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Thank you for choosing UNH Dining Services as your on campus
employer. The following Power Point presentation is a overview of
important information that you should know before you begin your first
day with any UNH Dining Services operation. Most of the topics presented
here are covered in greater detail in the UNH Dining Student Associate
Handbook. The policies presented here are not in any way intended to take
the place of the policies stated in the handbook. It is your responsibility to
read and understand the information in this presentation, read the
handbook (on-line or hard copy are available) as well as understand and
comply with any unit specific policies while working with UNH Dining
Services. You will be responsible for providing a printed and signed quiz,
at the end of this presentation, to your supervisor. You will also be
responsible for printing, signing, and returning the signature page at the
end of the handbook indicating that you have read and understand the
policies of UNH Dining. While reviewing this information please ask your
Supervisor if any policy you encounter is unclear. We look forward to
working with you and wish you every success in the year ahead.
UNH Dining Services includes Board Plan and Retail Operations
HOLLOWAY COMMONS
PHILBROOK DINING HALL
STILLINGS DINING HALL
 Bring your own lock
 Empty at the end of the day
 Do not leave valuables in them without a lock!
 Personal belongings are not allowed to be
behind the lines, cash registers or in the offices.
(Including cell phones and mp3 players)
T-Shirt or Polo
 Provided by your home unit
 You are responsible for bringing it in CLEAN and WASHED
regularly for each shift
Nametag
 Your name tag is to be worn on your uniform shirt opposite the logo
Long pants
 Clean with no holes.
 No shorts are allowed in any Dining Services unit.
Head Covering
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This can be hairnet or a hat.
Hair longer than your shoulders must be tied back AND in a hair net.
Even bald people have to wear head covering....
No bandanas
Non-slip shoes
 Oil resistant and water resistant, preferably
 No shoes that reveal ANY part of your foot are allowed
Positive Friendly Attitude
 SMILE - a real smile is preferred 
Practice good personal hygiene!
Our expectation is that all Associates will:
 Wash regularly
 Be free of offensive body odor.
 Arrive to work in a clean uniform shirt.
 Have the proper hair restraint.
(Hat / Hairnet)
 Be clean and neat in appearance.
 All Associates are to punch in and out for their shift
 Each Associate is enrolled in the biometric finger scan
system at the time of hiring
 Your hiring Supervisor will enroll you into the system
 Failure to punch in or out for your shift may result in
disciplinary action up to and including termination of
employment
Missed Punch Policy
 A missed punch adjustment will not be made until the next pay period
 No pay advances will be processed
 A missed punch form will need to be signed by you and your supervisor
and delivered in person to Support Services located in Holloway Commons
 A third missed punch during the calendar year will result in a initial letter
of reprimand
 A fifth missed punch in the calendar year will result in a final warning
 A sixth missed punch during the calendar year may result in termination
Your role with UNH Dining Services is critical to our overall success.
 Arrive on time for your shift
 Punch in on time for your shift
 Check in with your supervisor for your daily assignment
 ALWAYS CALL if you are going to be late (speak to your Supervisor or check in
the Student Handbook for the number to call for your location)
 ALWAYS CALL at least three hours prior to a absence caused by illness
 It is your responsibility to notify your supervisor of any know conflicts in your
schedule immediately
It is important to let your Supervisor know if you are sick.
Illness can spread very rapidly through the carelessness and poor hygiene
of individuals no matter how good their intensions may be.
IF YOU ARE SICK
STAY HOME, DO NOT come in to tell us you are sick.
CALL US and make every effort to speak to a live person at least three hours
prior to a absence caused by illness.
IF YOU HAVE:
Vomiting, Fever, Jaundice, and/or Diarrhea do not come in to work.
These are indications of a serious illness that may be transmitted from
one person to others through a variety of methods.
Hand washing and Glove Use are critical components to the success of any
foodservice operation. For this reason it is essential that you follow these
basic sanitation rules:
Wash Your Hands
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Before you begin your shift
When they are dirty
After touching something you wouldn’t want to eat
After using the bathroom
When you return to the work station
Between touching raw foods and foods ready to eat
Customer Perception…
Look at what you are doing from a customer point of view.
It is the most important view.
How to wash your hands properly…
Proper glove use is important to reduce the possible transmission of harmful
pathogens that can cause food borne illness. Always wear food-grade plastic
gloves:
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When preparing foods ready to eat
When handling/restocking ready-to-eat foods
When you have sores, cuts, abrasions on your hands
Keep cuts and abrasions clean, bandaged and dry
and wear clean gloves
Change Gloves Often:
 As they become soiled or torn
 Before beginning a different task
 At least every 4 hours of continued use for the same task
 After handling raw foods and before handling foods ready to eat
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Sign up for a minimum of TWO shifts per week
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Plan to give TWO weeks notice if you are dropping
a shift or leaving us
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Show up to work on time
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Find a replacement if you know that you won’t be
able to work
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Do remember to punch in and out
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Have fun…
 Make friends with your coworkers
 Working for UNH Dining Services should be a enjoyable experience
Forget to show up for work
 A no call/no show may be cause for termination
Eat or drink at your work station
 Against health codes
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Quick drink breaks can be taken with permission
from supervisors
Use any personal electronics at work
 This includes cell phones, laptops and headphones
 Using these items can be a safety hazard
 This may result in a write-up
Give poor customer service
 We need them in order to have jobs
 This will result in a write-up
Disobey sanitation and safety procedures
 Never fear – more training is coming for this part
 This will result in a write-up
Work under the influence of drugs or alcohol
 This will result in immediate termination
Steal (Immediate Termination)
 Time
 Money
 Product
 Unauthorized giving of products is a form of stealing
Talk back/insubordination
 You may not see the bigger picture
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If you have a better way of doing something or a question,
present it in a respectful, constructive manner
Questions?
If you have questions, please ask your immediate supervisor.
The printed and online versions of the
UNH Dining Student Associate Handbook
should have the most current information regarding
policies affecting our student staff.
Test Time!
Click Here to Access the Orientation Program Test
Print out the test.
Take the test.
Sign the form.
Hand it in to your Supervisor.
They will keep it on file.
Either your Manager or I will contact you
if there is a problem with your test.