Amy Reich Major - SEHD Plans for next year - going to graduate school for Social Work For the past three years of college I have spent almost all my shabbosim at Chabad House. It took me a while to realize how all the food was made, food that just seemed to miraculously appear each Friday night. Then I learned that every Thursday night a handful of Jewish students stop doing their homework, and instead of going out to do other college activities, come to Chabad to help cut veggies and set the tables. At home, setting the table is my least favorite thing, but at Chabad, where there are about 200 more place settings, somehow, it never seems nearly as bad. Every time you cut a pickle --- even though your hands might smell for a while after --- you realize the next day that the potato salad never tasted so good. These little things that the students do to help out are essential, but they only constitute a fraction of the efforts and work that goes into having 200 people over for dinner at the same time, everything still running smoothly. From saying Kiddush to giving out birthday cakes everything has an order and a place. These things will always remain significant to me.