Dining Services
Professional Attire Policy and
Procedure (Student Employees )
Banquets
1.0
Purpose
Document Number
Effective Date
Revision Date
Revision Number
Page Number
Approval:
110
4/19/2010
6/16/2014
2
1
Simply Super Catering and Events (NMU Dining Services) strives to offer its customers the best dining experience possible. Our student wait staff’s appearance is a large part of the customer’s experience. Presentable, professional dress and a clean, well groomed appearance are essential to employment at NMU Dining Services.
2.0
Revision History
9/2011 – general language clean up and additions
6/16/2014 – general language clean up and additions
3.0 Persons Affected
This policy and procedure will affect all employees assigned to Banquets and Catering
– from the Operations Manager assigned to Banquets, FS1’s, and FS2’s – who will enforce this policy and procedure - to the student employees to whom it will apply.
4.0 Policy
NMU Dining Services requires that all wait staff (Management through servers) are responsible for having their uniforms on for the entirety of their shifts. Their uniforms will be clean, pressed, and fit appropriately. Uniforms will be worn for all set-ups, deliveries, pickups, and cleanups, in addition to banquets, on and off site.
5.0 Definitions
N/A
6.0 Responsibilities
The Catering Manager, as well as any Dining Services Manager, FS1 or FS2, who is put in a position of authority for the shift, day, event, etc., will ensure that all Banquet and Catering student employees are in compliance with this policy and procedure at each and every event that NMU Dining Services is represented by this unit.

Dining Services
Professional Attire Policy and
Procedure (Student Employees )
Banquets
7.0 Procedures
Document Number
Effective Date
Revision Date
Revision Number
Page Number
Approval:
110
4/19/2010
6/16/2014
2
2
Uniforms
All clothing must be CLEAN and IRONED. No stained uniforms.
Female Servers
1) Dining Services supplied white long sleeve button-up collar shirt with green neck tie or bowtie for service. A green long sleeve polo with Simply Superior logo for set up.
2) Under clothes such as a t-shirt, bra or camisole should be WHITE and be worn underneath the shirt, but should not be visible and must be tucked in, with no lace or other material sticking out.
3) Solid black dress pants – NO JEANS. Not supplied by NMU Dining Services. Pants should be hemmed to a length that is not brushing the ground.
4) Solid black (comfortable) shoes – NO high heels, open toe shoes, sandals of any kind or tennis shoes. Not supplied by NMU Dining Services.
5) Solid black socks.
6) Solid black belt.
7) NO HATS – ever – of any kind.
Male Servers
8) Dining Services supplied white long sleeve button-up collar shirt with green neck tie or bowtie for service. A green long sleeve polo with Simply Superior logo for set up.
9) Plain WHITE undershirt – should be worn underneath the shirt but, must be tucked in, with no material sticking out.
10) Solid black dress pants – NO JEANS. Not supplied by NMU Dining Services. Pants should be hemmed to a length that is not brushing the ground.
11) Solid black (comfortable) shoes – NO sandals of any kind or tennis shoes. Not supplied by NMU Dining Services.
12) Solid black socks.
13) Solid black belt.
14) NO HATS – ever – of any kind.
Uniform shirts never leave NMU once the student employee’s shift is over. Student
Employees will change into their uniform shirts upon arrival for their shift, when they are done the uniform must be put in the laundry bin with the dirty tablecloths. NMU
Dining Services will launder all Simply Superior uniform shirts.
A Bistro Apron or tuxedo apron is provided by NMU, Dining Services and is to be worn during all service periods for the entire shift by all servers – male and female. Aprons
MUST be removed and hung before using the restroom or taking out the garbage.
When the apron becomes dirty it MUST be changed.

Dining Services
Professional Attire Policy and
Procedure (Student Employees )
Banquets
7.100 Procedures
Document Number
Effective Date
Revision Date
Revision Number
Page Number
Approval:
110
4/19/2010
6/16/2014
2
3
Personal Cleanliness
NO GUM CHEWING – EVER.
NO HEAD PHONES WORN DURING WORK SHIFTS – EVER.
Hair:
All employees MUST have clean hair. If hair is shoulder length or longer, this is inclusive of both genders, then it MUST be tied back or kept in a hair net. Additionally, hair should be kept out of the employee’s face.
Hair MUST be groomed in the restroom and NEVER in any of the serving areas, including the banquet room. Personal hygiene is part of the uniform so it MUST be attended to before the start of shift. Facial hair is permitted for male employees. All facial hair shall be clean, neatly trimmed, and will present a professional appearance. Facial hair of any kind MUST BE NO MORE than ½ inch long. Beard nets are not permissible in Banquets.
Jewelry:
All employees wearing jewelry MUST keep it to a minimum and be tasteful. Earrings should be stud earrings, ear plugs, or closed hoops no larger then a nickel. Long dangly earrings, bulky big necklaces, watches, and bracelets are prohibited. No more than three earrings per ear shall be allowed. Rings, if worn, MUST be bands with no stones ONLY. Facial jewelry of any kind is prohibited. This includes: studs or rings or other hardware in eyebrows, lips, noses, cheeks, chin and any other area on the face.
Piercings may be present, and clear plugs may be utilized during the shift, but jewelry must be removed while on duty.
Hands/Nails:
Hands MUST be kept clean due to the ease of germs migrating from one surface to another.
When to Wash Your Hands
1) at the beginning of your shift
2) before filling water glasses
3) after coughing, sneezing, using a tissue
4) after eating
5) after taking a break
6) after wiping up counters
7) after touching dirty dishes
8) before serving anything

Dining Services
Professional Attire Policy and
Procedure (Student Employees )
Banquets
7.100 Procedures (continued)
Document Number
Effective Date
Revision Date
Revision Number
Page Number
Approval:
Hands/Nails (continued)
110
4/19/2010
6/16/2014
2
4
9) after using the restroom
10) after smoking
11) after taking the garbage out
12) after bussing tables
13) after touching your mouth, chin, cheek, nose, eyes, or hair
14) when changing gloves
15) wash hands after any adjustment to your person or clothing
16) wash hands after handling cash
17) list is NOT exhaustive
Gloves MUST be worn whenever handling food or ice. Gloves MUST be changed when ripped or torn. Hands MUST be washed before putting gloves on and again after taking gloves off. Gloves need to be changed and hands washed after each behavior that requires washing hands (see above). Nails MUST be kept clean and trimmed. Nail polish is NEVER allowed, nor are false fingernails of any kind.
7.200 Procedures
Locker Rooms
The Banquet Room is NOT a locker room. Coats, backpacks, purses and any other items that are brought to work are not to be put in any Banquet Room. Student employees are to make use of the locker rooms that are available on either side of the time clock in the University Center. All Dining Services student employees using lockers in our locker rooms must purchase a lock and use it at all times. NMU Dining
Services is not responsible for the theft of personal items, left unattended and unsecure.
7.300 Procedures
Failure to Comply
Failure to comply with any portion of this policy/procedure will result in the student employee being sent home immediately (which will be noted in their Attendance records – see Attendance Policy/Procedure -123). The Student Employee will only be allowed to return to work when they are in full compliance with the entirety of this policy and procedure. Future and repeated violations will lead to further discipline, up to and including discharge.