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MISSION STATEMENT
St. Norbert Dining Services’ philosophy is to provide an
atmosphere of belonging, creating an environment for
exceptional service and quality. Stimulate and support growth
of our department and its individuals. In keeping with the
College’s mission, Dining Services will help to mentor the student
population, helping future generations to reach their full
potential.
Human Dignity Statement
St. Norbert College is an institution of higher education founded on the principles of
the Catholic Christian heritage as embodied in the Norbertine community. At the
heart of the Catholic Christian tradition is the affirmation of the immeasurable value
and sacred dignity of the human person. This affirmation is a cornerstone of the
Norbertine mission to form community.
St. Norbert College constantly strives to uphold the dignity of every person and to
confront challenges to that dignity. The College realizes the potential exists for abuses
of human dignity. It will not tolerate inappropriate use of power or authority by its
members, nor does the College condone any other violation of Human dignity.
St. Norbert College addresses violations of human dignity through a variety of
procedures, such as those dealing with sexual harassment, freedom of expression,
and hazing. These procedures are defined by behavioral policies governing the
conduct of its members. Infractions of these policies are handled through the
College's judicial structures.
Procedures emphasizing the importance of human dignity and practices which
promote appropriate respect for individuality and basic human rights are intended to
encourage the St. Norbert College community to incorporate such values into
interactions with all persons, whether members of St. Norbert College or the larger
community. By doing so, St. Norbert College continues a tradition which is essential to
a St. Norbert education.
Auxiliary Services
Phyllis Melotte
Manager of Printing andDistribution
Follet Bookstore
Mary Lee
Supervisor of Copy Center
Janice Hewitt
Supervisor of Mail Center
Mary Jo Morris
Director of Dining Services
Ruth Johnson
Director of Auxiliary Services
Pat Olejniczak
Director of Sales and Hotel
Laura L Nikolay
Kress Inn Manager
Barb Wickham
Sales Manager
Debbie Johnson
Office Assistant of Campus Card Services
Matthew Jackson
System Control Specialist
Pat Knuth
Card Services Technician
Marge Barrette
Accounts Payable Cashier
Section II
SNC
Dining Services Employee Manual
Reporting to Work
Parking and Parking Passes
ID Policy
Time Clock Procedures
Timekeeping and Attendance
Scheduling
Breaks and Employee Meals
Uniforms and Dress Code
Telephone Use
Cash Handling and Theft
Drugs and Alcohol
University Vehicle Procedures
SNC DINING SERVICES
EMPLOYEE MANUAL
You will be given the latest copy of Dining Services Employee
Manual on the day of your orientation. This book has important
information on SNC policies and procedures, sanitation
guidelines, safety and health, discipline and termination,
employee grievance policy, and a summary of employee’s
responsibilities. Please read it through on your own time, sign
“acknowledgment and receipt form” at the end of the book
and return it to your supervisor.
REPORTING TO WORK, PARKING
AND PARKING PASSES
Reporting to Work
SNC requires that all employees have good attendance and report to work on time.
Tardiness and absenteeism causes others to have to do your work as well as their own
and service to our guests suffers.
Parking and Parking Passes
If you are not an SNC student obtain a vehicle registration form from your supervisor, fill it
out and turn it in to the Parking Office in the Pennings Activity Center, Room 102. When you
get your registration sticker in a mail put it in the back window of your car. Your supervisor
will explain what parking lot you are supposed to park in.
ID POLICY

If you are an SNC student you will be using your regular
student ID card for your employment with Dining Services

If you are not an SNC student you will have your picture taken
and you will be assigned an ID card on your first day of work

Use your ID card to:
1.
Punch in/out
2.
Enter the back door when it’s locked

Employees are responsible for their ID cards! Please make sure
you keep it in a secure place to prevent it’s loss or theft.

In case of a lost or stolen ID card inform your supervisor
immediately and he/she will assist you in obtaining a new
card
TIME CLOCK PROCEDURES
 Using your ID card, swipe through the time clock reader with the
bar code side to punch in and out. The time clock reader is
located on the first level in the small room by the union elevator.
 For your personal record of your hours worked please use blue
sheets provided by the time clock.
 If you forgot to punch in or out you need to fill out a payroll
adjustment form (see next slide) and return it to your supervisor.
PAYROLL ADJUSTMENT FORM
TIMEKEEPING AND ATTENDANCE

If you are unable to work your scheduled shift YOU are
responsible for finding a qualified substitute approved by
your supervisor.

Missing work on three occasions without finding a substitute is
grounds for dismissal.

Tardiness is unacceptable and disciplinary actions will be
taken for excessive tardiness. Three tardies will count for one
absence.

Clocking in or out for a fellow employee or altering a time
record is grounds for dismissal.
TIMEKEEPING AND ATTENDANCE

Clocking in and out on the time clock is the responsibility of
the employee. Should you have any questions about your
in or out punch‚ you should speak with your supervisor.
Failure to show punches on your timecard may result in
missed pay.

Punch in no more than three minutes before your shift.
Punch out as soon as your shift is over.
SCHEDULING

If you are an SNC student you could be scheduled for up to 20
hours a week. Any hours worked over 20 must be approved by a
manager.

If you are a high school student you could be scheduled for up
to 15-25 hours a week depending on your age.

All Dining Services employees are responsible for knowing their
schedule‚ and reporting to work on time.

Any changes in your availability need to be communicated to
your supervisor immediately
.
SCHEDULING

Your schedule may be altered by the supervisor due to absences‚
heavy business‚ or other circumstances.

You are hired for one academic year at a time and must be rehired
for each subsequent year. Your supervisor will inform you if any paper
work needs to be completed at the beginning of each academic
year.

You are expected to be available to work some hours during the week
of finals to be eligible for rehire for the next semester.

When leaving the employment of SNC Dining Services‚ you are
expected to give a two week notice. Failing to do so may result in not
being eligible for rehire at the College.
BREAKS AND EMPLOYEE MEALS
 Employees are entitled to one 15-minute break for every four-hour shift
(subject to change per supervisor discretion). Breaks must be set-up with
a supervisor and taken at their scheduled time. If you receive a 30 minute
break you need to punch out for your break and punch back in when
you come back. Please see attached MEMORANDUM for smoke break
policy.
 Employees working a four to eight hour shift in Dining Services
department are entitled to one free meal. This meal is only available
during normal service hours.
 Your employee meal is for you alone‚ and can not be taken out, shared
with customers‚ friends or fellow employees.
 You are not allowed to take home any leftovers or excess food after
work. Taking food items home is grounds for dismissal.
SMOKING BREAK POLICY
UNIFORMS AND DRESS CODE





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You are responsible for adhering to the dress code for the area in
which you work. You should be in uniform before clocking in for work.
You will be given your uniform on your first day of work, which will
include a t-shirt and a hat.
You may wear black pants, khakis, or jeans to work. Pants with
excessive tear are not work appropriate. Please make sure to wear
comfortable shoes.
You are responsible for keeping your uniform clean.
Good personal hygiene is important in a work environment where we
must deal with food.
You must return your uniform after your last shift.
TELEPHONE USE
 Telephones should be answered immediately and with proper
telephone etiquette at all times. When answering, say: “St.
Norbert College Dining Services. This is (your name) speaking.
How may I help you?”
 The telephones in work area are for business purposes only.
Friends and relatives should not contact you at work. Personal
telephone usage should be limited to emergency situations only.
 If you need to use the phone, obtain permission from your direct
supervisor.
CASH HANDLING AND THEFT

When working at the register you are responsible for the money
in the cash registers. Significant shortages and overages of cash
are a serious matter and such an occurrence may result in
disciplinary action.

Failure to charge a customer for a meal could result in dismissal.

You are responsible for the product‚ money‚ equipment‚ vehicle
and stockroom with which you work. Money‚ products‚
equipment‚ etc. should be secured at all times. Failure to do so
will subject you to disciplinary action.
CASH HANDLING AND THEFT

All photos on the SNC Student ID should be checked to verify
that the person using the card is indeed the owner of the card. If
you are unsure that the person using the card is the actual
owner of the card‚ feel free to ask for another form of ID. We
have a responsibility to the students to protect their accounts as
best as we can.

You are expected to report any vandalism or theft to your
supervisor immediately. Failure to do so will result in disciplinary
action.

We encourage you to leave valuables (such as money, jewelry,
etc) at home. If you choose to bring those items to work please
realize you do so at your own risk. SNC Dining Services is not
responsible for any loss or theft.
DRUGS AND ALCOHOL

The use or possession of illegal drugs or alcohol while on SNC
premises, as well as reporting for work under the influence of
illegal drugs or alcohol is strictly prohibited.

Failure to comply with these regulations shall result in disciplinary
action including termination
UNIVERSITY VEHICLE PROCEDURES

You must be over 21years old in order to operate a University
vehicle. You are to obey all traffic laws while driving a University
vehicle. Failure to do so will subject you to disciplinary action.

You are expected to carry your driver’s license at all times while
operating a University vehicle. Failure to follow proper parking
procedures will subject you to disciplinary action.
MISCELLENIOUS ITEMS
.

You are responsible for reading and understanding the
information written in the daily memo. Please check the posting
board every time you come to work for any updates.

Your employment is conditional upon successful completion of a
two week probationary period‚ during which you may be
dismissed if you don’t exhibit the qualities necessary to do the
job as required by supervision.
Section III

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Occupational Safety Health Administration-OSHA
Material Safety Data Sheets-MSDS
Noise Pollution
Emergency Action Plan – SNC Dining Services
First Aid Policies and Procedures
REGULATIONS AND PROCEDURES
Occupational Safety Health Administration-OSHA
In accordance with OSHA standards, SNC has developed protocols to deal with potentially
hazardous situations. These situations may include: hazardous waste clean-up, chemical
spills, chemical reactions, chemical/human contact, and noise pollution.
SNC has OSHA certified employees on staff. Should an accident occur that involves bodily
fluids such as vomit, blood, etc, contact an OSHA certified employee to clean it up. OSHA
certified employees are; Housekeeping Staff, Campus Safety Officers, Health Services
Employees.
Material Safety Data Sheets-MSDS
Should an incident occur with any of the chemicals found in your work area, inform your
supervisor immediately so that she/he can refer to MSDS manual for instructions on proper
treatment. If emergency treatment is necessary, your supervisor will notify appropriate
authorities or 911.
Noise Pollution
Earplugs are provided by SNC Dining Services. Some employees choose to purchase their
own special type of ear protection. Should you wish to purchase this type of protection,
SNC will reimburse you.
EMERGENCY POLICY
Emergency Action Plan – SNC Dining Services
In case of an emergency such as tornadoes, fires, power outages, and sever weather,
employees should follow the Dining Service Emergency Action Plan. A copy of the plan is
located in the department or area you work. A copy of the plan can also be accessed at
j:/dining/maryjofolder/eap2005.
First Aid Policies and Procedures
It is important to stress that for minor cuts and burns, the injured person should apply
bandages themselves. If someone is hurt, you can help by gathering the necessary
supplies. You should always avoid coming into contact with blood or bodily fluids. For the
First Aid Kit locations in your work area see your immediate supervisor. After any incident,
major or minor, a supervisor should always be contacted immediately. Following the
incident, it is important that an incident report be filled out.
Section IV

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
Professional Behavior
Customer Service
Communication Key Principles
PROFESSIONAL BEHAVIOR
AND CUSTOMER SERVICE
Professional Behavior
All employees are expected to conduct themselves in professional manner. This means
that employees should refrain from the use of obscene language, racist comments and
inappropriate behavior as described under the Sexual Harassment Policy in your employee
handbook. SNC encourages employees to have a positive attitude while at work. Should
you ever find yourself in a situation which makes you feel uncomfortable you must report it
to your direct supervisor or to the Director of Human Resources as soon as possible. Having
a positive attitude contributes to an enjoyable dining and work atmosphere for all.
Customer Service
The SNC campus community are the customers of our dining services. It is important
that we treat the campus community with respect. Show your customers that it is a
pleasure to serve them by being helpful and courteous. SMILE FREQUENTLY!
Communication Key Principles
All Dining Services employees are required to know and use the
following communication principles at work. Please make sure to
ask your supervisor for additional explanation and examples of
the principles if needed.

Maintain or enhance self-esteem.

Listen and respond with empathy.

Ask for help and encourage involvement.

Share thoughts, feelings, and rationale

Provide support without removing responsibility.
Section V
Facility Tour
Your supervisor will give you
a tour of the building you
will be working in and
introduce you to your
coworkers.
Welcome to
St. Norbert College
Community