West 82 Basic Handbook

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West 82Student

HandbookOhio University DiningServices

Written by Rebeka Busch Winter 2009


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Telephone Numbers

Baker Center Catering 593-

4035

Bakery/Vegetable Prep 593-2980

Bobcat Essentials 566-0934

Boyd Dining Hall

597-5904

Boyd Market 597-3399

Bromley Dining Hall 566-9010

Caf Biblio Tech 593-0807

Front Room 566-0936

Jefferson Dining Hall 597-5800

Jefferson Market

597-8632

Latitude 39 566-0940

Nelson Dining Hall 597-7111

Nelson Market

593-9958

Nelson Grab n Go 597-5777

Shively Market

597-8632

Shively Dining Hall 597-5900

West 82 566-0932

Dining Services Office

593-2970

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Gwyn Scott Executive Director of

Culinary and Dining

Operations

Rich Neumann Director of Dining

Services

Patti Pennell Director of Retail

Operations

Matt Rapposelli Executive Chef

Gail Washington Assistant Director,

Menu Planning

Shellie McVey Administrative

Coordinator

Valerie Denney Administrative

Associate

TABLE OF CONTENTS

Telephone Numbers 1

Table of Contents 2

Letter to Employee 3

Mission/Vision Statements4

Work Locations 5

Employment and Job Eligibility6

Pay Information 6

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Raises & Promotions 7

Direct Deposit 8

Time Clock 9

Student Employee Meal Policy9

Harassment Policy 9

Substitution Policy 9

Appearance10

Sanitation & Hygiene10

Dress Code11

Uniform Policy11

Student Manager Dress Code12

Safety12

Cleaning Chemicals13

Food Allergies14

Job Performance14

Requirements for StudentManager/Coordinator15

Resigning Your Position18

Employee of the Month18

Evaluations & the Three Strike System18

Clarification of Written Warning20

Appeal System20

Frequently Asked Questions21

Acknowledgement Form22

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Dear Student Employee,

Congratulations on receiving employment withOhio University Dining Services at West 82. We arehappy to welcome you to our staff.

The main function of our department is to offerour customers quality food and service at areasonable cost. Now that you are an employeewith our department, it becomes your responsibilityto share in meeting these goals and objectives.Please communicate your ideas concerning theoperation to a member of our management staff.

The department has an annual budget inexcess of 25million dollars. Along with a fullcompliment of full-time employees, the departmentalso employs approximately 1,000 students workingin the 5 dining halls, 3 markets, Central Food Facility,and Baker Center. We are a self-supporting operation(receiving no aid from outside sources) and it is veryimportant that we monitor our operation verycarefully. A willing and productive work force isessential to our success.

You will receive individualized on-the-job trainingfrom our management staff, supervisors, andstudent managers as well as fellow employees.Please give them your attention. They are here tohelp you.

This handbook has been designed to introduceyou to West 82as well as to give you tips that willhelp you do your best. It is your responsibility toknow and understand the contents of this handbook.Please read it carefully.

Again, it is good to have you on our staff, and wewish you the best of luck, not only in youremployment with us, but also in your academicendeavors here at Ohio University.

Sincerely,

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The Management Staff

Ohio University Dining Services- West82

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Mission StatementThe mission of Ohio University Dining Services will

be to provide the highest quality dining experiencepossible for the diverse university community and guests,in support of the educational mission and residential

concept of the institution.

Vision StatementThe vision of Ohio University Dining Services will be

to accomplish its mission by:

Continuous improvement.

Preparing and serving healthy, well-balanced,delicious and nutritious meals.

Providing quality customer service in a friendly,pleasant, and caring environment.

Maintaining efficient and up-to-date facilities.

Effective stewardship of the resources entrustedto our care.

Maintaining the highest level of safety andsanitation for our customers and employees.

Creating opportunities for personal growth forall employees and students.

Committing to be an active and vital part of theDining Services Team.

Striving for excellence and total customersatisfaction.

Dining Services Motto

"Service is an attitude!"

Standards that exceed our customers expectations

Environment that creates diversity and a socialatmosphere

Responsive, friendly staff and accessible facilities

Vision and innovation

Integrity and professionalism

Commitment to excellence

Education of our customers and staff

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Work LocationsDining Services offers employment at the followinglocations:

Baker Center-Catering

593-4035

Bromley Dining Hall student worker positions inthe dining hall and catering. 566-9010

Central Food Bakery & Vegetable Preparation student worker positions in the bakery and

vegetable processing area. 593-2980

Boyd Dining Hall student worker positions in thedining hall, convenience store, and Grabn Go.

597-5904 Jefferson Dining Hall student worker positions in

the dining hall.

597-5800

Jefferson Market Cashiers and Stockers 597-8632

Nelson Dining Hall student worker positions inthe dining hall, catering, convenience store, and

restaurant. 597-7111

Shively Dining Hall to reopen 2010

Caf BiblioTech - Retail food service workerpositions

593-0807

Front Room - Retail food service worker positions

566-0936

Bobcat Essentials Retail gift store and apparel

566-0934

West 82 Food Court at Baker Center retailfood service worker positions.

566-0932

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Latitude 39 Ohio Universitys fine diningrestaurant. Servers and kitchen helper positions

available.

566-0940

Shively Market - to reopen 2010 Boyd Market Cashiers and Stockers

597-3399

Nelson Market Cashiers and Stockers

597-9958

Nelson Grab n Go Cashiers and Kitchen helper

597-5777

All locations offer the chance to advance to studentmanager and coordinator positions.

Employment and Job EligibilityIn order to be eligible for student employment, a

student employee must be enrolled in classes at OhioUniversity, Hocking College, or a local area Secondary

school. Ohio University and Hocking College studentsmust be enrolled for a minimum of six credit hours as anundergraduate or a minimum of five hours as a graduatestudent. Students must be able to verify that they areenrolled as a student and may be asked to provide astatement from their school verifying enrollment. After astudent graduates, the student may continue to work forone quarter after graduation. Once the quarter aftergraduation is completed, they are no longer eligible towork unless they re-enroll as a student.

If at any time a student employee drops belowthe minimum number of hours of work, which iseight hours in a two-week period, the studentemployee is required to speak to a manager andgive a valid reason why the eight hour requirementwas not met. All future incidences will result inforfeiture of their position.

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Sign up for only as many hours of work that you canhandle. It is important that student employees thinkabout their studies before asking to work a certain numberof hours. It causes problems when employees feel theymust cut back on their work hours in the middle of thequarter. Remember, student employees can always pick

up extra hours by substituting or by working catering onthe weekends. Student employees must work atleast eight hours per pay period.

Pay Information

Any future changes in State and/or Federal law mayrequire changes at any time. Also, the university mayinstitute, at any time, a pay freeze due to state budgetconditions.

How The Pay Rates Work:

Level 1: $7.30 -$ 7. 70 Level1 jobs: All server positionswithin West 82 . This includes all workers behind each

concept, cashiers, kitchen prep work, and all other worktitles except dish room.

Level 2: $7.45 -$ 8 .25 Level 2 jobs: All dish roompositions within West 82.

Level 3: $7.85 -$9. 45Level 3 job: Student Manager.This position requires supervision and training a studentstaff of 15-25 and requires extensive training including aone credit course HCFN 105. A free meal is included for

each shift worked as a student manager.

Level 4: $8.45 -$10. 45Level 4 job: StudentCoordinator. This position is the highest student position

in Dining Services.This position requires hiring andsupervision of students and student managers, studentpayroll, student recruiting, and in some cases ordering

food and supplies. This position requires extensivetraining and previous experience as a student manager.

A free meal is included for each shift worked as astudent coordinator.

Raises, Promotions & Pay CheckInformation

In order to be eligible for the raise, the studentemployee must have started work prior to the end of thefifth week of the quarter, have zero no-shows, have zero

late call-offs, worked one or more shifts during finalsweek, and have no more than one strike in each of thethree quarters. Students will start at the bottom of thepay level based on the job they are doing. If a studentperforms two different jobs in two different pay levels,

he/she will be paid at the appropriate level. Every threeconsecutive quarters a student works he/she will earn

.40/hr raise. Studentswill continue earning raises as longas they meet the criteria previously stated until he/she

reaches the pay level maximum. A student who ispromoted or takes a job in a higher pay level will retainall earned raises up to the cap. Example: a student atlevel 1 is at $7.70/hr. (.40 worth of raises earned). If

he/she performs or is promoted to a level 2 job, he/shewill start at $7.85/hr. ($7.45base rate for level 2, plus

.40/hr in earned raises). If he/she performs or ispromoted to a level 3 or level 4 job, he/she will start at

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$8.25/hr. for the level 3 job and $8.85/hr. for the level 4job. This works in reverse as well. Example: a student is

hired to do kitchen clean-up, which is a level 2 job,he/she will start at $7.45/hr. The next quarter the

student works as a line server, which is a level 1 job,he/she will be paid $7.30/hr. As long as a student

maintains the status of student manager orcoordinator, he/she will always be paid his/her

student manager or coordinator rate of pay. An

exception to this rule is during the summer astudent manager or coordinator must be workingas a student manager or coordinator. Otherwisethe student will be paid according to the pay scale

listed in this handbook.

Student managers will start their training in level2as an assistant student manager. In order to bepromoted to level 3, the student manager must completethe student manager class (HCFN 105) and performsatisfactorily on the job.

Student employees who quit their job or do not signup for hours the next quarter and then get rehired willstart at the base rate of pay. For example, a student hasworked three quarters and is at level 1 earning $7.70/hr.and then quits. If this student is rehired, he/she will startat $7.30/hr. Students who are unable to work because ofschool related activities such as internships; student

teaching, study abroad, etc. will have their accrued raisescarry over. For example: a student has worked fourquarters and is earning $7.70/hr. at level 1 and leavestostudy abroad. When the student returns, he/she will earn$7.70/hr.

Students who transfer work locations must fulfill allof their work obligations before transferring to a newdining hall. Failure to do so will result in forfeiture of anyraises earned.

Students at level 1 or level 2 who began workingprior to Fall 07 will begin counting their consecutivequarters starting on September 9, 2007, and will receivetheir first raise after working three consecutive quartersafter this date. For example, a student employee who isworking at a level 1 is making $7.30/hr and beganworking for Ohio University Dining Services in Fall 06.None of the previous quarters worked count toward araise, and the employee is still making $7.30/hr. for Fall07. If the student continues to work in good standing forthree quarters, the student will get a $.40 raise at thebeginning of the fourth quarter worked and will make$7.70/hr.

Consecutive quarters worked as a studentmanager or student coordinator carry forward. Forexample, a student manager who has worked as astudent manager (this means passed their probation andhave taken the class) since Fall 06 would have workedthree consecutive quarters and will receive a .40/hr raisefor summer or fall quarter not to exceed the $9.45/hrwage cap. A student manager who started as a studentmanager Spring 07 will have one quarter worked to theircredit.

Any student above $10.45/hr. will earn theircurrent rate and not be eligible for any raises until thecap is raised. Every year when the new minimum wagerate is determined, the levels will move the samemonetary amount as determined by the VP forAdministration.

Payday is every other Friday. After 9am, you maypick up your check at the desk in the cateringoffice. Please avoid picking up checksduring lunch(11:00 - 1:30) or dinner (4:00 - 7:00). To avoid thehassles of picking up your paycheck, considerdirect deposit. Ask any manager for a directdeposit form.

Student employees must work a minimum of eighthours but not more than 40 hours in any two-weekperiod (80 hours during summer). Studentemployees may not work more than 20 hours

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per week during the school year. If a studentemployee has any other job with OhioUniversity, he/she must count the hoursworked at the other job as part of the 40hours per two week maximum (80 hours duringsummer). Example: If a student employee worksten hours per week at a work study job, he/she iseligible to work up to ten hours per week for West82. Failure to comply with this policy will result in a

written letter of warning for the first offense. Asecond offense will result in immediate dismissal.These offenses will carry over quarter to quarter aslong as the student works for West 82.

Student employees are not necessarily restrictedto one job. Assignments are at the discretion ofthe managers and student managers. In otherwords, a student employee may be reassigned toanother job or extra tasks if management deemsnecessary.

The Payroll Manager has the final say on all raisesand promotions.

Direct DepositAll employees are required to sign up for direct

deposit unless an exemption is received frommanagement. With direct deposit, Ohio University willdeposit your paycheck directly into your bank account.

Your bank does not need to be a local bank. The firstadvantage to direct deposit is that you have access toyour money through your bank account one day prior topayday.The second advantage is that you do not have totake time out of your busy schedule to pick up yourpaycheck and deposit it into your bank account. Ask anymanager for a direct deposit form. Employees who havedirect depositing will receive a deposit form on pay day.

Employees who do not have direct deposit mustprovide a self addressed stamped envelope to a manageror other designated person for pay distributions occurringduring break and closedown periods. Checks will not beavailable for pick up when a West 82 is closed. Pleasecheck with a manager for close down periods.

Time Cards and Time Clock Only you are authorized to clock in and out on the

new Workforce time clock system. Studentemployees are to clock in, ready to work, in his/heruniform. The student uniform consists of an orangeWest 82 t-shirt (which will be given to you at on thefirst day of your employment) and clean OhioUniversity hat. Do not clock in before yourscheduled time, unless okayed with a manager.Doing so will result in a written warning.

When finished working, check out with amanager,then clock out. Do not stand aroundwaiting for the clock to advance one more tenth ofan hour. A violation of this policy will result in awritten warning.

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If student employees are having trouble clockingin, see a manager as soon as possible and theycan help with clocking in, and also with authorizingwritten time cards.

Student Employee Meal Policy1. Student managers/coordinators eat free of charge,

when they work. This includes 1 entre, 2 sides and1 fountain beverage. No pre-packaged foods arepermitted. Up to a $7.00 maximum retail value.

2. Student employees eat for off. This includes 1entre, 2 sides, and 1 fountain beverage. No pre-packaged foods are permitted. Up to a $7.00maximum retail value. This meal should be eaten ahalf hour before or after your shift.

Harassment Policy

This policy promotes diversity as well as a hostile-free work environment. Please visit the website below forOhio Universitys Zero-Tolerance Harassment Policy.www.cats.ohiou.edu/poilcy/03-004.html .

Substitution PolicyWhen student employees are unable to work, it is

their responsibility to find a qualified substitute andregister that qualified substitute on the substitute list. If aqualified substitute is not found, it is the studentemployees responsibility to work the scheduled shift.Qualified means the substitute has done the job beforeand knows how to perform the task, or has been approvedby management in advance.

If a student employee writes his/her name on thesub list intending to work a job for someone else, realizethat the sub is now responsible for that job. If a studentemployee signs up for a job for which he/she has not beentrained, the student employee must report to work 10minutes early for training. It is unacceptable toremove ones name from the sub list and will resultin a written warning.

If a student employee is unable to work due toillness, the student employee must notify West 82 at leastthree hours, (one hour for breakfast)prior to thescheduled shift. Failure to do so will result in a writtenwarning. The telephone number is listed in the beginningof this handbook. There should be no reason for nothaving the number on receipt of this handbook.

If a student employee is having a problem finding asub, ask a student manager or manager to provide aphone list. Exceptions may be made in cases ofemergency as long as the employee contacts a managerfor approval prior to the start of the shift.

Please check with your unit regarding specific

substitution policies.

AppearanceAll employees are required to maintain personal

hygiene that is appropriate for a food service operation.

Regularly bathing or showering

Clean hair

The use of deodorant or antiperspirant

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Clean and trimmed fingernails

Washing your hands before beginning your workassignment, after using the restroom, and aftersmoking or eating.

A clean work shirt, free from excessive dirt andgrime.

Sanitation & Personal HygieneFood safety and sanitation are a vital part of any

food service operation.

Proper procedure for washing hands:

Use warm (100F or higher) running water andsoap.

Scrub both sides of the hands up to and beyond

the wrists for at least 20 seconds. Scrub underneath the fingernails.

Rinse with warm water and dry hands with adisposable paper towel.

Hands should be washed:

After using the restroom

After coming in contact with bodily fluids, such assaliva and a runny nose

Before working with food

After touching raw meat, poultry, fish or eggs.

State law requires all employees to wear gloveswhen serving food to a customer or touching food that willnot receive any further cooking. For example: salads andsalad items, deli meat, cold items served on the salad bar,or dessert items that do not receive further cooking.When food is being served that has already been cooked,great caution needs to be taken to preserve the sanitationof the food. This is done by wearing clean, disposablegloves on both hands.

How to properly wear gloves to ensure cleanliness:

Wash and dry your hands before putting on gloves.Gloves can become contaminated just as easily ashands and only protect food from contamination ifkept clean. Gloves must be worn on both hands.

If the gloves stick together do not attempt to openthem by blowing into them. Instead, rub the endstogether with your fingers.

When to change your gloves:

If you touch anything considered a contaminant,such as a dirty rag, your clothes, your apron, yourhair, your face, a refrigerator door, or anotherperson.

If you are serving and they become covered infood.

If you sneeze or cough.

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If they become damaged.

Do not hesitate to change your gloves.It's better to be sure of being clean andsanitary than not be sure and be dirty andunsanitary.

Employees must remove their apron beforeentering the rest room area.

Dress CodeIt is important that all employees follow the dress

code. How our employees dress is a direct reflection uponOhio University Dining Services and you. It is our goal toproject a clean and professional image to our customers.All student employees must wear closed toe, slip resistantshoes that are clean and in good repair. Due to safetyconcerns shoes must be flat or very low heeled.

Student employees are required to wear:

Clean clothes in good repair

A hairnet or hat in all service and preparation areas(long hair must be completely covered)

A orange West 82 t-shirt (provided)

Socks with closed heel and closed toe shoes

Plastic gloves when directly handling food items(provided)

A clean OU Baseball Cap without Greek tags. O.U.Dining Services baseball caps may be purchasedfrom a manager or the employee may provide theirown.

Pants of any kind, free from holes.

Student employees are not permitted to wear:

Beards and goatees.

You may wear sideburns as long as they do not gopast your ear.

Shorts, skirts, capris or any other short-leggedpants.

Frayed jeans or cutoffs. All pants must behemmed.

Wallet chains

Sweat suits (including stirrup pants, leggings,spandex, knit cotton tights, running/windbreakerpants)

Sleeveless shirts or tank tops

Clothes with tears or patches, holes or frayed hems

Open-toed or open-heeled shoes (i.e. clogs orsandals)

Patches, badges or other campaign material

High-heeled shoes

Clothing containing profanity or offensive language

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Bandanas

Clothing that promotes a product not used by thedining hall you work in. Example: Coke products

such as shirts, pants, buttons, stickers, etc.

Cropped shirts that expose the naval

Clothing that promotes the use of tobaccoproducts, alcohol, or illegal narcotics

Piercings up to managers discretion

Uniform Policy

An orange t-shirt will be obtained through amanager or student manager.

Student managers will be provided with a blue poloshirt with the F&A logo on it. Student managers

must wear khaki or black pants with the polo shirtor a shirt and tie.

All student managers and student employees mustwear the issued black Ohio hat. Student managersreceive this hat at no charge. Student employeeswill be charged $8.00 for the hat, which shows up

as a meal charge on their pay check.

Shorts are not permitted.

Clean shavenor neatly trimmed mustache. Nobeards. All other appearance issues are the sameas the dining halls.

Piercings Up to manager discretion.

Dress Code for StudentManagersThe following dress code must be followed unless

given special permission:

Men

Clean collared shirt with a tie or a neat dresssweater

Dress pants or corduroys. They must not be tornor faded.

High heels are not permitted. Solid black or solid

white tennis shoes that are clean and in goodcondition are acceptable.

Clean-shaven or neatly trimmed mustaches. Nobeards.

Hairnet or OU hat must be worn when working withfood and when in food preparation areas. Longhair must be tied back.

All hair must be covered.

Women

Clean blouse or sweater

Dress pants or corduroys

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Solid black or solid white tennis shoes that areclean and in good condition are acceptable.

Hairnet or OU hat must be worn when working withfood and when in food preparation areas. Longhair must be tied back.

All hair must be covered.

SafetyThe safety of everyone depends upon strict adherence tothe following:

Please see the managers in your unit forspecific safety training dates and times.

Know the locations of all exits in case of anemergency.

Know the locations of fire extinguishers.

Learn the safe and proper operation of equipment.

Report all faulty equipment.

Take caution and use the correct method whenhandling hot food, hot pans or equipment.

Report all accidents, regardless of how minor theymay seem.

Wipe up spills even if you did not cause them.Clean up as you perform your duties.

Pick up broken dishes and glasses with a broomand dustpan and place the broken glass into thebroken glass container. Use a wet paper towel toclean up small pieces of glass. Do not touch the

broken glass with your hands or let customers pickit up.

Walk. Never run.

No walkmans, MP3 players, iPods, etc., orheadphones are to be worn during work.

Do not spray cleaning chemicals near food.

While mopping up a spill, use wet floor signs.

Become familiar with all chemicals and how to usethem properly. Improper use of chemicals couldresult in harm to equipment or contamination of

food. If a student employee cannot find the properchemical for a specific job, notify a manager.

Wear rubber gloves when using cleaningchemicals.

Unplug all electrical equipment before cleaning.

No cell phones to be used during work time calls or texting.

Be Safe!

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Cleaning ChemicalsProper use of cleaning chemicals helps us keep our

operation clean and safe. However, chemicals that are usedincorrectly or without care can be dangerous. West 82hasMaterial Safety Data Sheets (MSDS) for each chemical in athree ring binder in the managers office. The MSDSprovides detailed information about the chemicals make-up, safe use, and hazards.

Here are a few safety tips when using cleaning chemicals:

Never mix a cleaning chemical with anything butwater as dangerous chemical reactions may occur.

Mix chemicals with water according to the directionson the label. Too much cleaning chemical can be just as bad or worse than too little cleaningchemical.

Make sure you know how to use the chemicalproperly. If not, ask a manager to show you.

Some cleaning chemicals can cause a skin reaction.Wear protective rubber gloves when using cleaningchemicals.

Never spray chemicals near food, utensils, salt &pepper shakers, glass, etc.

If a student employee comes across a chemical thatis not labeled with the manufacturers original label,report it to a manager immediately as OSHA(Occupational Safety and Health Act) requireschemicals to be labeled.

Report any accidents or injuries caused by cleaningchemicals to a manager immediately.

The following is a list of the common cleaning chemicalsused by students and a brief description of how to use themsafely:

H2 Orange2 Concentrate 117 (Green and Redbottles) General cleaner for glass, windows,finished wood, mirrors, tile, metal, countertops,tables, and equipment.

Complex DL Degreaser used to clean kitchenequipment. Use of gloves is required.

Kork-Rub Multi-purpose germicidal cleaner. Use of

gloves is required. Limeaway Highly acidic de-limer for the

dishmachineand faucets. Use of gloves and gogglesis required.

Oven & Grill Cleaner Powerful degreaser for grillsand ovens. Use of gloves and goggles is required.

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Food AllergiesBetween 6 and 7 million Americans (2-2.5%) are

estimated to suffer from food allergies. It is very importantthat employees know the ingredients in the foods we serve.If a student employee is unsure of the ingredients in a menuitem, ask a manager. Any time a customer asks about theingredients in a menu item take the question seriously andfind out if you do not know. None of us wants to beresponsible for causing an allergic reaction. The followinginformation on food allergies, provided by the Food Allergy &Anaphylaxis Network, briefly describes the basics of foodallergies.

Allergic reactions to food occur when the bodysimmune system mistakenly attacks harmless food proteins.

The allergic individuals immune system makesIgEantibodies, special proteins that can detect particular

food proteins, that sit on the surface of allergy cells foundthroughout the body. These IgE antibodies detect the foodand alert the cell to pour out chemicals, such as histamines,that result in the allergic symptoms.

Symptoms of food allergy affect the skin (i.e. hives,swelling of the lips, tongue, and face), respiratory system(i.e. shortness of breath, wheezing), and the gastrointestinaltract (i.e. abdominal pain, vomiting), and even cause heartfailure. If left untreated, these symptoms can be fatal. If astudent employee sees anyone experiencing thesesymptoms, contact a manager immediately.

The following eight foods account for 90% of allallergic reactions: peanuts, tree nuts (walnuts, pecans, etc.),fish, shellfish, milk, eggs, soy, and wheat. Peanuts are theleading cause of severe allergic reactions, followed by treenuts, shellfish, fish and eggs. It is estimated that 1.1% of allAmericans are allergic to peanuts or tree nuts.

Currently there is no cure for food allergies.Avoidance is the only way to prevent an allergic reaction tofood. Food allergy is the leading cause of anaphylaxis (a lifethreatening allergic reaction) outside the hospital setting,accounting for an estimated 30,000 emergency room visitseach year. Unfortunately 150-200 people die each yearfrom food allergy induced anaphylaxis.

Job PerformanceEmployment with Ohio UniversityDining Services

requires a good attitude and a willingness to work, listen,and ask questions. The jobs are fast-paced and service-oriented, but most do not require previous experience.

A student employees job performance will beevaluated at the end of each quarter or at the end of thework assignment. It will be based on the 3 strikes youreout system described in the following pages. It will bekept on file and, at the student employees request, will beplaced in their file at Career Planning and Placement.Following the guidelines outlined in this handbook willensure a satisfactory evaluation.

Some tips to help you:

Know and understand your job description andwork to meet the established standards.

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Work as scheduled. BE ON TIME. Do not clock inearly unless asked to do so by a manager.

Be willing to hustle, but do not run in the kitchens.

Be courteous to fellow employees and customers.

Communicate your suggestions and those of thecustomers to your manager.

Be willing to help in other areas when needed.

Be courteous to all the cooks and custodialpersonnel. They are there to help you.

Stay busy at all times. If you find that you havenothing to do, ask a manager what else needs tobe done. There is no reason for standing around.(If you have time to lean, you have time to clean.)

Be open-minded and willing to learn new positions.The more jobs you know, the better your chances

for promotion to student manager.

Be in proper uniform and prepared to work whenthe shift begins.

No excessive socializing with employees who areon the clock. If you have any questions, ask a

manager.

The following will not be permitted:

Rudeness to customers

Eating while clocked in

Smoking/chewing tobacco/snuff

Drugs

Alcoholic beverages

Gum chewing

Profane language

Excessive socializing with co-workers or customers

Doing school work while clocked in

Crossword or other word puzzles

Sitting

Removing food or equipment

Insubordination

Drinking beverages on the line or in front ofcustomers

Cell phones should not be used when clockedin. Student employees who use their cellphones for personal calls or texting mayhave their cell phone confiscated until theend of their shift.

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Requirements for StudentManagers and

Student Coordinators The position of student manager is fast-paced,

challenging, and carries a great deal of responsibility.Each student manager must be willing to dedicate timeand effort to bettering the facility and operations in whichthey work. Student managers are expected to oversee allpositions held by student employees. This includescommunicating with the upper management. Together thetwo can make arrangements if a specific task needs to becompleted. A student manager should be willing to learnand get to know the students who are employed at theirfacility. This will make promotions and/or reassignmentseasier.

A student manager must be willing to confront anyunacceptable behavior that may be exhibited by a studentemployee. The student manager is responsible forpraising and rewarding student employees who go aboveand beyond the call of duty. A student manager must beopen-minded, energetic and sensitive to diverse issues.

Part of a manager's responsibility is to help withspecial events, catering and busy periods. All studentmanagers and coordinators will work a minimum of eight(8) hours in catered events every quarter West 82.StudentManagers and Coordinators can work catered events orcatering set-ups. The total hours for the events are to beeight or more hours.

For example: A Student Manager could do one set-up for three hours and a catered event that lasts six hoursfor a total of nine hours to meet the requirement.

Student Managers must work the whole event untilexcused by the manager in charge of the event.

For example: A Student Manager works one set-upfor three hours and one catered event for three hours for atotal of six hours. The Student Manager signs up for acatered event and must work the whole event, not justtwo hours to meet the required eight hours. Failure towork the whole event will result in the event not countingtowards the total hours for the quarter.

Student managers and coordinators will obtain theirhours by going to Baker Center and signing up for theshifts listed on the bulletin board in the kitchen or byspeaking to a catering manager. Sign up for shifts on theboard next to the catering office.Please note that cateringhours are filled on a first come, first served basis. Studentmanagers are encouraged to plan the events that theywould like to work at the beginning of every quarter andcontact a manager as soon as possible. The excuse,there were no catered events to work will not beaccepted. Student managers and coordinators will be paidthe student manager rate of pay for working cateredevents. Also, all student managers and coordinators willbe required to recruit employees for catered events duringvarious times of the year. Due to the nature of catering,

student managers and coordinators may be given as littleas 24 hours notice that positions need to be filled.Everyone's cooperation is expected. Each studentmanager will be required to keep a record of everycatered event worked. The record must consist ofthe date of the catered event, name of the event,place, and the name of the manager in charge.

These records are to be sent directly to Stacy Saundersand must be received no later than the last day of classes.Failure to fulfill your catering obligation will result inforfeiture of the .40/hr. raise for three quarters and ademotion to pay level 2for the next quarter. Example: Astudent manager does not work eight hours of cateringWinter Quarter. The student manager will not be eligiblefor the .40/hr. raise for three consecutive quarters workedand will be demoted to pay level 2for the entire SpringQuarter. If the student manager works eight hourscatering Spring Quarter he/she will be eligible for the level3pay for student managers. Dining Hall general managerswill make the final decision.

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Student managers working their last quarterwith Dining Services must work their cateredevents at least two weeks prior to the end of thequarter. Failure to do so will result in the finalpaycheck being paid at the federal minimum wage.This will be strictly enforced.

Ohio University is committed to consistency and

training its employees. All student managers, including c-store student managers, catering student managers, retailstudent managers, and student managers in the bakeryand vegetable prep areas will be required to take a onecredit course, HCFN 105, Food Operations Management.Student managers will remain at pay level 2until theyenroll and complete this class. This course is usuallyoffered Tuesday or Wednesday from 8:10 am until 9:00 amevery quarter. Student managers may enroll bypickingup a pink permission slip from a manager or RichNeumann. All student managers must know how toperform all student jobs before the end of theirprobationary period.

Student Coordinator andStudent Manager HoursStudent coordinators and student managers will be

allowed to work up to 30 hours and 25 hours per weekrespectively during the school year if they meet thefollowing criteria:

The student coordinator or student manager mustearn a minimum quarterly GPA of 2.5. Grades willbe monitored by the General Manager.Studentcoordinators and student managers must submit acopy of their final grades and a signed copy of thehours agreement form to the General Manager nolater than the end of the second week of classesthe following quarter. Any student coordinator orstudent manager who does not earn a minimumquarterly GPA of 2.5 will not be allowed to workmore than 20 hours per week during the academic

year until their quarterly GPA improves to a 2.5 orbetter.

Student coordinators and student managers mustsubmit their grades and hours agreement formEVERYquarter to their General Manager. Failure todo so will result in not being allowed to work morethan 20 hours per week during the academic year.

Any student coordinator or manager who exceedsthe 30 or 25 hour work limit will be subject todisciplinary action.

If at anytime the student coordinator or studentmanager feels that he/she is falling behind in his/herclasses, he/she must notify his/her unit manager and askfor a reduction in hours. The number one priority of allstudent coordinators and student managers should be todo their very best in all of their classes.

Future employment is based onpast performance.

A satisfactory performance evaluation means that astudent employee can expect to continue theiremployment from quarter to quarter. Summeremployment is available within the department. It isawarded based on the following criteria: 1) All studentmanagers and coordinators will be hired first. Studentmanagers working at the dining halls that remain open forthe summer have first priority followed by student

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managers in other dining halls. However, you mustcontact the manager doing the summer scheduling priorto the summer schedule deadline and let him/her knowyou are a student manager. You must be willing to workany job available and are not guaranteed a studentmanager job as those positions may already be filled.Student managers and coordinators will receive the baserate of pay plus any earned pay increases for the job theyare hired to perform. 2) The total number of hours worked

as an employee of Ohio University Dining Services.Applications will be available during spring quarter.Student employees are permitted to work up to 40 hoursper week during the summer. If a student employee hasanother job with Ohio University, the hours worked at theother job must be counted as part of the 40 hour per weekmaximum.

Resigning your PositionIf a student employee feels that it is necessary toquit their job with Ohio University Dining Services, the

student employee must give Dining Services a two weekwritten notice in order to be eligible for rehire in the futureand leave in good standing. Also, any student who quitswith less than three weeks left in the quarter will not beeligible for rehire with Ohio University Dining Services andwill forfeit all raises earned. Failure to give two weeksnotice or two consecutive no-call/no-shows thatresult in termination will result in the finalpaycheck being paid at the Federal Minimum Wage.

Employee of the MonthEvery month 2 students will be awarded employee

of the month. The reward for this will be 2 lunch cardsgood at Latitude 39.

Evaluations and the ThreeStrike System

Ohio University Dining Services is an employmentat will employer. This means that management mayterminate employment or not rehire any studentemployee he/she feels is not meeting the mission of OhioUniversity Dining Services written on page 4 of thishandbook. The contents of this section representguidelines and not absolutes. Customer service is our joband our number one priority.

Ohio University Dining Services expects allemployees to perform their job efficiently andprofessionally. Inappropriate behavior will result in awritten warning and/or dismissal. We will use threestrikes (per quarter)and youre out as a basic guideline.Every quarter student employees will start with zero

strikes against them, unless they received a strike in thelast three weeks of the previous quarter. When anemployee reaches three strikes in one quarter, he/she willbe dismissed.

Ohio University Dining Services has defined threelevels of inappropriate behavior. The lists that follow arenot all-inclusive and management reserves the right todiscipline and/or discharge as offenses warrant. Violationsof level 3 will be considered three strikes and will result inimmediate dismissal. Violations of levels 1 & 2 will resultin a written warning. A level two violation is consideredtwo strikes and a level one violation is considered onestrike. All violations received in the final three weeks ofthe quarter will carry over to the next quarter.

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Level Three Violations (3 strikes)

Immediate Termination

1. Theft2. Working while under the influence of drugs or

alcohol

3. Tampering with the work schedule

4. Vandalism

5. Letting people into the service lines without payingcash or without a valid ID

6. Giving away food without collecting payment

7. Fighting or any type of physical violence

8. Verbally abusing a customer, manager or anyuniversity employee

9. Lying10. Gross sexual harassment or any other type of gross

harassment

Level Two Violations (2 strikes)

Employees who have 2 strikes in one quarter will notreceive the .40/hr raise following three consecutivequarters.

1. No show more than 40 minutes late or signingyour name to the sub list and then removing itfrom the sub list without finding a qualifiedsubstitute (second offense).

2. Violating a safety policy, second offense. Safetyviolations will carry over to the next quarter.

3. Rudeness to the customer.

4. Throwing food or horseplay.

5. Notification of absence less than three hoursbefore starting time (breakfast meal-less than 1hour) and no doctors excuse. Second offense

6. Eating without presenting a meal card to a checkeror manager, or not notifying management beforeeating.

7. Showing disrespect towards any co-worker ormanager.

8. Negligent job performance.

9. Clocking in early without a managers permission(second offense).

10. Poor work performance (second offense).

11. Error of 10% or more on cash sales (secondoffense).

12. Sexual harassment or any other type ofharassment

13. Gross insubordination.

Level One Violations (1 strike)

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1. No show more than 40 minutes late or signingyour name to the sub list and then removing itfrom the sub list without finding a qualifiedsubstitute (first offense).

2. Violating a safety policy. First offense. Safetyviolations will carry over to the next quarter.

3. Clocking in early without a managers permission(first offense)

4. Notification of absence less than three hoursbefore starting time (breakfast meal-less than 1hour) and no doctors excuse. First offense

5. Insubordination (failure to carry out tasks assignedby management)

6. Eating while working

7. Improper substitution procedure

8. Poor work performance (first offense)

9. Incorrect portioning of food

10. Doing schoolwork while clocked in

11. Six to 39 minutes late

12. Failure to check out with a manager

13. Not meeting dress code

14. Sitting down on the job (except checker), orleaning behind serving lines

15. Failure to wear plastic gloves when touching food

16. Error of 10% or more on cash sales (first offense)

17. Clocking in out of uniform

18. Using cell phones while working

19. Excessive socializing

20. Gum chewing, smoking, chewing tobacco

*Please check with your unitmanager to learn about apositive reward program.

CLARIFICATION OF POOR WORKPERFORMANCE WRITTEN

WARNINGS

We regret that we may have to issue writtenwarnings to employees not performing their job asspecified in the job description or employee handbook.Student employees will be warned verbally about their jobperformance and given another chance to improve beforea written warning is issued. We will no longer movestudent employees to another job because theirperformance is below standard unless a warning is issuedfirst. For example, a student employee doing bus andbeverage is not performing up to standard. He/she iswarned verbally about his/her performance and givenanother chance to improve. The next week the studentemployee's work performance is still below standard. Awritten warning will be issued. The student manager willthen have the following three options:

1. Give the employee another chance to perform thejob properly.

2. Dismiss the employee from the shift.

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3. Move the employee to another job.

RATIONALE: All student employees are expected to learnand properly perform all assigned jobs. Whenmanagement is forced to move employees to jobs they

know, some jobs may be left unfilled, resulting in anunbalanced work force. Also, it reduces the employee'sability to substitute and penalizes those students whomust move from their assigned job to a different job.

Therefore, a written warning is justified.

NOTE TO STUDENT MANAGERS:All written warnings must contain a written

explanation of why the employee deserves the writtenwarning and suggestions for improvement.

APPEAL SYSTEMIf a student feels that he/she has been treated

unfairly, he/she must submit a written appeal within oneweek of the date that it was issued to the GeneralManager. Otherwise, the written warning stands. If theGeneral Manager feels that there is enough evidencesupporting the appeal, a hearing will be scheduled.

The student employee who is appealing the writtenwarning must show up at the hearing. He/she may bring,and are encouraged to bring witnesses who will supporttheir claim. The appealing student employee will thenexplain to the group why the written warning is thought tobe unfair.

After all testimony is heard, the General Managerwill consult with the student managers and othermanagement to render a decision.

The write up stands if the appealing studentemployee fails to show up for the hearing.

Frequently Asked Questions

1. What do I do if a guest complains?Sometimes a guest will complain to youabout the food, service, other guests,

etc. Never dispute or argue with the guest.Apologize and tell them that you are goingto report it to the manager immediately.

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2. What do I do if I spill something on aguest? Apologize to the guest and reportit to a manager at once. The manager thencan arrange for dry cleaning, or anothersolution.

3. What if I have a question about my jobwith Dining Services? Consult yourStudent Employee Handbook. If you stillhave a question, ask a student manager ormanager.

4. How should I answer the phone?Remember you are an Ohio Universityrepresentative so please do it in aprofessional manner. Answer by sayinggood morning (or afternoon), West 82, andhow may I help you?

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Conclusion

As a student employee you will be responsiblefor the job or jobs that you have been assigned andall of the dutiesthat go with that job or jobs. You willalso be responsible for any other responsibilities thata student manager, student coordinator, or generalmanager asks of you. Employees are rewardedbased upon job performance and dedication.

Every position in Dining Services is crucial toprovide the service you and your fellow studentsdeserve. We need your cooperation and dedicationin order to serve the customers efficiently.

We hope this information has helped youunderstand your role within West 82 as a foodservice operation. If you have further questions,contact your student manager or a higher manager.

They will be happy to answer any questions you mayhave regarding your role as a West 82 employee.

Welcome to the West 82 Team!

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AcknowledgmentForm

To be torn out and kept by themanager.

If viewing on-line, print out, signand submit to manager.

The purpose of the Student Employee

Handbook is to provide an explanation ofthe rules, responsibilities andexpectations of your employment withOhio University Dining Services.Dedication to excellence and teamwork isa major part of our success. Please signat the bottom of this page toacknowledge that you have read andunderstand this handbook.

__________________________________________

Signature Date

_______________________________________

Print name here.

Documents

West 82 Basic Handbook