While most on-campus students eat in the dining commons, few know how some of their food is delivered.

On Sundays, dairy products from the University Creamery are delivered by members of Alpha Gamma Rho fraternity, 322 Fraternity Row.

For more than 20 years, Alpha Gamma Rho has delivered products from the Creamery to the dining halls around campus. Tom Palchak, manager of the Creamery, has been employed since 1986 and cannot remember a time when the fraternity did not perform the service. "Even before I began working here, they were doing these deliveries. This is a very long, traditional activity," Palchak said. "They are the unsung heroes going behind the scenes and delivering on Sunday mornings."

Adam Sieg (senior-agricultural systems management) has been doing deliveries for two years, longer than any of the other members. "We're trying to get the younger guys to do it so that we can pass the tradition along," he said.

Sieg said there are always a few members who deliver. They teach each other what to do. "We're mostly on our own," Sieg said. "There are usually two guys per Sunday morning."

Tim Kelly (junior-agricultural business management) said making the deliveries is not hard, but it's not a job for those who aren't physically fit.

"There's a lot of lifting, walking and moving involved. I wouldn't recommend it for someone who can't lift 100 pounds easily," Kelly said.

Palchak said these deliveries are a good way for fraternities to give back to the university.

"Frats are always getting hammered, and it's not a fair portrayal of them or college students in general. This is something nice that the frats are doing," Palchak said. "Even though they are paid, it's still a nice tradition, and it helps us out because on Sundays, we have no manpower."

He said the manager usually passes the keys to those doing the deliveries, which give them access to coolers and warehouses in the back of the building.

Sieg said the deliverers usually get to the Creamery at about 9 a.m. They pick up the orders from the different dining halls and begin to fill them behind the Creamery. They decide the delivery schedules. "Before, we weren't getting the deliveries to the smaller dining halls in time, and so we had to adapt and change the route. Now, we've got a route that works well," Sieg said.

The route they take now begins by delivering to South Halls. After they finish, they go back to the Creamery to refill the truck and drive to West Halls. The route finishes at North and East Halls, where products are delivered together at around 2 p.m. "I've been doing it so long that I know the managers at dock," Sieg said. "We usually have small conversations. It's nice that it's not just dropping off milk. Smaller orders are nice because it allows some time to talk to the managers.

"Some guys don't want to do it because of getting up early on a Sunday. You just got to be responsible and have to motivate yourself. It's a really good job and also pays well," he added.