RPS Dining Services Employee Handbook

Indiana University Bloomington

Contents Introduction ......................................................................................................................................................................................................... 1

Our Mission and Our Values ............................................................................................................................................................................ 2

What Our Students Want ................................................................................................................................................................................... 2

Important to Know .............................................................................................................................................................................................. 4 At-Will Employment Relationship: ........................................................................................................................................................................................................................... 4 Affirmative Action and Equal Employment Opportunity .......................................................................................................................................................................................... 4 Americans with Disabilities Act (ADA) Rights ........................................................................................................................................................................................................ 4

Communications Use and Responsibilities ................................................................................................................................................... 6 Information Technology ............................................................................................................................................................................................................................................ 6 Email ........................................................................................................................................................................................................................................................................ 7 Campus and U.S. Mail ............................................................................................................................................................................................................................................. 7 Telephone and Other Communication Devices .......................................................................................................................................................................................................... 7

Getting Started ..................................................................................................................................................................................................... 9

Some of the Rules .............................................................................................................................................................................................. 10

Recording Your Hours ...................................................................................................................................................................................... 11

Uniforms ............................................................................................................................................................................................................. 12

Personal Hygiene ............................................................................................................................................................................................... 13

Work Conduct .................................................................................................................................................................................................... 14

Job Descriptions................................................................................................................................................................................................. 16 Certified Chef ......................................................................................................................................................................................................................................................... 16 Team Leader and Assistant Team Leader .................................................................................................................................................................................................................. 16 Cooks Helper ........................................................................................................................................................................................................................................................... 16 Storeroom Attendant and Stocker ........................................................................................................................................................................................................................... 16 Custodian and Dishroom Attendant ....................................................................................................................................................................................................................... 17 Cashier ................................................................................................................................................................................................................................................................... 17

Payday! ................................................................................................................................................................................................................ 18

Employee Meals ................................................................................................................................................................................................. 19

Work Schedule & Calling In ............................................................................................................................................................................ 20

Parking ................................................................................................................................................................................................................ 21

Hours of Operation and Holiday Closing Dates .......................................................................................................................................... 22

Employee Benefits ............................................................................................................................................................................................. 23 http://www.indiana.edu/~uhrs/benefits/index.html ................................................................................................................ 23

Employee Policies .............................................................................................................................................................................................. 24

Employee Grievance Procedure....................................................................................................................................................................... 25

Employee Evaluations ....................................................................................................................................................................................... 26

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Introduction Welcome to the Indiana University dining team!

We sincerely appreciate and value all the work performed by our employees. This

booklet has information about your job at IU’s RPS dining services.

RPS is a self-operated business, owned by the Trustees of IU. Dining services has been around since 1920. We changed the way we serve many times. We used to feed and house men and women separately. We used to require students to eat where they lived. Dining halls are coed. We added all-you-care- to-eat service. We’re open all day and night, not just two-hour meal periods.

We continue to change. The needs of college students are different every year.

We keep doing the best things and add the new things of today and tomorrow.

Students can Grab & Go or sit down to enjoy a meal with friends or alone. Students can find something to eat almost any time of day. Students can choose a healthy diet or the comfort and convenience of fast-food. We offer lots of food choices like chef-made dinners or well-balanced meals like mom used to make.

College students love comfort food like fast-food places. So we serve food like burgers, fries, pizza, and soda. A few students like to buy food from our stores and make meals from the ready-to-eat food they grew up with at home.

We serve students. We teach students. We help students adjust to living away from home. We help students become independent. We help them to do a better job of studying and planning their future. We take care of their meals. We provide reliable, good service. Students don’t have to worry about shopping or cooking. We do the dishes and clean the dining room. They can spend more time studying. We help some learn a job for the first time. We teach good nutrition. We help students plan their meals and learn to budget.

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Our Mission and Our Values We want you to know why we are here and how we feel about what we do:

We are here to serve IU students and help them succeed in the classroom by supporting life outside the classroom.

We listen to students, comfort students, and feed our customers tasty, healthy meals. Residence centers are home to students – and meal time is an extension of that home.

All of our dining centers and people touch the lives of thousands of students, faculty, and staff. We want to bring people together, like a big family, to share common and differing interests while they eat.

IU is home to people from all over the world. The interesting cultures brought to campus by different people help us all grow and learn.

We hope your experience with us as a valued employee help you learn about yourself, about others, and a few things about life around the world.

We want you to feel welcome. Enjoy the chance to be a teacher and a student. Help us make our students feel at home.

Welcome to dining and service excellence in the 21st Century!

What Our Students Want Everyone wants food that looks and tastes great. Hot food should be hot and cold food cold. Think about what you want when you go out: food that is served fast, neat, and pretty on the plate. We want friendly service. We want food made in a clean, safe kitchen. We want pans and utensils, any stuff that touches our food, to be clean from start to finish. Our students want to know that their food is prepared using fresh, local ingredients. They also want to be more involved in the dining experience, so we’re increasingly moving toward presentation cooking. This means our students, faculty and staff will see their meals being cooked to order, right in from of them. Everything about the presentation needs to be visually appealing, from the cleanliness and aesthetic appeal of the serving environment to the attitude of the line server and the appearance of the food. You are now the principal players in providing our customers a consistently great dining experience. We know you’re up to the challenge!

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Who’s Who

Director of Dining Sandra Fowler Associate Director, Operations Diana Dominguez Associate Director, IT Systems Robert Tegeler Associate Director, Production Ancil Drake, CEC Training Coordinator Micah Lamb Area Manager Mark Winstead Registered Dietitian Rachel Noirot, M.S., R.D. Marketing Manager Kent Rerko Dietetic Technician Registered Susan Herr, D.T.R. Executive Sous Chef Marcia Corbin, CEC Manager, Halls Food Stores (HFS) Corinne Nicholson Project Manager Brian Barker Employment Specialist Gema Powell CBORD Systems Manager Jianing Morris Support Staff Teresa Spinks CBORD Systems Manager Katie Melsheimer Shipping and Receiving Manager Derek Ramey Assistant Manager, Dining IT Systems Patrick Davis Dining and Administration: 855-2417 or 855-1764 Special Services Manager Jose Celis-Schmidt

Tony Mangin, Manager Dan Siddons, ManagerEl Bistro Willkie Hoosier Cafe & StoreBistro Deli, Waffles & Stuff, mesa mexicana, Cream & Crimson Creations, Home Court Pizza, Cream & Crimson CreationseMeal Erbert & Gerbert's Grab & Go, Convenience Store855-8776 855-9506Linda Branstetter, Manager Donny Glass, ManagerGresham Food Court, Crimson Creamery, Hoosier Den Wright Food Court, Hoosier Cafe & Storeclassic comforts, Bueno, eat right, Antonini’s, Pacific Rim, Sbarro, Stacks, Pacific Rim, classic comforts, eMEAL, store,Erbert & Gerbert's, Grab & Go, Flamingo’s, eMEAL, Cream & Crimson Charley Biggs’ Chicken, eat right, mesa mexicana, and more 855-2212 855-2408; 856-5430Jeff Kutche, Manager Sandy Porter, ManagerMcNutt Hoosier Cafe & Store Edmondson Dining Room; Informatics CafePresentations: Deli, Gourmet Salads, Special Themes All-You-Care-To-Eat Cafeteria (classic comforts)Starbucks, Cream & Crimson Creations, C-Store, Grab & Go Hoosier Cafe, Collins Deli, eMeal855-1047 855-8740; 855-1012; 856-7941Jose Fajardo, Manager Drew Smith, ManagerEigenmann Hoosier Cafe & Store Union Street Market, CIB CaféConvenience Store; Stacks Deli, Flamingo’s Grille Food Bar, Salad bar, Grab & GoCool Beans (Starbucks, Cream & Crimson Creations) Natural Grocery, Deli855-9057 856-1023; 856-7050David Tallent, Manager and Chef Linda McCoy, ManagerTraditions Catering The Restaurants at Woodland - Forest Quadrangle

Micro-restaurants: A Cut Above, Mangia , Fusion, The RoundBloomingberry, The Clubhouse, The Stone Grill, Romaine, Caliente

855-7113 856-2951Sammi Floyd, Supervisor Marcie Covey, Assistant ManagerWells Library Cafe Ballantine Campus CaféSchool of Music Cafe Jordan Hall Campus Café856-4511; 855-5598 855-6363; 856-0325Sonya Harding, Manager Ylli Dema, Assistant ManagerBookmarket Eatery, Herman B. Wells Library SRSC Campus Café

School of Education Campus Café, Cool Beans at Rose856-5633; 856-8567; 855-4860

KSOB Undergraduate School Campus Cafe Dan Bartlett, Assistant ManagerKSOB Graduate School Campus Cafe SPEA855-1688; 856-5090 856-2388

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Important to Know Official policy may be found at www.indiana.edu and prevails over any conflicting material found

herein

At-Will Employment Relationship: Indiana University is an “at-will” employer and does not promise continued employment, reserving the right to terminate employees at any time for any reason, so long as the reason is not “illegal.” Hourly employees are not offered a “contract” upon hire. Review reference for more details http://stats.bls.gov/opub/mlr/2001/01/art1full.pdf , 6/14/2012, 6:03 p.m. EDT

Indiana University is an Equal Employment Opportunity/Affirmative Action employer.

Affirmative Action and Equal Employment Opportunity IU pledges to continue its commitment to the achievement of equal opportunity within the university and throughout American society as a whole. In this regard, IU will recruit, hire, promote, educate, and provide services to persons based upon their individual qualifications. IU prohibits discrimination based on arbitrary consideration of such characteristics as age, color, disability, ethnicity, gender, gender identity, marital status, national origin, race, religion, sexual orientation, or veteran status. IU shall take affirmative action, positive and extraordinary, to overcome the discriminatory effects of traditional policies and procedures with regard to the disabled, minorities, women, and veterans. An Affirmative Action office on each campus monitors the university’s policies and assists individuals who have questions or problems related to discrimination.

Americans with Disabilities Act (ADA) Rights University policy and federal law forbid employment discrimination against qualified persons with physical and mental disabilities. A qualified person with a disability is someone with a disability who meets the necessary skill, work experience, education, training, licensing or certification, or other job-related requirements of a position. The ADA defines a person with a disability as an individual who:

• Has a physical or mental impairment that limits one or more major life activities (walking, speaking, seeing, hearing, etc.)

• Has a record of such impairment • Is regarded as having such an impairment

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IU is committed to ensuring equal employment opportunities for qualified persons with disabilities. The university will provide reasonable accommodations as provided in the law for employees protected by the ADA by making changes in the work environment or by changing certain practices and procedures. If you are an individual with a disability, and you meet the qualifications above, contact your supervisor or Human Resources to discuss your needs.

Policy against Sexual Harassment The university policy against sexual harassment is designed to protect all members of the university community. It applies to relationships among peers and to superior/subordinate relationships. It also applies to all individuals regardless of their gender or sexual orientation. Harassment on the basis of sex is a violation of federal and state law. IU does not tolerate sexual harassment of its faculty, staff, or students. Individuals who believe they are victims of sexual harassment, and those who believe they have observed sexual harassment, are strongly urged to report such incidents promptly. IU will investigate sexual harassment complaints in a timely manner and, when there is a finding of sexual harassment, take corrective action to stop the harassment and prevent the misconduct from recurring. The severity of the corrective action, up to and including discharge or expulsion of the offender, will depend on the circumstances of the particular case. IU defines sexual harassment as unwelcome sexual advances, requests for sexual favors, and other verbal or physical conduct of a sexual nature when:

• Submission to such conduct is made either explicitly or implicitly a term or condition of an individual’s employment or academic advancement;

• Submission to or rejection of such conduct by an individual is used as the basis for employment or academic decisions affecting such individual; or

• Such conduct has the purpose or effect of unreasonably interfering with an individual’s work or academic performance or creating an intimidating, hostile, or offensive working or learning environment.

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Communications Use and Responsibilities Information Technology Access to IU information technology resources (computing, networking, phones, etc.) is a privilege granted to all university Academic and Staff employees and students. Secure, legal, and ethical usage accompanies that privilege. Your computer accounts, passwords, and other types of authorization are assigned to you. You are responsible for their security and you should never share them with others.

You are responsible for adhering to all of IU’s official IT policies at: https://protect.iu.edu/online-safety/acceptable-use.html.

Use of technology resources must be limited to support one’s studies, instruction, duties, official business with the university, and other university-related activities. However, “incidental personal use” is an accepted and appropriate benefit of being associated with IU’s rich technology environment. Such use must adhere to all university policies covering appropriate use. Also, senior managers have the right to disallow or define appropriate forms and levels of “incidental personal use” for their departments.

RPS limits the use of university-owned technology. Student-employees may not use technology while clocked-in/working unless specifically directed by the unit manager and then only for department business. Prohibited uses of technology include but are not limited to:

• Research, preparation, or any other form of academic work for IUB undergraduate classes not related to the business of the unit.

• Personal communications such as email, instant messaging, chat, social web sites, etc. • Personal entertainment such as games, web-surfing, online shopping, etc. • Use of facsimile device to transmit personal documents, etc.

Unit managers have the discretion to allow or disallow student-employees the use of university/department- owned technology for personal business if the student-employee is clocked out, on break, etc.; such use is allowed only insofar as the use does not preclude other employees or management the use of the technology for actual business purposes.

Proprietary technology such as point-of-sale systems or devices used for time keeping purposes may not be used for any purpose outside of the department’s intended use.

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Examples of “Incidental Personal Use”

• Use of e-mail to send personal messages to friends, family, or colleagues • Use of the personal home page (PHP) server to provide information about your

hobbies and interests • Use of the telephone to make a local doctor’s appointment.

Email IU encourages you to use email as a tool to help you carry out your tasks more efficiently. RPS Dining Services encourages you to use your IU email account as the primary email account for communication with the department and fellow employees when discussing department business such as scheduling, arranging for substitutions, making appointments with management, etc. University policy prohibits sending messages or materials that are obscene, threatening, or otherwise violate the law, and imposes other limitations on technology resource usage. Under appropriate circumstances, university administration or information technology personnel may access the content or non content-based attributes (e.g., headers) of employee email messages. It is also possible that employee e-mail may be obtained in the course of litigation or law enforcement activities. When using email, you should be discreet. Its contents should be considered no more private than that of a postcard. As a rule of thumb, do not send any message that you would not want a person other than the receiver to see. Campus and U.S. Mail The university handles two types of mail: Campus Mail and U.S. mail. The university is able to use its internal Campus Mail system free of charge for university business. Under federal rules and regulations, personal mail must first go through the U.S. mail system before Campus Mail can deliver it. Also, the university assumes that any mail delivered to a university address is university business. Authorized persons may open mail, even though it may be addressed to you. To avoid overloading the Campus Mail delivery system, do not have personal mail or packages sent from or delivered to the workplace. Telephone and Other Communication Devices Personal telephone calls or communication with a personal technology device such as a cell phone should be made outside of working hours such as before or after a work shift or during an authorized break. Personal communication devices should be turned off while clocked in and in pay status. Devices should be stored in a secure location; RPS dining

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services is not responsible for the loss, theft, or damage to any personal items brought into the workplace.

Business phones are reserved for business calls. If a personal call is necessary, obtain permission from the unit manager or, if not available, the senior assistant manager on duty; make the call during a meal break or authorized break time. Calling 900 numbers or other long-distance numbers that result in charges to the university is not allowed. In most cases, phones are restricted from toll/long-distance service or require an access code. Use of an access code to make personal calls is prohibited. You must charge personal calls to your credit card or home/personal phone.

You may be authorized to make business-related long distance calls. If so, the university will give you an access code and instructions on how to use the university long distance system properly. Again, this access code is not to be used for making personal calls.

If you have questions about the use of telephones or telephone equipment, call a consultant at your campus phone services department.

All other forms of “Right to Know” information are posted on employee bulletin boards in the individual centers or may be found online at the IUB Human Resources web pages. Information posted includes Material Safety Data Sheets (MSDS) for chemicals found in the work sites, Fair Labor Standards Act (FLSA), and other mandated Department of Labor (DOL) postings.

Information and policies vary between the employment classifications of service maintenance (SM), support staff, (SS), professional staff (PA), and hourly employees (HS, HW, HR, and HP). Consult the appropriate IU staff books, standards, and policies for complete, accurate information.

As a student-employee, your job classification is HS, HW, or HR – IUB student, IUB work- study student, or student at another school, respectively (Ivy Tech, high school, etc.).

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Getting Started

AFTER THE JOB OFFER:

All full-time jobs require a background check. Tell us about past legal problems and usually you will be fine. If you were convicted of certain crimes – involving violence, theft, or sex crimes, or if you are convicted in the future, you may lose your job or you might not get hired. You will be fired if you don’t tell us about convictions or lie on the application.

We don’t employ people convicted of violent crimes, theft, child abuse, drug abuse, or sexual crimes of any type. We believe in protecting students and employees.

You will be assigned an identification number (UID) when you are hired. We will give you a letter or directions to take to the IU Campus Card Office on the ground floor of Eigenmann center on the corner of 10th and Union streets. You will have your picture taken and you will get an ID card. You must have the ID card to clock in at work. Sometimes it takes a few days to get your ID card.

You will have to sign up for an IU computing account. You need the account so you can clock in and get paid. You don’t have to use the account; it is nice to have and it is required for pay.

RECEIVING YOUR PAY:

You must enroll in Direct Deposit. Direct Deposit is great! Your paycheck goes straight to your bank account and is available on payday. You don’t have to wait in long bank lines or worry about depositing money into your account that day!

You can see how much will go into your account Sunday before payday. You can’t spend it yet but you will know exactly how much will be deposited.

BEFORE CLOCKING IN TO WORK:

Ask management where to store personal items while on duty. You can’t have these with you while working. Please put your cell phone away or turn it off, too.

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Some of the Rules Detailed policies are on the IU web and in the Dining Manual

Ask your manager where you can learn more about policy and SOPs

There are a lot of things we can and can’t do at work. We won’t cover everything here. Your

manager will tell you more. Let’s look at some of what you do need to know:

You will be asked to do jobs that are different from your normal job. Please do these things. Every job is everybody’s job. We will appreciate your help and so will your co-workers!

Food service is all about TEAMWORK.

Regularly check your schedule. Work hours change sometimes. Managers need help at

different times. Holidays and class schedules change our hours. Summer schedules always change how and when we work.

Breaks are assigned by management. Please follow break schedules. Meal-breaks are not

taken during busy times. Be ready to get up from break if asked. Supervisors will avoid this if they can. If they ask, they really need the help.

Smoking is no longer allowed on the IUB campus. You must either smoke in your car or on

public property where smoking is permitted.

Please don’t chew gum or tobacco while working. We ask that you don’t eat or drink while working. If you are cooking, you should taste items but you don’t eat small snacks or meals.

Let us know if you change your phone number, address, marry, divorce or have kids.

Don’t take anything from the building, even boxes or buckets, unless the manager gives you

written permission. You may be asked to open containers as you leave or IU police may stop you.

Tell us if you will be absent. Tell us right away. If you are absent for 3 days without notifying

your manager, you may be fired.

Remember: the workplace is a business. Ask friends and family to call only if there is a real emergency. Don’t forget to turn off your phone! You can check messages on break.

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Recording Your Hours When you arrive at work you will record your time by swiping your ID card or by typing in your UID number at an electronic time clock. Please do not clock in until your scheduled time unless asked by a supervisor. Your electronic timesheet is processed every two weeks. You must sign paper timecards if they are used during a pay period.

You will be shown the proper way to clock in at work on your first day. Don’t clock out later to make up for starting late. This is not allowed.

You will usually “swipe” your ID card through a card reader to clock in and clock out. If the reader does not work, you may have to type your ID number into the computer. Your supervisor can help you find your ID number.

Failure to “clock in or out” properly may result in disciplinary action.

If you have a question about how to properly clock in or out at your facility ask a manager. You may have to clock out for breaks or meals. Ask your manager what to do.

Clock in at the time you are scheduled. Be ready to work immediately when you clock in.

Do not clock in and then change into your work uniform. Put your belongings or personal property away before you clock in to work. We expect you to put on your hair restraints, wash/scrub your hands, and go straight to your job assignment as soon as you clock in.

The hours are supposed to be for time you are actually working or on duty. Time clock abuse like clocking in early or clocking out late can cost you your job. Please don’t make a habit of starting or ending your shift by going to the bathroom, taking a meal (unless management schedules you to do so), or by doing other personal things.

Show up at work in the correct uniform and ready to start work at your scheduled time.

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Uniforms (See the SOP for Uniform and Grooming

Standards)

• Wearing jewelry at work is limited: facial jewelry (nose studs, eyebrow rings, etc.) will not be worn on duty. See the SOP for details. Don’t wear watches or bracelets.

• We will give you uniform shirts – 2-5 based on schedule. We will give you a hair

restraint – a hat or bandana. You must provide your own hair nets. You may wear a hair net instead of hats or bandanas. You must wear a hair net with a hat or bandana if your hair sticks out. You must wear a hair net over a beard. Dining centers may have nets in stock but you are responsible for getting and wearing them correctly.

• Tuck your shirt into your pants: tucked shirts look better. Tucked shirts are less likely

to get caught on equipment. Loose shirts can cause accidents. • Long hair must be tied back and covered by a hair restraint. Hair should not move

freely while on duty. Hats and bandanas may not be enough – hairnets are required to cover long hair if it is not covered or restrained by a hat or bandana.

• You can wear jeans and long slacks. You can’t wear shorts, tights, sweatpants, Capri's,

or short skirts. Pants can’t have holes, rips, or tears. Pants will be clean. Low waists or “low-rise” pants are not acceptable at work.

• Wear shoes with closed-toes, closed-heels, and good traction. Let’s keep our toes!!!

• See the SOP for all the details. Go to the RPS Staff web page at rpsstaff.indiana.edu

• Name tags go on the right side of your shirt. Don’t wear name tags over embroidery. • You must carry your Indiana University ID card at work.

• Sanitized aprons protect food and clothes. Use them. Change aprons when dirty.

Don’t use like a towel. Take aprons off when you leave the work area.

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Personal Hygiene Proper personal hygiene is a must! Believe it or not, we have to remind people to:

• Bathe daily

o It’s embarrassing to you and to us if we have to ask you to go home and clean up o You and your co-workers appreciate cleanliness

• Wear clean clothes to work every day • Keep hands and fingernails clean by washing frequently; use a nail brush at the

start of every work shift and when you come back from breaks. • If you are sick you can’t work with food. Let your shift manager know that you

are sick right away. You have to stay home or go home if: o Vomiting or throwing up o Sick with diarrhea or in the bathroom a lot o Sore throat with a fever o Jaundice – yellowing of eyes and/or skin o Have any of these illnesses (the law requires you to tell us):

▪ Salmonella typhi ▪ Salmonella spp. ▪ Hepatitis A virus ▪ Shigella spp. Norwalk or Norwalk-like viruses ▪ Entamoeba histolytic a ▪ E. coli (Enterohemmoragic or shiga toxin producing E. coli)

• Rules require you to tell us about sicknesses you’ve had. Look for the Food Employee Health Policy Questionnaire (usually on the employee bulletin board)

• Keep hands away from your nose, ears, eyes, hair, and mouth. If you touch anything but food remove the gloves, wash hands, and put on new gloves.

• Change aprons often if handling messy projects. Take apron off before leaving work area. Clean, sanitized aprons protect the food you handle and protect your clothing from some stains.

Put apron and hair restraints on before entering food prep areas. Wash your hands again.

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Work Conduct • Lots of talking, chatting, or conversation are not allowed at work. The customer pays

our bills so serve them first. Socializing can wait until break time, “slow times,” or after work.

• Please don’t eat, chew gum or tobacco, drink, or smoke while on duty. Do these

things during approved breaks. Please clean up before returning to work. Dirty teeth and bad breath make bad impressions!

• Ask a supervisor or full-time staff leader if you may leave the work area to go to the

restroom, get a drink of water, or take a break. • Fighting, “horse play,” vulgar language, use or possession of drugs and/or alcohol are

reasons for immediate dismissal or firing. • Serve the customer in a friendly way. Do this by:

o Give a friendly hello o Pay attention to them as they go through the line or during their visit o Give a pleasant good-bye as they leave the counter or dining room

• Ask yourself: “Would I pay for and eat what I’m serving?”

• Breaks are scheduled by the manager. Don’t abuse break times and meal periods. Be

prepared to return to work if a supervisor or manager asks you, even if the break time is not over yet. Breaks are paid time. Meal breaks are unpaid time.

• We serve high quality food. Make sure that:

o Hot food is hot - 140° F (60 C) or hotter o Cold food is cold - 40° F (4.4 C) or colder o Food looks good —don’t serve meals with sauce or food smeared, dripping, or

hanging from the side, serving container, or the wrapper o Make sure food is made nicely and correctly

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• Keep your area clean o Clean up messes; use both soap and water then use sanitizer o Empty trash – even if you aren’t a custodian o Clean up messes made by others. Help each other: it’s the right thing to do o Pick up trash when you see it on the floor. Wrappers, napkins, food, and other

things on the floor can cause slips, trips, and falls. Pick up stuff if it is on any floor: dining room, service area, kitchen, walk-ins, storerooms, or closets.

• We follow the Indiana Food Code and the US FDA Food Code. We will teach

you more about the codes. You can learn on your own by clicking on the food code links or asking for the website addresses.

• Stop routine jobs when a customer comes to your work area/counter. Go and greet a

customer if they visit a counter that does not have an employee. Offer help to customers who see to have a question or look like they are in need of help.

• BE SAFE!

o Carry kitchen knives safely. Watch where you place knives. Make sure others can see knives, too. Never put a knife in a sink; you are washing it and putting it away immediately

o Walk and move carefully. Floors can be slick and you can fall. Don’t run in the kitchens.

o Lift items the right way: use your legs o Use safety equipment. Wear masks, goggles, aprons, and protective gloves.

Safety equipment is not voluntary! Different jobs require that you use different kinds of safety gear. You are required to wear the right gear when you work with chemicals, hot items, sharp objects, etc.

o Safety gear is called PPE or Personal Protective Equipment. We provide PPE for the clean-up of bodily fluids and blood. We provide PPE for work sharp o b j e c t s , for work with hot objects, and for work with chemicals.

o If you want learn more about safety regulations, click the link to OSHA.

• Be careful if you reach into sinks, ovens, steamers, machines, or dark places. Different dangers are possible in places where you can’t see very well.

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Job Descriptions (Just a general list of basic jobs)

Employees will work in most jobs at some point.* Employees will be cross-trained in most kitchen duties. Job assignments change as needed. Full descriptions are available in the office

“Not My Job” is not on any job description or duty list Certified Chef

• Directs production/kitchen team • Trains team leaders, assistant team leaders and cooks helpers • Monitors production, quality and quantity • Serves/assembles menu items and provides customer service

Team Leader and Assistant Team Leader

• Directs and trains cooks helpers and student employees • Runs assigned concepts • Serves/assembles menu items and provides customer service

Cooks Helper

• Prepares menu items and directs helpers • Assists chefs, team leaders and assistant team leaders with food preparation and kitchen

clean-up • Serves/assembles menu items and provides customer service

Storeroom Attendant and Stocker

• Stocks beverage and food court areas • Keeps displays organized, and stocked at all times • Receives and delivers storeroom items

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Custodian and Dishroom Attendant • Empties trash • Gathers dirty trays and takes them to the dish room • Sweep and mop floors • Cleans restrooms; keeps the whole place clean • Ensures that all dishes and pots/pans are properly cleaned either via dish machine

and/or a three bay sink • Puts away clean dishes and pots/pans in the dishroom and kitchen storage areas.

Cashier

• Accurately scans or enters purchases and collects payments on Micros POS devices and Chase VX570 Credit Card Processing devices

• Completes IU Treasury SAE and RPT online certification • Tracks refunds, miscellaneous grocery items and cancelled transactions • Provides a pleasant exchange with guests

Appointed (contract) positions have very detailed descriptions, lists of job functions, and more. Appointed positions usually perform only the work associated with the job position. But we still expect flexibility and willingness to help where needed. For example, cooks helpers still have to clean up their areas and trash, custodians may have to serve on the line, and everyone has to help maintain customer service areas.

Great, friendly customer service, excellent food, neat and clean employees, and a nice dining center are the responsibility of every single employee. These things are what make us who we are. Help us look great!!!

*”And any other duties as assigned” – quote from all job descriptions – Please be flexible and accept assignments as you receive them—it is expected

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Payday!

You will be paid bi-weekly, on Fridays. Payment is through direct deposit to your bank account. Direct deposit is a condition of employment at IU.

Depending on how quickly you supply the required paperwork and at what point you begin work in a pay period, your first paycheck will be created 2-4 weeks after your first worked shift.

Pay rates are based on job assignments. Appointed staff rates are on the IU web and hourly rates are posted in the office.

Managers will review and add your time then approve or send to payroll. Time is recorded and processed every two weeks. Pay periods at IU are on a fixed schedule. You may visit the fms.indiana.edu website to see the pay periods and pay dates. Pay periods begin Midnight on Sunday and are two weeks through Saturday, 11:59 p.m.

Once your timesheet is approved it will take two weeks to pay for that time. Payday is every other Friday.

Your manager can show you how to see your pay check “online” with IU’s One.IU.edu, if you’d like to use that option. Ask management for more details. Pay stubs are online so you can print a paper copy at any time. Ask your manager if you need help finding pay information.

Trivia Note: your campus PeopleSoft or IU ID number is printed on your pay statement

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Employee Meals You are eligible for a “free meal” when you work.

There are limits to what you can choose and how much you have to spend: $8.95 per meal. A choice of fountain soda, tap water, ½ pint milk, or regular coffee comes with the meal at no additional charge.

If you go over the meal limit you pay with cash. Abuse of meals may result in loss of meal privileges, discipline, or termination.

Eating a “quick snack” (candy bar, fries, etc.) while working or on break is not allowed. This is theft. Be fair to yourself, your co-workers, and our customers.

Meal times are unpaid. Your manager may require you to clock out for meal breaks. Meal breaks are up to 30 minutes long. Always ask management for permission to take a break of any kind. Ask management for all the meal rules.

There are a few things we can’t have with free meals. Most pre-packaged (retail) items sold in c-stores or on display racks are not part of a meal; you can buy them full price but they are not part of the free meal. The only retail items that are allowed on your staff meal are the following:

Yogurt Fresh fruit Bowl packs of cereal Milk in ½ pints Salad dressing packet Saltine Cracker Packets Condiment Packages Select, single-serve meal items (ask management) Small bags of potato chips (single serving)

Hostess snacks, milk pints, bottled water, and other bottled beverages are not part of the meal. Ask about your center’s rules.

Depending on where you work, you may choose from the all-you-care-to-eat menu or food made in places like food courts or cafes. Homemade food is for your free meal use, too.

Your Employee Meal Food is not to be taken home or out of the dining room!

Your meal is a convenience to RPS Dining, not an employee benefit. If it were a benefit, you would be charged additional Income Taxes by the IRS. We need you here to prepare and serve food and that is why we can feed you at no cost to you; it is also why we limit what you can have.

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Work Schedule & Calling In You are responsible for each of your scheduled shifts. If you can’t work you must call the dining center and speak with a supervisor in person. Please don’t leave a message. Doctors’ statements may be required for sick calls. Doctors’ statements may not excuse an absence. If you are going to be late then call a supervisor. If you are an appointed employee it is YOUR RESPONSIBILITY to track your Sick and PTO hours and plan accordingly when requesting time off. As a general rule, sick hours cannot be used to supplement PTO for vacation requests or emergencies that are not health related. If you have no PTO accrued and you need to miss work because your car didn’t start, etc. your TIME sheet will be coded Absent Without Benefits. It is a good practice to always have some PTO in reserve to cover emergencies.

Managers and supervisors will talk to you if you are late a lot, miss work a lot, or if you don’t call in when you are late or miss work.

Just think about how you would feel if your co-worker did not come to work and you had to do extra jobs. Sometimes you must miss work. Just let us know if you can’t make it to work. Telling us sooner is better than later.

And don’t make absences or tardiness a habit.

You can lose your job by missing too much work or coming in late. If you don’t call in for a few days, you can lose your job automatically. Just call, we won’t bite!

Schedules are posted two weeks in advance. Let your manager know right away if you need a certain day off.

The sooner you tell a manager you need a certain day off, the better your chance of having it scheduled off. “Time-off Request” sheets are in the office. Written, dated requests are required. Written requests help managers make schedules.

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Parking

If you park without a parking permit, you will get a parking ticket. You may buy a “C” or an “A” parking permit from IU Parking Operations if you are an hourly employee. Appointed employees receive a free “C” permit and may upgrade and pay extra for an “A” permit. The cost for SM staff is price of A minus the price of C.

The cost of the permit can be deducted from your paycheck. The cost is divided by pay periods and is deducted from your paycheck each month for the whole year. Ask parking operations employees for exact details of when and how much the deduction will be for you.

Permits may be returned to Parking Operations for a refund on the remaining balance if you quit working for IU before the permit expiration date.

Management will not appeal parking tickets for you.

Ask where you may park legally.

“Running late” is not a good excuse for illegal parking. “No parking” is not a good excuse for being late.

Hazard lights (flashers) will not save you from a ticket.

Parking in fire lanes can get you towed and ticketed for a lot of money.

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Hours of Operation and Holiday Closing Dates We open for business at 7:00 a.m. - 2:00 a.m. Monday through Friday. We open on weekends at 9:00 a.m. - 2:00 a.m.

Hours are different at each place.

We usually close at Thanksgiving, Christmas/Winter Break, and Spring Break.

Hours are less on the last days of classes or Final Exam week. We re-open after school-year breaks: there may be shortened c-store hours on Sunday, before classes start again, and normal hours first thing Monday morning after a break.

There may be times when we have a “short lay-off” period. Layoffs are usually in mid-May and late December. Lay-offs may be as short as 2 days or up to 4 weeks.

Work for hourly employees may be very limited in the summer. Work schedules and times change a lot for everybody in the summer time.

Please make plans for other jobs during those times. We don’t want to lose you but we can’t always keep you working when the students aren’t here.

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Employee Benefits Appointed employees and hourly employees receive different packages.

Some of the appointed employee benefits include paid time off for holidays, vacation time, income protection time (i.e. when you are sick), medical and dental insurance, life insurance, free “C” parking permits, IU tuition benefits, Tax Saver Benefit (put money aside, before taxes, to pay for medical bills), discounts at certain retailers, free city and campus bus rides, and more:

http://www.indiana.edu/~iubperks/ Non-student hourly employees may ride the city or campus buses for free, too. Just show your IU identification card.

All full-time employees (not students) earn PERF retirement. Non-student, hourly employees must complete three months of a probationary period before being placed on PERF status. PERF includes an annuity (savings balance you get to keep even if you quit) and a pension. The pension is “vested,” or yours, after 10 years of work and a minimum retirement age. PERF balances move to any State of Indiana employer.

The Employee Assistance Program (EAP) can help with personal stress. EAP can help you deal with divorce, grief, conflict in the workplace and much more.

http://www.indiana.edu/~uhrs/benefits/index.html

Ask a supervisor or union steward for help finding and reading about these benefits.

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Employee Policies There are a lot of rules or policies from IU, RPS dining services, and the law.

You are expected to learn the rules and follow the rules.

The manager has a Dining Manual with the department’s Standard Operating Procedures (SOPs). Check out the SOPs or ask a supervisor to help explain what rules are important to you.

There are “concept” manuals that explain and show how to do your job in specific areas. Concepts or venues are parts of a dining center such as Italian, Mexican, deli, salad bar, eat right, and so on.

Management has manuals for all the equipment in the building. The manuals tell you how machines should be operated, cleaned, and maintained. There are usually lists in the back of the manual that tell you what may be wrong and how it can be fixed.

University agreements with AFSCME and CWA are followed within our department and apply to the respective, represented groups (SMxx and SSxx job positions). IU has a separate set of policies for hourly employees (non-student and student) and professional staff.

IU keeps all of its current policies for employees on a web site located at:

http://www.indiana.edu/~uhrs/policies/index.htm Ask a supervisor or union steward for help looking at these policies.

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Employee Grievance Procedure We are hopeful that disagreements or problems can be handled by talking with managers. We know that is not always possible.

Appointed employees have a formal grievance process outlined in their respective, collective-bargaining agreements. See a shop steward for details and assistance in filing a grievance.

If you have a disagreement with co-workers or supervisors at work you may file a grievance to resolve the dispute.

There is one IU-recognized formal, grievance process for non-union employees. Details can be found at:

www.indiana.edu/~uhrs/policies/nonunion/6.0/6.5.html

To file a grievance please fill out the IUB non-union employee grievance form at:

www.indiana.edu/~uhrs/pubs/forms/pagrievance.html

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Employee Evaluations

Employees will receive periodic reviews from the manager. The evaluations are intended to let you know how you are doing.

We want to let you know what you are doing well.

If improvement is needed, we want to help you find a way to do better. You can’t do well if no one tells you something is wrong or how to do better!

Newly hired hourly employees will receive an evaluation around their first three months of work and then again around the sixth month of work.

Thank you for being a member of the Dining Services Team. Welcome!

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