UNT Facilities team embodied their core values of service, excellence and integrity all week. The
Grounds crew handled snow and ice removal from the onset, keeping walkways and streets safe, while helping mitigate further structural damage from the extreme winter conditions.
Maintenance teams for campus and auxiliary facilities worked nonstop throughout the crisis. Some facilities team members even camped out in their offices to ensure around-the-clock support, while others braved hazardous roads in the middle of the night to respond to emergencies. Team leaders built and maintained 24/7 shifts while key team members juggled all the data and damage reports in a time when communications capabilities were spotty, at best, with limited to no internet access and inconsistent cellular service throughout the area.
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MY MEMORIES of that day have faded to sensory wisps.
The richness of the aioli in which we dipped our frites. The affable exchange with a waiter who graciously allowed us to stow our stroller near the kitchen entrance. The salinity of oysters appropriately dubbed âOld Saltsâ and the bite of the lemon I spritzed to tame them.
That visit to Kybecca took place on March 6, 2020, but it feels like a bygone era. Five days later, the World Health Organization declared the novel coronavirus a global pandemic. You know the rest.
At the writing of this column, I havenât dined inside a restaurant in more than a year. Neither has any member of my immediate family.
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