooms.o North wall alcove indicating where the line starts for students to get

their trays and food.

Obstacles/Hazards: o Staff members are very stern about making sure the students push

in their chairs in order to refrain from others stumbling or bumping into them.

o Students are taught a specific technique upon arriving at the rehabilitation center on how to properly carry their lunch tray while still using their mobility cane. By placing the tray on the hip opposite of the hand using the cane, the student can still maneuver throughout the cafeteria safely. The thumb of the hand holding the lunch tray on their hip is used to hold the plate in place to prevent it from sliding around and possibly falling off the lunch tray.

o Students benefit from locating an empty seat in the lunch room before proceeding to get a beverage from the refreshment line. Because both hands are being used during travel after leaving the lunch line, there is greater possibility that the beverage could fall off of the lunch tray and spill on the floor. Once they have their beverage, students can find their way back to their seats where their food is waiting.

o As a health safety standard, a glass window separates the students from the food behind the counter. This makes it difficult for students to reach for their food underneath the glass. The glass also poses a problem if the students end up scraping their plates upon the bottom of the glass, thus getting their food on the window and possibly scraping it right off the edge of the plate.

Volume/Type of Pedestrian Traffic:o Cafeteria staff works behind the counter where students pick up

their food, in the kitchen.o During all three meals throughout the day, various dorm staff

supervises within the cafeteria for any potential problems or hazardous situations. Supervising staff encourages independent travel by the students, but are there to provide assistance if and when needed.

o Pedestrian traffic during breakfast is typically the students who live in the dorm during that time. Approximately 20-30 students live in the dorm and they are provided with breakfast from 7:00 am to 8:00 am.

o Pedestrian traffic during lunch is usually a mix between the students and the staff. In addition to the students who live in the dorm, there are currently about 3 local students who attend classes during the day. Staff can purchase lunch from the cafeteria, but fraternization is limited with students due to encouraging social

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skills amongst their peers. Lunch is served from 12:00 pm to 1:00 pm.

o Pedestrian traffic during dinner is similar to that of breakfast. Dinner is served from 4:45 pm to 5:45 pm.

Social Aspects:o Students are taught how to carry their lunch trays while using their

canes during their first week on campus. This will allow for them to practice independent travel within the cafeteria.

o Staff that supervises during meals generally encourages independence while traveling unless it is deemed hazardous or unsafe.

o Students typically travel alone throughout this environment as it is a long line to get through the food, refreshments, and condiments. Students tend to want to focus on their mobility while carrying their lunch tray. Once seated, they are able to better socialize.

o The tables are set up for groups of 6 people to occupy. Students tend to travel towards tables that are already occupied by others in order to engage in conversation during meals. Tables are somewhat close together, allowing students to engage in conversation with others relatively close by. However, because there are only a maximum of 6 seats per table, there tends to be groups of students who pair off into cliques.

Photos: Attached below

Recommendations: o It is recommended that the rectangular tables be pushed together

to provide optimal opportunities for social situations rather than limiting tables to a maximum of 6 people.

o It is recommended that kitchen staff receive and in-service training in orientation concepts for aiding students in maneuvering their trays around the glass windows in the lunch line.

o It is recommended that braille labels be provided to differentiate between the differences in cup sizes towards the beginning of the refreshments line.

o It is recommended that staff encourage students to locate a seat and set down their trays before retrieving their beverage.

o It is recommended that condiments in the center of the dining tables are set up in a particular order using a caddy and/or corral so that students are better able to differentiate between the options.

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#1. Left: Picture of lunch line and nearest table. To the far left is the dish pit.

#2. Below: Alternative picture of lunch line.

#3. Above: Refreshments and condiments lunch line.

#4. Right: Layout of tables within lunch room (9 total) when standing at main entrance (SW).

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