Authentic Service Extraordinary Food

STUDENT EMPLOYMENT MANUAL | 1

OFFICE OF STUDENT LIFE | DINING SERVICES

STUDENT EMPLOYMENT MANUAL

Authentic

Service

Extraordinary

Food

DINING SERVICES

STUDENT EMPLOYMENT MANUAL | 2

OFFICE OF STUDENT LIFE | DINING SERVICES

Table of Contents

3 Welcome

4 Mission

5 Values

6 Goals and Expectations

7 Corrective Action Points

8 Attendance Policies

9 Timekeeping and Pay

10 Schedule Management

12 Pay Information

13 Uniform / Employee Standards

15 Guest Service

17 Rewards and Recognition

18 Sanitation and Safety

19 Illness

20 Chemical Safety

21 Hand Washing

22 Using Gloves

23 Food Allergies

24 General Workplace Safety

26 Key and Keywatcher

26 Robbery / The

27 Safety Committee /

Harrassment

28 Community and Engagement

Programming / E.A.T. (Early

Arriva l Team)

29 General Onboarding

30 Dismissal Info

31 Directory

32 Appendix

STUDENT EMPLOYMENT MANUAL | 3

OFFICE OF STUDENT LIFE | DINING SERVICES

Welcome!

Congratulations on receiving employment with

Dining Services – we’re happy that you’ve

chosen us as your employer.

As a division of The Oce of Student Life, we fully embrace the

idea of engage, learn and thrive at The Ohio State University. As a

part of our team, you help keep our operations running smoothly

by delivering excellence, accountability and great customer

service. These three principles are the foundation of Dining

Services and are applicable to your everyday life in and out of the

classroom. For instance, customer service at its core is just being

nice, and excellence is the drive for progress that all students

should seek beyond their collegiate career.

EXCELLENCE ACCOUNTABILITY SERVICE

This essential handbook is designed to familiarize you with our

policies and expectations during your employment with us and

provide tips for success. You will receive on-the-job training and

information to supplement this manual.

We know that it’s important for you to maintain a balance between

school, work, and your social life. We want your experience to

help you meet your personal and academic growth – whether

through the development of time management skills, leadership

development or even fostering an appreciation of a diverse

workforce. Please do not hesitate to ask questions of your managers

or provide suggestions for future improvements.

Thank you in advance for your dedication and commitment to the

continued improvement of our department.

Sincerely,

ZIA AHMED

Senior Director, Dining Services and Auxiliary and Business Optimization

STUDENT EMPLOYMENT MANUAL | 4

OFFICE OF STUDENT LIFE | DINING SERVICES

Mission

Our mission is to support students’ and

the university community’s educational

experience by consistently delivering

authentic service and extraordinary food.

STUDENT EMPLOYMENT MANUAL | 5

OFFICE OF STUDENT LIFE | DINING SERVICES

Commitments

Culinary

Culinary quality, innovation and

a diverse menu oering

Culture

A culture of inclusion,

attentiveness, learning

and development

Practices

Safe, sustainable and

responsible practices in all

facets of our business

Relationships

Intentional relationships

and partnerships that

drive academic, health

and wellness initiatives

STUDENT EMPLOYMENT MANUAL | 6

OFFICE OF STUDENT LIFE | DINING SERVICES

We look forward to a mutually

benecial relationship with you.

In this regard, we will:

Provide each employee with training to perform their job

duties, as well as development and advancement opportunities

• Provide a structured and safe work environment

• Oer competitive wages and scheduling exibility

• Treat everyone with respect

In return, we expect you to:

• •

Have a positive attitude and active interest in your job and the

success of your operation

• Be respectful, professional and courteous at all times to both

coworkers and guests

• Demonstrate teamwork and adaptability, oering assistance

where necessary

• Be honest and conduct yourself with integrity

STUDENT EMPLOYMENT MANUAL | 7

OFFICE OF STUDENT LIFE | DINING SERVICES

Performance

Improvement Plans

and Corrective Action

Corrective Action Policy

Your Student Employment experience is a wonderful opportunity to

gain relevant work experience and prepare yourself for a career aer

graduation. Supervisors are ready to support you in learning from

work performance throughout your time with Dining Services. To

best manage expectations and not negatively impact the business and

fellow sta, we do have a corrective action point structure. Managers

are solution focused when coaching students when they are assigned

a correction action point. Our goal is to minimize and resolve

performance issues in a supportive space where students can learn

from mistakes and continue to thrive in their employment role.

Employees are required to arrive on time and ready to perform their

job duties. An unscheduled absence from work aects the unit’s

ability to meet guests’ needs. A point system is used to manage this

accountability, yet give allowance to some unavoidable absences.

A commitment to clear communication with supervisors and

peer leaders is critical for your employment success and prevents

avoidable point acquisition.

POINT

TARDY POINT Clocking in after the start of

your scheduled shift.

POINTS

ABSENCES

Includes shifts called-off in advance

for which a replacement has not been found or

when you are more than an hour late for your

scheduled shift.

POINTS

NO CALL/NO SHOW No prior notice given for

a missed shift.

1-10

POINTS

BEHAVIORAL

This includes uniform infractions,

concern for safety (including food safety), insubor-

dination, neglect of duty and any other behavioral

related incidents that necessitate documentation.

As temporary employees, employment status is

at-will; if behavior is deemed extreme; you can,

and will be terminated and may not be eligible for

future employment in our department.

10+

POINTS

TERMINATION

Ten or more corrective action

points will result in termination. A point is removed

6 months from date assigned. All points removed

when hired or promoted into a new dining

employment position.

STUDENT EMPLOYMENT MANUAL | 8

OFFICE OF STUDENT LIFE | DINING SERVICES

Attendance Policies

Plan Ahead

Plan accordingly based on your assigned

work schedule and semester syllabus. While

you are a student rst, studying for exams is

not an excuse to call off a shift.

Call off and Late

Arrival Communication

If you are not able to work or arrive on time to

your schedule shift, it is professional courtesy

to notify your manager in a timely manner. To

give our team enough time to adjust for your

absence or late arrival, a 2-hour notice prior to

the start of your shift is most ideal. Failure to

provide adequate notice may result in corrective

action points. Please conrm what call off

method of communication is preferred with your

management team.

Premium Dates

Any large, university sanctioned events

affecting the operation are classied as

“premium dates,” when allowed absences

are limited. Points accrued during these

instances will be doubled. Your management

team will communicate the department

identied premium dates with ample notice.

Find a Replacement

It is each employee’s responsibility to nd a

replacement for a shift they plan on missing.

For planned absences that are a challenge to

get covered, Employees are encouraged to seek

guidance from a scheduling manager. Scheduling

conicts should be resolved no later than 1 week

from the conict date.

Points Forgiveness

Full time management team

may “forgive” up to 4 points a semester

once a student works a pre-approved, unit

identied critical shifts. One shift would

remove one point. Talk to a full time manager

for more information and approval.

Trained Shift Pickup

A replacement for a shift pickup must be able

to perform the same duties as the student

employee they are replacing.

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OFFICE OF STUDENT LIFE | DINING SERVICES

Timekeeping and Pay

Timeclocks

Time worked must match your assigned work schedule and you

cannot clock in/out early without the approval of a supervisor prior

to the occurrence.

To clock in and out, swipe your BuckID at your units’ timekeeping

clock. Failure to consistently do so appropriately will result in

disciplinary action or delay of pay. Employees are to be ready to

work upon clocking in.

Timeclock Training

Review training documents and videos to familiarize yourself with

how to use time clocks.

University Closure

In the event of a university closure due to severe weather or other

conditions, Dining Services remains open, as we provide essential

services to maintain the health and well being of over 10,000

students and guests. You are expected to report to work (in some

situations, you may be asked to work at another operation). In the

event that you do not need to come to work, you will be notied

by the management team of your operation. Students employed

at Regional Campus should contact supervisor in the event of a

Regional Campus closure.

Schedule Management

SubItUp is a cloud-based employee scheduling soware used

by several departments within The Ohio State University

Oce of Student Life. Unit managers will use SubItUp to create

employee schedules and assign shis, and employees can use

the soware to view their work schedules, as well as request

shi changes and trades.

As an employee at a unit that uses SubItUp, you already have

an account. When you visit the SubItUp page or use the mobile

app, log in using the SSO (Single Sign On) link and provide your

university name.# and password when prompted.

If you have a disability

If you rely on a screen reader or the keyboard for access to your computer,

you will experience difculty using this system. As the University works

with SubItUp to improve accessibility, please contact your direct manager

for information about accommodations, or write to dining@osu.edu for

assistance in navigating and using this system. A member of our team will

respond within 2 business days to assist you.

STUDENT EMPLOYMENT MANUAL | 10

OFFICE OF STUDENT LIFE | DINING SERVICES

Credit Hours /Maximum Hours Per week

It is necessary to maintain full-time status as a student of The Ohio State University to be

employed with Dining Services. Failure to do so could result in termination. If you are

retained and fall below the required credit hours, you will be required to pay into Ohio

Public Employees Retirement System (OPERS).

• Domestic students are restricted to a maximum of 28 hours of work per week

during academic terms.

• International students are only allowed to work a maximum of 20 hours per week.

Breaks and Meals

If you work a shi of more than 8 hours, you must have a ½ hour break o the clock. Clock

out for your break, and clock back in when you return to duty. Breaks may be available for

students that work less than 8 hours, however are at the discretion of management and

approved if business allows.

Student employees working a shi are eligible to receive a free meal. This equivalency may

vary by operation. This meal is to be eaten prior to or aer the employee’s scheduled shi

(the employee must be clocked out). The meal will be prepared by another employee and a

manager on duty will ring the employee meal into the register and process payment using

the location’s meal swipe card.

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OFFICE OF STUDENT LIFE | DINING SERVICES

Pay Information

Pay Schedule

Employees are paid bi-weekly, every other Friday according

to the pay calendar.

Provided all necessary forms are complete, you should

receive your rst paycheck no later than 26 days aer the day

you start working. Paystubs can be reviewed in Workday.

Direct Deposit

Students should enroll in direct deposit as soon as possible

aer their rst day of employment for automatic deposit to

your bank account at 12 am on payday.

In certain circumstances, it can take up to 8 weeks

for activation.

Paycard

Ohio State employees may receive pay through direct

deposit to a paycard. The paycard is accepted at millions of

ATMs and anywhere Visa is accepted.

STUDENT EMPLOYMENT MANUAL | 12

OFFICE OF STUDENT LIFE | DINING SERVICES

Uniform / Employee Standards

You are a representative

of Dining Services.

Our guests oen gauge the quality of our service

by the appearance of our sta, in terms of both

cleanliness and professionalism.

Dining issued hat (and/or hair net)

Name tag worn on shirt, right chest

(opposite logo)

Your BuckID (for clocking in/out)

Clean unit-issued shirt, tucked in as appropriate

(please see your location manager for details)

Dining issued apron

Jewelry is limited to plain wedding bands and

small stud earrings. Zero jewelry can be worn

when working in the Culinary Production Kitchen.

Full-length pants (no shorts, capris, leggings

or athletic and yoga pants of any kind)

Pants must be clean and free of holes or tears

Closed-toe, low-heeled shoes. Entire

foot must be covered without holes.

Once your shift has ended, you are to

leave. You are not permitted to be in the

work area if you are not clocked in.

STUDENT EMPLOYMENT MANUAL | 13

OFFICE OF STUDENT LIFE | DINING SERVICES

Hygiene and

Sanitation

Additionally, hygiene and sanitation are

essential to the job: a safe food handler

is critical to the prevention of food-

borne illnesses, which can spread in a

number of ways. Proper procedures must

be followed to ensure customers have a

positive, sanitary experience.

Your role in doing so includes following these simple rules:

HAIR

Always restrain your hair

properly with uniform hat

or hairnet. Hair and bangs

should be fully under the

hat or hair net.

FACIAL HAIR

Neatly groomed facial hair.

Food handlers must

wear beard guards.

NO HEADPHONES

OR EARBUDS

Wearing headphones or

earbuds is prohibited anytime

while you are on the clock.

INJURY

Cover open cuts, sores

and lesions with proper

bandaging.

FOOD / DRINKS

Do not eat, drink,

smoke or chew tobacco

in food preparation or

service areas.

CHEWING GUM

Chewing gum is

prohibited anytime

while you are on

the clock.

ILLNESS

Notify your manager

of any illnesses you

might have.

Electronic Devices and

Homework

Use of cell phones, other entertain-

ment devices, and doing homework

are not permitted while on duty

because they reduce our focus on the

customer and ability to provide quality

service. Cell phone use is strictly

prohobited in areas with direct food

handling or in guest view. You may

use these while on a scheduled break.

Some locations provide music and

video entertainment for our patrons;

the volume and content must be kept

appropriate.

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OFFICE OF STUDENT LIFE | DINING SERVICES

Guest Service

Consistent Authentic Service

What makes a visit to a dining hall, a café, a coee shop, or a diner an

extraordinary experience? Receiving a good tasting, quality product?

Yes! Getting in and out in a timely fashion? Of course! Enjoying your

meal in a comfortable and clean environment? Denitely! But are these

elements the makings of an extraordinary experience or are we just

meeting a guest’s basic expectation?

A large percentage of our guests are students. This is their home, we

are their kitchen. True hospitality requires not only treating guests the

way that we ourselves wish to be treated but prioritizing guests’ desires

ahead of our own preferences. It is up to us to accommodate their needs

and make them comfortable. This means that you are 100% invested

and enthusiastic in providing service 100% of the time.

To move beyond a pleasant experience to an extraordinary experience

requires each member of the team working together. Providing

authentic service for all of our guests every time that they visit one of

our locations is at the heart of the Dining Services’ mission.

How to provide

Authentic Service:

Be Here Now

Be present both physically and mentally.

Be Prepared

Be presentable and ready to serve.

Be Consistent

Building a connection with every guest, every time.

Be Appreciative

Convey gratitude for your role within the university

and the guests who choose your location.

Be Personable

Be true to you and serve with a style and a smile.

STUDENT EMPLOYMENT MANUAL | 15

OFFICE OF STUDENT LIFE | DINING SERVICES

Dining Services holds the

commitment to Authentic

Service as a top priority.

Throughout the duration of your employment, feedback

about your commitment to Authentic Service will be

provided by your management team, from customer

service snapshots, annual merit evaluations and other

department reviews.

Dining Services measures Authentic

Service in the following ways:

• At every guest interaction, sta will convey a sense of

urgency to Smile, Greet and make Eye Contact.

• Sta will be responsible to keep service and work areas

Neat, Clean and Organized at all times.

• At all times, sta remains Positive, Busy and Attentive.

• Every guest experience is Unique and Personalized

to satisfy all needs.

• All interactions will end with an Authentic and

Appreciative farewell.

Authentic (adj.)

not false, genuine, real, trustworthy; true to one’s

personality, spirit or character.

STUDENT EMPLOYMENT MANUAL | 16

OFFICE OF STUDENT LIFE | DINING SERVICES

Rewards and

Recognition

Department-Wide

Recognition

Dining Services hosts an annual Student Apprecia-

tion Banquet. Our most notable student employees

from across campus are nominated to attend and

mingle in a fun, informal atmosphere so we can

show just how much we truly value your service.

Each of our Operations Managers is responsible

for sending one employee to serve as the repre-

sentative voice of his or her co-workers on the

departmental Student Employee Council. The

Senior Director, and oen other leadership team

members, meet regularly with this group to solicit

feedback on many topics, including potential new

products, general operational procedures, and

ideas for continuous improvement.

Dining Services utilizes feedback from our guests,

an annual customer satisfaction survey, and a pan-

el of secret shoppers, to determine how well we’re

doing in serving our guests. In instances where

employees are called out for outstanding service,

we make every eort to publicly promote this

good news – via bulletin board postings, word-of-

mouth, and even our department newsletter.

Evaluations

Student employees are evaluated by their

management team once every academic year,

based on key behavioral areas including

guest service, communication, team-work,

job knowledge, dependability, and quality of

work. Evaluations help measure each student’s

progress and commitment to their job and could

potentially lead to a merit pay increase. If/when

you receive a promotion, the next evaluation

will be reective of the new position.

Students who recieve a promotion will be

eligible for an evaluation in that role the

following academic year.

Opportunities for

Advancement

Our goal is to create an extraordinary student

experience, with a focus on supporting learning

and growth through developmental opportunities.

Students are encouraged to be active partners in

their professional and personal development.

Take the initiative to ask questions, volunteer for

projects, set a positive example for others, and

ask supervisors about opportunities for

improvement and additional training, including

advancement opportunities to student leads and/

or student managers.

STUDENT EMPLOYMENT MANUAL | 17

OFFICE OF STUDENT LIFE | DINING SERVICES

Sanitation and Safety

Food Safety

We follow HACCP (Hazard Analysis and Critical Control Points)

procedures for food-safe handling in our operations. HACCP is a

management system in which food safety is addressed through

the analysis and control of hazards from raw material production,

procurement and handling, to manufacturing, distribution and

consumption of the nished product. This includes frequently

checking and recording temperatures and taking appropriate

actions if food items are deemed potentially unsafe

(in the danger zone of 41-135ºF for more than 2 hours).

Other precautions include:

•

Do not store raw meats above other

food items

• First in First Out (FIFO)

• ALL items stored at least 6”

off the oor

• Cover, date, label and store all food in

containers at proper temperatures

160°

140°

120°

100°

DANGER ZONE

80°

60°

40°

20°

0°

STUDENT EMPLOYMENT MANUAL | 18

OFFICE OF STUDENT LIFE | DINING SERVICES

Illness

In order to control the spread of disease to sta,

guests and food, you are encouraged to report

any illness to your supervisor. Depending on

your symptoms, a manager will restrict you from

handling food or exclude you from coming into

work altogether.

In the event of an illness, follow the procedure

in calling o outlined in this manual. To

return to work, you must have been clear of

symptoms for at least 24 hours or have a written

release from a medical practitioner. Per Ohio

Revised Food Code, failure to report the listed

illnesses, symptoms or diagnosis could result in

ramications by the local health authority.

You should not

come in to work if:

You have lesions containing pus

on hands, wrists or exposed body

parts.

You are experiencing u-like

symptoms:

• fever

• vomiting

• diarrhea

• constant sneezing and/or

coughing

You have been diagnosed with

following by a healthcare provider:

• Campulobacter

• COVID-19

•

Cryptosporidium

•

Cyclospora

•

Entamoeba histolytica

•

Enterohemorrhagic or Shiga toxin-

prodicing Escherichia coli

•

Giardia

•

Hepatitis A

•

Norovirus

•

Salmonella spp

•

Salmonella Typhi

•

Shigella

•

Virbrio Cholerae

•

Yersinia

STUDENT EMPLOYMENT MANUAL | 19

OFFICE OF STUDENT LIFE | DINING SERVICES

Chemical Safety

Chemicals are used in our facilities for the purpose of sanitizing and cleaning. A SDS (Safety Data Sheet)

Book is available at each location that outlines these chemicals, with proper use. Please be sure to

familiarize yourself with these procedures for safe handling for everyone’s safety.

Always

• Read the label and instructions.

• Use no more of a chemical than

recommended by the manufacturer.

• Observe safety precautions.

• Ask questions if directions are unclear.

• Properly dispose of empty containers.

Never

•

Mix dierent chemicals.

•

Store chemicals near or above food storage,

preparation or serving areas.

•

Store chemicals in unmarked containers.

•

Leave containers uncovered.

•

Store aerosols near heat or use near eyes or

in the vicinity of an open ame.

•

Transfer solutions containing chemicals

prepared by one employee to

another employee.

STUDENT EMPLOYMENT MANUAL | 20

OFFICE OF STUDENT LIFE | DINING SERVICES

Hand Washing

Proper hand washing is the number one

combatant of food borne illness.

You must wash your hands

properly after:

• Touching any area of your body (e.g. ears, mouth, nose,

hair or clothing)

• Handling money

• Making contact with unclean equipment

and work surfaces

• Smoking

• Handling raw food—particularly meat and poultry

• Clearing away and scraping dishes and utensils

• Eating

•

Using the restroom

•

Using gloves

•

Any other condition where cross-contamination may

occur, such as front-of-house duties like trash, sweeping

or wiping tables.

The proper hand-washing

procedure is to:

• Wet your hands with HOT running water.

• Apply approved antimicrobial soap and lather for at least 20

seconds.

• Clean under ngernails and between ngers.

• Rinse hands thoroughly under running water.

•

Dry your hands with a fresh, disposable paper towel.

STUDENT EMPLOYMENT MANUAL | 21

OFFICE OF STUDENT LIFE | DINING SERVICES

Using Gloves

Gloves are not a replacement for proper hand

washing and must be worn when serving or

handling any unpackaged food items. Gloves are

always single-use and must be changed when

you are changing tasks. Remember, once you are

wearing gloves, you must not touch your hair,

face, clothing or other parts of the body, the oor,

chemicals or any other surface that could transfer

contaminants to the food.

Change your gloves when:

They become soiled, Before beginning a different task

discolored or torn

At least every four hours during After handling raw meat, sh,

continual use or poultry and before handling

cooked or ready-to-eat food

STUDENT EMPLOYMENT MANUAL | 22

OFFICE OF STUDENT LIFE | DINING SERVICES

Food Allergies

Keeping guests with food allergies safe in our dining

locations is a responsibility shared by all employees

within dining services. Ninety percent of all allergic

reactions are linked to the 9 most common food

allergens; peanuts, tree nuts, eggs, dairy, wheat, soy,

sh, shellsh, and sesame. Detailed ingredient and

allergen information can be referenced on the

Dining Website.

You will be responsible for following

the 5 steps in allergen risk reduction:

Be able to distinguish differences between a food

allergy and a food intolerance, as well as recognize

the symptoms associated with each.

Identify the 9 most common food allergens and how

to locate information on food labels and menus.

Show respect to special requests and take each seriously.

Recognize the dangers of cross contact and how to

prevent it.

Be prepared to respond to an allergen emergency.

All menu items are reviewed by the Dining Service’s

Registered Dietitians and labeled with the following

icons depending on the allergens present and other

specic dietary traits:

CONTAINS DAIRY

Items contain milk protein, or are

made on shared equipment.

VEGAN

Items do not contain any animal

derivatives, including meat,

poultry, sh, dairy, eggs

or honey.

NO GLUTEN INGREDIENTS

Items do not contain barley,

wheat, rye or non gluten free

oats. Items are not certied

Gluten Free, as we cannot

guarantee less than

20 ppm gluten.

CONTAINS NUTS

Items contain peanuts or tree

nuts, or are made on shared

equipment.

VEGETARIAN

Items do not contain meat,

poultry, or sh, but may contain

dairy and/or egg.

NOT REVIEWED

These items have not yet been

reviewed by the dining services

dietitian or are not prepared by

Dining Services, therefore we

are unable to label these items

and verify the presence of any

potential allergens.

STUDENT EMPLOYMENT MANUAL | 23

OFFICE OF STUDENT LIFE | DINING SERVICES

General Workplace Safety

Safety in the workplace is everyone’s responsibility. Instruction will be

provided for you if you work in a specic area in our restaurants that has

additional safety procedures (i.e. working with knives, operating the dish

machine, scraping plates and dishes, etc). Simply being AWARE (Always

Watching And Recording your Environment) oen identies occupational

hazards, which prescribes that general guidelines apply to everyone:

Always

Watching

And

Recording your

Environment

WIPE UP SPILLS,

pick up

any objects lying on any oor

and keep work areas clear of

blockages/clutter.

DO NOT OPERATE

EQUIPMENT or use chemicals

without the proper training and

safety precautions in place. Refer

to the Material Safety Data Sheet

(MSDS) for chemical use.

ENSURE EQUIPMENT

IS OFF, not moving and

disconnect equipment before

cleaning or adjusting it.

IMMEDIATELY REPORT

to your manager any unsafe

equipment, loose or cut

cords, bad plugs, etc.

DO NOT PUT KNIVES

in a sink full of water or mix

with other utensils.

KNOW THE LOCATIONS

of re extinguishers, re pull

stations and hood pull stations.

COMMUNICATE with one

another. Put up “wet oor” signs,

alert those around you if you’re

moving hot items from one area

to another, and be careful when

opening doors, etc.

ALL STUDENT STAFF

are required to wear a cut

glove while using knives.

STUDENT EMPLOYMENT MANUAL | 24

OFFICE OF STUDENT LIFE | DINING SERVICES

CABS On-Demand

During the day, CABS On-Demand provides transportation between

areas west of Olentangy River and three campus bus stops: RPAC,

Baker Systems and Watts Hall. Overnight, CABS On-Demand

provides transportation between campus buildings.

Lyft Ride Smart

The OSU Ly Ride Smart provides discounted, safe transportation

to student workers from their unit to campus buildings and nearby

o-campus addresses from 9 p.m.–7 a.m.. You are not entitled to

leave your shi early if your transportation has arrived; it is your

responsibility to plan accordingly.

Rave Guardian

Rave Guardian allows you to select friends or family as a virtual

guardian to follow you via GPS tracking, using a destination-based

timer. If time expires, your virtual guardian will be alerted and

encouraged to make appropriate follow-up. Rave Guardian also

includes faster delivery of Buckeye Alerts and safety notices via push-

notications. Download today by searching "Rave Guardian" inside the

Ohio State app.

Ohio State is Tobacco Free

In support of the health and wellbeing of all students, faculty, sta

and visitors of the university, Ohio State is a tobacco free campus. This

applies to all campus owned, leased and managed properties, including

regional campuses and medical care centers. You have a responsibility

to comply with the policy as well as promote compliance among all

students, faculty, sta and visitors of Ohio State.

Work Related Injuries

Should you be injured on the job, you must notify your supervisor

immediately and document the situation by completing an employee

accident report. If you require medical attention, the document details

the process for receiving treatment at University Health Services in

McCampbell Hall. For life threatening emergencies, your supervisor

should aid you in seeking treatment from an emergency room.

For other incidents that require documentation, such as the,

physical altercations, etc., your operation should have a designated

form for doing so. Ensure you describe all facts regarding the

situation and document any relevant eyewitness accounts.

Drug-free Workplace Policy

Per the Federal Drug-Free Workplace Act of 1988, if an employee

encounters a co-worker buying, selling, manufacturing or using

illegal drugs or alcohol in the workplace, he/she is to report this

information to his/her supervisor immediately.

STUDENT EMPLOYMENT MANUAL | 25

OFFICE OF STUDENT LIFE | DINING SERVICES

Key and Keywatcher

Read more information in

the Student Life Employment

Policy Guidebook: Building and

Mechanical Services.

Student employees may be given access to Student Life facilities

and/or use of keys/cards from the keywatcher system. It is a shared

responsibility to protect the personal safety of residents, guests,

employees, facilities and property. Access to keys/cards require

adherence to all policies outlined in the “Responsibilities for Keys,

Access Cards and Locks” form.

The policies include, but are not limited to:

• Must return keys back to appropriate key box or key

watcher daily

• Duty keys are never taken home.

• Never tamper with the ring and fob provided by

Student Life

• Never remove keys/cards for someone or lend keys

to anyone

• Must immediately report to supervisor and the access

control coordinator if observed problems with any

Student Life keys/cards or locks

• Stolen, lost or misplaced keys/cards

• Found keys

• Damage to keys or fobs

Corrective Action

Individuals who lose, misplace or misuse keys or the key

watcher system may be subject to corrective action.

STUDENT EMPLOYMENT MANUAL | 26

OFFICE OF STUDENT LIFE | DINING SERVICES

Robbery / The

If a person is committing a theft:

• DO NOT physically try to stop or interfere with the the.

• Call campus police at 614-292-2121 or regional campus security

as soon as possible if a the is suspected. If the the is in

progress, make sure to tell the police that the thief is still at

the scene.

• Record as much descriptive information as possible about the

person and the item that is being taken. Be prepared to give

information to the rst ocer who responds.

• DO NOT resist or interfere. Provide any cash or property asked

for, but do not oer anything the robber has not requested.

• As soon as it is safe to do so, hit the emergency distress alarm

or call the police at 9-1-1. Explain exactly where you are, what

has taken place, if a weapon has been seen or a threat made,

and the direction of travel of the robber. Be specic and

provide as much descriptive information about the robber

as possible.

• Do not try to follow the robber or place yourself or others in

danger.

• Close operations and preserve any evidence.

• Go to a secure place and await the police. Do not discuss the

event with ANYONE until the police arrive.

Theft is depriving the owner of property or services without

permission; for example, stealing a sandwich.

Robbery is committing or attempting theft while using force

or the threat of force or harm.

STUDENT EMPLOYMENT MANUAL | 27

OFFICE OF STUDENT LIFE | DINING SERVICES

Safety Committee

A group of dining representatives assembled regularly to discuss

safety issues and create initiatives to improve safety practices

within Dining Services.

Harassment

Oce of Institutional Equity and the Employee Duty to Report

Discrimination, Harassment, and Sexual Misconduct

The Ohio State University is committed to preventing and

responding to all forms of harassment, discrimination, and

sexual misconduct. The university’s Oce of Institutional Equity

(OIE) was created to coordinate the university’s response to all

complaints of harassment, discrimination, and sexual misconduct.

Any student, faculty, sta, or covered third party subjected to

harassment, discrimination, or sexual misconduct, may report the

incident to OIE using the reporting form or the anonymous option

at equity.osu.edu, by emailing equity@osu.edu, or titleix@osu.edu,

or by calling 614-247-5838.

As a university employee, you have a duty to report. Visit OIE’s

website to learn more: equity.osu.edu/reporting/duty-report

STUDENT EMPLOYMENT MANUAL | 28

OFFICE OF STUDENT LIFE | DINING SERVICES

Community

and Engagement Programing

Community and sense of belonging are key drivers for a student’s

academic and social success. Student employment is a great outlet

for this engagement! Dining Services recognizes that student

employment is not just a means to a paycheck and work experience,

but an opportunity to connect with others while contributing to

the greater community. Many of our locations participate in our

community building programing lead by student leaders aptly

named Student Community Leaders.

Student Community Leaders serve to create and cultivate a

respectful, engaged, and inclusive community within a dining

operation. Throughout the academic year, these student leaders

educate their peers on the importance of wellness, diversity, and

sense of belonging through one on one conversation and variety

of participatory programing events. These engagement events

will be communicated throughout the year and we look forward to

your participation. Opportunities to become a student community

leader are regularly available. Ask your management team

for details.

E.A.T (Early Arrival Team)

with Dining Services

Each fall semester, Dining student employees are given the unique

opportunity to arrive early to campus (at no additional housing

cost for on campus residents) and participate in paid professional

development sessions centered around leadership, wellness,

diversity and inclusion, and career development. This program

also includes social events and teambuilding activities with

fellow student employees. It's a great way to meet new students

at both your operation and across Dining Services. This program

creates a smoother transition back to work for the Fall Semester

before classes start. Information pertaining to registration is

communicated each spring semester and over the summer sessions.

Student Employment

Experience (SEE)

As an employee within the Oce of Student Life, you will be

participating in the Student Employment Experience or SEE.

The program is made up of the following three experiential

components:

1. A learning-centric employment role.

2. OSU GROW reection conversation. Adapted from IOWA

3. Training and Development Opportunities. Both the students

and managers will be active participants to support the

growth and development of all student employees.

STUDENT EMPLOYMENT MANUAL | 29

OFFICE OF STUDENT LIFE | DINING SERVICES

General Onboarding

Training and Orientation

You will receive on-the-job training for your core duties, as well as guidelines

in safety and sanitation at the beginning of your employment. Supplemental

coursework is contingent upon your job description, and may include Knife

Skills Training, Basic Customer Service and/or First Aid. These classes are held

throughout the academic year and will be scheduled with you through your

management team.

Self Disclosure of Convictions

Per university policy, all current employees are required to self-disclose any

criminal convictions within three business days of the conviction. Employees

that fail to disclose criminal convictions or fail to provide accurate details will

be subject to corrective action, up to and including termination.

https://extension.osu.edu/policy-and-procedures-handbook/iii-faculty-and-sta/

background-check

STUDENT EMPLOYMENT MANUAL | 30

OFFICE OF STUDENT LIFE | DINING SERVICES

Dismissal Info

Transferring

If you are interested in switching to another work location in

Dining Services, you can apply online or email dining@osu.edu.

You should indicate that you currently work for our department

and the manager will contact you if they are interested in

conducting an interview. Because we request two weeks notice,

you should make this requirement known in your interview and

give notice to your current manager immediately if oered the

position. If you do not adequately give or fulll this notice, you

may be subject to disciplinary action.

Ending your Employment

In the event you must leave your position, we ask that you provide

at least two weeks’ notice. This will assist your manager in

replacing your position and is a professional courtesy. Students

who do not provide us with this advance notice and/or fail to work

their remaining shis may jeopardize future employment in

Dining Services or the attainment of professional references.

While student employment has many benets, it also comes

with responsibilities. Students who are terminated for cause,

or otherwise violate policies, may be ineligible for future

employment. Students in this situation are not automatically

discouraged from submitting employment applications; however,

past student conduct may be reviewed during the selection process.

STUDENT EMPLOYMENT MANUAL | 31

OFFICE OF STUDENT LIFE | DINING SERVICES