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In year of COVID-19 challenges, SU employees have worked nonstop
Courtesy of Keone Weigl
Ruth Sullivan and other SU employees set up desks in Sadler Dining Hall to answer phones and ensure that students who were staying on campus had everything they needed.
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Mark Tewksbury recalls seeing just four cars on his way to work at Syracuse University last March.
Tewksbury, who is the director of residence hall dining and Dome operations for Food Services, has been working to deliver meals to students in quarantine and those who had to stay on campus during breaks since the coronavirus pandemic hit. He was among the group of SU employees who continued working even after SU’s campus shut down last spring.