Saxbys: Behind the Counter
Students working at Saxbys. Photo by: Ava Battinelli '26
It’s semester two for Saxbys, the cafe and eatery considered by many to be the crown jewel of dining at Marist University. Though thousands of Marist students have been queued up on Grubhub for a grilled cheese sandwich or piping hot coffee, only a select few know what it’s like to be on the other side of the counter. Of those few, none know better than Liana Perez ‘26, this semester’s new Student CEO.
Perez has been with Saxbys since day one. “We started training in the second week of last semester,” said Perez, in anticipation of the cafe’s grand opening on September 24th.
According to Perez, joining the Saxbys team was incredibly easy. After an interview at the end of the semester and a briefing over the summer, she was added onboard.
“The training [was] honestly really fun,” said Perez, referencing the fact that since the cafe wasn’t open yet, employees would come in groups to train, which helped with team development.
The hours are also very conducive to student schedules and preferences.
“We don’t really do shifts longer than five hours. Everyone gets at least two shifts a week, but it obviously has to do with availability and stuff like that, so you can work more or less,” said Perez.
“It’s really positive…it’s very different from any other cafes, being completely student-run,” said Perez. “Another great quality of the work environment was the fact that coworkers often share classes and see each other around campus, helping to foster a sense of familiarity across the staff.”
Perez’s responsibilities as Student CEO, though different, keep her in positive spirits. Scheduling and ordering fall under her supervision, with the ordering process entailing all of the food and drink that ends up available for student purchase. Perez is also an admin, being responsible for team development and reporting to Saxby’s headquarters, as well as combing through sales information.
As for her duties as a barista – which is also still within her jurisdiction – Perez has some sage advice.
“Always making drinks quickly and efficiently, working efficiently with your team, [and] being communicative with everyone around you” are all crucial skills, according to Perez.
Students working at Saxbys. Photo by: Ava Battinelli '26
Since its inception, Saxbys has been infamous for its after-class lunch rush, during which the order queue can swell to over an hour’s wait. Perez has learned how to keep a cool head and take joy out of these intense moments.
“Sometimes it can feel a bit overwhelming, but since we’ve all gotten used to working in such a fast-paced environment, seeing 60 or 70 orders doesn’t phase us anymore,” said Perez.
“I think it’s fun to work during those lunch periods,” added Perez. “You get used to it very quickly.”
Perez, like countless scores of Marist students, is also a customer, and she has her go-tos.
“I really like our matcha. I drink matcha with an espresso shot,” said Perez.“I also like our gluten-free breakfast burritos. Not many people order the buffalo chicken grilled cheese, but the buffalo chicken is very good.”
In summing up her Saxbys experience, Perez had nothing but praise.
“I think it’s an opportunity I’m very grateful for. Everyone on our team is very happy to be here - no one on our team comes into work thinking that they’re ‘working,’ rather that it’s a fun place to be with friends... It’s just such a fun experience, and it’s so different than anything else you’ll do or any other environment you’d work in,” said Perez.