Student employee information - Western Michigan University

Welcome toour team!WMU Dining ServicesStudent EmployeeInformation

PoliciesHours of workWe offer flexible work times that fit around your busyschedule. Most shifts are two to three hours in length.Most student employee positions require you to workon weekends and holidays. The method of staffingweekends varies by unit. Schedules are posted in theworkplace. It is your responsibility to know when you arescheduled. Some units may also email you the schedulefor your convenience.Student employees are paid for scheduled times only.You are not to report to work unless you are scheduled.The shift starting time is definite. The ending time mayvary depending on the day’s workload. It is importantto emphasize that University policy does not allowstudents to work over 20 hours per week. It is yourresponsibility to keep track of hours worked so you donot exceed the maximum.AttendanceYou and the job you perform are important to DiningServices. When employees do not show up for work,not only does the service to the customer suffer,but fellow workers carry an additional workload. Weunderstand that there are times when you can’t workas scheduled. You are to make every effort to getanother student employee to work for you. Each unithas its own system for substitutions. Always call yourworkplace before the start of your shift if you will beunable to work or arrive late.If you are sick, do not come to work. We do not wantyou to spread your illness to other employees andcustomers. Give yourself time to get well beforereturning. In the case of an extended absence due toillness or injury, we may ask for a doctor’s note verifyingyour ability to return to work. In many cases a doctor’snote will excuse an occasion of absenteeism.It is important for our employees to be to work on time.Tardiness can cause employees on the previous shift tohave to stay later.Meal policy and breaksFor each shift you work in Dining Services, you areallowed a meal, including a beverage. This meal must beeaten “off the clock” (not punched in). This meal shouldbe eaten immediately before or after your shift. You maynot eat or grab snacks while working. You are not to eatin the café at any other time, unless you have a meal planor have purchased your meal at the guest meal rate. Inthe unusual event that you are given permission to eatduring your shift, you need to punch out for this meal. Nofood or beverage may be taken out of the workplace, asthis is theft.You are not allowed to drink a beverage while you areworking or have a beverage at your work station. Thisincludes beverages or drink containers that you havebrought to work or beverages obtained from DiningServices. If you are thirsty while you are working, you maygo to the water fountain, or ask your supervisor.If you work four consecutive hours or longer, you receivea paid 15-minute break. You may drink on this break, butnot eat. If you choose to eat, you must punch out. Youmust let your supervisor know if you leave the workplace.Wages and pay daysWe use both an electronic timekeeping system (KRONOS)and a punch-card time clock for recording time worked.The electronic system’s clock utilizes your Bronco ID forswiping in and out. Instructions on swiping are posted bythe clock. Pay particular attention to these instructions ifyou work more than one job on campus. When swiping in,you must select the correct job. Again, you will be swipingyour Bronco ID and punching a paper timecard each timeyou begin and end your shift. When you “clock-out” for abreak, you will also need to use both clocks. If you neglectto swipe, see your supervisor. Cash operations employeeswill use the MICROS cash register to record their timeat work. WMU establishes the pay scales for studentemployees. These are published on the University’swebsite. Most Dining Services jobs are Level A, Step 1.Each pay period is two weeks in length. WMU offerstwo options to receive your pay; these options are:direct deposit to your bank account or being issued aVISA Payroll Card. All employees are required to enrollin one of these programs as paychecks are no longerissued. A check advice (check stub) is the document thatspecifies the number of hours worked, pay rate, taxes andother withholdings. The check advice is available online(WebCheck). Go to the “GoWMU” Web portal, click on the“Employee Self Service” link, click on “Self Service”, then“View Paycheck.”We encourage all of our student employees to sign up fordirect deposit. Direct deposit provides for your paycheckto be deposited directly into your bank account. You cansign up for direct deposit online at the Self Service linkreferenced above. You may also submit a request formdirectly to the payroll office. If you do not sign up for directdeposit, pick up your VISA payroll card from the payroll

office. You must show picture ID at the payroll office topickup your VISA payroll card.Alcohol/drug free workplace:To ensure a safe and alcohol/drug free workplace, itis the policy that Dining Services student employees donot report for work in an impaired condition resultingfrom the use of alcohol or drugs; consume alcoholwhile on duty; or unlawfully possess or consume anydrugs while on duty; or abuse prescription drugs. Anystudent employee who violates this policy is subject todisciplinary action, including possible terminationof employment.Other workplace policiesElectronic devices: Laptops, headphones, cell phonesand all personal electronic devices are not allowedduring work time. (Laptops may be used in cashoperations away from the food, serving and registerareas to check work related communications.)Electronic devices may only be used when you are onbreak and in a break area. The reasons are obvious.Among them are concerns about safety, productivity,good customer service and food safety/sanitation.Smoking: All WMU buildings are smoke-free. If youmust smoke, it is only on your break and you must be25 or more feet away from any building in a designatedsmoking area. Upon re-entry to the building, you mustwash your hands.Respect for the environment: You are to becautious with dishes, equipment and all facilities toavoid breakage or damage. When moving carts orequipment, maintain control and stay clear of all wallsurfaces. You are not to sit on any equipment or foodservice surfaces. You are not to put your feet on walls,equipment or furniture.Other expectations: We expect our studentemployees to follow their supervisors’ instructions.You need to check with your supervisor at the end ofyour shift before leaving. We expect you to put effortinto your job and be attentive to your duties and thecustomers. Visiting with friends or having your friendsstop by to see you at work are not acceptable. Weexpect you to be courteous and respectful towardsyour co-workers. You may not read or study on thejob—work time is for working. We expect you to give usadvance notice if you plan to resign—two weeksis customary.Any student employee that violates policies relatedto electronic devices, smoking, respect for theenvironment or other expectations may be subject todisciplinary action, including possible termination ofemployment.Workplace safety• Report all accidents to the unit manager.• Walk, do not run. Clean up all spills on thefloor immediately.• Use a broom and dustpan to pick up brokenglass and china. Put broken items inthe designated broken glass bin.• Wear personal protective equipment (PPE)when handling hazardous chemicals. PPE’sinclude goggles, face mask and rubber gloves.• Keep chemicals away from food. All chemicalsmust be labeled. Use as instructed. Nevermix chemicals.• Lift properly, using your legs. Get help withheavy objects.• Store personal items in the area provided;personal items are not allowed in work areas.

Our mission is a team dedicated to providingquality food, excellent service and exceptional value whileadvancing the University mission and goals. The DiningServices motto is to provide S.E.R.V.I.C.E in a Superior,Effective, Responsive, Valued, Innovative, Consistentand Excellent way. While you are on the job it’s yourresponsibility to provide proactive high quality service toour customers. Be courteous and smile! Your actions andappearance make a difference.As a Dining Service student employee you are responsibleto know and comply with information provided here.You are to read all of the information and it is yourresponsibility to ask a student supervisor or diningmanager if you want any further clarification. Studentsupervisors in each dining unit oversee student employeesduring the daily operations and report to the unitmanagers. Student supervisors perform such functionsas hiring, training, scheduling shifts, assigning jobs andtracking attendance, in addition to performing duties ofstudent employees. Student supervisors can be identifiedby a WMU Dining Services shirt or a supervisor name tag.Uniforms, appearance and hygieneShoes: Shoes must enclose the entire foot and bemade of leather or other substantial materials that mayhelp prevent burns. Socks must be worn. No sandals,flip flops, open-toed shoes or high-heels are allowed.Athletic-type shoes are acceptable.Pants: Pants must be clean and in good condition,meaning no holes, rips or pants that drag on the floor.Jeans, khakis or dress pants are acceptable. Femaleemployees may wear a skirt. Skirts must come to theknee. Female employees may wear capri pants in thesummer months when it gets hotter. Shorts, cutoffs,sweatpants and tights are not acceptable. Cashoperations drivers may be permitted knee-length shortsin very hot weather.Shirts: Shirts must be clean and in good condition.Tee shirts are acceptable. Writing or graphics onshirts must be appropriate for the work environment.Sleeveless shirts and midriff-baring tops are notacceptable. Western Michigan University logos are theonly university logos permitted. Aprons are availableand recommended for keeping clothes clean. Apronsare to be removed and left in the kitchen when you usethe bathroom. If any uniform part is unacceptable, yoursupervisor will let you know. You may be sent home tochange or asked to punch out for the day.Hats and hair: All student employees must havetheir hair restrained. Hair that is shoulder-length orlonger must be tied back, pulled up or kept behindyour shoulders in a ponytail. A WMU Dining Serviceshat will be given to you on your first day and must beworn each time you come to work. A hairnet is not asubstitute. This hat is to be worn with the brim facingforward. A Dining Services hat must be worn in all units;ask your student supervisor or manager how to getone. All student employees (including checkers and cashoperations student employees) must wear the approvedWMU Dining Services hat. For men, facial hair must beclean and neatly trimmed. If you need a replacement hat,you may purchase one for $7 (cash only) from the DiningServices main office, Bernhard Center room 161, onMonday, Tuesday, Thursday or Friday, 1:30 to 4:30 p.m.Aprons: All student employees must wear an apron,the only exceptions are student supervisors, checkers,cashiers and drivers.Jewelry: For sanitation and safety reasons, jewelry mustbe kept to a minimum. Watches are acceptable. Pleasedo not wear dangling earrings, bracelets or necklaces,for food safety reasons and to ensure that nothing getscaught in our equipment.Hygiene: Each employee is expected to practice goodpersonal hygiene.Hand washing: Improper hand washing is the main causeof foodborne illness. Before starting work or putting ona disposable glove to handle ready-to-eat food, you mustthoroughly wash your hands with soap and water. Whenreturning to your work area after a break, smoking, usingthe restroom, etc., you must again wash your hands. Handwashing is also required after touching your face, hair,using a tissue for your nose or eating. You are not allowedto touch ready-to-eat food with your bare hands. A servingutensil, such as tongs, or disposable plastic or latex glovesmust be worn when handling ready-to-eat foods. Ready-toeatfoods include: cookies, bagels, fruit, salad preparationand any other food that will not be cooked before serving.Gloves must be changed whenever hand washing isrequired.Fingernails: Fingernails must be clean and neatly trimmed.Fingernail polish may not be worn. The polish can chip offand contaminate the food. Nail brushes are available athand wash sinks to clean under the nails.

Food Employee Reporting AgreementUpon hiring, you signed a “Food EmployeeReporting Agreement.” The purpose of thisagreement is to prevent foodborne illness thatresults from sick employees working in the foodenvironment. If you have any of the symptomslisted below you are NOT TO WORK in Dininguntil you are completely free of the symptom(s)for 24 hours. “The Food Employee ReportingAgreement” requires that in the event you haveany of the following symptoms while at work, youmust report them to the manager of yourdining unit:SYMPTOMS: diarrhea, fever, vomiting,jaundice, sore throat with fever and infectedcuts or wounds on the hand, wrist or otherexposed body part.Once you are feeling better and have notexperienced these symptoms for 24 hours, youmay return to work. Remember: you must waitat least 24 hours before returning to workafter you are free of these symptoms due tofood safety reasons.Phone numbersHoekje/Bigelow (269) 387-4842Dining Service(Bernhard Center)Bistro3 Dining Service (269) 387-4831Burnham Dining Service (269) 387-4834Cash Operations/Draper (269) 387-4926Dining ServiceGoldsworth Valley I (269) 387-4840Dining ServiceGoldsworth Valley II (269) 387-4838Dining ServiceGoldsworth Valley III (269) 387-4836Dining ServiceFor further information aboutWMU Dining Services, please go to our website:www.wmich.edu/diningRevised: July, 2013