Student Employment

• To meet the need for a part-time labor force during peak operating times and during special functions.
• To provide opportunities for students to earn money on campus with room for advancement.
• To offer work experience that provides exposure to a business environment while contributing to the career development and helping to build undergraduate resumés.

Paperwork & Forms

Courtesy of our friends in Human Resources, here is what you need to know regarding forms/paperwork:

• All students who plan on working must complete new hire paperwork. There are seven forms, all of which can be found under "First Job at Bryn Mawr" on the student employment website.
• Please complete the forms using your dorm name and room number.
• In addition to these forms, you must show identification for the I-9 form. These IDs must be shown in person. A complete list of acceptable I-9 documents can be found on page three of the I-9 form.

There are some campus-wide special events specifically designed for students that not all students can fully enjoy, given their campus work responsibilities. Moving forward, students working during these designated events will earn a 25% premium in addition to their usual wages.

The three annual events for which the premium pay rate will be applicable are:

• All day - May Day
• 4-8 p.m. - Fall Convocation & Picnic
• 4-8 p.m. - Pre-Winter Break Holiday Dinner 

In addition, occasional, non-recurring special events on campus may also be eligible for premium pay as determined on a case-by-case basis.

Please email us your questions!

• Associate Director: Richard Clow
• Student Coordinator: Ciaira McFadden
• Student Coordinator: Josie de Leeuw
• Student Coordinator: Bena Anane

Apply

INSTRUCTIONS

1. Complete the Employment Eligibility Verification form (I9)
   1. Complete Section 1 using your permanent mailing address
   2. Check off the appropriate box (1,2,3 or 4)
   3. Sign and date where it says “Signature of Employee” (right above “Preparer and/or Translator”) Nothing else needs to be completed on this form
2. Complete the W-4 form
   1. Complete Step 1 (use your BMC address with dorm name and room number – section a, b, c)
   2. Step 5 - you must sign and date form
3. Complete the Direct Deposit form – If you cannot complete this form now you can return it to payroll at a later date.
   1. The “Type of Request” and “College Affiliation” have been completed for you.
   2.  Complete your name and BMC ID#
   3. Choose “Checking” or “Savings”. Complete the rest of the section.
   4. See picture below if you do not know how to find your routing number. You might be able to find your routing number on your bank’s app. Feel free to ask us if you need help finding your routing number.
   5. If your bank has two routing numbers you should use the number for paper/electronic. Do NOT use the wire routing number.
   6. DO NOT use the number on your debit card as your account number.
   7. If you are depositing your money into one account you do not have to complete any other section.
   8. Sign and date the bottom.
4. Complete the Application For Exemption (LST) form
   1. Fill out your name, Social Security number, dorm name and room number.
   2. Sign and date the middle of the form.
5. Complete the Residency Certification Form
   1. Complete your name and Social Security Number
   2. Add your dorm name and room number
   3. Sign and date in the Certification section
6. Bryn Mawr College Letter
   1. Print your name on the line after “Our Current Employee, “ Nothing else is needed on this form
7. Bryn Mawr College Eligibility Notification Form
   1. Print your name, sign and date the form

Hi! Welcome to New Dorm Dining Hall! We are your three student managers, Hazel, Sarah, and Hope, and we are so thrilled to work with you this year! You can reach us via email (our emails are below) – and if you do email us, please make sure to always email all three of us so that whoever has their email open can get back to it as soon as possible.

At New Dorm, all student workers are expected to work 7-8 hours a week if possible, but we are flexible–we know you are students too! Shifts are typically 2-4 hours, with the earliest shift starting at 8 am and the latest ending around 9 pm. We offer a variety of different shifts as well– students should work one back-of-house and one front-of-house shift at least once, to get to know the dining hall well.

Front-of-house shifts include opening, mid-day, and closing, as well as quality control. All front-of-house shifts typically operate in the same fashion (making sure the dining hall is clean and stocked, switching out the pans when they are low, cleaning) but depending on the time of day, the responsibilities are slightly different.

• In an opening shift, the main goal is to get the bars set up, and ready for lunch/brunch for the day. Students check temperatures, do some last-minute cleaning, stock the stations, and get the tables set before the first student comes in for the day. This shift includes a 30 minute eating portion.
• Mid-day shifts involve general maintenance of the dining hall. Food on the line is filled as needed. During this shift, a lot of time will be spent cleaning, such as sweeping or wiping tables, and doing other upkeep tasks like filling napkins and ice. These shifts, excluding dinner, do not typically have eating portions.
• Closing shifts are some of the longer shifts, beginning with an eating portion. The first part of a closing shift is similar to other times of the day. The last hour of the shift occurs after the dining hall has closed. Students are responsible for taking food off the line, cleaning the bars, and setting them, as well as the rest of the dining hall, up for the next day.
• Quality control shifts are a different type of front-worker shift. A student working quality control will check the temperatures of food, monitor how much food is left in the warmers to communicate when more needs to be made, and generally ensure that the food on the line is up to standard. Back-of-house shifts vary in terms of duties, and they allow students to connect and get to know full-time staff! These shifts include pizza, dish, baker, cook's help, and prep.
• In the dish room, students work alongside a supervisor with washing dishes from the accumulator and pots and dishes from the kitchen as well. These shifts are typically 3 hours long, with a 30-minute eating portion. For closing dish shifts, students are responsible for cleaning and breaking down the dish room, as well as putting all dishes away and setting the room up for the next day.
• Pizza workers work at their own station, making garlic knots and pizza for the day. Depending on what time of day you work, you can be prepping pizza for the evening, or making food on demand towards the end of the night. These shifts can be 3-4 hours long, and if you are working a closing pizza shift, you are expected to close down the pizza station at the end of the night.
• For a baker shift, student workers help bake the desserts that are served at NDDH. We make both vegan and regular desserts. Some desserts are baked from scratch and others are catered. The baker's role also includes keeping the station and ice cream bar restocked. At the end of the shift, you will also close down the bar. It is a 4 hour shift, often from 4:30-8:30, on the weekends the shift is from 3:30-7:30.
• Cook’s help shifts are very versatile and have many different time frames, however, most shifts are 2 hours long. During cooks help you make different food for New Dorm. On weekends, there is a cook’s help job specifically for making pancakes and french toast!
• Salad prep is a shift that often takes place in the morning and is typically a 2.5-hour shift. This shift involves cutting and preparing all the food for the salad bar, or for the cook’s recipes. Outside of shifts, each student worker plays their own role in helping the dining hall operate. On each shift, there is a supervisor, who is in charge of making sure the shift runs smoothly as well as teaching and training new workers. The full-time managers, Steven, Shana, and Maly, help out in the dining hall as well as observe and upkeep communication and production. Outside of your peers and the managers, we hope that you get to know the other full time staff as well. They are all lovely, and we are all looking forward to getting to know you! As always, if you have any questions, please feel free to reach out to us.

With lots of NDDH love,
Sarah, Hope & Hazel

Hazel - hnguyen5@brynmawr.edu
Hope - hyhsu@brynmawr.edu
Sarah - soconnell4@brynmawr.edu

Hello Class of 2028,

Welcome to Bryn Mawr and thank you for your interest in working at Erdman Dining Hall! I am the Assistant Manager, Ollie Smith, and I work alongside our Student Managers (Ayantae Cunningham, ’25, Miya Matsumune, ‘26, & Caitlin Cheng, ’27) to run the Student Worker Program here at Erdman. We are so excited for you all to arrive on campus and begin your Bryn Mawr academic career. Here is a little intro to our Student Program, with all you need to know about Erdman before you arrive for Customs Week…Erdman Dining Hall serves Breakfast, Lunch & Dinner on weekdays and Brunch & Dinner on the weekends. We are the largest Dining Services unit with a team of approximately 130 student workers and 20 Full-Time Employees.

POSITIONS AT ERDMAN & THEIR RESPONSIBILITIES

There are several positions available for students to work at Erdman. Everyone starts their first year as a Student Worker with the option of working in the front-of-house (FOH) or in the kitchen for prep shifts. Due to the limited space and demand for student prep work, most students work FOH shifts and only ~20 students work prep.

The opportunities for promotion at Erdman are Front Supervisor, Prep Supervisor, & Student Manager. During the Spring semester, we hold separate application processes for each position. We hire 12+ Front Supervisors and one new Student Manager each Spring, but due to the limited number of Prep Supervisor positions, we do not promote Prep Supervisors every year.

• Front Supervisors oversee the service area and instruct Front Student Workers for the duration of their shift to ensure the meal period runs smoothly. They are responsible for assigning roles, delegating tasks, communicating with the Full-Time staff/management, building camaraderie on-shift, and are your immediate resource should any issue arise.
• Student Managers oversee the logistical and structural parts of our student program. All 3 of our Student Managers are also Front Supervisors, so you will have the opportunity to meet and work with them on front shifts. Their StuMan responsibilities include student hiring, promotions, scheduling front shifts, liaising with Full-Time Managers, running Supervisor team meetings, hosting Student Worker Appreciation Events, and upholding our Student Program policies. The Student Managers also host weekly office hours, which is a time for anyone to stop by with questions or concerns relating to the job and Erdman Dining Hall community.
• Prep Supervisors are experienced prep workers who work closely with the Full-Time staff to prepare and cook meals. They are responsible for assisting and instructing new prep workers on how to complete different tasks in the kitchen. They are also in charge of time management on a prep shift, making sure all the tasks for that shift are completed in an efficient manner.
• Student Workers complete essential tasks to our operation, either in FOH or the kitchen. They work closely as a team with other Student Workers and report directly to their Student Supervisors and/or Full-Time Manager(s) while on shift. FOH Tasks for Student Workers include things like cleaning tables, restocking food, sweeping/mopping, and serving food. Prep tasks for Student Workers include things like cutting fruits/vegetables, preparing meat, cooking sauces, & cleaning the kitchen.

SHIFT STRUCTURE & SCHEDULE

There are set shift times for Front-of-House every day (right). Each shift will be staffed with 2 student supervisors and several student workers. There will also be at least one Full-Time Manager on-duty whenever you are working. During the shift, supervisors delegate responsibilities and oversee the running of the shift to ensure that all necessary tasks are completed, and the meal runs smoothly. Depending on the shift, student workers may be assigned to specific stations in the servery or different tasks throughout the dining hall. Each type of shift will follow these general timelines:

• Early Breakfast/Continental/First Brunch: These shifts will begin with the students setting up for the first meal of the day. They will spend the first half hour setting up the hot line, breakfast bar, & ensuring all food has the appropriate utensils and labels. They will make sure the area is clean and ready for service before eating their breakfast as a shift. Once we open, they will serve and maintain stock of the food until the next shift comes in to relieve them.
• Late Breakfast: This shift relieves the Early Breakfast shift. Students serve the meal, ensure the food is properly stocked, & maintain a clean dining hall environment from 9-10:15am. Once the Lunch 1 shift arrives at 10:30am, both shifts work together to switch over from breakfast to lunch.
• Lunch 1: When this shift arrives, they work with the Late Breakfast shift to switch the meal over from breakfast to lunch. Beginning at 11am, they serve the meal, ensure the food is properly stocked, & maintain a clean dining hall environment until the Lunch 2 shift relieves them at 12pm. They will then have the opportunity to eat as a shift from 12-12:30pm.
• Lunch 2/Second Brunch: These shifts will start in the middle of a meal period, relieving the students on the shift before them. During the meal period, their responsibilities are similar to those of the Late Breakfast shift. Once the brunch/lunch meal periods end at 1:30pm, students will have the opportunity to eat together as a shift and the Cleaning shift arrives to relieve them.
• Cleaning: This is the only FOH shift that does not take place during a meal period. Students will break down the lunch meal, communicate with the cooks which food to save & dispose of, bring dirty dishes to the dishroom, and clean the stations in the servery. Afterwards, students will sweep, clean tables, restock beverage stations, & complete other related tasks for the remainder of their shift.
• Dinner: This is our longest shift, but it tends to be a recurring favorite among the staff. The first half hour, students will set up dinner much-like Early Breakfast shifts before eating together as a shift from 4:30-5pm. During the meal, they will maintain the dining hall as mentioned in the previous shift listings before the dining hall closes at 7pm. For the last hour of the shift, they will break down the meal and clean the dining hall. This includes sweeping & cleaning all the tables in the dining room, disposing of food & cleaning out each of the food stations, mopping parts of the dining hall, restocking dishes & silverware, and a myriad of other tasks.
• Prep shifts are much smaller than FOH shifts and have some flexibility when it comes to scheduling. This fluidity is due to the limited space in the kitchen and because shifts do not need to be matched as closely to our meal period times. Prep shifts will last 2-3 hours, with the opportunity for short breaks as needed. Some examples of shift times that our prep students work are 4-7pm (dinner) or 6-8am (breakfast). Prep students will arrive on shift and be instructed by the Full-Time staff member that they are working with on what they will be responsible for preparing during their shift. Those working with the cook often prep vegetables or meat, those working with our deli worker may help prep pre-made sandwiches or salads, while others may help with preparing baked goods.

We hope to see you all at the Job Fair during Customs Week. If you have any questions about Erdman, my inbox is always open!

Best regards, Ollie Smith (they/he) • Assistant Manager • ohsmith@brynmawr.edu

Dear Class of 2028,

Welcome Home! We are so excited for you to join our community and can’t wait to meet you all this fall. As you consider your job options for the fall, we hope that you apply to work with us at Wyndham Alumnae House. At Wyndham, we offer several services on campus. First, we handle all catering needs from plated dinners to coffee breaks to bartending. Second, our restaurant is open for lunch Tuesday through Thursday. Third, we are a Bed and Breakfast, however for the Fall of 2024 this operation is closed for renovations.

We are looking for hard-working, independent students who are interested in serving their community. While we appreciate prior experience in food service, it is not required. At Wyndham we work hard to cultivate a culture where we take charge, take responsibility and are excited to come to work. As we often serve community members, our staff should be comfortable working with people. We understand that as student workers, the student part comes first. Your classes and mental health are prioritized at Wyndham, so if you feel that your schedule is interfering with that, then we are eager to adjust to help you succeed at Bryn Mawr. We will assign shifts at the start of the semester depending on your schedule, and each week, we will post additional open shifts online and you can pick them as your time permits.

These shifts may have clear jobs, such as prep or catering, or you may be expected to fill several jobs over the course of your shift. It is important to remember that as a Wyndham worker you will be expected to be flexible and prepared to step into various functions throughout the course of your shift.

• Prep - For prep, you will support Chef Tom or our Cook Tiffany in the kitchen. You may be asked to prepare salads, bake muffins, or help with anything else Tom or Tiffany need. These shifts typically last two hours and can be any time of day.
• Party Packing - For party packing, you will review catering orders posted in the kitchen and gather all necessary products needed for the event. This may include cups, plates, tablecloths, etc. You will get more guidelines for how to determine what is needed at the start of the semester. You may also unpack after events and put all leftover products back on their shelves. These shifts can be from two to four hours and are typically morning or late afternoon-evening.
• Catering - For catering, we have several different positions. On every shift you will be expected to help set up before and break down after the event. You may be asked to supervise the buffet or serve from it. For plated meals, you will carry the plates and serve the guests at the tables. You will keep track of drinks and refill water or alcohol. When there are appetizers at cocktail events, you will plate and carry appetizers around the room. We also have bartending shifts where you will serve alcohol and soft drinks to guests. For drops, you will take a cart or van with the party prepped box and food to wherever the event is and set up. For pick-ups, you will break down everything after the event and take all leftover food and products back. After these shifts, you are expected to fully put away all items. Catering shifts can be anywhere from two hours to six hours.
• Training - Once hired, we invite all new workers to Wyndham to introduce them to the building and our supervisors. We give preliminary training and information at this meeting, but most of our training will occur over the semester. All new hires will be given a “training passport” which includes all tasks you need to be trained in. On your shifts, you will shadow our supervisors or managers as they demonstrate how to complete different tasks. Once they feel that you know how to complete it on your own, they will initial the task on your passport. As a reminder, this is just a guideline for what potential shifts may include. Every day at Wyndham is unique and as a worker with us you will get to step into many different roles throughout your time with us. Keep an eye out for us during some of your customs week events like the ice cream social and come say hi! We look forward to meeting you and hope that you apply to join our team.

Wyndham Love, Your Student Managers,
Olivia Colace ‘25 - ocolace@brynmawr.edu
Peyton Roberson ‘25 - proberson@brynmawr.edu
Tessa Lippmann ‘25 - tlippmann@brynmawr.edu
Tabitha Cowan ‘26 - tcowan@brynmawr.edu
Suli Kamholtz-Roberts ‘26  - skamholtzr@brynmawr.edu
Nora Hugo ‘26 - nhugo3@brynmawr.edu

Incoming Student Workers, 

We look forward to seeing you at Uncommon Grounds, the college's on-campus cafe! 

Most of our student workers take on 6-8 hours per week, with each shift lasting 2 hours. 

Uncommon Grounds is open M-F from 8 a.m.-11 p.m. and on weekends from 12 p.m.-4 p.m. 

UG provides staff, students, and faculty with both delicious meals and drinks. Morning shift workers can expect to prepare premade sandwiches for our grab-and-go selection, as well as take orders at the register and make orders in the kitchen. Lunch/afternoon shifts also come with taking and making orders as well as restocking/refilling napkins, straws, etc., and cleaning tables. Night shifts include preparing meals and drinks, as well as closing the cafe at the end of the night. Closing shifts involve sticking and cleaning the cafe once patrons leave for the night. 

Can't wait to meet you,

Carly, Paige, and Julia

Carly - cwilson4@brynmawr.edu
Paige - pwilliamso@brynmawr.edu
Julia - jhancock@brynmawr.edu

• I’ve found that working in the dining hall provides a great sense of balance to my life. I go from classes, studying, and exhausting my brain to working in the dining hall, getting some exercise, and relaxing. My job in the kitchen is relaxing at this point--I think that I could cut onions and bell peppers in my sleep! I love to see food that I helped to create being enjoyed. I feel proud to work in Erdman, helping the cooks to prepare and fix delicious food. It’s so fun to eat food that you’ve prepared, or watch your friends enjoy your food. -LG-W '23
• While I did not expect to find such a strong community of people bonding over the delicious garlic knots or special veggie pizza of the day, I could not be more glad I did. The staff, my coworkers, and the students I talk to each day working in New Dorm, simply put, are wonderful. And it is to Dining Services that I owe my gratefulness. Dining Services has led me to people who share similar values as me. We work hard and bond over shared meals each work shift. We chat while switching out dishes and catch up on each other’s lives while writing counts. It is because of the people I met while working for Dining Services that I know what professors are the best, classes are most interesting, and the fun clubs I am a part of. I am lucky to be a part of BMC athletic teams and have close-knit classmates, but it is Dining Services to which I found the greatest community of friendship, laughter, and love. -CF '25
• Looking back on that time, I realized that the only place where I, and many others, had reoccurring and stable companionship was at our jobs—specifically, in food services, since it was the only consistently open on-campus employment. -EC '24
• Working in the dining hall alone, I have not only met best friends, but I’ve found family. Through shared interests in wanting to do good by others, give our best performances, whatever that may be for that day, and constantly encourage each other to care for ourselves and do our own best, us workers, no matter the shift, have created an atmosphere, a community, that is impossible to miss as someone who walks through these halls. -AD '24
• As a staunch foodie, I really enjoyed listening to people’s feedbacks. My friend Emma is so excited about spaghetti and meatball for lunch that she asked for a plate full, another day the line gets super long for the “tomato soup and grilled cheese” combo that’s divinely good. Though born and raised in China, the happiness we obtained through food is shared among us. -YJ '23
• Above all, BMCDS allowed me the space to create a family, both in the students that I worked with and the full-time staff I worked alongside... Together, we have celebrated one another’s successes and comforted one another during times of loss. While I do not know what the future holds, I know that I will always carry BMCDS with me. -CP '22
• Dining services were the only source of in-person activity as we started our college career during the pandemic last year; we found our Bryn Mawr community within the students and full-time staff during a time where community was so limited. Dining work is not easy work, but having such a close-knit community is what has encouraged us to continue working here. -AF & YL '24
• During each shift, I am greeted by fellow workers and friends with a “Hey, Sruthi!” and am appreciated by the cook or the supervisor for my work. Indeed, there is a true team spirit and a family feeling. -SB '15 
• In conjunction with my coworkers’ movements, our work became a team activity, blending the rapid rhythm of motion with that of cooperation; the setting of tables and the clearing of dishes were simultaneously interwoven to create a harmonic pattern of communication among members. -Kai Wang '15
• Working here ... has provided me with great memories and has solidified my respect for everyone who has ever worked in a similar establishment. I look forward to the day I can also tell someone “I had a gig like this in college." -I W-M '13
• Sometimes I think working in dining services should be mandatory for all students. I think everyone should get the opportunity to see the process behind each meal they eat. I don’t consider myself to be a spoiled person, but working in the dining hall is a humbling and gratifying experience that I would recommend to any student. -MH '15

General Training Videos

• Quat Binding (or towels are no friend to sanitizer)
• How to use Sanitizer Test Strips
• Calibrating a Bi-metallic Stem Thermometer

Tours

• Erdman Back of House Tour 2023
• Erdman Front of House Tour 2023
• NDDH Back of House Tour 2023
• NDDH Front of House Tour 2023

POS

• POS or "how to be a checker"
• Meal Plan Breakdowns (essential for POS Operation)

Operations

• Knife Use - Safety and Technique
• Cold Beverage Station 
• Hot Beverage Station
• Kitchen Equipment Breakdown
• Refilling Napkin Dispensers

• Bagging Food for Shelter
• Bread Stick Topping & Cut Pizza
• Changing a pan
• Checking Thermometer
• Checking
• Cheese Pizza, Make a
• Chemical Closet
• Cleaning Hot Line
• Cooks Box
• Empty Coffee Grounds
• Filling Knives, Forks, Spoons
• Freezer
• Front of House Tour
• Juice Machine
• Making Coffee
• Making Iced Tea and filling Hot Chocolate
• Making Pizza Sauce and Opening a Can
• Pan Count Inventory
• Pan Sizes
• Pepperoni Pizza and Bread Sticks, Making
• Pizza Station Cleaning 1
• Pizza Station Cleaning 2
• Produce Box
• Reading Production Sheets
• Recycle, Trash, Compost
• Steamer- putting food in
• Steamer -taking food out
• Store Room
• Sweep and Mop
• Taking Pots to Pot Sink and Dishroom
• Time Clock

IF SWIPING THEIR ONECARD GIVES AN ERROR CODE

• THIS MEANS THEY DO NOT HAVE AN ACTIVE MEAL PLAN.
• USE THE HOTLINE TO CALL THE MANAGER ON SHIFT SO THEY CAN MAKE A NOTE OF THE PERSON AND HANDLE THE SITUATION.

IF THEY DON’T HAVE A TAKEOUT CREDIT

• ASK IF THEY ALREADY HAVE A CONTAINER.
• IF THEY DO, THEY NEED TO CLEAN & RETURN IT TO A DINING HALL BEFORE GETTING A NEW ONE.
• IF THEY DON’T HAVE ONE, DO NOT GIVE THEM A CONTAINER — THEY NEED TO GO TO CARTREF TO HAVE A CREDIT PUT BACK ON THEIR ACCOUNT.

IF THE MACHINE ISN’T WORKING

• VOID THE TRANSACTION.
• CANCEL OR SIGN OUT FROM THE MACHINE, THEN SIGN BACK IN (ERDMAN: 7411. NEW DORM: 7408).
• IF THE PROBLEM STILL PERSISTS, USE THE HOTLINE TO CALL A MANAGER OR SUPERVISOR.

IF YOU HAVE ANY QUESTIONS OR NEED ANY EXTRA ASSISTANCE, CALL YOUR SUPERVISOR!

RECORD MISSED MEAL(S) ON “CHECKING ISSUES” SHEET

• MEAL, NAME, GROUP, AND REASON (“FORGOT FOB” MUST BE RECORDED EVERY TIME
• “CHECKING ISSUES SHEETS” MUST BE SUBMITTED TO DINING OFFICES BY 9AM ON THE NEXT BUSINESS DAY

COMPLETING THE RECORD SHEET IS ESSENTIAL TO ACCOUNT FOR MEALS (THIS IS HOW DINING IS EVALUATED). IT IS THE RESPONSIBILITY OF ALL CHECKERS!

PATRON SELF-SCANNING

• MOST COMMON WAY OF SCANNING.
• USE IT WHEN THE LINE IS MANAGEABLE AND YOU’RE COMFORTABLE VOCALIZING & OPERATING THE MACHINE.

CHECKER CONTROLLING

• BEST USED DURING THE START OF THE SEMESTER, AS MANY PEOPLE ARE NEW.
• GIVES THE CHECKER MORE CONTROL OVER WHEN PEOPLE CAN SCAN.

CHECKER CONTROLLING

• BEST USED DURING THE START OF THE SEMESTER, AS MANY PEOPLE ARE NEW.
• GIVES THE CHECKER MORE CONTROL OVER WHEN PEOPLE CAN SCAN.

IF YOU HAVE ANY QUESTIONS OR NEED ANY EXTRA ASSISTANCE, CALL YOUR SUPERVISOR OR MANAGER!

FOLLOW THESE INSTRUCTIONS IF A GUEST WANTS TO MAKE USE OF THE REUSABLE TAKEOUT CONTAINERS (BMC AND HAVERFORD STUDENTS ONLY)

SCENARIO 1: IF A GUEST IS TAKING OUT A CONTAINER & EATING OUT. TWO TAPS.

SCENARIO 2: IF A GUEST IS EXCHANGING A CONTAINER & EATING OUT. THREE TAPS.

SCENARIO 3: IF A GUEST IS JUST RETURNING A CONTAINER. ONE TAP.

SCENARIO 4: IF A GUEST IS RETURNING OUT A CONTAINER & EATING IN. TWO TAPS.

THE TAKEOUT MEAL PLAN BEGINS WITH A CREDIT ON THE ACCOUNT. IF THE GUEST IS MISSING ONE, REFER THEM TO CARTREF/ONECARD OFFICE.

OCCASIONALLY, GUESTS AND VISITORS TO THE COLLEGE WITHOUT A ONECARD EAT IN THE DINING HALLS. THERE ARE THREE ALTERNATE PAYMENT METHODS.

1. CASH: GUESTS NOT ON THE TRADITIONAL MEAL PLAN CAN PURCHASE MEALS WITH MONEY

• SELECT MEAL PERIOD (BREAKFAST/BRUNCH/ LUNCH/DINNER) 
• PRESS PAY
• TYPE IN TENDERED AMOUNT (I.E. $20.00)
• PRINT RECEIPT & GIVE CHANGE

2. DEPARTMENT CARDS: A PREPAID CARD USED BY COLLEGE DEPTS TO PURCHASE MEALS

• SELECT MEAL PERIOD (BREAKFAST/BRUNCH/ LUNCH/DINNER)
• PRESS PAY
• PRESS GOLD SVC & SWIPE CARD
• PRINT RECEIPT

3. PAPER TICKETS: GUESTS NOT ON THE TRADITIONAL MEAL PLAN CAN PURCHASE MEALS WITH PAPER TICKERS

• COLLECT THESE TICKETS, ONE PER GUEST, AND STORE IN THE DESGINATED AREA TO BE COUNTED BY A MANAGAER

Do not wait to tell a manager about an injury. Inform your manager immediately & fill out an incident form!

Knives

• All knives should be stored with the point facing down on a knife rack.
• Carry a knife by the handle with the point facing downward and your arm tight to your body. Walk, don’t run.
• When you are finished using a knife, you are to clean it yourself. Knives must be cleaned immediately after each use by the person who used the knife. Clean the knife by rinsing with hot tap water (180F). Do not run knife through dish machine. Use a scrubby and wash solution. Spray with sanitizing solution and air dry.

Handling

Grasp knife by handle with your dominant hand, use thumb & index finger to rest on flat of blade for control & stability. While cutting, have the hand that is holding the product use the “claw hold” (pictured below). This will help minimize injury from cutting.

• Stand your feet shoulder width apart (for stability).
• Use your non-dominant hand to stabilize the food you are cutting. Curve your fingers (claw hold) and use your hand to firmly hold the food item against the cutting board. Holding the knife with your dominant hand. Slice by moving the knife up, bringing it back and cutting downward through the food.
• Keep the blade of the knife under the cutting board at the top of the board if you need to walk away.
• Concentrate on what you are doing when using a knife.
• Keep knife handles free of grease or liquid.

Cutting Boards

Place a damp cloth or a non-slip mat under a sanitized cutting board to prevent it slipping while cutting.

Boards should be wash, rinsed and sanitized between cutting different TCS foods, and when knife use is concluded.

Do not wait to tell a manager about an injury. Inform your manager immediately & fill out an incident form!

Communication

People are constantly moving around our busy kitchens. We need to communicate with someone another about what we are doing.

• When walking behind someone say “BEHIND!” Say it loud so they can hear you.
• When walking around a blind corner say “CORNER!” Say it loud so they can hear you.
• Another example would be, “HOT PAN!” Say it loud so they can hear you.
• If you hear someone give communication like this, you need to: freeze, look in the direction, and wait to make sure they have cleared you before you move again.

TIP: MOVE YOUR HEAD AND LOOK BEFORE YOU MOVE YOUR BODY

Knife Safety

• Use the correct knife for the correct job.
• Never cut towards yourself – always away from yourself and others.
• Use a cutting board. Put a damp cloth or slip mat under the cutting board to prevent slips.
• Carry knives down at your side when walking.
• Let a knife fall. Do not try to catch a falling knife.
• Return the knife to the knife rack or proper storage area.
• Knives should be wash, rinsed and sanitized before being putting away. Never dump a knife in a full sink or anywhere where someone could accidentally be cut.

Burn safety

• Turn all pot handles in, and out of the aisle way.
• Use oven gloves or pot holders when handling any hot container. DO NOT USE HAND TOWELS.
• When using fryers:
  • keep hands away from potentially splashing grease.
  • When using fryers, lower baskets slowly to avoid splashing.
  • *WARNING - LIQUIDS *OR ICE) ADDED TO A FRYER MAY CAUSE IT TO OVERFLOW*

Electrical Safety

• Do not use any machine or equipment without being trained on it first.
• Always unplug equipment before cleaning.
• Report worn cords to your manager.

Fire Safety

• Know where the nearest exit is.
• Know where the unit meeting place is for emergencies.
• Class ABC fire extinguishers can be used on non-grease fires.
• Class K fire extinguishers are used on grease fires.
• ANSUL system – anyone who works in a station with any kind of cooking equipment is be required to know where the location of ANSUL pull stations. Slip & Fall Safety
• Always walk, never run.
• Wear non-slip shoes
• Clean up spills immediately.
• Use wet floor signs for any spill or potentially wet area.

Proper Lifting

• Test the load.
• Squat with your feet shoulder-width apart.
• Squat down bending at the knees (not the waist). Keeping your back straight.
• Get a firm grasp of the object before beginning the lift. • Begin slowly lifting with your legs by straightening them. Never twist your body.
• Once lift is complete, keep the load close to your body to prevent straining the lower back. When you turn, point your feet in the direction you are turning first, this way you will not twist your back.
• WHENEVER POSSIBLE USE A DOLLY, CART, FLAT BED OR HAND TRUCK TO MOVE HEAVY LOADS (OR TEAM LIFT)

PLEASE BE GREEN: REMEMBER ALL CONTAINERS SHOULD BE EMPTY AND CLEAN

WHAT CAN BE RECYCLED: LOOK FOR THE YELLOW OR BLUE BINS

• ALUMINIUM CANS
• STEEL/TIN FOOD & BEVERAGE CANS
• GLASS BOTTLES AND JARS
• OFFICE AND NOTEBOOK PAPER
• PAPER BAGS
• COMPUTER/COPY PAPER
• JUNK MAIL
• CARDOARD BOXES
• PAPER EGG CARTONS
• PLASTICS NUMBERED 1-7
• PAPER READING MATERIALS (INCLUDING NEWSPAPERS/BOOKS/ MAGAZINES)

WHAT CAN’T BE RECYCLED: DISPOSE OF IN GENERAL WASTE

• ALUMINIUM FOILAND PIE PLATES
• HANGERS
• CERAMIC ITEMS
• LIGHT BULBS
• BATTERIES
• ELECTRONICS
• PLASTIC BAGS AND WRAPS
• STYROFOAM
• POLYSTYRENE
• HAZARDOUS CHEMICAL CONTAINERS
• COMPACT DICS OR DVD’S
• ICE CREAM CARTONS
• FOOD WASTE
• TISSUES/PAPER TOWELS
• YARD WASTE
• PLASTICS NOT NUMBERED 1-7
• PLASTIC PACKING MATERIALS

IT IS ESSENTIAL THAT ALL EMPLOYEES PRESENT A CLEAN, NEAT AND SANITARY APPEARANCE

GENERAL

1. EACH EMPLOYEE IS EXPECTED TO PRACTICE GOOD PERSONAL HYGIENE.
2. ALL EMPLOYEES ARE EXPECTED TO WEAR A CLEAN UNIFORM FOR EACH SHIFT.
3. THE LAUNDERING AND MAINTENANCE OF UNIFORMS ARE THE EMPLOYEE’S RESPONSIBILITY.
4. UNIFORMS DAMAGED THROUGH WEAR AND TEAR WILL BE REPLACED AT NO COST TO THE EMPLOYEE. IF REPLACEMENT UNIFORM IS NEEDED PLEASE CONTACT YOUR UNIT MANAGERS.
5. JEWELLERY- ONLY PLAIN BAND RINGS ARE APPROVED TO BE WORN. NO BRACELETS, RINGS, ETC SHOULD BE WORN WHEN WORKING.
6. EXCESSIVE PERFUME / COLOGNE SHOULD BE AVOIDED AS IT CAN TRIGGER ALLERGIC RESPONSE IN OTHERS
7. NAIL POLISH IS DISALLOWED FOR SANITARY REASONS. NAILS MUST BE CLEAN AND CUT SHORT.

UNIFORM

1. ALL EMPLOYEES MUST WEAR A CLEAN BMCDS ISSUED SHIRT, APRON, AND BANDANA.
2. WORK SHOES MUST BE CLOSE-TOED AND NON-SLIP. (NO OPENTOED SHOES, CLOGS, CROCS, SANDALS, OR CANVAS SHOES).
3. LONG HAIR MUST BE TIED BACK AND COVERED.
4. CLOTHING WORN MUST COVER LEGS AND UPPER ARMS. (SHORTS, LEGGINGS, MINI SKIRTS, & TANK TOPS ARE NOT PERMITTED).

STUDENT WORKERS IN VIOLATION OF THE DRESS CODE JEOPARDIZE THE HEALTH AND SAFETY OF THE DINING HALL & THE FOOD WE SERVE AND WILL NOT BE ALLOWED TO WORK. REPEATED ABSENCE DUE TO A DRESS CODE VIOLATION MAY BE CONSIDERED AN UNEXCUSED ABSENCE

HOW TO USE THE CHEMICALS AND WHAT FOR

EVERY SHIFT SHOULD HAVE A BUCKET FILLED UP TWO/THIRDS (2/3) OF THE WAY WITH MULTI SUFACE CLEANER AND DISINFCTANT SOLUTION. AROUND 5 TOWELS SHOULD BE INSIDE FOR QUICK USE.

WHEN NOT IN USE, RINSE TOWEL OFF, WRING OUT EXCESS WATER AND PLACE BACK INTO BUCKET. REPLACE BUCKET AND TOWELS WHEN THEY BECOME DIRTY.

CLEANING TABLES

USE A RAG SOAKED IN MULTI SURFACE CLEANER & DISINFECTANT (YELLOW SPRAY) TO WIPE DOWN TABLE. SPRAY WITH QUAT SANITIZER (PINK SPRAY) AND LET AIR DRY

CLEANING SNEEZE GUARDS/GLASS: SPRAY MULTI SURFACE CLEANER & DISINFECTANT (YELLOW SPRAY) ONTO PAPER TOWEL. WIPE DOWN GLASS AND REMOVE ANY STAINS.

IF YOU HAVE ANY QUESTIONS, ASK YOUR SUPERVISOR, A MANAGER

INSTRUCTIONS

Salad > Other Salad Toppings > Salad > Salad Toppings

Salad Toppings > Dressings > Breakfast Bar

OTHER INFORMATION

• USE COLD UTENSILS (SILVER TONGS & SPOONS)
• SMALL SQUARE CONTAINERS ARE FOR BACON, RED ONIONS & FLAKED TUNA ONLY
• DIRTY CONTAINERS SHOULD BE TAKEN TO DISHROOM
• WIPE DOWN AND REFILL EVERY 15 MINUTES - IF YOU NEED ANY ASSISTANCE, ASK A SUPERVISOR OR FULLTIME STAFF.

WHERE TO FIND REFILLS

• SALAD & TOPPINGS: SALAD BAR CART IN FRIDGE BEHIND PASTA BAR
• BREAKFAST BAR: ON A SMALL CART IN WALK-IN FRIDGE
• DRESSINGS: 
• CLEAN WHITE CONTAINERS: BELOW PASTA BAR
• CLEAN UTENSILS: BELOW PASTA BAR

• Insert walkie into charger
• Wait for light to change from red to green indicating a full charge. 
• If light is blinking reinsert walkie into charger.
• Note: Turn on the power and set the channel to 1.