Welcome to Dining Services. We’re glad you’re part of our team. Each individual on our team plays a very important role in making Dining Services a great service organization.

Dining Services takes pride in serving healthful and high-quality meals throughout all our dining services, retail units, and catering department. Our list of values identifies areas of importance for each of us to achieve as we provide the best service and menu items to all our customers.

You were selected to be part of our team because we believe that you’ll help make us even more successful in meeting our mission of providing high-quality and safe menu items, as well as the best customer service. This handbook was designed to help you be effective in meeting your goals as a member of the Dining Services team and meeting our goals of service to our students, faculty, staff, and guests.

We’re glad you’re here and we know you give us your very best every day. Make our goal your goal — a high-quality dining service in a welcoming environment.

Best wishes and welcome from the Dining Leadership Team!

Employees of Dining Services work in an environment that upholds and maintains ethical work values. By working at DS, you become part of our value system!

Integrity | Respect | Teamwork | Good Nutrition | Positive | Communication | Consistency | Excellent Customer | Service | Cooperation | Professionalism | Fun | Excellence | Fairness | Fiscal Responsibility | Flexibility | Diversity | Inclusion | Quality Service | Quality & Safe Food | Trust

The mission of University of Nebraska–Lincoln Dining Services is to provide a safe and inviting atmosphere, healthful meal choices, and quality service in an environment that promotes the diversity, growth, and education of our students, faculty, staff, and guests.

The department looks forward to a mutually beneficial relationship with each employee.

All new full-time employees are required to attend New Employee Orientation. The schedule is located on the human resources website, on the human resources calendar, or contact your Dining Services manager for the schedule.

• Be courteous and attentive to all customers.
• Be friendly, but no excessive socializing. Appropriate language is expected.
• Be a positive team member.
• Do not eat or drink in the food production and serving areas (see Drink Policy).
• A manager must approve the use of technology for music in production/server areas.
• Do not lean or sit on counters, tables, glass racks, or other equipment.
• Equipment and food are not to be taken from food service.
• Speak in a normal or low voice. Shouting is not allowed.
• You are always expected to be working. Check with your supervisor if you need a task to do.

The way you feel about yourself is reflected in your work. To meet our mission, we must all strive to show our pride in our work. Our customers deserve friendly and courteous service; they are the reason for our employment. They deserve the best we can give them.

Discuss any problems with any area of work with your manager in private. Communicate your feedback or feedback from your customers to the manager. Stay positive and you will feel good about yourself and your workplace. Teamwork is essential to our goals and we must all work together.

It is your responsibility to supply your manager with your current address, current telephone number(s), and current email address so that any needed information can be communicated to you.

Certain circumstances may justify corrective action following defined steps which may result in termination. Please see Human Resources Policy, Conduct, Corrective Action and Dismissal for Cause.

All employees will be asked to sign a verification form stating that:

• You have read the employee handbook.
• Your supervisor has reviewed the handbook with you.
• It is the responsibility of the employee to read the policies outlined on the human resources webpage. Questions should be directed to your manager.

You are a valuable member of the Dining Service team and the job you perform is important to maintain customer service to our guests and maintain a quality food service organization.

You are expected to be ready to start your workday on time. This means, in the appropriate uniform, clocked in, and at your assigned station by your assigned time.

Notification Procedure

If you are going to be late for your shift, are sick, or an emergency arises, you are expected to do the following:

• Call the kitchen office (at least two (2) hours before your scheduled shift starts) when you cannot come to work for any reason. Follow the directions for leaving messages as set forth by your dining center but continue to call until you speak to a manager.
• Inform the manager of the reason you are unable to come to work. This could be an illness or injury or an unplanned emergency.
• Unexcused tardiness may result in disciplinary action.
• If possible, please plan personal activities on your scheduled days off or before/after your shifts.

Dining Service employees are essential personnel. Our students must be fed even in times of severe weather, class cancellations, or other natural disasters. You will be required to report to work even if other public, private and university offices are closed. If you hear a radio announcement stating “The University of Nebraska–Lincoln is closed, ONLY essential personnel need to report to work,” that means you! Please direct questions to your manager.

Policies regarding the paychecks and time clock include:

• Hourly employees are paid every other Thursday. Use firefly to view paychecks every week. Once you are hired and all paperwork is completed, it will take approximately one month to receive your first paycheck. Check with a manager, assistant manager, or dining service secretary for pay dates.
• Your paycheck will be electronically deposited directly into your checking or savings account (direct deposit). You must complete a Direct Deposit Form and attach a copy of a voided check or a copy of your savings account information.
• Report address, email, and phone number changes promptly to your manager or assistant manager and the dining service secretary. You may also change your address and other information in firefy’s Employee Self Service section.
• If you fail to clock in or out, or if the time clock or your NCard (timecard) are not working, notify a manager and have your time corrected. The Biweekly Timesheet Report must represent a true record of the actual number of hours you work each day.
• Under no circumstances are you to use the clock for recording another employee’s time. Using another employee’s NCard (timecard) subjects you to disciplinary action.
• All employees are expected to clock in and out at the assigned time. All overtime must be approved in advance by a manager.
• Employees are required to clock out and back in for meal breaks. Per University Housing Policy, a complete 30-minute unpaid break must be taken within six hours from the beginning of your shift.
• You must get permission from your manager or another member of the management team if you must leave the unit during your shift. Clock out when you leave the building; clock back in upon returning.
• You must sign the Period Totals Report at the end of each pay period.
• If you have questions about your pay advice, please check with your manager.
• The Human Resources Department establishes starting hourly rates for each job family within University of Nebraska values. Rates are available from your unit manager or human resources.
• Access to your electronic timesheet is in EmpCenter. Your Blackboard/MyUNL.edu login information is required to access the site.
• One (1) paid 15-minute rest period may be given for each consecutive four hours worked. Contact your manager, assistant manager, or production manager to determine the best time to take a break. NOTE: Your assigned FTE must be fulfilled each week.
• Any employee working more than 40 hours in one workweek will receive overtime or compensatory time. Overtime or compensatory time must be previously approved by your supervisor.

It is the employee’s responsibility to notify the manager whenever his/her hours for the week at the university will exceed the scheduled 40-hour week. Violation may result in disciplinary action. Employees can view hours in the electronic timekeeping system.

Employee meetings are held periodically to provide training and information. Unless you have an excused absence, you should attend and actively participate in these meetings. To enhance your contribution to DS, you will be trained in several areas. At times you will also be asked to work in other positions within the department. Required training topics include: Food Safety, Injury and Illness, Emergency Preparation, Chemical Safety, Special Diets, and Title IX.

The health and safety of our customers and employees is very important. Major sources of food contamination and the spread of infectious diseases occur from the nose, mouth, and hands. Therefore, it is essential that all employees maintain high personal hygiene standards. You are a representative of DS. Our guests will determine the quality of our service by both cleanliness and professionalism. An employee must always follow food safety guidelines.

• Any Dining Service employee absent from work because of illness may be required to submit a doctor’s statement verifying that the employee is free of communicable disease before he or she may return to work.
• Report to your manager if you are experiencing any of the following symptoms: flu-like symptoms, vomiting, diarrhea, jaundice, a sore throat with fever, or a lesion that is open or draining.
• You must report to your manager if you have had or have been exposed to any of the following illnesses: Norovirus, Hepatitis A, Shigella, E-Coli, Salmonella, or Covid 19. This action is to prevent the spread of disease and to comply with Nebraska health laws.
• There must be no bare hands contact with ready-to-eat foods. A Dining Service employee working with or serving ready-to-eat food must have a second barrier between their hands and the food; (i.e. tongs and non-latex gloves are required).
• All staff working in the kitchen must wear a hairnet or a Dining Service ball cap.
• Hands and arms must be thoroughly washed with soap and warm water before starting work, after handling soiled articles, and after using the restroom. Please refer to the hand-washing procedures outlined in the food handler’s Permit training.
• Never wear your apron when going into the restroom.
• Do not cough, sneeze or clear your mouth/nose near food or dishes. Use a tissue to cover your mouth and nose when necessary and wash your hands immediately after each use of the tissue.
• Keep hands and fingers away from your hair, face, nose, and mouth where germs may be picked up and transmitted to food.
• Unit managers will determine the acceptability of facial hair, keeping in mind that professional appearance is the standard.
• Facial hair that is one (1) inch or less and is neat, clean, and trimmed is permitted without a beard guard.
• Facial hair that is longer than one (1) inch and is neat, clean, and trimmed must be covered with a beard guard.
• Eat and drink only in the dining room or designated areas. Employees are not allowed to eat or drink in food production or serving areas.
• Drinking during work time is allowed from beverage cups with sip lids or from lids with straws from the following areas:

  • Employees will place their beverage cups on a shelf or rack in identified dining center work areas, designated by the dining center manager, that are close to hand sinks. Employees may drink beverages in that area during work and must wash their hands following having a drink.

  • Employees may go to the dining room area and select a drink from one of their beverage dispensers, drink the beverage in the dining room and wash their hands before returning to work.

• Nail polish (clear or color) and artificial/sculptured fingernails are permitted for food handlers only if gloves are worn. Gloves should be changed as often as you would wash your hands.
• Chewing gum, chewing tobacco, and chewing toothpicks are not allowed during work per food health safety standards.
• The university has a Tobacco Free Campus Policy.

To provide a healthy environment that promotes the wellness and safety of students, faculty, staff, and visitors, the University of Nebraska (NU) and the University of Nebraska–Lincoln prohibit Smoking and the use of Tobacco Products in and on all University Property.

Smoking

Smoking means inhaling, exhaling, burning, or carrying any lighted or heated tobacco, plant (including marijuana), or synthetic products.

Tobacco Products and Drugs

Tobacco products include all forms of tobacco, inclusive of but not limited to cigarettes, cigars, pipes, water pipes (hookah), electronic cigarettes and similar devices, and smokeless tobacco products. It also includes any product intended to mimic tobacco products, contain tobacco flavoring, or deliver nicotine. Food and Drug Administration-approved nicotine replacement therapy products, when used for the purpose of cessation, are not considered “Tobacco Products” under this policy.

• According to University of Nebraska–Lincoln policy, possession or consumption of narcotics, alcoholic beverages, or other unlawful drugs on university property or while performing duties of employment or reporting for duty under the influence of alcohol and/or unlawful drugs will justify corrective action.

University Property and General Safety Practices

University property means all buildings, structures, grounds, parking structures, parking lots, and vehicles (on or of campus) owned, leased, occupied, operated, maintained, or otherwise controlled by the University.

• You must wear a Band-Aid and a disposable glove over open cuts or sores. These need to be changed frequently (please refer to the hand-washing policy).
• All infections, open cuts, and sores must be reported to the employee’s supervisor.
• Good personal hygiene is expected.
• Always follow food safety guidelines.
• Walk (rather than run) in all work areas.
• Think about safety and work carefully. Many accidents can be prevented.
• Report any unsafe conditions to your manager.
• Walk carefully and cautiously on wet floors.
• Sweep up broken china and glass immediately and dispose of it in the appropriate receptacle in the dish room.
• Never place a glass jar, knives, or any sharp utensils in a sink. They should always be placed in a pan.
• Immediately report needed equipment maintenance repairs and adjustments to your supervisor rather than attempting to make repairs yourself or operating malfunctioning equipment.
• All blood and other bodily fluid spills should be promptly reported to your supervisor. Blood spills require a special cleaning procedure. Do not attempt to clean up without checking first with your supervisor.
• Keep your work area neat and orderly. Immediately clean up spills, dropped food items, and water on the floor.
• Shut off equipment before leaving the workstation.
• Turn off and disconnect all equipment before disassembling or cleaning.
• Clean and sanitize your area thoroughly before clocking out.
• Check with a supervisor concerning the correct use of chemicals.
• Use only proper utensils (feeder plate, plunger, or paddles) to hold or feed food into slicers, mixers, choppers, disposals, or grinders.
• Use hot pads or gloves when handling hot containers and utensils. Never use a wet rag to handle hot pans, etc.
• Keep clear access to all fire exits and fire-extinguishing equipment.
• In case of fire, pull the alarm and leave the building.
• Know where the fire exit and tornado shelter are in your building.
• Use proper lifting techniques and carts whenever appropriate. Ask for help lifting items weighing 50 pounds or greater.

Your help is needed to maintain a safe work environment; watch for unsafe conditions such as greasy or wet floors, be alert and cautious while using the equipment and be sure you thoroughly understand how to operate each piece before using it.

Report any on-the-job injury to your manager. Complete the proper forms and make sure you receive proper treatment for an injury; failure to do so jeopardizes not only your personal health but also your claim for disability and workers’ compensation.

Depending on the severity of the injury, the employee may need to see a physician or be sent to the emergency room in an ambulance. University guidelines state that only an employee’s manager should transport a university employee to a health care provider. If the injury is not of a serious nature, the injured employee should arrange for transportation from a friend or family member. If warranted by the nature of the injury, an ambulance should be summoned by calling 9-911. Instruct the employee to tell the health care provider that the injury is work-related and have the provider file the claim with Gallagher Bassett (the university’s carrier for workmen’s compensation). For your safety, you must furnish your manager with the required doctor’s release before you return to work.

Meetings and training on safety and sanitation are held regularly in your unit. Following the listed safety rules and regulations protects you, our customers, and your fellow workers.

The Dining Services department reserves the right to monitor the acceptable appearance of employees. You may be asked to correct uniform problems. The following are policies for Dining Service employees to follow:

• Always use good personal hygiene; be neat and clean.
• All clothing must be clean and in good repair.
• Wear clean socks/hose and clean, comfortable shoes with closed toes and heels.
• Tie all shoelaces.
• Uniform bottoms must fit properly to allow for ease of movement while working. Slacks, walking shorts, skorts, skirts, and capris must be a midrise style or higher, must cover any undergarments, and must be no shorter than midthigh. Uniform bottoms that are too tight or too loose are not acceptable. It is the manager’s discretion to determine if an article of clothing is too tight or too loose, poses a hazard to the employee, or does not display a professional appearance. Uniform bottoms must not have holes and/or slits in the material.
• Have clean hair and keep it covered with a designated Dining Services ball cap or hairnet as required. Ball caps can be purchased on-site. Hairnets are available to all employees at no charge. When wearing a ball cap, hair must be pulled back and restrained with a tie or pulled back through the opening in the ball cap. Your Dining Services ball cap should only be worn at work; bill forward. You are responsible for keeping your ball cap clean at all times. Employees choosing to wear hairnets must keep all hair restrained.
• Keep your fingernails clean and in good repair. Fingernail polish and artificial nails are discouraged, however, if you do wear polish or have artificial nails, you are always required to wear gloves when preparing and serving food.
• Loose or dangling jewelry is considered a safety/ sanitation hazard. Dining Services recommends following the Nebraska Food Code while working, (Nebraska Food Code 2-303.11 “Prohibition: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.”) Dining Services allows most earrings (to be determined by your manager); a small chain necklace inside your top; and work-related pins. Accessories and jewelry should be conservative in nature, must conform to state and federal sanitation guidelines, and should complement a businesslike appearance. Watches/wristbands and bracelets are not allowed.
• Always conduct yourself in a professional manner. People who feel good about themselves produce good results. Individual operations may have special uniform requirements. Your manager will let you know of any further expectations. You are expected to be in uniform at your assigned station. All uniform items provided by the department must be returned when you leave employment. If items are not returned or are mistreated, you may be held responsible.

Dining Services

• Employee’s uniforms consist of a top, bottom, shoes, socks (required), apron, and hair restraint. Dining Services annually provides uniform options that include tops, shoes, aprons, and hair restraints. Individual employees will provide pants and socks.
• Employees are responsible for keeping their uniforms clean and in good repair.
• The number of uniforms authorized, color, and apparel combinations will be determined annually. Extra uniform tops, shoes, and ball caps may be purchased at the employee’s own expense. They must fit Dining Service guidelines.

Notes

• Employees are responsible for providing individual uniform bottoms (slacks, walking shorts, skorts, skirts, and capris). Authorized colors include tan, gray, khaki, navy blue, black, or brown. Denim is an acceptable material (cloth); however, it must meet the color guidelines. The dining center manager will decide if blue denim (jean material) is permitted. Uniform bottoms with holes and/or slits in the material are not permitted. NO sweatpants, leggings, sports shorts, cutoffs, yoga pants, or pants with frayed edges are permitted.
• Uniform bottoms must fit properly: be midrise style or higher, must cover any undergarments, and must be no shorter than midthigh. It is the manager’s discretion to determine if clothing bottoms are too tight or too loose. These measures are in place to ensure the employee’s safety and comfort while at work.
• Shoes must be enclosed, comfortable and safe while in the kitchen environment. NO crocs or clogs are allowed. Shoelaces and fasteners must not present a tripping hazard. Socks are required to be worn with shoes.
• All Employees are given an allowance to purchase shoes through the Shoes for Crews catalog. Employees are not required to purchase through this vendor, however, by not doing so, you will forfeit the allowance and must purchase shoes at your own expense.

Herbie's Markets

• Employee’s uniforms consist of a top, bottom, shoes, socks (required), and apron.
• Employees are responsible for keeping his/her uniform clean and in good repair.
• Employees will receive two (2) t-shirts at the time of hire.

Notes

• Uniforms must be worn whenever Herbie’s Market is in operation (including weekends) unless notified by the dining retail manager.
• Dining Services will purchase tops (shirts) in the color designated.
• Employees are responsible for providing individual uniform bottoms (slacks, walking shorts, skorts, skirts, and capris). Authorized colors include tan, gray, khaki, navy blue, black or brown. Denim is an acceptable material (cloth); however, it must meet the color guidelines. The dining retail manager will decide if blue denim (jean material) is permitted. Uniform bottoms with holes and/or slits in the material are not permitted. NO sweatpants, leggings, sports shorts, cutoffs, yoga pants, or pants with frayed edges are permitted.
• Uniform bottoms must fit properly: be midrise style or higher, must cover any undergarments, and must be no shorter than midthigh. It is the manager’s discretion to determine if clothing bottoms are too tight or too loose. These measures are in place to ensure the employee’s safety and comfort while at work.
• Shoes must be enclosed, comfortable and safe while in the kitchen environment. NO crocs or clogs are allowed. Shoelaces and fasteners must not present a tripping hazard. Socks are required to be worn.

For your protection, safety, and comfort and to ensure the quality of our products and services, the following policies apply to all employees. This list does not include every situation that may occur. Others will be handled on a case-by-case basis.

• Work schedules and days off for all full-time employees may vary according to the department’s needs.
• Assignments are made by your managers and team leaders. You are expected to work where assigned.
• Employees are expected to be at their workstation when their shift begins and remain there during working hours.
• Employees are responsible for following all oral and written instructions given by their managers and team leaders.
• If you finish your tasks early, please help wherever needed. Your time should be spent productively, assisting your co-workers.
• No property belonging to others (e.g., students, faculty, staff, guests, or University-owned), including empty containers, may be removed from the work site or campus without the specific written approval of the manager on duty.
• No food may be removed from the unit.
• All packages and containers you wish to bring into or take from the work site or campus are subject to inspection and approval of the manager on duty.
• Telephones in the units are for business use only. As a rule, employees are not called to the telephone unless there is an emergency. If it is necessary to make a personal phone call during work, you must obtain permission from the manager on duty.
• Each employee is provided an email address; it is your responsibility to read email communication from the university. A departmental computer is available for your use.
• Technology used for music in production and server areas must be arranged by the manager.
• Employees that are not required by Dining Services to carry a cellphone must turn off personal cell phones during scheduled work time. Employees may use cell phones during scheduled break periods only.
• Use of personal electronic devices such as earphones, personal CD players, MP3/iPod players, iPads, e-readers, etc., is restricted to break time, or for use as agreed upon job duties established with your manager.
• While you are on duty, friends and relatives should visit you only in the case of an emergency. In this case, they should report to the office and remain there until the manager gets them. Friends and relatives should not be in the working area or provided food at any time. They may purchase and eat meals during meal hours by paying the cashier and eating in the dining room.
• An employee on her/his day off is considered a visitor. He/she should only be in the office or dining room as a paying guest during meal hours. If eating a meal, he/she would pay the guest meal rate or the faculty/staff meal price.
• Dining service employees must wait their turn in the serving line and are only offered the same food as the customers. No food item may be saved to be eaten later.
• Eating, drinking, chewing gum, chewing tobacco, and chewing toothpicks are NOT allowed during work per food health safety standards.
• According to University of Nebraska–Lincoln policy, possession or consumption of narcotics, alcoholic beverages, or other unlawful drugs on university property or while performing duties of employment or reporting for duty under the influence of alcohol and/or unlawful drugs will justify corrective action.
• Sexual harassment and discrimination are prohibited (unl.edu/equity.NonDiscrimination).
• Employees are expected to maintain a secure and safe work environment by locking designated doors, following the set cash handling procedures, maintaining the security of passwords, etc.
• Gambling, fighting, threatening, or abusive language and bodily injury to another is prohibited.
• Dining Services is not, under any circumstances, responsible for money or other valuables brought to the work site. Lockers, if available, are subject to inspection.
• An employee must notify her/his manager within 24 hours of a criminal conviction.
• Employees are required to complete an annual University Housing Policy Review and background check.
• Dining Services and University Housing employees are not allowed to purchase any food and nonfood items for personal use through Dining Services.

The information provided here is not all-inclusive. University of Nebraska–Lincoln Human Resource Policies and Procedures are continually updated. For the latest and most accurate information, employees should check with their manager or visit the Human Resources website.

Workers’ Compensation

All employees are covered by Workers’ Compensation for an injury received while on the job.

If you have an injury while on the job, please contact your manager so the correct paperwork can be completed. Any questions, please contact your manager.

Wages and Raises

The university has established base salaries for all service/maintenance, office associate, and supply positions in each grade level. Annual raises, if available, are based on performance and are dependent upon the Nebraska State Legislature and university budget allocations.

• As a new employee, you are placed in a six-month probationary period based on 26 actual weeks of work. During probation, you earn vacation time and may use it during this period.  Sick leave and holiday time will also accrue during this period. Your performance is reviewed at the end of your six-month probationary period.

Family Medical Leave

The university provides family medical leave to any individual who qualifies. If you would like information about Family Medical Leave, please talk with your manager.

Promotion Opportunities

Advancement to a higher position within Dining Services or within the University is based on work performance and qualifications. Contact your manager for more information about promotion, cross-training, and transfer opportunities and procedures.

Dining Service and University Housing employees are not allowed to purchase any food and nonfood items for personal use through Dining Services.

Identification Card

The NCard serves as a timecard for use with the electronic timekeeping system and proof of employment for accessing your University Housing Employee Meal Plan. The NCard also serves as your access to university buildings. Please always have your NCard with you while on campus. It is the employee’s responsibility to maintain the NCard in good working order.

Upon leaving employment:

• If you leave the university you must turn in your NCard.
• If you transfer to another university department you must keep your NCard.
• If you retire from the university you must turn in your NCard. You may apply for a retirement card.

How to Care for Your University ID Card (NCard)

• The NCard is nontransferable and is the property of the University of Nebraska–Lincoln.
• It should be protected from abuse that could damage or scratch the magnetic strip.
• It should not be punched nor have stickers applied to it.

Care of NCard (Proximity Cards)

Proximity cards contain an antenna coil and integrated electronic chip; care should be taken to guarantee the card’s functionality. If you lose your NCard (proximity card), report the loss immediately to the dining service management staff.

Please Do…

• Place in a wallet, purse, or other protective holder.
• Clean with a soft, no scratching cloth.
• Use the card for clocking in/out, building access control, identification, and charging/scanning for a meal or other charging purposes (contact the NCard office to open a charge account).

Please Do Not…

• Leave it in direct sunlight (e.g., the dash of a car).
• Expose it to extreme heat/open fame (e.g., clothes washers, hair dryers, or irons).
• Expose it to organic solvents, thinners, mineral spirits, etc.
• Use it as an ice scrapper or scraping tool.
• Crimp, bend or twist.
• Immerse in alcohol, Isopropyl, ethanol, methyl, etc.
• Bite or chew on the edges.
• Pound with a pen or tool.
• Punch holes in the card.

Replacement of Lost or Damaged Cards

• NCards that are broken or damaged need to be brought to the NCard office for proper disposal. Replacement cards in these cases may be free of charge if the damage is due to wear and tear and not abuse by the cardholder.
• NCards that are lost or stolen can be flagged as such. A three-day grace period is granted to enable you to find the card. If the card is found, go to the NCard office to have the fag removed. If it cannot be located, you must go to the NCard office to purchase a replacement.
• A $20 fee will be charged for cards stolen (accompanied by a police report or insurance claim form), damaged (as identified by the NCard office), or lost.
• A replacement fee of $25 will be charged for intentionally damaged cards.
• Valid, accidentally damaged cards less than four years from the issue date will be replaced for a $10 fee.
• Once the NCard has been replaced, the old card will be retired and cannot under any circumstances be reactivated.

Immediately inform your dining service management staff if your NCard is lost or stolen.

Contact the University Benefits Office at (402) 472-2600 for complete details on the programs listed below.

Insurance

You will receive a folder with information on the various insurance programs. You must enroll within 31 days of your employment. The benefits package includes:

• Medical
• Group Life
• Long-Term Disability
• Dental
• Accidental Death and Dismemberment
• Long-Term Care
• Vision
• Flexible Spending
• Multiple Retirement Options

Employee Independent Scholarship Program

If you are interested in any type of educational program, contact your manager to discuss approval, schedules, etc. The Employee and Dependent Scholarship Program provides up to 15 credit hours per academic year (August – July). The university will only cover the tuition equal to the university’s resident tuition charge per credit hour. There could be additional charges for online distance education classes.

• Regular, full-time employees are eligible to apply.
• Eligible employees may transfer credit hours to an eligible spouse/dependent(s) for undergraduate courses.
• For detailed information on this policy, please visit this webpage. You can also call the Department of Human Resources at (402) 472-3101, or email them at hroffice@unl.edu

Meals

A thirty-minute unpaid meal break is provided for all employees during their shift, working over six (6) hours.

All Dining Service employees (dining, catering, and retail) will receive a meal at no charge each day they work and must be used the day they work. In each situation, the employee’s NCard must be scanned at each transaction.

• Central Dining administrative employees may be subject to a tax for receiving meals at no charge.

If paying for a meal, current rates are available from your unit checker. Cash, NCard charge, or credit card payment is required at the time the meal is eaten. The statement for NCard charges will be sent out by the tenth day of the following month. For biweekly employees, the deduction will be made during the last pay period of the month following the charges. For monthly employees, the charges will be deducted from the next month’s paycheck.

No food may be taken from the units except at Selleck, Husker Heroes, and Herbies’ Markets. Check with your manager for specific meal policies in your unit. Beverages are available free of charge during employee break periods.

Employees are required to clock out and back in for meal breaks. Per University Housing policy, a complete 30-minute unpaid break must be taken within six hours from the beginning of your shift.

All regular, benefit-eligible employees accrue vacation, sick leave, and university holidays. Temporary benefit eligible employees accrue vacation and sick leave but do not accrue holiday leave. Employees who work less than full time can earn and use vacation and sick leave on a pro-rated basis. Employees who are not in pay status for any period accrue no vacation or sick leave during the time they are off the payroll.

Vacation

All benefit-eligible employees earn vacation. Vacation leave accrual begins on the first day of employment and ends on the last day of employment. The rate of accrual is shown in the following accrual charts. These rates are based on full-time status and will be calculated according to FTE for part-time employees.

Vacation time may only be used with prior approval of the manager.

Vacation Accrual

Years of Services	Days per Year
1st through 5th year	12 days
Beginning of 6th year	17 days
Beginning of 7th year	18 days
Beginning of 8th year	19 days
Beginning of 9th year	20 days
Beginning of 10th year	21 days
Beginning of 11th year	22 days
Beginning of 12th year	23 days
Beginning of 13th year	24 days
Beginning of 14th year	25 days
Beginning of 15th year	26 days
Beginning of 16th year	27 days
Beginning of 17th year	28 days
Beginning of 18th year	29 days
Beginning of 19th year	30 days
Maximum Accrual	180 days

Holidays

There are 12 paid holidays that can be accrued. Holidays taken on the day they occur are:

• New Year’s Day
• Martin Luther King, Jr. Day (third Monday in January)
• Memorial Day (last Monday in May)
• Juneteenth (June 19)
• Independence Day
• Labor Day (first Monday in September)
• Thanksgiving Day
• Friday after Thanksgiving
• Christmas Day

A Dining Service employee may have to work on a holiday. If you work on one of these Holidays, you will receive a day off at a later date.

The following holidays are floated and taken during the winter semester break:

• President’s Day (third Monday in February)
• Arbor Day (last Friday in April)
• Columbus Day (second Monday in October)
• Veteran’s Day (Nov. 11)

To be eligible for a paid holiday, you must be in pay status on the last regularly scheduled workday immediately before and immediately after the holiday. Depending on scheduling, eligible employees may have:

• Time off with holiday pay, or
• Regular pay and use of a banked day off within 60 days of working on a holiday.

Funeral and Bereavement Leave

In the event of death within the immediate family, a regular employee may receive paid leave of up to five consecutive workdays, depending on need and subject to the approval of the department. In the event of the death of friends or other persons not defined as immediate family, paid leave of up to one full day may be granted at the discretion of the department. Employees may use family/medical leave upon the death of an immediate family member. (For more information about family/medical leave see Family/Medical Leave of Absence Policy.)

Jury and/or Civic Duty

You are excused from your job without loss of pay during the time required for jury and/or civic duty. Please note that you are required to bring documentation of your time spent on jury and/or civic duty. Please see human resources policies at hr.unl.edu/policies/civil-leave/ for details.

Military Leave

The University of Nebraska shall comply with the Uniformed Service Employment and Reemployment Rights Act of 1994 (USERRA) and Nebraska Rev. Stat. Section 55-160 et seq. concerning the treatment of university employees with military obligations. Please see the hr.unl.edu/policies/military-leave/ for specific military leave policy information.

Sick Leave

All benefit-eligible employees accrue sick leave. The following rates are based on full-time status and will be calculated according to FTE for part-time employees.

An employee may be granted up to five (5) days of sick leave per illness or incident within a major illness for your immediate family (parents, grandparents, spouse, children and siblings, brother, sister, daughter-in-law, son-in-law, brother-in-law, sister-in-law, guardian, ward, stepparent, stepdaughter, stepson, collateral dependent as defined for benefit purposes, or persons bearing the same relationships to the spouse wherever they live, and related persons living in your immediate household) where an employee’s presence is required.

Sick Leave Accrual

Years of Services	Days per Year
1st through 5th year	12 days
Beginning of 6th year	15 days
Beginning of 7th year	16 days
Beginning of 8th year	17 days
Beginning of 9th year	18 days
Beginning of 10th year	19 days
Beginning of 11th year	20 days
Beginning of 12th year	21 days
Beginning of 13th year	22 days
Beginning of 14th year	23 days
Beginning of 15th year	24 days
Beginning of 16th year	25 days
16 years and over	25 days
Maximum Accrual	35 days

Credit Union

As a University of Nebraska–Lincoln employee, you and your family members are eligible for membership in the University of Nebraska Federal Credit Union. The credit union is located at 1720 P St. and their phone number is (402) 472-2087. They also have a branch office at 301 N. 52nd St.

Committees

Various Dining Service committees give you an opportunity to represent your co-workers and provide input into our operation. Contact your supervisor for more information.

• good Nutrition counts (gNc)
• Dining Staff Council
• Housing Safety Committee
• Fun Food Committee
• Different committees at each dining service

Parking

Parking space is available for a monthly fee which can be automatically deducted from your paycheck. City bus passes are available at the parking office in the stadium parking garage for a fee (if you have purchased a parking space, the bus pass is free upon request).

Employee Assistance Program

The University Employee Assistance Program (EAP) provides confidential screening, counseling, consulting, and referral services for all kinds of employee concerns and is staffed clinically with licensed mental health professionals. University of Nebraska–Lincoln faculty, staff, and members of their immediate family are eligible to use EAP services. EAP services are available to all employees year-round.

We hope this information helps you better understand your role as an employee of Dining Services. To achieve the mission of Dining Services, we need your great ideas, your good job performance, enthusiasm, and dedication. You are part of a great University Dining team and we value your input!

We’re glad you chose Dining Services!

When you have finished reading the employee handbook, please print off the employee agreement at the link below. You will need to fill out the appropriate information and give it to the dining manager to complete and keep on file.

Employee Agreement

Welcome to Dining Services. We’re glad you’re part of our team. Each individual on our team plays a very important role in making Dining Services a great service organization.

Dining Services takes pride in serving healthful and high-quality meals throughout all our dining services, retail units, and catering department. Our list of values identifies areas of importance for each of us to achieve as we provide the best service and menu items to all our customers.

You were selected to be part of our team because we believe that you’ll help make us even more successful in meeting our mission of providing high-quality and safe menu items, as well as the best customer service. This handbook was designed to help you be effective in meeting your goals as a member of the Dining Services team and meeting our goals of service to our students, faculty, staff, and guests.

We’re glad you’re here and we know you give us your very best every day. Make our goal your goal — a high-quality dining service in a welcoming environment.

Best wishes and welcome from the Dining Leadership Team!

Employees of Dining Services work in an environment that upholds and maintains ethical work values. By working at Dining Services, you become part of our value system!

Integrity | Respect | Teamwork | Good Nutrition | Positive | Communication | Consistency | Excellent Customer | Service | Cooperation | Professionalism | Fun | Excellence | Fairness | Fiscal Responsibility | Flexibility | Diversity | Inclusion | Quality Service | Quality & Safe Food | Trust

The mission of University of Nebraska–Lincoln Dining Services is to provide a safe and inviting atmosphere, healthful meal choices, and quality service in an environment that promotes the diversity, growth, and education of our students, faculty, staff, and guests.

• Hourly employees are paid on a biweekly schedule every other Thursday. Payroll is processed two weeks in arrears. You can log in to firefly at firefly.nebraska.edu to view your paycheck.
• The university of Nebraska–Lincoln offers two methods of payroll payment; direct deposit or debit card payment through US Bank Focus Card.
• If you have questions about your pay advice, please check with your manager.
• Report address, email, and phone number changes promptly to your supervisor and the dining secretary. NOTE: Your W-2 will be mailed to the permanent address on file on January 10.
• Update your manager with any changes to your student status (i.e., no longer taking classes, not enrolled, etc.).
• Continued employment with Dining Services is not automatically renewed each semester. Inform your manager of your interest in working additional semesters, including the summer.

A unique university-wide program where all Dining Services student employees engage in conversations with your manager(s) on how to connect job experiences with academic learning and future professional goals. The conversations focus on four key questions about what students are learning and how they are applying their learning as follows:

• How is this job fitting in with your academics?
• What are you learning here that’s helping you in school?
• What are you learning in class that you can supply here at work?
• Can you give me a couple of examples of things you’ve learned here that you think you’ll use in your chosen profession?

• Ensure you clock in under the correct position.
• Notify a manager to have your time corrected if you fail to clock in/out or the time clock/your NCard (timecard) is not working. Time sheets must accurately represent the number of hours you work each day.
• Under no circumstances may you use the clock to record another employee’s time. Failure to follow this rule subjects you to disciplinary action.
• Employees are expected to clock in and out at the assigned time. Corrective action may be taken for unexcused tardiness.
• Employees are required to clock out and back in for meal breaks. Per University Housing policy, a complete 30-minute, unpaid break must be taken within six hours from the beginning of your shift. If working a four-hour shift, a 15-minute paid break is given. Contact your immediate supervisor to determine the best time for a break.
• You must get permission from your manager or another member of the management team if you must leave the unit during your shift. Clock out when you leave the building; clock back in upon returning and be ready to work.
• You must review for accuracy and sign your timesheet and Period Totals Report at the end of each pay period.
• International students can work a maximum of 20 hours per week. If this regulation applies to you, it is your responsibility that you abide by it. If someone asks you to sub for them or work extra hours and you will go over 20 hours, you must say no.
• You may check your current hours worked using the EmpCenter websiteand you will need your Blackboard/MyUNL.edu login information to access the website.
• Do not clock out until your assigned duties are completed. Check with your supervisor before leaving.
• If you finish your tasks early, you will be expected to help out wherever needed. “Spare time” should be spent productively, assisting your co-workers. If work is slow, you may be asked to clock out.

Hourly rates are established by position and location. All student employees are paid in one of the following classifications:

• Student Dining Service Workers (includes work on serving lines, salad and vegetable preparation, dessert and cooking areas, dining rooms, dish rooms, retail operations, catering, cashiering, to-go locations, and offices)
• Dining Service and Dining Service Retail Student Employee
• Dining Service Student Supervisor and Dining Service Student Manager
• Dining Service Office Assistant
• Dining Retail Student Manager

For current wage rates, please see the employment page on the dining website.

Many Dining Services units employ student supervisors and student managers. These positions offer an opportunity to advance, participate in management, and supervise other student employees.

Job openings will be posted within each unit. Applications are accepted, interviews are conducted and the selection is made. Contact your manager for specific information regarding student supervisor or student manager positions.

You are a valuable member of the Dining Service team and the job you perform is important to maintain customer service to our guests and maintain a quality food service organization. You are expected to be ready to start your workday on time. This means, being in the appropriate uniform, clocked in, and at your assigned station by your assigned time.

• Student employees are responsible for their scheduled times.
• If you must change your schedule for ANY reason, speak to your manager to obtain permission.
• Call the KITCHEN OFFICE (at least two hours before the shift start) when you cannot come to work for any reason. Follow the directions for leaving messages as set forth by your dining center but continue to call until you can speak to a person.
• If you have cause to be absent, it is your responsibility to find a substitute. Your substitute slip/tradeboard must be approved by the manager in advance of your absence. Continual use of substitutes is discouraged.
• Verbal agreements for substitutes are not permitted. Any substitute who does not fulfill a work agreement could receive corrective action.
• Requests to report late for work or to leave early should not be made, except in extreme emergencies, unless a substitute is available.
• An employee must report to their manager if they are experiencing any of the following symptoms: vomiting, diarrhea, jaundice, a sore throat with fever, or a lesion that is open or draining.
• If you become sick during work and must leave, notify the manager on duty before clocking out.

General Information

• An employee’s uniform consists of a red t-shirt top, pants, skirt, shorts, shoes, socks (required), apron, and hair restraint (black ball cap or hairnet).
• Employees are responsible for keeping his/her uniform clean and in good repair.
• Uniform t-shirt top(s) will be provided by the university at initial hire. The number provided is based on the following guidelines, which are based on hours worked.

  • 5 to 10 hours/week = one (1) shirt

  • 11 to 20 hours/week = two (2) shirts

  • 21 and more hours/week = three (3) shirts

• Retail employees will be given a t-shirt at initial hire. The number provided is based on the number of shifts scheduled per week.

Students working consecutive years for either Dining Services or Retail will only receive new t-shirts if their original t-shirt(s) is/are no longer acceptable. Replacement t-shirt(s) is/are provided at the manager’s discretion.

Students who work five (5) shifts or more per week during the summer are given five (5) shirts.

Specifc Uniform Policies – To Be Followed

• Uniforms must be worn whenever a dining unit is in service operation unless notified by the unit manager.
• The Dining Services department will purchase tops (t-shirts) in the style and color designated.
• Uniform bottoms must fit properly to allow for ease of movement while working. During the academic year: slacks, skirts, or capris, and during the summer: slacks, walking shorts, shorts, skirts, or capris must be a mid-rise style or higher, must cover any undergarments, and must be no shorter than mid-thigh. Any clothing that is too tight, too loose, or has holes and/or slits in the material are not acceptable. Sweatpants are not acceptable. It is the manager’s discretion to determine if an article of clothing is too tight, too loose, poses a hazard to the employee, or does not display a professional appearance.
• Shoes must be enclosed, comfortable and safe in all dining, retail, and catering areas. Shoelaces and fasteners should not present a tripping hazard. NO crocs or clogs are allowed. Employees are required to wear socks for their protection.
• Hair restraints

  • Hairnets – supplied by Dining Services

  • Black ball caps – supplied by Dining Services

• Hair restraints (hairnets or ball caps) are required in the following Dining Services areas:

  • Production

  • Service lines

  • Salads

  • Dish room

  • Desserts

  • Ingredient room

  • Salad preparation

  • Catering – production

  • Retail – production

• Hair restraints (hairnets or ball caps) are not required in the following Dining Services areas:

  • Cashier – unless asked to work in production or in the service line areas

  • Storeroom

  • Secretaries

  • Catering – service

  • Custodian

  • Herbie's Markets

Special Uniform Conditions

Managers may use their discretion and exempt the requirement of uniform wear. Employees will be notified when holidays, theme days, or other special events will be observed in their individual units. Additionally, clean-up days and special dress days, such as t-shirt days, may be observed.

Requests for uniform accommodations due to any legally protected reason must be discussed with the office of Institutional Equity (IEC).

Catering Uniforms

Red or black polo shirts or a black dress shirt will be provided to individuals working catered events. These items will remain the property of the catering department and are not to be taken home by the employee. It is the responsibility of the catering department to launder the shirts. Catering employees are required to wear black dress slacks, black shoes (enclosed toes), and black socks for the catering events. It is the employees’ responsibility to provide the black slacks, black shoes (enclosed toes) and black socks.

Dining Services will monitor the acceptable appearance of employees. You may be asked to correct uniform problems. The following are policies for Dining Services employees:

• Always use good personal hygiene; be neat and clean.
• All clothing must be clean and in good repair.
• Wear clean socks/hose and clean, comfortable shoes with closed toes and heels.
• Tie all shoelaces.
• Have clean hair and keep it covered with a designated Dining Services ball cap or hairnet as required. Ball caps can be purchased on-site. Hairnets are available to all employees at no charge. When wearing a ball cap, hair must be pulled back and restrained with a tie or pulled back through the opening in the ball cap. Your Dining Services ball cap should only be worn at work, bill forward. You are responsible for keeping your ball cap clean at all times. Employees choosing to wear hairnets must keep all hair restrained.
• Unit managers will determine the acceptability of facial hair, keeping in mind that professional appearance is the standard.
• Facial hair that is one (1) inch or less and is neat, clean, and trimmed is permitted without a beard guard.
• Facial hair that is longer than one (1) inch and is neat, clean, and trimmed must be covered with a beard guard.
• Keep your fingernails clean and in good repair. Fingernail polish and artificial nails require wearing gloves when preparing and serving food.
• Loose or dangling jewelry is considered a safety/sanitation hazard. Dining Services recommends following the Nebraska Food Code while working, (Nebraska Food Code 2-303.11 “Prohibition: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.”) However, Dining Services does allow most earrings (to be determined by your manager); a small chain necklace inside your top; and work-related pins. Accessories and jewelry must conform to state and federal sanitation guidelines and should complement a business-like appearance.
• Always conduct yourself in a professional manner. People who feel good about themselves produce good results.

Individual operations may have special uniform requirements. Your manager will let you know of any further expectations. You are expected to be in uniform at your assigned station.

All uniform items provided by the department must be returned when you leave employment. If items are not returned or are mistreated, you may be held responsible.

The health and safety of our customers and employees is very important. Major sources of food contamination and the spread of infectious diseases occur from the nose, mouth, and hands. Therefore, it is essential that all employees maintain high personal hygiene standards. You are a representative of Dining Services. Our guests will determine the quality of our service by both cleanliness and professionalism.

• You must report to your manager if you are experiencing any of the following symptoms: flu-like symptoms, vomiting, diarrhea, jaundice, a sore throat with fever, or a lesion that is open or draining.
• You must report to your manager if you have had or have been exposed to, any of the following illnesses: Norovirus, Hepatitis A, Shigella, E-Coli, Salmonella, or Covid-19. This action is to prevent the spread of disease and to comply with Nebraska health laws.
• You must always follow food safety guidelines.
• There must be no bare hands contact with ready-to-eat foods. A Dining Services employee working with or serving ready-to-eat food must have a second barrier between their hands and the food (i.e. tongs and non-latex gloves are required). All staff working in the kitchen must wear a hairnet or a Dining Services ball cap.

Any Dining Services employee absent from work because of illness may be required to submit a doctor’s statement verifying that the employee is free of communicable disease before he or she may return to work. Employees should follow these procedures:

• Hands and arms must be thoroughly washed with soap and warm water before starting work, after handling soiled articles, and after using the restroom. Please refer to the hand washing procedures outlined in the Food Handler’s Permit training.
• All blood and other bodily fluid spills should be promptly reported to your supervisor. Blood spills require a special cleaning procedure. Do not attempt to clean up without checking first with your supervisor.
• Never wear your apron when going into the restroom.
• Do not cough, sneeze or clear your throat/nose near food or dishes. Use a tissue to cover your mouth and nose when necessary and wash your hands immediately after each use of the tissue.
• Keep your hands and fingers away from your and/or others’ hair, face, nose, and mouth where germs may be picked up and transmitted to food.
• Eat and drink only in the dining room or designated area. Employees are not allowed to eat or drink in food production or serving areas.
• Gloves should be changed as often as you would wash your hands.
• Drinking during work time is allowed from beverage cups with lids and straws from the following areas:

  • Employees will place their beverage cups on a shelf or rack in identified dining center work areas, designated by the dining center manager, that are close to hand sinks. Employees may drink beverages in that area during work and must wash their hands following having a drink.

  • Employees may go to the dining room area and select a drink from one of their beverage dispensers, drink the beverage in the dining room and wash their hands before returning to work.

• Chewing gum, chewing tobacco, and chewing toothpicks are NOT allowed during work per food health safety standards.
• The university has a Tobacco Free Campus Policy.

  • To provide a healthy environment that promotes the wellness and safety of students, faculty, staff, and visitors, the University of Nebraska (NU) and the University of Nebraska–Lincoln prohibit Smoking and the use of Tobacco Products in and on all University Property.

Smoking

Smoking means inhaling, exhaling, burning, or carrying any lighted or heated tobacco, plant (including marijuana), or synthetic products.

Tobacco Products and Drugs

Tobacco products include all forms of tobacco, inclusive of but not limited to cigarettes, cigars, pipes, water pipes (hookah), electronic cigarettes and similar devices, and smokeless tobacco products. It also includes any product intended to mimic tobacco products, contains tobacco flavoring, or delivers nicotine. FDA-approved nicotine replacement therapy products, when used for the purpose of cessation, are not considered “Tobacco Products” under this policy.

• According to the University of Nebraska–Lincoln policy, possession or consumption of narcotics, alcoholic beverages, or other unlawful drugs on university property or while performing duties of employment or reporting for duty under the influence of alcohol and/or unlawful drugs will justify corrective action.

University Property

University property means all buildings, structures, grounds, parking structures, parking lots, and vehicles (on or of campus) owned, leased, occupied, operated, maintained, or otherwise controlled by the University.

General Safety Practices

• You must wear a Band-Aid and a disposable glove over open cuts or sores. These need to be changed frequently (please refer to the hand washing policy).
• All infections, open cuts, and sores must be reported to the employee’s supervisor.
• Good personal hygiene is expected.
• Always follow food safety guidelines.
• Walk (rather than run) in all work areas.
• Think about safety and work carefully. Many accidents can be prevented.
• Report any unsafe conditions to your manager.
• Walk carefully and cautiously on wet floors.
• Sweep up broken china and glass immediately and dispose of it in the appropriate receptacle in the dish room.
• Never place a glass jar, knives, or any sharp utensils in a sink. They should always be placed in a pan.
• Immediately report needed equipment maintenance repairs/adjustments to your supervisor rather than attempting to make repairs yourself or operating malfunctioning equipment.
• Keep your work area neat and orderly. Immediately clean up spills, dropped food items, and water on the floor.
• Shut off equipment before leaving the workstation.
• Turn off and disconnect all equipment before disassembling or cleaning.
• Clean and sanitize your area thoroughly before clocking out.
• Check with a supervisor concerning the correct use of chemicals.
• Use only proper utensils (feeder plate, plunger, or paddles) to hold or feed food into slicers, mixers, choppers, disposals, or grinders.
• Use hot pads or gloves when handling hot containers and utensils. Never use a wet rag to handle hot pans, etc.
• Keep clear access to all fire exits and fire-extinguishing equipment.
• In case of fire, pull the alarm and leave the building.
• Know where the fire and tornado exits are in your building.
• Use proper lifting techniques and carts whenever appropriate. Ask for help lifting items weighing 50 pounds or greater.

Your help is needed to maintain a safe work environment. Watch for unsafe conditions such as greasy or wet floors; be alert and cautious while using the equipment and be sure you thoroughly understand how to operate each piece before using it.

Report any on-the-job injury to your manager. The importance of completing the proper forms and making sure you receive proper treatment for an injury cannot be overemphasized. Failure to do so jeopardizes not only your personal health but also your claim for disability and workers’ compensation.

Depending on the severity of an injury, the employee may need to see a physician or be sent to the emergency room in an ambulance. University guidelines state that only an employee’s manager should transport a university employee to a health care provider. If the injury is not of a serious nature, the injured employee should arrange for transportation from a friend or family member. If warranted by the nature of the injury, an ambulance should be summoned by calling 9-911. Tell the health care provider that the injury is work-related and have the provider file the claim with Gallagher Bassett (the university’s carrier for workmen’s compensation). For your safety, you must furnish your manager with the required doctor’s release before you return to work.

Meetings and training on safety and sanitation are held regularly in your unit. Following the safety rules and regulations listed protects you, our customers, and your fellow workers.

• Be courteous and attentive to all customers.
• Be friendly but no excessive socializing.
• Appropriate language is expected.
• Speak in a normal or low voice. Shouting is not allowed.
• Do not eat or drink in the food production and serving areas.
• Telephones in the units are for business use only. As a rule, employees are only called to the telephone in an emergency. If it is necessary to make a personal phone call during work, you must obtain permission from the manager on duty.
• Employees that are not required by Dining Services to carry a cell phone must turn off personal cell phones during scheduled work time.
• Technology used for music in production and server areas must be arranged by the manager.
• Use of personal electronic devices such as cell phones, earphones, personal CD players, MP3/iPod players, iPads, e-readers, etc., is restricted to break time.
• Do not lean or sit on counters, tables, glass racks, or other equipment.
• You are always expected to be working. Check with your supervisor if you need a task to do.

For your protection, safety, and comfort and to ensure the quality of our products and services the following instructions policies apply to all employees. This list does not include every situation that may occur. Others will be handled on a case-by-case basis.

• Assignments are made by your managers and team leaders. You are expected to work where assigned.
• Employees are expected to be at their workstation when their shift begins and remain there during working hours.
• Employees are responsible for following all oral and written instructions given by their managers and team leaders.
• If you finish your tasks early, please help wherever needed. Your time should be spent productively, assisting your co-workers.
• No property belonging to others (e.g. students, faculty, staff, guests, or university-owned) including empty containers, may be removed from the work site or campus without the specific written approval of the manager on duty.
• No food or equipment may be removed from the unit.
• Dining Services and University Housing employees are not allowed to purchase food and nonfood items for personal use through Dining Services.
• All packages and containers you wish to bring into or take from the work site or campus are subject to inspection and approval of the manager on duty.
• Each employee is provided an email address; it is your responsibility to read email communication from the university. A departmental computer is available for your use.
• While you are on duty, friends and relatives should visit you only in the case of an emergency. They must report to the office and remain there until the manager gets them. Friends and relatives should not be in the working area or provided food at any time. They may purchase and eat meals during meal hours by paying the cashier and eating in the dining room.
• Meals are provided to employees only during their scheduled work shifts. One free meal per day is provided.
• An employee on his/her day off is considered a visitor. He/she should only be in the office or dining room as a paying guest during meal hours. If eating a meal, he/she would pay the guest meal rate.
• To set an example for our customers, dining service employees must wait their turn in the serving line and are only offered the same food as the customers. No food item may be saved to be eaten later.
• Possession of, the use of, or reporting for duty while under the influence of narcotics, alcoholic beverages, or other unlawful drugs on university property or while performing duties of employment will result in corrective action.
• Sexual harassment and discrimination are prohibited. (unl.edu/equity/NonDiscrimination).
• Employees are expected to maintain a secure and safe work environment by locking designated doors, following the set cash handling procedures, maintaining the security of passwords, etc.
• Gambling, fighting, threatening, or abusive language and bodily injury to another is prohibited.
• Dining Services is not, under any circumstances, responsible for money or other valuables brought to the work site. Lockers, if available, are subject to inspection.
• Employees are required to complete an annual University Housing Policy Review and background check.

Students are required to complete the Student Employee Handbook on the first day of work.

Students are required to complete the following classes within 30 days of starting work. A manager will arrange a time for you to take the classes:

• CORE (Injury, Illness and Accident Prevention) and Chemical – online training
• Food Safety online training – completed annually
• Ergonomics
• Discrimination/Harassment/Title IX training
• Security/Cash Handling online training (annual) – for Dining and Retail Dining student cashiers On-the-Job Training (OJT) – will occur throughout the department on an ongoing basis.

• Meals are limited to one free meal per shift and must be eaten at the dining center where you work.
• You must clock out during the meal break if it is more than 15 minutes.
• You may only receive a meal if you are scheduled to work that day.
• You must take your meal right before your shift, right after your shift, or during your shift, if you have a meal break.
• You must have your uniform top on in order to receive your one free meal per day worked.
• You must have your NCard scanned for the meal taken.
• Food may not be taken from the unit (except Abel or Cather Husker Heroes, Selleck Dining (mobile ordering), Moxie’s Gluten-Free Café (mobile ordering), Abel and Harper late-night service (mobile ordering), East Café and East Deli (mobile ordering)). Food must be eaten in the dining room or designated area. Check with your manager for specific meal policies in your unit. Beverages are available, free of charge, during employee break periods and during work in designated work areas.

These meal practices must be followed or corrective action may occur. If you have questions, please discuss them with your manager.

If you are considering resigning from your job with Dining Services, please discuss your work situation with your manager. Should you then decide to proceed, you are required to give two weeks’ notice in order to be considered for future employment in good standing. You are responsible for working or finding a substitute for your shift(s) during the two-week notice period. If you do not work or find a substitute, you will be ineligible for rehire.

A Corrective Action and Counseling form will be completed by the on-duty manager for improper actions or behavior and other performance concerns which could include but are not limited to:

• Not being courteous or attentive to a customer’s needs or requests.
• Unsatisfactory work.
• Dishonesty.
• Excessive tardiness, absenteeism, excessive use of substitutes for work, etc.
• Horseplay and fighting.
• Meal plan misuse/abuse.
• Impairment of any kind or being under the influence of alcohol, narcotics, or other unlawful drugs while on duty.
• Obscene language or conduct.
• Repeated/serious conduct violation.
• Insubordination including failure or refusal to carry out instructions.
• Disrespectful/refusal of a legitimate request from a customer.
• Repeated failure to follow appearance, hygiene, and uniform requirements.
• Dishonesty or theft.
• Possession of firearms, dangerous weapons, or explosives.
• Any repeated time card violations using another person’s NCard to clock in or clock out.

Four corrective action/counseling instances in a semester may result in termination of employment. Any one corrective action/counseling instance may be cause for termination based on individual circumstances and concerns.

Two instances of no-call-no-show may result in termination.

• The definition of a no-call-no-show incident is when a student employee is scheduled to work and does not attend the work shift (show) and does not call or follow call-in procedures after 15 minutes of the start of the shift. If the student employee is tardy and arrives within 15 minutes, it is considered a tardy and is not covered under the policy and procedure related to two instances of no-call-no-show may result in termination.

We hope this information helps you better understand your role as an employee of Dining Services. To achieve the mission of Dining Services, we need your great ideas, your good job performance, enthusiasm, and dedication. You are part of a great University Dining team and we value your input!

We’re glad you chose Dining Services!

When you have finished reading the student employee handbook, please print off the student employee agreement at the link below. You will need to fill out the appropriate information and give it to the dining manager to complete and keep on file.

Student Employee Agreement