The purpose of this study was to describe the observed experiences and resident perceptions of a nursing home group dining room. Data collection for the qualitative study was done using participant observation in a large group dining activity and in-depth interviews with 10 residents. Using the constant comparative method of data analysis, a model was generated from the data called Managing the Work of Eating. This model included the specific tasks or challenges of eating in the group dining room. Major categories of the model included: Negotiating the Environment, Coping with Frailty, Dealing with Colleagues, and Responding to the System. Implications for practice include development of strategies designed to promote resident independence and avoid excess disability.