Staff Members Get aTaste of Hawaii at Appreciation Event

Ioana Patringenaru | April 27, 2009

Polynesian dancers gave staff members a taste of Hawaii Wednesday.

The sound of Hawaiian music drifted through the Price Center Ballroom. Polynesian dancers swayed to the rhythm of drums. The smell of Kahlua pork and upside-down pineapple cake filled the air.

A little bit of Hawaii landed on UC San Diego last week, as the campus hosted an annual luncheon for staff members, as part of this year’s staff appreciation events. The theme of this year’s luncheon was The Enchanted Tiki Room.

“It makes me feel like I’m on vacation, away from the office,” said Gina Butcher, a veteran staff member at the School of Medicine who has worked at UCSD since 1980.

Butcher explained that she and several colleagues have been taking part in the appreciation luncheon for the past 10 years. They like that each year brings a different theme. This year was a favorite.

 “I love Hawaii,” Butcher said. “It’s very relaxing and soothing.”

Veterans weren’t the only ones enjoying themselves. James “Korky” Myers, director of Student Business Services, has been at UCSD for just two years. But Wednesday, when colleagues pressed him to get up on stage and dance with one of the Polynesian dancers, he obliged.

“This is a nice event,” he said after his dancing crash course. “We appreciate the vice chancellors and the chancellor putting this on.”

Staff members from the Benefits Office enjoyed Hawaiian food at the annual staff appreciation luncheon.

Some of the entertainment at this year’s luncheon was homemade. The Hawaiian Club at UCSD, a student organization, sent dancers. One of the two musicians performing was a UCSD employee.

Mark Aquino, an auto attendant in Fleet Services, was born on Molokai, back when much of the island was a pineapple plantation. The family moved to Oahu later on, where his father taught high school. Aquino started playing yukulele as a little boy, then graduated to the guitar. Being able to perform in front of fellow employees is wonderful, he said.

“They did a wonderful job,” he said of the luncheon.

Other staff appreciation events included a week of organic meals at each campus Dining Services location in honor of Earth Week and staff memners and the annual Faculty Club Staff Appreciation Breakfast.