Community & Business
25 June, 2025
40 years in the tuckshop
LAST Monday was a big day for Joyce Cahill – presentations, framed certificates, flowers, and lots of kids chatting to her throughout the day.
“But for most of it I just worked, it’s what I like to do,” the 79-year-old tuckshop treasure said.
For 40 years, Joyce has managed Atherton State High School’s food hub. June 15, 1985, was the official date she was made the convenor of the canteen operations.
She had been volunteering up until then for about 5-6 years, while her three children went through to Year 12.
While doubtful she would be successful, she was talked into applying by the retiring convenor.
“I didn’t expect it,” she said. “It was by no means a small operation. But I loved the kids, and I liked the place.”
Born and bred in Atherton, Joyce has never lived elsewhere. Her husband, who passed away 13 years ago, was the local race caller and a musician. She is familiar with the names and families who pass through the school.
In the early days, the canteen had an army of volunteers, and in 2003, they even developed a cookbook.
“I had 50 volunteers at the time and five paid workers,” she said.
These days she had about 14 volunteers, a simple sign of the times and the working pressures for families.
Joyce’s day begins at 6.45am and she finishes up at about 2.30pm. She then voluntarily does the banking and regular shopping for fresh produce and meats. The tuckshop caters to about 800 children, and takings can be about $2000 a day.
“We also do catering for meetings at the school, or the occasional special request from teachers. I have staff to help me,” she said.
So, what are the ingredients to running such a busy canteen?
“Lots of patience,” she said. “The kids only have a short time to order so you have to be quick.
“And we have a good team; most of my full-time workers have been here for 20 years or more. We have a new one this year and she is excellent.”
It also helps that Joyce does not put up with any nonsense.
“The kids are really, really good. They use their manners or they don’t get served. They only have to learn that once,” she said.
“And no one answers me back!”
Joyce admits that while she is strict, the kids know that she would never “see anyone go hungry”, often throwing in her own change if anyone is short.
Food prep is another operation that needs careful planning.
“I’ve got it down to a fine art,” she said. “I would never serve the kids anything I wouldn’t eat myself. I’ve never had anyone sick.
“You have to be careful in food prep and have your eyes everywhere.”
She said a lot had changed over the decades, “for the better”.
“For a start, we don’t serve lollies and soft drinks. Can you imagine what the kids were like after that? No, that stopped a long time ago,” she said wryly.
“And I’ve never forgotten the salad rolls we served – with sausage! That was the first thing to go when I started full-time.”
Instead, Joyce buys silverside beef and cooks it for several hours before the canteen opens. When it is cool, she slices it up for salad sandwiches. Her team also makes quiche, spinach slices and other homemade wonders. Fresh bread is delivered every day from the local bakery.
Growing up on a local farm is the key to her healthy, tasty offerings and care with food hygiene.
“We had a big farm. Mum lived to 92, my brother has the farm now, he’s 87,” she said.
They are good odds for Joyce, who doesn’t see herself retiring any time soon.
“I have a few more years here, not too many, but I’m not planning anything,” she said.
“I don’t feel 79. You see you have to keep going, keep your brain going. Too many people retire who are a lot younger than me, and they are not good, they go downhill because they don’t keep active.”
She is proud that she has never used a calculator.
“I learned my times tables, I add up everything every day. Kids don’t learn the way we did, and they are amazed how I just add up in my head. They say, ‘Joyce how do you do that?’”
Put simply, Joyce couldn’t think of being idle. She loves her life.
“I enjoy being with the kids,” she said. “They come up and talk to me, you know, when they need someone to listen, other than a student or a teacher.”
She also loves the recognition afforded the captain of the canteen.
“It’s really lovely when past students or teachers or principals – I’ve had three – see me down the street and have a chat.”
