Purpose
Welcome  –  Our  Mission,  Values  and  Focus
Mission  Statement
WEST  Model
YOUR  VOICE  COUNTS  program                                                                                                                                                                4
Sustainability
Community  Service
Your  Supervisor
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Communication  and  Problem  Solving
Employment  Policies  and  Practices
Drug-­‐Free  Workplace  Act  Policy
Equal  Opportunity  Employment  &  Affirmative  Action  Policy
Policy  Against  Sexual  and  Other  Workplace  Harassment
Policy  Regarding  Violence  in  the  Workplace
Social  Networking  Policy
Training
On-­‐the-­‐Job  Training
Orientation/Right  to  Know  Training
Student  Development  Program
Greeter/Cashier  Training
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Work  Assignments,  When  To  Work  and  Schedules
Scheduled  Publishing  Dates
Mandatory  Work  Dates
Summer  Employment
Policies
Time  Records
Payday
Attendance  Policies
Absences
Substitutes
Tardiness
No-­‐Call-­‐No-­‐Show
Employee  Conduct
Business  Conduct
Standards  of  Conduct
Disciplinary  Action  and  Procedures
Personal  Hygiene  and  Grooming
Uniform  Policy
Telephone  Use
Safety
Safety  Policy
No  One  Gets  Hurt
General  Emergency  Evacuation  Procedures
Employee  Illness  Policy
Meal  Policy
Residential  Restaurants
Tidbits  Snack  Store
Retail  Operations
All  Locations
Termination
Acknowledgement  form
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PURPOSE
This  handbook  is  designed  to  inform  you  about  the  policies,  regulations,  work  standards  and  benefits  that  govern  the   relationship   we   have   with   our   employees.   We   hope   the   handbook   will   help   you   understand   your   responsibilities   to
Campus  Dining  and  our  responsibilities  to  you.  Following  this  set  of  work  standards  and  policies  will  ensure  a  clean  and   safe  work  environment  and  help  us  better  serve  our  customers.
This   handbook   is   to   be   used   as   a   reference   for   questions   you   may   have   regarding   policies   and   practices.   While   the   handbook  covers  many  points,  you  may  still  have  questions  that  are  not  answered  here;  if  so,  please  discuss  them  with   your  supervisor.  Also,  there  will  be  points  in  the  handbook  where  it  says  specifically  talk  to  your  supervisor;  these  are   areas  that  each  location  supervisor  will  have  specific  information  for  you.  It  is  important  to  ask  them  for  it.
In  this  handbook,  the  term  “supervisor”  is  used  as  a  generic  term  referring  to  and  indicating  Team  Leaders,  Assistant
Food   Service   Directors,   Food   Service   Directors,   Production   Managers,   or   anyone   that   you   directly   report   to   while   on   duty.
All  employment  relationships  with  Campus  Dining  are  on  an  at-­‐will  basis.  Thus,  although  Campus  Dining  hopes  that  our   relationships  with  our  employees  are  long-­‐term  and  mutually  rewarding,  the  company  reserves  the  right  to  terminate   the  employment  relationship  at  any  time.
The  policies  in  this  handbook  are  subject  to  change  at  the  sole  discretion  of  the  company.  From  time  to  time,  you  may   receive  updated  information  concerning  changes  in  policy.
WELCOME – OUR MISSION, VALUES AND FOCUS
Welcome   to   CMU   Campus   Dining.   Campus   Dining   is   managed   by   ARAMARK   Corp,   the   nation’s   leading   service   management  company.  Our  success  is  from  your  dedication  to  providing  excellent  service.  As  you  start  working  with  us,   you   will   notice   that   we   focus   on   continually   improving   our   operations   and   serving   our   customers   in   a   courteous,   professional  manner.
In  order  to  achieve  these  goals,  we  need  you!  The  service  you  provide  will  determine  your  future  with  us  and  ensure  our   top   standing   in   the   industry.   To   provide   the   best   possible   service   to   our   customers   and   to   help   you   enjoy   your   time   working  here,  you  need  to  get  familiar  with  the  basic  guidelines  included  in  this  handbook.
MISSION  STATEMENT:  “ Deliver  Experiences  that  Enrich  and  Nourish  Lives”
WEST  MODEL:  WEST  is  our  guest  service  model  and  the  foundation  for  building  a  world-­‐class  service  organization.
By  living  the  WEST  model,  we  are  “ delivering  excellence  at  the  moment  of  truth.”
W
–   Welcome  and  say  hello.   Goal:  Welcome  the  guest  immediately.  Provide  a  sincere  welcome  to  show  the  guest  you   care.
E   –   Engage  with  eye  contact  and  a  friendly  question.   Goal:  Ensure  the  guest  is  your  only  focus;  show  you  are  focused   and  attentive  by  having  good  eye  contact  and  asking  questions.
S  –   Service  with  a  smile  and  a  helpful  suggestion.   Goal:  Serve  with  a  smile  since  it’s  the  best  non-­‐verbal  way  to  make  a   guest  feel  welcome  and  at  ease.  Offer  a  helpful  suggestion  based  on  the  guest’s  needs.
T   –   Thank   them   and   show   you   care.   Goal:   To   show   appreciation   towards   the   guests   and   making   sure   they   have   everything  they  need.  If  the  guest  does  not  appear  100%  satisfied,  take  action  to  help  them.
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YOUR   VOICE   COUNTS   program :     Campus   Dining’s   “Your   Voice   Counts”   program   helps   us   learn   what   our   customers   think,  what  they  like  and  what  we  can  do  to  delight  them.    It  even  lets  customers  send  a  shout  out  to   YOU  when  you   make  a  difference  in  their  dining  experience.    As  a  student  employee,  you  have  the  power  to  make  a  difference  for  our   customers  each  and  every  day  by  delivering  great  service  and  encouraging  customers  to  complete  the  brief  Your  Voice
Counts  survey  at   yourdiningvoice.com
.    Your  Voice  Counts  cards  are  available  at  every  station  to  hand  out  to  customers
–  we  encourage  you  to  promote  this  program  when  engaging  with  our  customers.
SUSTAINABILITY
Campus  Dining  recognizes  the  growing  impact  and  importance  of  environmental  service  and  education  on  campus  and   will  develop,  with  thoughtful  consideration,  authentic,  holistic  programs  to  help  reduce  our  consumption  of  resources,   support  our  community,  and  move  towards  a  sustainable  future  for  Central  Michigan  University,  our  business,  and  our   employees.”  –   Sustainability  Mission  Statement,  CMU  Campus  Dining
All  sustainability  standard  practices  can  be  found  in  the  sustainability  guide  in  each  Campus  Dining  office.  Please  refer  to   it  regularly  for  new  and  updated  practices  or  refer  to  the  Sustainability  page  at   www.cmucampusdining.com
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COMMUNITY  SERVICE
Campus   Dining   is   proud   to   support   the   following   organizations/events   in   our   community   throughout   the   year   with   donation  centers  at  all  dining  locations:
Adopt-­‐A-­‐Family  –  we  adopt  5  families  during  the  holiday  season,  providing  gifts,  food  items  and  household  goods  for   our  families.
Adopt-­‐A-­‐Highway  –  we  clean  a  2-­‐mile  stretch  of  M-­‐20  between  Wyman  Rd  and  Costabella  Rd  in  April,  July,  and
September  each  year.
Big  Brothers  Big  Sisters  of  the  Great  Lakes  Bay  Region  –  we  participate  in  the  annual  Bowl  for  Kids’  Sake  event  by   recruiting  teams  to  bowl  and  raising  money  for  BBBS.
Community  Compassion  Network’s  Mobile  Food  Pantry  –  we  sponsor  a  Spring  Semester  Food  Truck  –  raise  funds  to   purchase  the  truck  of  food,  provide  volunteers  to  assist  with  unloading  the  truck  and  distributing  food,  provide   breakfast,  refreshments  and  activities  for  guests  during  the  event.
Isabella  Community  Soup  Kitchen  –  we  donate  soup  for  the  “Soup  and  Bread  Fundraiser”,  and  participate  in  the  annual
“George  Dalton  Chili  Cook  Off”  fundraiser  each  year.  We  also  donate  food  products  throughout  the  year.
Special  Olympics  –  we  participate  in  a  campus-­‐wide  fund  raising  effort  with  donation  centers  at  cashier  and  greeter   stations  in  all  our  locations.
United  Way  of  Isabella  County  -­‐  we  participate  in  a  campus-­‐wide  fund  raising  effort  with  donation  centers  at  cashier   and  greeter  stations  in  all  our  locations.
There  are  many  opportunities  for  student  employees  to  get  involved  by  volunteering  to  participate  in  any  or  all  of  these   activities  and  make  a  difference  in  our  community.    Signage  with  specific  information  is  posted  in  all  locations  prior  to   these  events.    If  you  are  interested  in  participating,  please  reach  out  to  your  Team  Leader  or  Assistant  Food  Service
Director  in  your  location.
YOUR SUPERVISOR
The   best   and   most   immediate   source   of   information   about   your   job   and   the   company   is   your   supervisor.   This   is   the   person  you  should  rely  on  in  job  related  matters.  Do  not  hesitate  to  ask  questions  or  request  assistance.  Your  supervisor   has  the  answer  or  can  get  it  for  you.  That  is  part  of  his/her  job.  Another  part  of  your  supervisor’s  job  is  directing  work   activities   and   making   sure   that   the   job   is   performed   efficiently   and   according   to   the   high   standards   set   by   Campus
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Dining.  Work  with  your  supervisor,  and  if  you  see  a  better  way  of  performing  a  task,  discuss  it  with  him/her.  Many  times   the  person  doing  the  job  is  in  the  best  position  to  recognize  better  ways  of  doing  it.    Your  viewpoint  is  important  and   your  supervisor  will  appreciate  your  input.  Honest  and  open  communication  is  essential  if  you  are  to  develop  a  good   working  relationship  with  your  supervisor.
COMMUNICATION  AND  PROBLEM  SOLVING
At   Campus   Dining,   we   believe   that   communication   is   a   two-­‐way   street.   We   encourage   not   only   our   supervisors   to   communicate  with  their  employees,  but  we  encourage  our  employees  to  communicate  with  their  supervisors.  We  want   our  employees  to  know  and  understand  the  reason  things  are  done  in  a  certain  way  and  the  reasons  for  various  policies   or  changes  in  methods  of  operation.  We  are  convinced  that  a  well-­‐informed  employee  is  a  better  employee.
Employees   should   have   an   environment   in   which   they   feel   comfortable   offering   suggestions,   discussing   work   related   problems,  and  registering  complaints.  Your  supervisor  will  be  happy  to  discuss  any  work-­‐related  matter  with  you.  We   encourage  all  employees  to  take  advantage  of  our  “Open  Door  Policy”  and  relate  their  concerns  to  the  management   staff.   Even   in   the   best   working   relationships,   misunderstandings   and   differences   will   occur   and   should   be   given   immediate  attention.  An  informal  talk  with  your  supervisor  is  usually  the  easiest  and  most  effective  method  of  solving   problems.
We  would  also  like  your  suggestions  and  ideas  as  to  how  we  can  improve  our  operations.  Finding  different  or  better   ways  of  doing  things  will  help  provide  better  service  for  our  customers,  improve  efficiency,  and  in  the  long  run  will  make   all  of  our  jobs  more  satisfying  and  rewarding.
We   suggest   you   check   out   your   location’s   student   employee   bulletin   board   for   new   procedures   or   upcoming   events,   changes  in  work  procedures,  and  other  notices  that  might  affect  your  work.    Keep  yourself  up-­‐to-­‐date  on  news  within   our  operations  as  it  may  affect  you.    If  you  encounter  any  problems  or  you  need  additional  information  to  carry  out  your   responsibilities,  don’t  hesitate  to  talk  with  your  supervisor.
EMPLOYMENT POLICIES AND PRACTICES
DRUG-­‐FREE  WORKPLACE  ACT  POLICY
Campus  Dining/ARAMARK  is  committed  to  the  maintenance  of  a  drug-­‐free  workplace  and  to  ensuring  compliance  with   the  Drug-­‐Free  workplace  Act  of  1988.
Campus   Dining/ARAMARK’s   Drug-­‐Free   Workplace   Act   Policy   applies   to   all   Campus   Dining   employees.     Check   the   workplace  postings  at  your  location  for  this  Policy.    If  you  would  like  a  copy,  please  see  your  Supervisor.
In   accordance   with   Campus   Dining/ARAMARK’s   Drug-­‐Free   Workplace   Act   Policy,   Campus   Dining   may   conduct   drug   and/or   alcohol   testing   of   prospective   or   current   employees.     Employees   who   test   positive   for   alcohol   or   controlled   substances  will  be  subject  to  disciplinary  action  up  to  and  including  termination.
EQUAL  EMPLOYMENT  OPPORTUNITY  AND  AFFIRMATIVE  ACTION  POLICY
Campus  Dining/ARAMARK  is  committed  to  equal  employment  opportunity  and  it  is  Campus  Dining/ARAMARK’s  policy  to   ensure  that  employment-­‐related  decisions  are  made  without  regard  to  any  classification  protected  by  applicable  federal,   state  or  local  law.
Campus  Dining/ARAMARK’s  Equal  Employment  Opportunity  and  Affirmative  Action  Policy  applies  to  all  Campus  Dining   employees.     Check   the   workplace   postings   at   your   location   for   this   Policy.     If   you   would   like   a   copy,   please   see   your   manager.
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POLICY  AGAINST  SEXUAL  HARASSMENT  AND  OTHER  WORKPLACE  HARASSMENT
It   is   the   policy   of   Campus   Dining/ARAMARK   that   sexual   harassment   and   other   workplace   harassment,   in   any   form   is   strictly  prohibited  and  will  not  be  tolerated  in  the  workplace.
Campus  Dining/ARAMARK’s  Policy  Against  Sexual  Harassment  and  Other  workplace  harassment  applies  to  all  Campus
Dining  employees.    Check  the  workplace  postings  at  your  location  for  this  Policy.    If  you  would  like  a  copy,  please  see   your  manager.
POLICY  REGARDING  VIOLENCE  IN  THE  WORKPLACE
Campus   Dining/ARAMARK’s   Policy   Regarding   Violence   in   the   Workplace   applies   to   all   Campus   Dining   employees   and   prohibits  violence,  threats  of  violence,  intimidation,  or  other  disruptive  conduct.    If  you  would  like  a  copy  of  the  Policy,   please  see  your  manager.
SOCIAL  NETWORKING  POLICY
Campus  Dining/ARAMARK’s  Social  networking  Policy  applies  to  all  Campus  Dining  employees  and  addresses  employees’   use  of  social  network  sites  for  business  purposes,  as  well  as  employees’  use  of  social  network  sites  for  personal  reasons
(i.e.   not   on   Campus   Dining/ARAMARK’s   behalf).     Campus   Dining/ARAMARK   has   summarized   its   expectations   for   employees   using   social   network   sites   for   personal   reasons   in   a   document   titled:     Do’s   and   Don’ts   for   U.S.-­‐based
Employees  Using  Social  network  Sites  for  Personal  Reasons  (i.e.  NOT  on  Campus  Dining/ARAMARK’s  behalf).  Check  the   workplace  postings  at  your  location  for  these  Do’s  and  Don’ts.    If  you  would  like  a  copy  of  these  Do’s  and  Don’ts  or  the
Social  Networking  Policy,  please  see  your  manager.
STUDENT   EMPLOYEES   WHO   FEEL   THEY   HAVE   BEEN   A   VICTIM   OF   ANY   OF   THESE   POLICIES,   OR   HAVE   WITNESSED
CONDUCT   THAT   IS   IN   VIOLATION   OF   THESE   POLICIES   MUST   REPORT   THE   INCIDENT   IMMEDIATELY   TO   THEIR
SUPERVISOR,  THE  NEXT  LEVEL  OF  MANAGEMENT,  THE  HUMAN  RESOURCES  PROFESSIONAL  OR  THE  CMU  OFFICE  OF
CIVIL  RIGHTS  AND  INSTITUTIONAL  EQUITY.
TRAINING
ON-­‐THE-­‐JOB  TRAINING
Most  of  the  time  your  training  will  take  place  on  the  job,  and  will  continue  for  the  duration  of  your  employment  with
Campus  Dining.  In  addition  to  the  instruction  received  from  your  supervisor,  you  will  learn  from  fellow  employees  and   from  observation.
We  want  you  to  become  familiar  with  your  job  and  new  surroundings  quickly.  To  help  get  you  started,  your  supervisor   will  discuss  your  job  responsibilities  with  you,  show  you  around,  and  familiarize  you  with  your  new  job.
ORIENTATION/RIGHT  TO  KNOW  TRAINING
All  new  students  are  required  to  complete  an  Orientation  e-­‐learning,  which  includes  Right  to  Know  Training,   within  the   first  2  weeks  of  hire .    Returning  students  are  also  required  to  complete  the  Orientation  e-­‐learning,  which  is  one  of  the   two  (2)  fall  e-­‐learnings,  during  a  specified  time  frame  at  the  beginning  of  the  academic  year.    The  Orientation  e-­‐learning   can  be  found  on  the  CMU  web  page   www.cmich.edu
in  Blackboard  (Bb),  in  a  course  titled  Campus  Dining.    Students  will   receive  e-­‐mail  notification  with  the  specified  time  frame  to  complete  the  e-­‐learning.    New  students  will  also  receive  a   location-­‐specific   Orientation   at   their   location   of   employment,   which   will   be   scheduled   at   a   mutually   convenient   time   with  the  location  Hiring  Manager.     Student  employees  who  fail  to  complete  or  pass  the  e-­‐learning  and  the  location-­‐
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specific  Orientation  within  the  specified  time  frame  will  receive  a  “No-­‐Call-­‐No-­‐Show”  Write  Up  and  will  be  required  to   complete  the  Orientation  e-­‐learning  and  location-­‐specific  Orientation  within  a  time  frame  designated  by  the  Location.
A  No-­‐Call-­‐No-­‐Show  is  considered  a  final  warning  in  our  Attendance  Policy.
STUDENT  DEVELOPMENT  PROGRAM
Each  Academic  year,  all  student  employees  of  Campus  Dining  will  be  required  to  complete  three  (3)  e-­‐learnings  in  which   safety,  sanitation  and  customer  service  topics  are  covered.    There  are  two  (2)  e-­‐learnings  in  the  fall  semester  and  one  (1)   in  the  spring  semester.    All  of  the  information  in  the  e-­‐learnings  is  extremely  important  in  helping  you  to  be  successful  in   your  job  and  you  will  be  held  responsible  for  knowing  and  applying  all  information  on  a  daily  basis.    You  will  be  provided   a  two-­‐week  time  frame  in  which  each  training  must  be  completed  and  you  will  be  compensated  for  your  time  spent  on   the  training.
The  requirements  for  successfully  completing  each  Student  Development  e-­‐Learning  are:
•
Watching  the  entire  training  video,  which  average  25  minutes  in  length.
•
Filling  out  the  verification  form  with  your  information  for  tracking  purposes.
•
Answering  the  quiz  questions  on  material  presented  in  the  training
These   trainings   are   a   required   condition   of   employment   with   Campus   Dining.
Student   employees   who   fail   to   complete  or  pass  an  e-­‐learning  within  the  specified  time  frame  will  receive  a  “No-­‐Call-­‐No-­‐Show”  Write  Up  and  will  be   required  to  complete  the  e-­‐learning  within  a  time  frame  designated  by  the  location.    Failure  to  complete  a  second  e-­‐ learning  within  the  specified  time  frame  will  result  in  termination  of  employment  with  Campus  Dining.
Please  note  that  a  confirmation  email  is  sent  to  your  cmich.edu  account  to  ensure  that  you  have  completed  the  e-­‐ learning.  Read  your  e-­‐mails  carefully  because  an  e-­‐mail  is  also  sent  when  you  have  not  passed  an  e-­‐learning  and  will   prompt  you  to  retake  it  before  the  deadline.
GREETER/CASHIER  TRAINING
Being  a  Greeter  or  a  Cashier  demands  extra  responsibility  due  to  handling  cash,  as  well  as  acting  as  both  a  host  and   security   in   the   restaurants   and   retail   operations.   Greeters   and   Cashiers   are   responsible   for   meeting   and   greeting   the   guest  upon  arrival,  matching  the  CentralCard  photos  to  students,  monitoring  the  dining  room  and  ensuring  that  product   does  not  leave  the  building.  Most  locations  require  additional  screening  and  training  to  become  a  greeter  or  cashier.
Please  see  your  supervisor  for  more  information  on  becoming  a  greeter  or  cashier  in  your  location.
WORK ASSIGNMENTS, WHEN TO WORK AND SCHEDULES
Students  may  not  work  more  than  50  hours  within  a  two-­‐week  pay  period.    This  rule  applies  to  hours  worked  per  pay   period   combined  at  any  and  all  campus  jobs  held.    It  is  the  responsibility  of  the  student  employee  to  ensure  he/she  does   not  work  over  50  hours  per  pay  period  and  Student  Employment  Services  will  monitor  hours  worked  for  violations  of  the   policy.    Students  who  exceed  the  limitations,  after  receiving  one  warning  for  violations  to  the  policy,  will  be  terminated   from  their  position(s).    Student  employees  will  still  be  able  to  work  40  hours  per  week  in  the  summer.    International   students  may  work  up  to  20  hours  per  week.
Campus   Dining   utilizes   an   online   scheduling   program:   When   To   Work   ( whentowork.com
).   When   To   Work   (W2W)   features  several  functions  that  will  be  a  benefit  to  you:
•
You  select  when  you  prefer  to  work  and  W2W  uses  this  information  to  build  the  schedule  around                               your  preferences.
•
You  can  view  your  schedule  any  time  or  anywhere,  utilizing  a  computer  or  a  smart  phone.
•
There  is  a   Trade  Board  function  that  allows  you  to  trade  and  pick  up  shifts.
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Once  a  scheduled  is  published,  you  will  receive  an  email  from  W2W  letting  you  know  that  your  schedule  is  available.
Schedules  will  be  published  throughout  the  semester  and  may  be  different  than  the  schedule  you  originally  received.
It  is  your  responsibility  to  review  W2W  regularly  and  view  your  schedule.
SCHEDULED  PUBLISHING  DATES  FOR  THE  2015-­‐2016  ACADEMIC  YEAR  FOR  ALL  LOCATIONS  EXCEPT  CATERING
ARE  AS  FOLLOWS:
MANDATORY  WORK  DATES
Location-­‐specific  mandatory  work  dates  may  be  posted  in  your  location.    If  you  are  scheduled  to  work  shift(s)  on  these   dates,   you   must   work   or   have   a   substitute   to   cover   your   shift(s).     Failure   to   do   so   will   result   in   termination   of   employment  with  Campus  Dining.
SUMMER  EMPLOYMENT
Students  who  accept  summer  employment  are  expected  to  work  the  summer  dates  as  stated,  and   will  be  terminated   from  Campus  Dining  employment  if  they  fail  to  work  those  dates.
POLICIES
•
You  are  expected  to  be  in  uniform,  punch  in  and  arrive  at  your  workstation  at  your  scheduled  time.
•
If  a  student  works  a  shift  that  is  in  excess  of  five  (5)  consecutive  hours,  he/she  may  be  given  a  15-­‐minute   break.  As  you  are  on  the  clock,  a  meal  may  not  be  taken  during  this  time  (See  Meal  Policy  on  page  17).
•
If  a  student  works  six  (6)  consecutive  hours,  he/she  may  be  given  a  half  hour,  unpaid  break.
•
Breaks  may  be  taken  only  with  the  approval  of  a  supervisor  and  in  a  time  and  manner  that  does  not  interfere   with  business  efficiency.
•
Depending   on   business   demands,   schedules   and/or   job   duties   may   change   at   the   discretion   of   your   supervisor.     Catering  may  add  a  shift  based  on  your  painted  availability  up  to  48  hours  prior  to  the  shift   without  having  to  call  you  first.    Any  shift  added  within  48  hours  of  the  shift  start  time  will  require  contact   being  made  with  the  student  employee.
•
Know  and  understand  your  job  duties  and  complete  them  daily.    Refer  to  Job  Duty  task  lists.
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•
You  are  hired  for  the  entire  semester  and  are  required  to  work  through  exam  week.   Campus  Dining  will  not   rehire  any  student  submitting  a  two-­‐week  notice  for  any  or  all  shifts  on  or  after  November  8,  2015  and
March  27,  2016.
•
Any  unexcused  absence  beginning  the  Thursday  before  finals  week  to  the  end  of  finals  week  will  result  in   termination.  The  employee  will  be  ineligible  to  work  for  Campus  Dining  in  the  future  if  this  occurs.
•
Students   who   work   in   seven-­‐day   residential   locations   (RFoC,   FFCo   and   Robinson)   will   be   scheduled   for   weekend   shifts   every   other   weekend.       “Weekend”   shifts   are   defined   as   shifts   on   Saturday   and   Sunday.
Students   who   work   in   any   Residential   Market   location   will   be   scheduled   for   weekend   shifts   every   other   weekend.     Weekend   shifts   are   defined   as   any   shift   starting   after   5   p.m.   Friday   and   all   day   Saturday   and
Sunday.
•
In  the  event  that  CMU  classes  are  canceled  due  to  severe  weather  conditions,  student  employees  will  not  be   required  to  work  unless  they  live  in  the  complex  in  which  they  work.  However,  we  do  ask  that  you  come  in  if   you  are  able  to  safely,  as  we  do  still  have  to  operate  all  the  locations  on  campus .    You  are  required  to  notify   your  location  if  you  are  not  able  to  make  it  to  work  safely,  or  your  absence  will  be  considered  a  No-­‐Call-­‐No-­‐
Show.
In   the   event   that   an   individual   location   has   to   close   due   to   unforeseen   circumstances,   student   employees  are  still  required  to  report  to  work.    A  message  will  be  sent  out  on  W2W  if  you  will  not  need  to   report  to  work  your  scheduled  shifts.    If  no  message  is  sent,  you  are  required  to  work  your  scheduled  shifts.
Failure  to  report  will  be  considered  a  No-­‐Call-­‐No-­‐Show.
•
When  To  Work  (W2W)  will  be  the  main  communication  tool  utilized  by  Campus  Dining  to  share  information   with   student   employees.     It   is   the   responsibility   of   each   student   employee   to   check   W2W   regularly.     Your   cmich   email   must   be   the   primary   email   within   W2W   and   all   messages   will   be   sent   to   your   cmich   email   account.     Some  locations  require  a  minimum  number  of  scheduled  hours  per  week.  Please  see  individual   location  for  details.
TIME RECORDS
Accurate  time  records  are  important.  You  will  use  your  CentralCard  to  clock  in/out  on  the  electronic  time  clock.   You  are   responsible  for  bringing  your  CentralCard  with  you  to  punch  in.
If  the  CentralCard  is  forgotten,  you  will  need  to  go  and   get  the  card  in  order  to  punch  in.  This  may  result  in  a  Write  Up  for  a  tardy,  or  a  work  performance  Write  Up  for  not   having   your   CentralCard.   This   timecard   system   is   the   record   from   which   your   pay   will   be   figured.   It   is   therefore   important  that  the  information  submitted  is  accurate.    Please  note,  employees  are  expected  to  work  the  hours  that  they   are  scheduled.  Hours  worked  in  excess  of  your  regularly  scheduled  hours  require  management  approval.    Please  discuss
working  in  excess  of  scheduled  hours  with  your  supervisor  to  be  granted  approval  first.
Clocking In Instructions
1.
Press “In Student”
2.
Swipe CentralCard
3.
Scan Task Bar Code
**Please check with your Supervisor should you have any questions regarding the clocking procedures**
Please  observe  the  following  policies  regarding  your  time  records:
•
You  should  be  in  uniform,  punch  in  and  arrive  at  your  station  at  your  scheduled  time.
•
You  may  not  punch  in  more  than  5  minutes  before  your  scheduled  time.
•
Punch  out  when  your  shift  has  ended  or  upon  approval  by  your  supervisor.
•
If  you  forget  to  clock  in  or  out,  notify  your  supervisor  immediately.
•
Timecard  errors  must  be  reported  immediately  to  your  supervisor.
•
Under  no  circumstances  is  an  employee  authorized  to  punch  in  or  out  on  another  employee’s  timecard  or  for   another  employee.
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•
A  supervisor  must  approve  any  corrections  or  changes.
•
Ultimately  it  is  your  responsibility  to  punch  correctly  and  any  violations  of  time  record  policies  may  result   in  disciplinary  action!
PAYDAY
The  pay  week  runs  Sunday  through  Saturday.    Students  are  paid  every  two  weeks  on  Thursday.  Your  pay  will  cover  the   time  you  worked  during  the  preceding  two  weeks,  not  the  hours  worked  during  the  week  in  which  you  are  paid.
Students  do  not  receive  holiday  pay.  The  pay  schedule  will  be  posted  near  the  time  clock.  If  you  have  any  questions   about  your  pay  or  the  pay  dates  please  see  a  supervisor.
As  part  of  CMU’s  continuing  effort  to  be  sustainable,  all  employees  are  paid  electronically.  You  must  sign  into  the  Central
Link,  payroll  section,  and  select  from  the  following  pay  options.
•
Direct  Deposit  –  Your  pay  is  deposited  into  a  checking  or  savings  account  anywhere  in  the  United  States,
-­‐or-­‐
•
CMU  Money  Card  –  MasterCard  Debit  card  that  can  be  used  anywhere  MasterCard  is  accepted.
The   Monday   following   a   bi-­‐weekly   pay,   all   newly   hired   employees   that   have   not   signed   up   for   electronic   pay   will   automatically   be   enrolled   into   the   CMU   Money   Card.   CMU   Money   Cards   can   be   picked   up   at   the   payroll   office   in
Warriner  204.  You  may  change  from  the  CMU  Money  Card  to  Direct  Deposit  by  contacting  the  Payroll  Office  at  774-­‐
3481.
ATTENDANCE POLICIES
We  know  that  situations  may  arise  when  you  might  be  absent  or  late.  To  accommodate  for  these  situations  and  still   have  an  efficient  operation,  we  have  set  up  the  following  procedures.
You  are  hired  for  the  entire  semester  and  are  required  to  work  through  exam  week.   Campus  Dining  will  not  rehire  any   student  submitting  a  two-­‐week  notice  for  any  or  all  shifts  on  or  after  November  8,  2015  and  March  27,  2016.
The  only   exception   is   absence   due   to   serious   illness.   Campus   Dining   will   require   medical   verification   for   this   illness.   Any   unexcused  absence  beginning  the  Thursday  before  finals  week  to  the  end  of  finals  week  will  result  in  termination.  The   employee  will  be  ineligible  to  work  for  Campus  Dining  in  the  future  if  this  occurs.
ABSENCES
Failure  to  report  for  your  first  scheduled  shift  will  result  in  removal  from  all  your  shifts  on  the  schedule.  These  shifts  will   not  be  held  for  you  and  may  be  filled  by  another  student.
An  absence  is  considered  unexcused,  unless:
•
Prior  arrangements  have  been  made  with  a  supervisor.    Documentation  may  be  required  (ex.  Funeral)
•
A  doctor’s  note  is  provided
-­‐or-­‐
•
A  substitute  is  found  by  you  to  cover  the  shift  through  the  Trade  Board  on  W2W.
If   you   are   ill   and   unable   to   work,   you   are   still   responsible   for   finding   a   substitute   to   cover   your   shift.   Calling   in   sick   without  a  substitute  is  considered  unexcused,  unless  you  provide  a  note  documenting  that  you  were  seen  by  a  doctor,   due  to  illness  on  the  day  of  absence.   This  note  must  be  submitted  to  your  supervisor  no  later  than  the  next  scheduled   day   following   your   absence,   or   the   absence   will   remain   unexcused .   If   you   miss   3   or   more   consecutive   days   due   to   illness,   you   will   be   required   to   provide   a   doctor’s   statement,   documenting   your   ability   to   return   to   work   with   no   restrictions.
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If  you  are  unable  to  work  your  scheduled  shift  due  to  an  unexpected  or  unavoidable  situation,  you  should  attempt  to   find  a  replacement  and  inform  your  supervisor  of  your  situation  at  least  one  hour  prior  to  the  start  of  your  shift.    If  you   do  not  report  for  your  shift,  a  courtesy  call  may  be  made  to  clarify  if  you  are  coming  into  work.  Whether  you  receive  a   call   or   not,   a   policy   infraction   has   occurred .   W2W   messages,   email   and   text   messages   are   not   considered   an   appropriate   form   of   communication   when   dealing   with   attendance .   Do   not   depend   on   others   to   report   for   you.
Excessive   absences   from   the   job   however   legitimate   or   necessary   will   result   in   disciplinary   action   and   possible   termination.
SUBSTITUTES
If  you  are  unable  to  work  your  scheduled  shift,  you  are  responsible  for  finding  your  own  substitute  utilizing  the  When  To
Work  (W2W)  Trade  Board.  Failure  to  follow  the  guidelines  or  abusing  the  Trade  Board  on  W2W  may  result  in  disciplinary   action.     Once   another   student   employee   has   agreed   to   work   your   shift,   you   are   no   longer   responsible   to   work   your   scheduled   shift.     Do   not   expect   a   supervisor   to   find   a   substitute   for   you!     If   you   are   absent   and   a   supervisor   finds   a   substitute  to  cover  your  shift,  it  is  still  considered  an  unexcused  absence  on  your  record.    If  you  agree  to  pick  up  or  trade   a  shift,  you  are  responsible  for  that  shift.    If  at  a  later  time,  you  find  out  you  cannot  work  that  shift,  you  must  find  a   substitute.    Substitutes  must  be  active  Campus  Dining  Student  employees,  hired  at  your  location.  If  you  repeatedly  sub   out  your  shift,  you  may  be  asked  to  drop  your  shift  by  a  member  of  management.
TARDINESS
You  are  expected  to  report  to  work   on  time .  Remember  that  you  must  be  in  uniform  and  report  to  your  workstation  by   your  scheduled  time.  Failure  to  do  so  will  be  considered  tardiness  and  will  result  in  disciplinary  action.   If  you  are  late  5   minutes   or   more,   your   tardiness   will   be   considered   an   offense   and   you   will   receive   a   write   up,   following   the   parameters  of  the  attendance  policy.
Please  call  your  supervisor  if  you  are  unavoidably  delayed;  however,  this  does  not   excuse  your  tardiness.
NO-­‐CALL-­‐NO-­‐SHOW
If  you  fail  to  notify  management   before  the  start  of  your  shift  that  you  will  be  unable  to  make  it  in  to  work,  or  if  you   fail   to  complete  or  pass  an  e-­‐learning  within  the  specified  time  frame ,  it  will  be  considered  a   No-­‐Call-­‐No-­‐Show .  Your  first
No-­‐Call-­‐No-­‐Show   offense   will   be   considered   a   final   warning .   Your   second   No-­‐Call-­‐No-­‐Show   offense   will   result   in   immediate  termination.
A   No-­‐Call-­‐No-­‐Show   will   be   considered   an   offense   step   in   the   progressive   disciplinary   process   and   not   counted   separately.     Example:     Joe   Student   has   one   write   up   and   today   has   a   No-­‐Call-­‐No-­‐Show.     The   No-­‐Call-­‐No-­‐Show   would   count  as  his  second  write  up  and  final  warning  for  a  No-­‐Call-­‐No-­‐Show.    The  next  tardy/unexcused  offense  for  Joe  would   be   a   third   (3 rd )   write   up   and   final   warning.     The   next   No-­‐Call-­‐No-­‐Show   or   offense   for   Joe   would   be   termination   of   employment.
Attendance Progressive Discipline:
1
2 st nd
3 rd
4 th
Tardy or Unexcused Absence Offense #1 Write Up #1
Tardy or Unexcused Absence Offense #2 Write Up #2/final warning – SUMMER ONLY
Tardy or Unexcused Absence Offense #3 Write up #3/final warning/termination - SUMMER ONLY
Tardy or Unexcused Absence Offense #4 Termination of employment
1
2 st nd
No-Call-No-Show
No-Call-No-Show
Final Warning
Termination of employment
11

EMPLOYEE CONDUCT
BUSINESS  CONDUCT
It   is   the   continuing   commitment   of   Campus   Dining/ARAMARK   to   conduct   all   company   business   with   the   utmost   integrity.    Campus  Dining/ARAMARK’s  policy  is  to  comply  with  all  domestic  and  foreign  laws  and  to  conduct  its  business   in  an  ethical  manner.    Employees  may  not  engage  in  any  conduct  or  transaction  in  the  course  of  their  employment  with
Campus  Dining  that  would  violate  any  applicable  law.
STANDARDS  OF  CONDUCT
It   is   Campus   Dining’s   expectation   that   its   employees   will   conduct   themselves   in   compliance   with   our   policies   and   procedures.
The  following  list  is  not  intended  to  be  all-­‐inclusive,  but  merely  illustrates  certain  types  of  conduct  Campus  Dining  deems   unacceptable,  and  which  may  result  in  disciplinary  action  up  to  and  including  termination,  with  or  without  any  written   warnings.
•
Violation  of  any  Campus  Dining/ARAMARK  policy.
•
Violation  of  any  provision  included  in  this  Student  Employee  Handbook.
•
Willful  or  negligent  destruction  of  company  and/or  client  property.
•
Carrying  or  possession  of  weapons,  or  use,  or  distribution  of  weapons  on  company  and/or  client  property  or   premises.
•
Unauthorized   use,   waste,   removal   or   attempted   removal   of   company/client/or   employee   material   or   property  (e.g.,  funds,  food,  records,  documents,  tools,  or  equipment)  from  company  and/or  client  premises   without  proper  authorization.  This  includes  any  items  that  have  been  discarded.
•
Falsification  or  unauthorized  alteration  of  any  employment-­‐related  documents  including,  but  not  limited  to,   employment  applications,  personnel  records  and  time  records.
•
Insubordination  such  as  refusal  to  perform  any  job  or  work  assignment  given  by  an  employee's  supervisor  or   by  management.
•
Use  of  profanity  or  harassing  or  abusive  language  or  conduct.
•
Making   false,   vicious   or   malicious   statements   concerning   any   employee,   Campus   Dining,   ARAMARK   or   our   products.
•
Gambling  or  conducting  a  lottery  while  on  duty  or  on  client/company  premises.
•
Sleeping  or  dozing  on  the  job.
•
Violation  of  any  safety  rule  or  practice,  or  engaging  in  conduct  which  tends  to  create  a  safety  hazard.  This   includes  fighting,  disorderly  conduct,  horseplay,  or  throwing  objects.
•
Failure   to   report   an   accident   that   results   in   or   may   result   in   injury   to   yourself   or   others   or   damage   of   property.
•
Leaving   your   work   area   during   work   time   without   a   job   assignment   or   a   job-­‐related   task   without   management’s  authorization.
•
Failure  to  accurately  record  your  work  time
•
Clocking  in  or  out  for  another  employee.
•
Allowing  unauthorized  personnel  to  enter  non-­‐public  work  areas.
•
Non-­‐incidental  time  spent  working  on  personal  projects  on  client/company  property,  machines  or  time.
•
Eating  or  drinking  other  than  during  designated  rest  breaks  and  meal  periods  and  in  designated  areas,  unless   approved  by  your  manager.
•
Unauthorized  access  of  personnel  files  or  confidential  information.
12

DISCIPLINARY  ACTION  AND  PROCEDURES
Occasionally   employees   need   coaching   about   their   job   performance   and   violations   of   policy.     Supervisors   strive   to   address  performance  issues  in  the  most  effective  way  possible.    This  requires  the  employee  and  the  supervisor  to  work   together  to  define  the  performance  issues  and  agree  on  ways  to  improve  upon  them.    The  supervisor  is  responsible  to   communicate   expectations   and   establish   a   plan   to   improve   the   performance   or   behavior.     If   improvement   is   not   achieved,  further  disciplinary  action  may  result,  up  to  and  including  termination.    In  some  circumstances,  behavior  may   be  serious  enough  to  result  in  immediate  termination  from  Campus  Dining.   Campus  Dining  must  always  retain  the  right   and  the  flexibility  to  skip  one  or  more  steps  in  the  disciplinary  process.
Disciplinary  action  will  be  recorded  through  the  course  of  the  academic  year.    Summer  is  considered  separate  from   the   academic   year.     In   the   summer   attendance   policy,   termination   will   occur   after   the   3 rd   offense.     The   second   offense/write  up  will  be  considered  a  final  warning.
Disciplinary  Action
It  is  the  policy  of  Campus  Dining  to  treat  all  employee  performance  and  discipline  problems  in  a  fair  and  consistent   manner.    In  all  but  the  most  serious  cases,  each  employee  will  be  advised  of  the  incorrect  behavior  and  be  given  an   opportunity  to  correct  the  problem.  Attendance/Tardiness  and  Work  Policies/Performance  are  considered  two  separate   categories  and  will  be  tracked  separately.    If  you  receive  a  fourth  (4 th)  offense  in   either  of  the  two  categories  separately   it  will  result  in  termination.      The  third  (3 rd )  offense  will  be  considered  a  final  warning.
Consistent  with  our  general  philosophy  that  any  discipline  is  intended  to  be  corrective  in  nature;  your  manager  will   follow  a  progressive  disciplinary  process.    These  steps  will  include:
Attendance Progressive Discipline:
1
2 st Tardy or Unexcused Absence Offense #1 Write Up #1 nd Tardy or Unexcused Absence Offense #2 Write Up #2/final warning – SUMMER ONLY
3 rd
4 th
Tardy or Unexcused Absence Offense #3 Write up #3/final warning/termination - SUMMER ONLY
Tardy or Unexcused Absence Offense #4 Termination of employment
1
2 st nd
No-Call-No-Show
No-Call-No-Show
Final Warning
Termination of employment
Work Policies/Performance Progressive Discipline:
First Offense of any work rule/policy
Second Offense of any work rule/policy
Third Offense of any work rule/policy
Fourth Offense of any work rule/policy
Write up #1
Write up #2/final warning – SUMMER ONLY
Write up #3/final warning/termination - SUMMER ONLY
Termination of employment
Campus Dining does not guarantee that one form of discipline will necessarily precede another. In some circumstances, due to the seriousness of the infraction, it may be appropriate to skip to a formal discipline and possibly move to immediate termination. In some cases, the Supervisor may suspend the employee immediately and consult with the
Director of Residential Dining, the Director of Retail Operations or the Human Resources Manager for further guidance.
PERSONAL  HYGIENE  AND  GROOMING
A  well-­‐groomed  employee  in  a  clean  uniform  immediately  creates  a  favorable  impression  of  the  services  we  perform.
Our  clients,  customers  and  the  local  health  department  rightly  expect  us  to  maintain  strict  standards  of  cleanliness.  The   following  describes  our  minimum  standards  of  appearance  and  personal  hygiene.
13

•
Bathe  or  shower  daily;  use  an  effective  deodorant.
•
Brush  teeth  frequently.
•
Be  mindful  of  keeping  your  hands  away  from  your  face  or  hair  while  on  duty.
•
Wash  your  hands  before  leaving  the  restroom,  after  smoking,  when  changing  tasks/gloves.
•
Cover  cuts,  rashes  and  minor  skin  irritations.
•
Do  not  eat,  smoke,  chew  gum  or  use  toothpicks  while  on  duty.
•
Jewelry  should  be  kept  to  a  minimum.  The  following  jewelry  is  permitted:   o Single  plain  ring  with  no  stones     o Pierced  ears  are  the  only  piercings  that  may  have  jewelry  –  small  stud/post  style  earrings,  no  larger   than  ¼  inch,  only.    No  dangle/hoop  earrings  permitted.    Any  other  visible  parts  of  the  body  may  not   be  adorned  with  jewelry.     Covering  facial/other  jewelry  with  a  bandage  is  not  permitted .   o Plain  necklace  (including  medical  information)  must  be  secured  under  uniform.   o Watches  and  bracelets  are  not  permitted.   o Promotional  pins  only  may  be  worn  when  requested  by  supervisor.
•
Mustaches  and  beards  must  be  neatly  trimmed.    Facial  hair  longer  than  ¼  inch  must  be  restrained.
•
Hair   shoulder-­‐length   or   longer   must   be   worn   in   a   ponytail   using   an   elastic   band   and   restrained   with   a   department-­‐issued  hat.  Ponytails  in  excess  of  1  foot  must  be  secured  in  a  bun.    Hairpins,  bobby  pins  or  hair   clips  are  not  permitted.
•
Keep  fingernails  trimmed  and  clean,  nail  polish  and/or  artificial  nails  are  permitted  as  long  as  vinyl  gloves  are   worn.
•
Department  issued  uniforms  should  not  be  worn  outside  of  work.
UNIFORM  POLICY
There   may   be   specific   Brand   Standards   required   in   some   of   our   branded   locations.     Specific   information   about   these   standards  and  requirements  will  be  provided  at  your  location.
Student   employees   are   expected   to   wear   uniforms   properly   as   described   below.   There   are   special   uniform   requirements  for  specific  positions,  which  will  be  identified  at  each  location  at  the  time  of  employment.
Chef  Coats/Gripper  Shirts/Polo  Shirts  (as  identified  by  location)
•
Must  be  worn  at  all  times  during  working  shift.   Chef  coat  sleeves  may  be  rolled  up  once .
•
If   coat   is   taken   off   between   shifts,   must   have   a   presentable   shirt   on   with   sleeves   (no   tank   tops   will   be   allowed).
Hair  Restraint
•
Hair  must  be  restrained  off  the  shoulders  at  all  times.
•
Must  wear  an  employer-­‐provided  ball  cap  restraining  all  hair  at  all  times.
•
A  ball  cap  will  be  provided  for  all  student  employee  positions.  Only  one  ball  cap  will  be  issued  per  year.   Losing   the  hat  may  result  in  disciplinary  action.
Aprons
•
Will  be  provided  to  assist  in  the  cleanliness  of  the  uniform.
•
If  an  apron  becomes  soiled,  it  must  be  changed.
•
May  be  worn  full  or  half,  as  indicated  by  your  location  of  employment.
•
Must  be  worn  at  all  times.
Name  Tags
•
Will  be  provided  and  must  be  worn  on  left  breast  of  coat,  apron  or  shirt  at  all  times.
14

Shoes
Footwear  should  provide  support,  comfort  and  safety.    While  Campus  Dining  does  not  require  slip-­‐resistant  shoes,  we   strongly  encourage  student  employees  to  wear  them.
•
Dark-­‐colored  or  clean  white  work  shoes  or  sneakers  made  from  leather  or  synthetic  leather  with  flat  heels   must   be   worn.
Open-­‐toed   or   open-­‐back   shoes,   sandals   or   flip-­‐flops,   clogs,   high   heels,   ballet   flats,   snow/rain/fashion/cowboy  boots  and  canvas  shoes  are  not  permitted.
•
Socks  or  nylons  must  be  worn.     Must  cover  exposed  skin  on  feet/ankles.
Shirts
•
Keep  pockets  empty;  all  personal  belongs  –  wallets,  keys,  etc.  are  to  be  stored  in  an  inconspicuous  place.
•
Must  be  free  from  profanity  or  offensive  language  and/or  pictures.
•
Must  have  sleeves,  although  can  be  short  sleeves.
•
Must  have  the  ability  to  be  tucked  in;   abdomen  must  be  covered.
•
Shirts  with  University  affiliation  must  be  CMU  affiliation  only
Pants/Skirts
•
Jeans,  slacks,  and  knee-­‐length  skirts  (with  nylons  or  tights)  are  appropriate.   Jeans  are  not  permitted  in  all   locations;  please  check  with  your  supervisor  at  your  orientation.
•
Sweat   pants,   jogging   pants,   pajama   pants,   yoga   pants,   leggings,   crop   pants,   shorts,   ripped   or   torn   pants,   skinny-­‐style  pants  and  cut  offs  are  not  allowed.
•
Specific  colored  pants  are  required  in  some  of  the  Campus  Dining  locations.
Uniform  Return/Loss
•
Student  employees  are  responsible  for  uniforms  that  are  lost,  stolen  or  damaged  due  to  neglect.  Appropriate   disciplinary  action  will  result  in  uniform  loss  or  damage.
Soiled  Uniforms
•
Must  be  changed  throughout  the  scheduled  shift  if  soiled.
•
Must  be  placed  in  designated  soiled  areas  at  the  end  of  each  shift.
TELEPHONE  USE
Campus   Dining’s   regular   telephone   lines   are   maintained   and   operated   for   Campus   Dining   business   and   are   not   for   personal  calls,  except  in  case  of  emergency.    Student  employees  who  need  to  make  personal  phone  calls  should  use  a   public  telephone  or  their  cell  phone  during  non-­‐work  time.     Cell  phone  usage  is  strictly  prohibited  during  working  hours   and  violation  of  this  policy  may  result  in  disciplinary  action  up  to  and  including  termination.    The  Catering  Department   may  approve  the  use  of  cell  phones  at  designated  times  and  locations.     Personal  radios,  iPods  and  mp3  players  will  not   be  permitted  during  working  hours  in  all  locations.
SAFETY
SAFETY  POLICY
Campus  Dining  is  dedicated  to  ensuring  the  safety  of  all  employees  because  you  are  our  most  valuable  asset.  Each  of  us   must  be  dedicated  to  the  principle  that  “all  accidents  are  preventable”.    It  is  every  employee’s  responsibility  to  know   and   understand   the   safety   rules   of   your   operation.     The   following   general   safety   practices   have   been   established   to   protect  all  employees.    Additional  information  is  available  through  your  Supervisor.
15

NO  ONE  GETS  HURT
•
Inspect   your   work   area(s)   before   you   start   working   and   report   any   hazards,   accidents   or   incidents   to   your   supervisor.
•
Keep  aisles  and  fire  exits  clear  at  all  times.
•
Clean  your  work  area  as  you  work  and  when  spills  or  other  hazards  occur  that  could  lead  to  an  accident.
•
Provide   suggestions   on   how   to   improve   safety   and   participate   in   safety   trainings   (e-­‐learnings),   rallies   and   meetings.
•
Use  tools  only  for  their  designed  purpose.    Never  tamper  or  remove  any  warning  sign  or  interfere  with  any   form  of  safety/protective  device  provided.
•
Learn   the   right   way   to   do   your   job.     Only   operate   machines   and/or   equipment   if   you   are   trained   and   authorized   to   do   so.     If   you   are   not   sure   you   thoroughly   understand   the   job,   ask   your   supervisor   for   assistance.
•
Safe  footwear  is  required  for  all  student  employees.    (See  Uniform  Policy)
•
Personal  protective  equipment  –  PPE’s  -­‐-­‐  are  required  for  certain  tasks  i.e.  gloves,  oven  mitts,  eye  protection,   burn  sleeves,  cutting  gloves.    Your  supervisor  will  provide  you  with  direction  for  these  requirements.     Two   cutting   gloves   are   required   when   using   can   openers,   tomato   slicers   and   dicers.     Burn   sleeves   and   safety   glasses  are  required  when  working  at  the  grills  or  fryers.
•
You  are  the  best  judge  of  what  you  can  lift.    Never  try  to  lift  something  you  know  you  can’t  lift.
•
Read  and  be  familiar  with  the  labels  on  chemical  containers  to  ensure  you  are  using  the  right  product  for  the   task  and  you  are  protecting  yourself  from  chemical  hazards.
Employees  who  have  an  accident  or  injury  while  on  the  job  must  notify  their  supervisor  immediately.    If  medical  care   is  needed,  your  supervisor  will  provide  you  with  the  name  of  Campus  Dining’s  preferred  medical  care  provider .
GENERAL  EMERGENCY  EVACUATION  PROCEDURES
•
Recognize  the  emergency  evacuation  signal.    This  will  be  an  audible  alarm  or  an  announcement  signaling  an   evacuation.
•
Know   the   location   of   emergency   exits   in   your   location.     Evacuate   your   work   area   through   the   nearest   emergency   exit.     Remember   to   always   know   the   secondary   route   planned   in   case   the   primary   route   is   blocked.
•
When  clear  of  the  facility,  all  employees  need  to  gather  at  their  assigned  primary  or  alternate  gathering  or   staging  area.
•
A  head  count  may  be  taken  to  ensure  that  all  employees,  guests  and  visitors  are  safely  out  of  the  facility.
•
Remain   in   the   staging   area   until   you   are   notified   to   do   otherwise.     It   is   important   for   everyone   to   stay   accounted  for  during  a  time  of  emergency.
EMPLOYEE  ILLNESS  POLICY
Campus  Dining  is  committed  to  complying  with  FDA,  Michigan  Food  Law  of  2000,  and  the  1999  Food  Code  standards  and   to  ensure  the  safety  of  all  Campus  Dining  employees  within  the  Campus  Dining  Locations.
Employee  Responsibilities  –  the  employee  is  required  to  report  illnesses  in  a  manner  that  allows  the  person  in  charge  to   prevent   the   likelihood   of   foodborne   disease   transmission.   It   is   required   to   report   the   following   (past   and   existing)   illnesses  to  the  supervisor  upon  being  diagnosed,  or  upon  hiring:
•
Salmonella  Typhi
•
Shigella
•
Escherichia  coli
•
Hepatitis  A  virus
•
Norovirus
16

The  employee  is  required  to  report  to  the  supervisor  any  symptoms  caused  by  illness,  infection,  or  other  source  that  is   associated  with  an  acute  gastrointestinal  illness  such  as  diarrhea,  fever,  vomiting,  jaundice,  or  sore  throat  with  fever,  or   a  lesion  containing  pus,  such  as  a  boil  or  infected  wound  that  is  open  or  draining  and  is  on  exposed  areas  of  hand,  wrist,   arm,  or  other  unprotected  area.  It  is  also  required  to  report  to  the  supervisor  if  one  or  more  of  the  following  high-­‐risk   conditions  are  met:
•
Employee   is   suspected   of   causing   or   being   exposed   to   a   confirmed   disease   outbreak   of   one   of   the   above   diseases  and  the  employee  either  prepared,  consumed,  or  consumed  food  prepared  by  an  infected  person
•
Employee  lives  in  the  same  household  as  a  person  who  is  diagnosed  with  one  of  the  above  diseases
•
Employee   lives   in   the   same   household   as   a   person   who   attends   or   works   in   a   setting   where   there   is   a   confirmed  disease  outbreak  caused  by  one  of  the  above  diseases.
The   employee   may   be   asked   to   provide   medical   documentation   to   continue   and/or   return   to   work.   Employees   shall   comply  with  the  reporting  procedures  and  shall  consult  with  their  supervisor  or  other  appropriate  personnel  whenever   there  are  any  questions.
Supervisor  Responsibilities  –  each  supervisor  shall  effectively  enforce  compliance  of  this  procedure  including  the  use  of   training,  counseling  and  the  corrective  action  procedure  when  necessary.  The  supervisor  shall  determine  if  and  when   the  employee  can  continue  working,  following  guidelines  set  forth  in  the  1999  Food  Code  2-­‐201.12  Also,  when  an     employee  is  diagnosed  with  Norovirus,  they  must  be  excluded  from  a  food  establishment  and  the  inspecting  agency   must  be  notified.    The  inspecting  agency  will  provide  guidance  on  when  and  how  that  employee  may  return  to  work.
MEAL POLICY
RESIDENTIAL  RESTAURANTS
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Student  employees  that  work  2  hours  or  more  in  the  same  shift  may  have  a  complimentary  meal.  The  meal   must   be   eaten   in   the   Residential   Restaurant   in   which   they   work,   either   before   or   after   their   shift.     The   student  employee  must  sign  for  the  meal  at  the  Greeter  Station  or  notify  his/her  Team  Leader.    (procedures   for   student   meal   accountability   may   vary   from   one   location   to   another)     Students   may   have   one   complimentary  meal  per  day.
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Meals   may   not   be   eaten   during   a   shift   while   on   the   clock   and   may   not   be   taken   out   of   the   Residential
Restaurants.
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If  a  student  works  less  than  2  hours  in  one  shift,  and  wishes  to  have  a  meal,  he/she  must  purchase  a  meal,   paying  the  casual  meal  rate,  or  swipe  his/her  CentralCard  at  the  Greeter  Station.
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Complimentary  fountain  beverages  are  available  on  an  as-­‐needed  basis  upon  approval  by  the  Team  Leader.
These  should  be  kept  to  a  minimum  and   must  be  kept  out  of  the  kitchen,  production  and  service  areas.
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Student  employees  who  are  not  on  the  clock  are  not  permitted  in  the  kitchen,  production  or  service  areas,   nor  should  they  be  using  any  kitchen  equipment.    An  employee  off  the  clock  is  considered  a  customer  and  is   expected  to  purchase  any  meals  consumed.
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Eating  is  not  allowed  in  the  kitchen,  production  or  service  areas,  and  is  not  allowed  while  student  employee  is   on  the  clock.    All  meals  should  be  eaten  in  the  dining  area  of  the  facility.
TIDBITS  SNACK  STORE
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Student  employees  who  work  a  shift  between  2  and  4  hours  are  eligible  for  50%  off  their  meal  during,  before   or  after  the  shift.    If  it  is  during  the  shift,  the  Team  Leader  must  approve  it  and  the  student  employee  must   punch  out  for  the  half-­‐hour  meal  break.
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Student  employees  who  work  more  than  4  hours  a  shift  may  receive  a  complimentary  meal.    Eligible  meals   include  a  meal  in  Merrill  Residential  Restaurant  before  their  shift  (must  sign  in  at  the  Greeter  Station)  or  one   entrée  from  the  pizza  or  grill  area.    This  does  not  include  combo  meals,  12”  pizzas,  full  orders  of  breadsticks   or  full-­‐sized  nachos.
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•
All  student  employee  meals  must  be  accounted  for.    To  receive  a  discounted  or  complimentary  meal,  a  meal   ticket   must   be   issued   by   a   Team   Leader.   Complimentary   meal   tickets   must   be   given   to   the   cashier.
Discounted  meal  tickets  must  be  given  to  the  cashier  and  rung  up  through  the  register  –  the  ticket  should  be   attached  to  the  receipt.
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No   bottled   beverages,   retail   packaged   goods   (candy,   chips,   snacks,   etc.)   or   Grab   and   Go   Central   Take   Out   items  can  be  consumed  unless  student  employee  pays  full  price  for  the  item(s).
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Eating  is  not  allowed  in  the  kitchen,  production  or  service  areas,  and  is  not  allowed  while  student  employee  is   on  the  clock.    All  meals  should  be  eaten  in  the  dining  area  of  the  facility.
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Student  employees  who  are  not  on  the  clock  are  not  permitted  in  the  kitchen,  production  or  service  area,  nor   should   they   be   using   any   kitchen   equipment.     An   employee   off   the   clock   is   considered   a   customer   and   is   expected  to  purchase  any  store  products.
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Student  employees  are  not  permitted  to  take  any  food  out  of  the  facility  –  Residential  Restaurant  or  Snack
Store.    This  includes  food  that  was  not  picked  up  and  food  items  that  were  made  in  error  or  are  outdated.
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Complimentary  fountain  beverages  are  available  on  an  as-­‐needed  basis  upon  approval  by  the  Team  Leader.
These  should  be  kept  to  a  minimum  and   must  be  kept  out  of  the  kitchen,  production  and  service  areas.
RETAIL  OPERATIONS    (Applies  to  all  Retail  Locations)
Hour  Requirements
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Student  employees  who  work  more  than  2  hours  but  less  than  6  hours  in  one  shift  are  eligible  to  purchase  a   meal  (before  or  after  a  shift)  at  50%  off.
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Student  employees  who  work  6  hours  or  more  in  one  shift  are  eligible  to  receive  a  complimentary  meal.
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Team   Leaders   and   Interns   who   work   more   than   2   hours   but   less   than   4   hours   in   one   shift   are   eligible   to   receive   a   meal   at   50%   off.     Team   leaders   who   work   over   4   hours   in   one   shift   are   eligible   to   receive   a   complimentary  meal.    Team  leaders  are  permitted  to  order  a  Smoothie  with  their  meal,  or  in  place  of  their   meal.
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Student  employees  who  work  less  than  6  hours  in  one  shift,  but  work  throughout  a  catered  lunch,  may  be   approved  by  a  supervisor  to  eat  the  catering  meal.
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A  15-­‐minute  meal  break  will  be  permitted  if  the  meal  cannot  be  eaten  before  or  after  a  shift.  The  meal  break   must  be  scheduled  at  a  convenient  time  and  must  be  approved  by  a  supervisor.    Employees  must  be  punched   out   during   a   meal   break;   students   may   not   eat   while   punched   in.   Supervisory   approval   required   for   exceptions  to  this  due  to  unique  circumstances.
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All  meals  must  be  eaten  at  the  location  and  may  not  be  taken  out  of  the  facility.
Location  of  Meals
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Student  employees  should  eat  at  the  location  that  they  work.    Java  City,  Down  Under  Food  Court,  Catering,
Goodies  to  Go  and  Starbucks  student  employees  may  eat  at  Down  Under  Food  Court,  Goodies  to  Go  or  with
Catering   (catering   students   only)   based   on   event   type,   availability   and   hours   of   operations.     Convenience
Store   employees   must   eat   at   the   Store   they   work   at.     Einstein   Brothers   Bagels   employees   must   eat   at
Einstein’s.    (Supervisor  approval  required  to  eat  at  any  other  campus  dining  location).
Meal  Parameters
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No   bottled   or   packaged   products   may   be   consumed   (Sushi,   bottled   beverages,   Grab   and   Go   items,   f’Real,   candy  bars,  yogurt,  etc.)  unless  purchased  at  full  retail  price.
•
All  student  employee  meals  must  be  accounted  for.    To  receive  a  discounted  or  complimentary  meal,  a  meal   ticket  must  be  issued  by  a  supervisor.    Complimentary  meal  tickets  must  be  given  to  the  cashier.    Discounted   meal  tickets  must  be  given  to  the  cashier  and  rung  up  through  the  register  –  the  ticket  should  be  attached  to   the  receipt.
Beverage  Policy
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Fountain  beverages  and  coffee  (excluding  Starbucks  coffee)  are  complimentary  during  the  shift  time.    These
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should  be  kept  at  a  minimum  and   must  be  kept  out  of  the  kitchen,  production  and  service  areas.
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Milk  and  Smoothies  from  Goodies  to  Go  are  NOT  complimentary  and  may  be  purchased  at  a  50%  discount   during  a  work  day  (immediately  after  a  shift  or  during  a  meal  break).
Retail  Location  Specific  notes:
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Locations  that  eat  at  Down  Under  Food  Court  or  Goodies  to  go   o One  entrée  per  person  is  allowed  –  example:    1  regular  Quiznos,  1  hamburger,  etc.    An  additional   entrée  may  be  purchased  at  50%  off.
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Convenience  Stores   o Eligible  meal  items  from  the  location  include  one  entrée  item  from  d*lish,  Papa  John’s  or  Subway
(Examples  1-­‐Papa  John’s  Pizza  or  1-­‐6”  Subway  Sub).   o If  you  work  at  a  location  that  does  not  offer  food  made  on  site,  you  may  choose  an  item  from  the
Central  Takeout  Program.    This  applies  to  Trackside,  P.O.D.  Express  and  Northside  Market.
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Specialty  Coffee  Locations   o One  16  oz  beverage  is  allowed  before  or  after  your  shift  or  during  your  break.    Beverages  are  not   allowed  in  the  work  area  or  on  any  customer  table.    Beverages  must  be  rung  up  through  the  register.
ALL  LOCATIONS
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All  student  employees  will  be  held  responsible  for  knowing  and  understanding  the  meal  policy.     Consumption   of  food  with  no  accountability  or  removal  of  food  from  the  facility  will  be  considered  theft  and  may  result   in  termination  of  employment .    Please  do  not  jeopardize  your  job  by  neglecting  to  follow  these  guidelines.
TERMINATION
It   is   important   to   leave   a   company   in   good   standing.   A   two-­‐week   notice   should   be   given   in   writing   when   you   are   terminating  your  employment.     Campus  Dining  will  not  rehire  any  student  submitting  a  two-­‐week  notice  for  any  or  all   shifts   on   or   after   November   8,   2015   and   March   27,   2016.
Your   eligibility   for   rehire   will   be   dependent   on   your   department  supervisor’s  evaluation  of  your  performance  and  the  length  of  notice  that  you  give  to  Campus  Dining.
Two  weeks  after  your  two-­‐week  notice  is  received,  your  shifts  will  no  longer  be  your  responsibility.    If  you  placed  your   shifts  on  the  Trade  Board  during  those  two  weeks  and  they  are  picked  up  by  another  student  employee,  you  are  not   responsible   for   those   shifts.     If   any   or   all   of   your   shifts   are   not   picked   up   on   the   trade   board   during   your   two-­‐week   period,  you  will  be  responsible  to  work  those  shifts.
If  you  have  any  questions  after  reading  through  this  handbook,  be  sure  to  ask  your  supervisor.    They  will  try  to  help  you   in  every  way  possible  to  make  your  job  pleasant,  productive,  and  mutually  rewarding.  The  policies  stated  in  this   handbook  are  subject  to  change  at  the  sole  discretion  of  the  company.  From  time  to  time,  you  may  receive  updated   information  concerning  changes  in  policy.
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