Amber, the food service manager, watched anxiously as the small summer campers tried desperately to carry large trays containing plates of food and silverware from serving line to table during lunch at Camp Marcos. Plates full of food slid from side to side, and then, BOOM! Contents crashed to the cafeteria floor — four times during one meal. As kitchen staff rushed from one cleaned-up catastrophe to clean another, Amber had had enough. She marched over to Evan, a college student who was this year’s summer camp director, and reiterated, “This is not working!”