1. Midnight Breakfast: a Tradition Worth Staying up for

On Monday, Dec. 8, a line will begin forming on the Elrod Commons steps outside of The Marketplace by 9:30 p.m. As has become customary, students will arrive in pajamas or their favorite comfy clothes, weary from studying but buzzing with anticipation. By the time W&L's main dining facility opens at 10 p.m., 30 to 40 people will be waiting, ready to experience what has become one of Washington and Lee's most enduring traditions.

Since Dec. 14, 1992, the Midnight Breakfast has marked Fall Term finals week at W&L, which means more than three decades of presidents, professors and dining staff working shoulder-to-shoulder to serve Belgian waffles, made-to-order omelets and açai bowls to students who need both sustenance and a break from the pressure of exams.

"If you've never come to a midnight breakfast at W&L, it is one of those experiences that I don't think you'll see anywhere else," says James Zeisler, assistant director of Dining Services. "It's something that I would recommend anybody who goes to W&L should participate in at least once during their tenure here."

The tradition traces its roots to Jerry Darrell, retired director of Dining Services, who once served as regional vice president of the National Association of College and University Food Services (NACUFS). At a NACUFS conference, where schools from all over the country gather to share initiatives, Darrell attended a workshop that sparked an idea. Another school had done a finals breakfast for their students, and Darrell returned to Lexington wanting to create a similar tradition.

While W&L had offered late-night snack breaks for previous finals weeks, this would be different: Darrell sought to serve a full hot breakfast at midnight. That first event in Evans Dining Hall featured waffles and made-to-order omelets, a fresh-fruit bar and homemade pastries. Darrell hoped the concept would be well-received but had no sense for what the student turnout would be.

"We just weren't sure what the numbers would be like," Darell was quoted as saying in a January 1993 edition of "The Colonnade," W&L's printed faculty and staff newsletter at the time.

The uncertainty proved unfounded. Nearly 400 students showed up that December night, and some were so enthusiastic that they suggested making it a weekly event. What struck Darrell most was the immediate sense that something special had happened.

"I think we started it at 11 p.m. then," he says. "I remember thinking, 'I hope they like it, and I hope they turn out because they're all studying for their exams.' But there literally was a wow factor of 'Can you believe this?'"

From the start, Darrell envisioned something more than just food service. He extended an invitation to faculty members with a simple promise: Come serve the students, but don't worry about setup or cleanup. That decision transformed the event from a dining offering into a community moment, one that would define the tradition for decades to come.

Breakfast at Tiffany's

Among the most legendary breakfasts was a 1997 event. Darrell had spotted gaudy plastic rings at a dollar store, five for $1, and this led to another idea. Inspired by having recently watched the 1961 classic film "Breakfast at Tiffany's," he proposed a theme. Then-W&L President John Elrod and his wife, Mimi, agreed to participate, greeting students with eggnog in the west lobby of Evans Dining Hall at a station named "A Golden Opportunity: Eggnog, Jewels and Coins." Each student received the eggnog along with two gifts, including one of the plastic rings.

More than 500 students attended that breakfast, served by 33 faculty, staff and administrators. The menu was a veritable feast, from eggs Benedict to hot cakes with toppings to hand-dipped ice cream to fresh-squeezed orange juice. The event coincided with other finals week offerings Darrell had introduced, including "Monotony Breakers," which were extra treats like bagels and yogurt. They also gave students "Exam Survival Kits," consisting of soda, candy, coffee, tea, fruit, crackers and chips.

Brendan Harrington '01 still carries a fond memory of experiencing the "Breakfast at Tiffany's" event as a first-year student. The stress of finals melted away in the festive atmosphere.

"Just having the opportunity to get everyone together - I remember that so vividly," says Harrington. "I love eggnog, and seeing President Elrod and his wife, Mimi, serving it up with just these big smiles on their faces - it was exactly what I needed in that moment."

So much so that harkening back to that December evening more than 25 years ago instantly brought a smile to Harrington's face.

"The intimacy of that moment, it was just such a unique experience," he says. "To have the opportunity to be with my college president and fellow students in a relaxed environment was a special moment. It felt like we were all in this together."

Celebrity Sightings

The balance of community and comfort food has remained constant even as the event moved from Evans to the Marketplace and the menu evolved to include items such as açai bowls and avocado toast with smoked salmon. President Will Dudley continues the tradition John Elrod began, frequently appearing to serve alongside his wife, Dr. Carola Tanna.

When asked about his assigned duties, Dudley laughs at the assessment of his culinary skills. "I've noticed they don't trust me with anything complicated or sophisticated," he says. "You will not find me making an omelet or flipping a crêpe. Usually, I am shoveling tater tots or handing out bacon, which is fun, because then you get to see everybody. You're a popular guy if you are giving out the bacon!"

For Dudley, the double-takes make it worthwhile. "It's fun when students are talking to one another in line, not really paying much attention, and then they say something like, 'I'll have three pieces of bacon' and look up to see it's their president," he says. "I get a kick out of that."

Dudley and Tanna typically work side-by-side at the annual event. Tanna has built her own following among pre-med students who shadow her at her medical practice in Lexington.

"She's definitely part of this place, and she enjoys the students," Dudley says. "She's got a little fan club on campus who know her, and so it's fun for her to see the students, too."

Reagan Radocesky '26, a global politics major from Knoxville, Tennessee, has attended three midnight breakfasts thus far and considers it to be a prototypical W&L experience.

"Honestly, I think it is the novelty and uniqueness of the event," she says. "When I talk to friends from state schools, they do not have any experience similar to this. It is just such a special event here at W&L, and I really believe that it could only occur at a school like this.

"It is just nice to see faculty in a casual setting," she adds. "Everyone always talks about how awesome it is that President Dudley serves them food … to have someone with 'celebrity status' giving them food."

Community Effort

The volunteer response has remained enthusiastic across the decades. Mike Walsh, former director of athletics who participated from 1992 through 2011, notes that the informal atmosphere creates a different kind of connection with students.

"It was an event that I looked forward to every year because you'd see all sorts of faculty members there and staff workers, and it was nice to see the kids would drift in all states of attire," Walsh says. "Some people came in in their pajamas - it was a great break for them."

Zeisler, who came to W&L in 2024 from Virginia Tech where a finals breakfast tradition also exists, notes what makes W&L's version different.

"At Tech, it was just the Dining Services staff serving the students," says Zeisler. "The faculty and staff weren't involved, and it's fun to see how much this tradition is embraced by the entire community here."

When Zeisler sends out the volunteer requests, responses flood in almost immediately. This year, 13 people signed up within 48 hours. Some volunteers have become fixtures over the years. Professor of German Roger Crockett has a reputation for his omelet-flipping skills. Scott Dittman, former university registrar who retired in 2020, worked the event for nearly 15 years, also gravitated toward the omelet station where the conversation flowed between the volunteers.

Jason Rodocker, senior associate dean of students and dean of first-year experience, has participated for more than a decade; he's drawn to the energy that builds as students wait for the doors to open. The rush goes by quickly - hundreds are served in hours that feel like mere moments.

"I most enjoy the energy building in anticipation as a line grows waiting for the event to begin and seeing the camaraderie among the students who seem genuinely appreciative," he says. "The experience is uplifting at a stressful time and reinforces the message of community that is central to W&L."

Bringing it to Life

The behind-the-scenes work begins weeks before the event. Mike O'Byrne, executive chef, designs the menu and manages all food production, and Zeisler oversees the front-of-house scheduling and serves as the primary point of contact for volunteers. Together, they lead a team that executes a complex operation well past their normal operating hours.

Managing the scheduling requires creativity. The Marketplace typically operates from 7 a.m. to 8 p.m. weekdays and 8 a.m. to 8 p.m. weekends, except for one night per year. Zeisler brings his nighttime team in three or four hours later than usual and uses part-time staff to fill the gaps. But, for many Dining Services employees, the midnight breakfast represents a highlight rather than a burden. Darrell remembers Bobby Henderson and Linda Cooper as staff members who looked forward to the event regardless of the late hours.

"They were always so excited to work it; in fact, they didn't even care if they got paid," says Darrell while also making sure to add that they did, in fact, receive compensation. "They were that close to the students, and, in those days, it was really that way. The dining workers and the students had a close personal relationship."

The Full W&L Experience

The breakfast has become such a part of the finals culture that some students plan their exam week around the event.

"I typically use it as a reward," says Radocesky. "I try to have my most difficult finals finished before Midnight Breakfast so that I can use it as a celebratory event.

"This is the best way to end your first semester," she adds. "It really promotes camaraderie within the community, and it is a way to see people you do not get to see often. Also, it is just fun and delicious! I mean, you are eating breakfast at night, and you are getting the top foods that D-Hall has to offer. What could be better during finals week?"

When Zeisler experienced his first midnight breakfast last year, he struggled to distinguish volunteers from dining services employees. The collaborative spirit reinforced something Zeisler had observed throughout his first year at W&L.

"Just the overall feeling of camaraderie - everyone here; everyone serving; everyone pitching in to try and create that guest experience. It was just fun to see," he says. "We didn't see the president serving bacon at my previous roles. It's just really nice to see that community culture here at W&L. It doesn't really matter what you do, at the end of the day we are all here to support the students and school."

Dudley sees the midnight breakfast as a uniquely W&L tradition that showcases the university's emphasis on personal relationships.

"This event is an opportunity to show the students that we really care about them," Dudley says. "It's final exam time; they're tired, and we know they are trying to push through. Seeing that their president or professor is there at 11 o'clock at night to spend a little time with them puts a smile on their face, and that's the whole point."