Welcome to Williams Dining

Dining With Pride

Dining Services is a full-service dining operation for the entire campus community — students, faculty, staff, alumni, parents, and campus guests. We operate three dining halls, two snack bars, and a grab ’n go lunch program in addition to the Faculty House/Alumni Center, a catering operation, vending, and the college mail room. Each of our operations has its own unique style, but a commitment to “Dining with Pride” is shared across our entire department.

Only the Best

Our 100+ employees are dedicated to preparing and serving healthy, nutritious, flavorful meals — rain, snow, or shine. Our outstanding customer service is a point of pride for everyone in the department. We purchase only the finest ingredients from nationally branded and reputable suppliers. We are also committed to buying local, fresh food whenever possible, and are members of Berkshire Grown, an organization which promotes sustainable agriculture.

Meeting Your Needs

We offer a flexible system of Meal Plans. The Full Meal Plan allows 10 guest meals each semester, and if you miss dinner, the Full Meal Plan allows you to use your meal credit Late Night in Whitmans’ and the ’82 Grill.  The 14-meal plan allows you to take any 14 of the 21 meals offered and 6 guest meals each semester. There is also a 10-meal plan, a 5-meal plan for seniors, and a 50-meal block plan for off-campus & co-op students. All students on Meal Plans may participate in special events such as the annual Harvest Dinner and the Recipe from Home contest.

If you have any questions, please feel free to call the department at 597-2121, or visit our administrative offices in Droppers House at 15 Park Street.

Your ID Card.  Each student must present his/her/their Williams ID Card to enter a dining hall or to use EPH Points. 

To view dining menus online please see Ephs 4 Eats on our homepage.

Bonus Meals begin Monday September 26 

Recipe From Home: If you have a great recipe that you would like to see served in our dining halls, it’s time to share. Each year, we choose several recipes to be featured in our “Recipes From  Home” night. We are looking for recipes of all kinds and from all cultures, as well as all courses (soups, salads, entrees, sides, desserts, etc.) If your dish is selected, we’ll make sure to share the good news with you.

Submit your recipe!


Suggestion Box

Your comments are appreciated and help to make our program stronger. Thank you for your feedback.

Upcoming Events

  • Service Calendar

    Please note that this service calendar is subject to change.

    Sept 19-23 Mon-Fri Meal plan change week for Fall semester is as follows:
    Fall semester: Monday -Fri Sept 19-23

    Sept 21 – Wed Farm to Table, Williams Reads Special Dinner
    All Units, Local, Sustainable Foods, Elizabeth Kolbert,
    Author of The Sixth Extinction

    Sept 26 – Monday Bonus Meals begin

    Sept 29 – Thursday Senior Class BBQ, Poker Flats, Mission Park

    Oct 2-4– Sun-Tues Rosh Hashanah 2016 begins in the evening of Sunday,
    October 2 and ends in the evening of Tuesday, October 4
    Oct 5 – Wed Whitmans Oktoberfest Dinner, German Dept, Chris Kone,
    Gail Newman

    Oct 11 – Tues Yom Kippur begins at sundown on Tuesday, Oct 11

    Oct 19 – Wed Vista Latino Heritage Dinner, Mission Park Dining

    Oct 24 – Mon Food Day Baxter Hall. Reserve EMS 9am-3pm.




  • Farm to Table: All-Campus Sustainability Themed Dinner

    Wednesday, September 21 at 5:00pm to 8:00pm

    All Dining Halls

    Dining Servicesis pleased to bring a wonderful array of locally sources dishes to our dining halls in conjunction with Williams Reads and the year-long Confronting Climate Change initiative. Come enjoy the feast and celebrate our local famers!

    Winter Sun Gingered Beets

    Dave’s Melon and Maple brook Feta Salad

    Peace Valley Miso Cucumber Salad

    All Local Salad bar to Include Marty’s Local and Peace Valley Asian greens, Spring Mix

    Marinade Foxy Lady Tomato

    Hosta Hill Tempeh and Crimson Kraut

    Peace valley Marinated Vegetables Romanesco Cheddar Cauliflower Dill Pickles

    Student Inspired Bulgarian Stuffed Peppers with Local Ground Beef

    Reds Best Gulf of Maine Salmon

    Roasted Bulich Farms Portabella Balsamic Syrup and Basil

    Roasted Peace Valley Fingerlings

    Winter Sun Farms Strawberries and Blueberry Short Cake Bar with Whipped Cream

    Roasted Local Apples with Brown Sugar or Crisp

    Nitty Gritty Rolls and Cornbread High lawn Butter