Housing and Dining Services
104 Pittman Building
Manhattan, KS 66506
785-532-6453
888-568-5027
housing@k-state.edu

Website Support

• Residence Halls
• Jardine Apartments
• Dining Services
• Conferences and Guest Housing

Student Employee Handbook

Welcome

Welcome to Housing and Dining Services. This booklet informs you of department policies as well as other information that will help you with your job. We are in the service business. If you serve your job well, your job will serve you equally well. We are happy to have you join our team!

Chuck J. Werring, Ed.D.
Assistant Vice President/Director of
Housing and Dining Services

Helpful Information

Housing and Dining Services Main Office—Pittman Building	785-532-6453
Web Address	http://housing.k-state.edu
Fax Number	785-532-6855
Personnel/Payroll	785-532-7658
Student Personnel/Payroll	785-532-0301
Food Stores	785-532-0435
Housing and Dining Services ResNet Help Desk	785-532-2711
Derby Dining Center	785-532-6483
Derby Academic Resource Center	785-532-2646
Derby Retail Bakery—T*H*E Bakery	785-532-7023
Guest Services	785-532-6368
Kramer Dining Center	785-532-6482
Academic Resource Center of Kramer	785-532-3491
Quik Cats Student Store—Kramer	785-532-7153
Van Zile Dining Center	785-532-6484
Quik Cats Student Store—Van Zile	785-532-2287
Residence Life Office	785-532-7659
Boyd Hall	785-395-6477
Ford Hall	785-395-3136
Goodnow Hall	785-395-5150
Haymaker Hall	785-395-3710
Marlatt Hall	785-395-3411
Moore Hall	785-395-2362
Putnam Hall	785-395-6628
Smurthwaite Leadership/Scholarship House	785-395-2900
Van Zile Hall	785-395-2999
West Hall	785-395-3727
Facilities Management—Davenport Building	785-532-6466
Jardine Apartments Office—Frith Community Center	785-532-3790

Objectives

K-State takes pride in its quality housing, dining and facilities management services. Our well-equipped facilities help to provide this quality, but it is our employees who make the difference. To maintain the high standards required for a quality housing and dining services program, we have these objectives:

• To create and maintain an environment which is supportive of and responsive to students in the pursuit of their academic goals.
• To provide convenient, secure, reasonably priced housing and dining services, as well as staff and programs which enhance a student’s educational experience and personal growth.
• To give our residents friendly, courteous service.
• To provide properly maintained and clean buildings. To serve quality food, tastefully prepared, and attractively presented.
• To provide good working conditions for our employees.
• To establish a financially sound organization. The department is supported entirely by funds received from residents. Student housing and dining services payments pay your salary.

We need your help to meet these objectives. Please feel free to offer any constructive suggestions to our staff.

Employment

Housing and Dining Services is one of the largest employers on campus with approximately 700 student employees. Student employees must be 18 years old or older to work in areas determined to be hazardous by the Secretary of Labor. Student Service Technicians must be at least 18 years of age. If you are not 18, please notify your supervisor so proper work assignments can be made.

All hourly student employees must remain enrolled in at least six semester credit hours at K-State while employed during the fall or spring semester. If employed during the summer, students meet one of the following criteria: 1) be enrolled in at least one credit hour, 2) were enrolled in at least six credit hours during the preceding spring, 3) be pre-enrolled in the upcoming fall in at least six credit hours, or 4) be admitted to study in the upcoming fall.

High school students or students enrolled at other colleges or universities may be hired as a non-university student employee (NUS). During the school year, hourly non-university student employees must be currently enrolled in high school or in a post-secondary program. During the summer months, the student must have been enrolled in the previous spring semester. Those hired as NUS will be asked to provide proof of enrollment.

Job assignments depend on your experience and class schedule. Students living in residences operated by Housing and Dining Services are generally given first priority for jobs.

You will be employed “AT WILL” which means either you or Housing and Dining Services can terminate employment at any time. To leave in good standing, students are required to give at least two weeks written notice. Your continued employment will be contingent on satisfactory work performance.

The period of employment is the academic year. Limited student employment is available during summer session and the amount of work available varies each year. See your supervisor regarding summer employment opportunities. Some of the student positions with Housing and Dining Services include:

Academic Resource Centers
Academic Resource Assistant
Business Operations and Technology Services
Computer Programmer	Help Desk Assistant
Office Assistant	Web Design
Network Technician	Web Programmer
Dining Services
Artist/Photographer	Bakery Assistant
Cooks’ Helper	Server
Dining Room Worker	Beverage Runner
Dessert Server	Catering
Dishroom Worker	Transport Runner
Storekeeper	Custodian
Kitchen Manager (Smurthwaite)	Food Preparation Worker
Facilities Management
Carpenter	Custodian
General Laborer	Welder
Groundskeeper	Locksmith
Painter	Storekeeper
Student Service Technician	Upholsterer’s Assistant
Food Stores
Warehouse Assistant
Quik Cats Student Stores
Sales Associate
Residence Halls
Community Assistant	Desk Assistant
Office Assistant	Resident Assistant
Multicultural Assistant	Tutor
Jardine Apartments
Community Assistant	Office Assistant
Resident Assistant	Tutor
Community Advocate

Work–Study

All K-State students employed by Housing and Dining Services are encouraged to make application for work study through the K-State Student Financial Assistance Office. Student employees can view their Federal Work-Study funding award on iSIS (student information system) http://isis.k-state.edu/psp/ISIS/?cmd=logi. The information is located in View Financial Aid, in the Finances section. Work study is NOT required for employment.

HOUSING AND DINING SERVICES GENERAL INFORMATION

VERIFICATION OF SOCIAL SECURITY NUMBER

University policy requires all new employees to provide a copy of their social security card before beginning work. This requirement is independent from the requirements of the I-9 Employment Eligibility Verification form.

COMPLIANCE WITH IMMIGRATION ACT

In compliance with the Federal Immigration Reform and Control Act of 1986, a person must complete and sign Section I of an I-9 Employment Eligibility Verification form within one business day of hire. Proof of identification and proof of employment eligibility must be provided within three business days of the date of employment. A complete list of acceptable documents is printed on the back of the I-9 Employment Eligibility Verification form. Failure to provide acceptable documents within the time frame specified by this Act may result in termination of employment. The two most commonly used documents are a social security card and a current driver’s license or photo ID card (K-State ID card is acceptable).

International students must be issued an on-campus work permit before beginning work. New work permits will not be required each semester provided the student is returning to work with Housing and Dining Services. Work permits include an expiration date and must be renewed prior to expiration in order to remain employed.

PAY PERIODS, PAYDAYS AND PAYCHECKS

Student employees are paid hourly on a biweekly basis as indicated on the following biweekly pay schedules. Payday always falls on a Friday, unless that Friday is a university holiday. In that instance, pay is issued the work day before the university holiday. Each biweekly pay period begins at 12:01 a.m. Sunday and ends two Saturdays later at 12:00 midnight.

Paychecks will be mailed from the Division of Accounts and Reports, Topeka, Kansas, to a student employee’s local address as listed in the Human Resources Information System. To avoid delay in receiving your wages over holidays or break periods, student employees are strongly encouraged to have their paychecks electronically deposited. (See the electronic deposit section for more information.) If you do not receive your paycheck or pay advice, or find an error, notify your supervisor immediately.

All student employees will be required to sign a time detail report verifying the days and hours worked for each pay period are correct. The pay periods and subsequent pay dates are:

2009/10 Biweekly Pay Periods

Start Date	End Date	Pay Date
07/26/09	08/08/09	08/21/09
08/09/09	08/22/09	09/04/09
08/23/09	09/05/09	09/18/09
09/06/09	09/19/09	10/02/09
09/20/09	10/03/09	10/16/09
10/04/09	10/17/09	10/30/09
10/18/09	10/31/09	11/13/09
11/01/09	11/14/09	11/27/09
11/15/09	11/28/09	12/11/09
11/29/09	12/12/09	12/24/09
12/13/09	12/26/09	01/08/10
12/27/09	01/09/10	01/22/10
01/10/10	01/23/10	02/05/10
01/24/10	02/06/10	02/19/10
02/07/10	02/20/10	03/05/10
02/21/10	03/06/10	03/19/10
03/07/10	03/20/10	04/02/10
03/21/10	04/03/10	04/16/10
04/04/10	04/17/10	04/30/10
04/18/10	05/01/10	05/14/10
05/02/10	05/15/10	05/28/10
05/16/10	05/29/10	06/11/10
05/30/10	06/12/10	06/25/10
06/13/10	06/26/10	07/09/10
06/27/10	07/10/10	07/23/10
07/11/10	07/24/10	08/06/10
07/25/10	08/07/10	08/20/10

SOCIAL SECURITY AND MEDICARE TAXES (FICA/OASDI)

Student employees are exempt from Social Security and Medicare taxes while enrolled in at least six credit hours at K-State during the fall or spring semester or three credit hours during the summer session. Student employees with F-1 or J-1 visas are not subject to these deductions at any time.

Non-university student (NUS) employees are always subject to Social Security and Medicare taxes.

PAY PLAN — EFFECTIVE JUNE 14, 2009

Each student job in Housing and Dining Services is assigned one of three pay levels.

Level I
Community Assistant, Desk Assistant, office support in Pittman and Jardine Offices.

Starting Rate ........................................$7.25
Longevity Rate...............................$8.10

Level II
All facilities management and dining services positions except those identified for Level III; Information Technology Help Desk Assistant, entry level Computer Programmer.

Starting Rate ........................................$7.50
Longevity Rate...............................$8.75

Level III
Skilled facilities management positions such as welder; student supervisors in dining services; exceptional graphic artist and photographer (average or untrained will be assigned level II), experienced computer programmer.

Starting Rate ........................................$8.00
Longevity Rate...............................$9.30

Scheduled pay increases are given when approved by the Housing and Dining Services Management Team. Updates are made to this pay plan as increases are approved.

PERFORMANCE EVALUATION

Performance evaluation ratings are used for determining pay raises, eligibility for rehire and promotion decisions. A final evaluation of your job performance will be submitted to Personnel/Payroll as part of your personnel file. If you have signed a release of information, your file can be used as a reference for future employment recommendations. Make your work record a good one.

PARKING

Student employees who wish to park on campus must purchase a student parking permit from Parking Services, located in the Parking Garage south of the K-State Union, 17th Street and Anderson Avenue. All student employees must park only in lots designated for university student parking. You will be responsible for any ticket(s) received from unauthorized parking in Housing and Dining Services staff lots. Ask your supervisor or unit director if you need help in determining legal areas to park.

ELECTRONIC (DIRECT) DEPOSITS

While assuring wages are safely deposited into their personal account each payday, electronic deposits can also save students time and inconvenience.
Electronic deposits can be made to any financial institution within the United States and to one or more accounts. You may initiate this service at any time by completing and signing an authorization form and including a voided check or deposit slip. Authorization forms are available from your unit secretary and the Personnel/Payroll area in the Pittman Building. Employees may also initiate electronic deposit through HRIS Employee Self-Service (see details below.)

Electronic deposits can be canceled or changed to another financial account at any time. Please allow approximately two or three pay periods (four to six weeks) for processing new transactions, making changes or canceling your direct deposit.

A pay advice showing the gross and net earnings will be mailed to your local address each pay period. It is important to update your address in HRIS Employee Self-Service or complete an address change form available in your work unit.

HRIS EMPLOYEE SELF SERVICE

HRIS Employee Self Service allows K-State employees to view their personal information and pay check information. Employees may update their addresses, W-4 and/or K-4 tax withholding, and initiate electronic (direct) deposit through Employee Self-Service. The site may be accessed like any other web page. It is an internet environment that requires the installation of a web browser, if one does not already exist. Microsoft Internet Explorer is the preferred browser.

Employees use their K-State eID and password to sign in. Be sure to sign out and close the browser window when finished.

Access the website for HRIS Employee Self Service at

http://www.as.k-state.edu/HRIS

For additional information go to http://www.ksu.edu/hr/selfserv.htm

SCHEDULES

Students are employed for the entire semester and are expected to work as scheduled. Supervisors determine work assignments and schedules according to the requirements of each unit. Work schedules are planned around class schedules, but you should try to arrange your classes so you have hours open to work when needs are the greatest. New schedules are prepared for finals’ week and all student employees are expected to work during finals.

In some work areas, schedules stay the same for an entire semester while others are variable, changing from week to week. If you have class schedule changes, academic difficulties or other problems which might require you to reduce your workload or resign, please speak with your supervisor before taking any action.

All students (including non-university students) are limited during the academic year to 30 hours per week during work weeks when classes or final examinations are in session three full days or more and to 40 hours a week during other weeks. Students who hold an F-1 or J-1 visa are limited during the academic year, excluding student recesses, to 20 hours of work per week. When employed concurrently by more than one K-State department, the sum of hours worked in all departments may not exceed these limits.

The seven-day work week for students begins on Sunday morning at 12:01 a.m. and ends on Saturday night at 12:00 midnight.

SUPERVISION

As a student employee, your supervision may be provided by staff from residence life, facilities management, dining centers, or administrative personnel. In some cases, your supervisor could be a fellow student. Teamwork is important. Please ask if you have questions about the directions you may be given.

TIMEKEEPING

The number of hours you work per pay period will be recorded by a computerized time clock. Student employees access the time clock (Kronos® Workforce Timekeeper) system by using their ID card. If you make a mistake in time recording, forget to clock in or out, or your ID card is rejected, report it immediately to your supervisor. You will need to complete a time edit form and have it signed by your supervisor. Failure to complete a time edit form can result in an incorrect pay check.

A few more things to remember:
• Before leaving your work area, let your supervisor or management staff know.
• Work only the hours you are scheduled, unless a change is approved by your supervisor.
• A habitual pattern of not using your ID card to clock in and out may result in disciplinary counseling up to and including dismissal.
• Arrive at and leave your work area promptly. Timekeeping fraud will result in dismissal. Fraudulent activity includes but is not limited to:
   a. clocking in or out for someone else,
   b. altering beginning or ending times of your scheduled work hours (unless approved by your supervisor),
   c. not clocking out for meal times or when leaving the work site (building)
   d. reporting hours not actually worked

It is important to report your time correctly so your pay is accurate. Employees who lose their ID card will have to replace the card and show their unit office or Personnel/Payroll their new ID card within three days of receiving it.

Using Job Codes with the Timekeeping System
All dining center hourly student employees and any other hourly student employees who have more than one position will be required to enter a job code at the start of each shift. Contact your supervisor for instructions on how to enter a job code in the time clock.

Rounding
The total number of hours worked each day is rounded to the nearest fifteen minutes. The timekeeping system determines the total time worked in a day as follows:
• The span of each shift is calculated.
• All shifts for the day are added together.
• The grand total for the day is rounded to the nearest fifteen minutes.

Time Detail Reports (TDR's)
Time detail reports (TDR’s) are generated for each hourly student employee each pay period. The time detail report is a record of all of the time you have worked for the pay period and determines the amount of your pay.
Your supervisor will give you your TDR. You should check the TDR carefully, note any discrepancies, sign and date the form and return it to your supervisor. Make your supervisor aware of any discrepancies you have noted. Your supervisor will sign and date the form and return it to the Personnel/Payroll area.

REST PERIODS

Student employees working a four hour shift may be given a 15 minute rest period sometime during their scheduled work shift. Follow your supervisor’s instructions about when and where rest breaks are scheduled.

MEAL PERIODS

Student employees working shifts of more than five hours will be scheduled for a meal period. Your supervisor will specify the length of your meal break. Meal breaks are not considered paid work time and you must clock out when you leave your work station and clock in when you return to work.

MEALS IN DINING CENTERS

Student employees working in areas other than dining services may purchase a meal plan or pay guest meal prices. Housing and Dining Services meal plans may be purchased at the Pittman Building. Information is available by telephoning 785-532-0320.

TRAINING AND MEETINGS

Training is important for employees to be successful at work. Most of your training will be on-the-job. You will be paid for the time you attend required meetings or training sessions. Be sure to clock in and out for the meeting. Unless you have been excused by your supervisor, missing required meetings will be considered an absence.

TARDINESS, ABSENCES, ILLNESS AND SUBSTITUTES

Every job is important; therefore, it is necessary that each employee be at work when scheduled.
If you are late for duty, report the reason to your supervisor immediately. Repeated tardiness cannot be excused and can result in dismissal. Being tardy three times equals one unexcused absence. Being absent from the job or being late without an acceptable excuse are grounds for disciplinary action. Three unexcused absences are cause for dismissal. Dining Services employees should refer to the dining services supplement for applicable attendance guidelines. In some situations, your supervisor may request a doctor’s statement on your return to work after an illness or injury.

If you are sick and unable to work, immediately inform your supervisor, so arrangements can be made to cover the work area. If you are employed in dining services or the residence halls, you are responsible for finding another employee to work for you. If you cannot find a substitute*, contact your supervisor for help. You are responsible for your substitute and you will be marked absent if they do not report to work for you. Be sure to sign your name, substitute’s name, date and job to be worked on the substitute list on the bulletin board. If you are unable to work because of a field trip, rescheduled exam, etc., it is your responsibility to get a substitute. A list of student employees with their phone numbers is posted or available from your supervisor. When you have found a substitute, fill out the proper form and have it approved by your supervisor.
*A substitute must be a student employee, who is on payroll, knows the job duties, and is able to adequately perform them.

SAFETY AND HEALTH

As a student employee, you share the responsibility for the health and safety of the residents and guests, your co-workers and yourself.
Special care should be taken in all work areas, especially around food. If you have an infectious illness, no matter how minor, you will not be permitted to work.
Do not engage in horseplay and/or practical jokes while on the job.
Working under the influence of drugs or alcohol is prohibited and is grounds for dismissal.
Musical headphones are not permitted while on duty unless they are approved by your supervisor.

ON-THE-JOB ACCIDENTS

Notify your supervisor at once if an accident occurs.
Non-life threatening injuries will be treated at Mercy West Occupational Health Services located at 315 Seth Child Road (north of Home Depot/south of the movie theatres) from 8 a.m.–5 p.m., Monday - Friday. You may also call the Mercy West 24 hour Occupational Health Hot Line at 785-323-6000 or toll free at 866-323-6003 anytime to facilitate treatment.

Call 911 for any life threatening injury or report directly to the Emergency Room at Mercy Regional Health Center located at 1823 College Avenue.
An injury or accident, no matter how minor, must be reported to the supervisor and a written accident report must be completed and submitted to Personnel/Payroll or your unit secretary within 24 hours.

RULES OF SAFETY TO BE FOLLOWED INCLUDE:

Blood Spills
Report any blood “spills” to a supervisor, dietitian, unit secretary, or residence hall staff. Specially trained personnel are responsible for this type of clean up. Consult your supervisor before attempting to clean up a blood “spill” yourself!

Lifting and Stacking
When picking up a heavy object, use your whole body, including your legs, not just your back.
• Stand facing the load, feet spread naturally apart.
• Lift slowly using leg and arm muscles, keep load close to the body to take the load off your back and other weaker muscles.
• To maintain alignment and balance, arch the lower back in, stick your chest out, and tighten your stomach muscles.
• Avoid twisting while lifting, instead pivot your feet if you need to turn.
• Use carts to transport heavy items/loads.
When stacking objects, make sure they will not fall. Ask your supervisor to show you correct lifting and stacking procedures and practice them.

Moving About
Be careful when you are going around corners and through congested areas. NEVER RUN! When moving equipment, push instead of pull. Do not get caught between a moving object and doorways, walls, or machinery.

Eye Safety
Protect your eyes when you are using hazardous machinery or chemical solutions. Wear protective eye gear as required when sanding, grinding surfaces, using oven cleaner or other cleaning chemicals.

Equipment, Machinery and Tools
Before using any equipment, learn the safe and correct way to operate it. Ask for assistance if you are unsure of operation. Report faulty equipment to your supervisor. Return tools and equipment to their proper storage location.

Sharp Equipment
Be careful when you are using sharp objects such as knives, saws, etc. Ask for instructions prior to using sharp or dangerous equipment for the first time. Any sharp object (blades, small metal pieces, etc.) should be disposed of in special “sharps” containers.

Glass
Employees work with many glass objects, such as containers and drinking glasses, which are easily broken. Care should be taken with these. This is especially true for dish room employees who should be cautious when picking up racks of breakable table service items which may contain broken glass. Broken glass should be picked up with a broom and dustpan, never with the hands, and disposed of in a special receptacle located in the work area. Custodial staff are to handle trash with care to avoid cuts from broken glass or other sharp objects.

Hot Substances/Surfaces
When carrying hot items, use hot pads or gloves. When washing pots and pans use the long rubber gloves provided for this job. (Note: It is easy for hot water to pour into the tops of gloves if your hands are submerged too far under water.) Steam escaping from steamers, pans, kettles, etc., is very dangerous and should be anticipated. When working near steam lines, you are encouraged to wear long sleeves to reduce the possibility of burns.

General Housekeeping
Watch for wet spots on floors. Wipe up spills immediately to prevent falls and place “Wet Floor” signs around the area. Return supplies and equipment to their proper storage location.
Your safety is important to us! Students are responsible for following all safety rules and regulations. If unsure, check with your supervisor about specific safety requirements unique to your work area.

FIRE SAFETY AND STORM WARNINGS

Become familiar with fire safety procedures in your work area. Know where fire alarms and extinguishers are located and how to use them. If a tornado warning is issued, know where the closest shelter(s) is located.

HAZARDOUS CHEMICAL INFORMATION

Sanitation standards and training regarding hazardous chemical information will be provided. Dining Services student employees will be asked to read sanitation and Material Safety Data Sheets (MSDS) information. You will be asked to complete a work sheet to demonstrate your understanding of the information. MSDS information on all chemicals or chemical products, which include cleaning agents, floor strippers and waxes, solvents and oils, printing inks and toner, etc., is available to all employees in every work unit.

BIOHAZARDS

Select employees have been trained on how to properly clean and dispose of any biohazards, including all body fluids, in the work area. Biohazards should be reported immediately.

PERSONAL APPEARANCE

Appearance is an important aspect of public relations and employees are expected to show pride in their personal appearance. Appropriateness and cleanliness must always be considered in personal attire. Some requirements within your functional unit may also exist. Ask your supervisor about any special attire. Failure to follow dress guidelines may result in suspension from work without pay until proper attire is worn.

Equally important to your appearance is your attitude towards your job. A positive attitude can have a positive influence on the customers you serve. Keep in mind how you would like to be treated and served by customers and co-workers, then treat them accordingly. Customer satisfaction is a primary goal of our organization. Take pride in your work and practice good customer service!

DRESS GUIDELINES

For Dining Services—Food Stores
See the Dining Services Supplement for Dining Services and Food Stores dress guidelines.

For Facilities Management
Employees should wear full-length trousers, but shorts may be worn with prior approval from your supervisor. Tank tops and open-toe shoes or sandals may not be worn. This is for protection against flying debris from equipment. Long hair must be tied back. Elaborate jewelry, dangling earrings and bracelets are safety hazards and are not allowed. They may get caught in machinery.
All student employees are to be neat, clean and free from offensive body odor. Dress appropriately for the assigned work. Protective clothing and devices such as hard hats, eye and ear protection are provided by the department and must be worn as required.

For Office Personnel and Residence Hall Staff
Student employees should wear clothing appropriate for meeting the public such as slacks, shirts or blouses, skirts, sweaters, etc. Ragged, torn or shabby jeans are not permitted. Some types of shorts (longer styles) and miniskirts may be allowed. Shoes must be worn at all times. Caps, hats, visors, do-rags or bandanas are not to be worn during normal business hours.
You must be neat, clean and free of offensive body odor. This includes well-groomed hair. Requirements may vary in some areas; check with your supervisor for the established guidelines.

PROBLEMS AND GRIEVANCES

Whenever people work together, there always exists the possibility of misunderstandings. If a problem arises, discuss it with your immediate supervisor. The department’s Manager of Business Operations (785-532-0325) may serve as a resource in assisting with resolution of problems and concerns. The chain of command in the following areas of Housing and Dining Services are:

Dining Services
Immediate Supervisor, Service or Production Supervisor, Production Manager, Unit Director, Assistant Director of Housing and Dining Services and/or Associate Director of Housing and Dining Services, Assistant Vice President/Director of Housing and Dining Services

Food Stores
Immediate Supervisor, Purchasing Systems Administrator, Assistant Director of Housing and Dining Services and/or Associate Director of Housing and Dining Services, Assistant Vice President/Director of Housing and Dining Services

Residence Halls
Immediate Supervisor, Assistant Residence Life Coordinator, Residence Life Coordinator, Assistant Director for Residence Life, Associate Director for Administrative Services and Residence Life, Assistant Vice President/Director of Housing and Dining Services

Facilities Management
Immediate Supervisor, Assistant Director of Housing and Dining Services, Assistant Vice President/Director of Housing and Dining Services

Jardine Apartment Complex
Immediate Supervisor, Associate Director of Housing and Dining Services, Assistant Vice President/Director of Housing and Dining Services

Business Operations and Technology Services
Immediate Supervisor, Area Manager, Associate Director for Administrative Services and Residence Life, Assistant Vice President/Director of Housing and Dining Services

DRUG AND SUBSTANCE ABUSE POLICY

All employees will be provided a copy of the State of Kansas Substance Abuse Policy. By reading and signing this policy, you agree to uphold this policy. Drug or substance abuse on the job WILL NOT be tolerated. Violation of this policy will result in disciplinary action.

INTELLECTUAL PROPERTY AGREEMENT (IPA)

The Intellectual Property Policy adopted November 1998 by the Kansas Board of Regents (KBOR) requires that all employees be notified of and accept the KBOR and K-State policies on intellectual property. Employees will complete the IPA form at the time of hire.

WORKPLACE VIOLENCE POLICY

The safety and security of Kansas State University employees and customers are very important. Threats, threatening behavior, acts of violence, or any related conduct which disrupts another’s work performance or the University’s ability to execute its mission will not be tolerated.
Any person who makes threats, exhibits threatening behavior or engages in violent acts on state-owned or leased property may be removed from the premises pending the outcome of an investigation. Threats, threatening behavior or other acts of violence executed off state-owned or leased property but directed at state employees or members of the public while conducting official university business, is a violation of this policy. Off-site threats include but are not limited to threats made via the telephone, fax, electronic or conventional mail, or any other communication medium.
Violations of this policy will lead to disciplinary action that may include dismissal, arrest and prosecution. In addition, if the source of such inappropriate behavior is a member of the public, the response may also include barring the person(s) from state-owned or leased premises, termination of business relationships with that individual and/or prosecution of the person(s).
Employees are responsible for notifying the Assistant Vice President, Division of Human Resources, of any threats which they have witnessed, received, or have been told that another person has witnessed or received. Employees should also report any behavior they have witnessed which they regard as threatening or violent when that behavior is job related or might be carried out on state-owned or leased property or in connection with state employment.
Each employee who receives a protective or restraining order which lists state-owned or leased premises as a protected area is required to provide their agency designee with a copy of such order.
K-State’s agency designee is the Assistant Vice President , Division of Human Resources, 785-532-6277.

SEXUAL HARASSMENT POLICY

K-State and Housing and Dining Services are dedicated to providing an environment where employees can work without any form of discrimination. Sexual harassment is one form of prohibited discrimination.
Sexual harassment in the workplace is any sexually oriented behavior which creates an environment that is demeaning to work in and interferes with the victim’s ability to do their job or in their desire to remain employed.
Workplace factors considered to create a hostile environment include:
• Sexually oriented innuendoes, jokes, photos or graphics.
• Unwanted and repeated verbal or physical contact, demeaning body gestures, whistling or gender-specific abusive comments.
• Repeated requests for a date.
• Sexual favor requests as a condition of hire, promotion or continued employment.
It is the obligation of any person who becomes aware of sexual harassment to take appropriate steps to prevent its continuation. Failure to do so is in violation of university policy. The complete K-State policy prohibiting sexual harassment is in the student life handbook section of the campus directory.
Complaints should be reported to your supervisor, residence life coordinator, Housing and Dining Services Manager of Business Operations, 785-532-0325 or the Office of Affirmative Action, Anderson Hall, 785-532-6220. You may also contact the Women’s Center, 206 Holton Hall, 785-532-6444. The K-State police will put you in touch with the staff member on-call after hours and on the weekend.

DISMISSAL

Employees may be dismissed for just cause including, but not limited to, improper performance of duties, improper conduct (i.e., drinking, eating or smoking on the job, horseplay, unsafe behavior), dishonesty (theft, falsification of time records, abuse of meal/break times and policies, etc.), insubordination, failure to follow safety guidelines, or unacceptable attendance,. Employees who have been dismissed are normally ineligible for rehire with the Department of Housing and Dining Services.

RESIGNATION

When resigning, be sure to give two weeks’ written notice to leave in good standing. You should provide your written notice to your supervisor. Resignations in dining services will not be accepted during the last month of the semester. Please see the dining services supplement for details. Your work record is part of your permanent personnel file and recommendations are based on information in your file. If you wish to use Housing and Dining Services as a reference, a release of information form can be obtained, completed and returned to your supervisor, residence hall staff, personnel/payroll area, or unit office staff.

CHANGE OF ADDRESS

Student employees who change their local address, leave the university or terminate their job at any time while employed on campus will need to notify their supervisor, residence life coordinator or unit secretary of their new address immediately. Prompt notification of an address change will aid in assuring your pay checks or advices and W-2 forms will not be lost, stolen or delayed in the mail. Employees may update their address using HRIS Employee Self-Service: http://www.as.k-state.edu/HRIS

HANDBOOK POLICIES

The policies described herein are not conditions of employment and are subject to change. The language is not intended to create a contract between Housing and Dining Services and its employees.

CLOSING COMMENTS

The way you do your job is a reflection on you and where you work. Your contribution can make your job rewarding to you and to the people we serve. Treat others as you would expect to be treated. Note: The University reserves the right to make changes at any time to the guidelines included in this handbook.

WELCOME

Welcome to an award winning team! As an employee of Dining Services we ask that each of our staff assist us in supporting our mission.
Our Mission: To provide quality food, services, and programs to hall residents in a supportive environment that enhances their educational experience and personal growth and is responsive to their needs as they pursue their academic goals.
We are glad you are a part of our team and look forward to working with you!

Regards,
Dining Services Management Team

DINING SERVICES IMPORTANT PHONE NUMBERS

Academic Resource Center of Kramer	785-532-3491
Derby Academic Resource Center	785-532-2646
Derby Dining Center	785-532-6483
Derby Retail Bakery—T*H*E Bakery	785-532-7023
Food Stores	785-532-0435
Guest Services	785-532-6368
Kramer Dining Center	785-532-6482
Quik Cats Student Store—Kramer	785-532-7153
Quik Cats Student Store—Van Zile	785-532-2287
Student Personnel/Payroll	785-532-0301
Van Zile Dining Center	785-532-6484

DINING SERVICES OVERVIEW

One aspect that makes our operation unique is that most of what we serve to our students is made from scratch. Our staff takes great pride in offering a wide selection of foods reminding students of the comforts of home as well as exploring new and trendy food concepts.

DINING SERVICES SUPERVISION INFORMATION

Depending on which building and area(s) you work in, your immediate supervisor may vary. Derby and Kramer Dining Centers employ student supervisors who assist in training and supervising student staff. In addition, you may receive direction from full time staff or a member of the management team. Teamwork is very important in accomplishing any task and almost all facets of dining services rely on a variety of departments to serve the customer. Please note that information contained in the dining services supplement may supercede information in the general handbook.

DINING SERVICES COMPENSATION INFORMATION

Dining Services positions have a starting hourly wage of $7.50 for most students and $8.00 for student supervisors. Scheduled pay increases are given when approved by the Housing and Dining Services Management Team. Updates are made to this pay plan as increases are approved.
Students are required to work during finals week (the number of times is determined by your work area and supervisor), special dinners, pre-determined number of week-ends, and the first week of school to receive an increase.

For more information, please see “Pay Plans” in the general information section of the handbook.

DINING SERVICES FOOD SAFETY POLICY

In recent years, the public has become more aware of the various diseases that are a result of food borne illness. Working in a food service establishment, you have certain responsibilities to help maintain food safety. There are various policies in place to help ensure that food we serve is delivered, held, prepared and served in the most effective and controlled methods to prevent food borne illness. Among these policies are: the ServSafe program, personal hygiene, dress policy, hair restraint, and HACCP (Hazard Analysis of Critical Control Points).

Personal Hygiene
First and foremost of the issues pertinent to food safety is personal hygiene. Personal cleanliness and neatness is essential. Student employees should arrive to work in clean clothes and be free of offensive odors. Always be sure to wash your hands in your work area prior to beginning your work shift.

Health
You share a responsibility for the health and safety of the residents and guests, your coworkers, and yourself. Special care should be taken in all work areas, especially when working directly with food. A Dining Services employee who is a carrier of, or infected with, a communicable disease that can be transmitted by food cannot work in a dining center in any capacity if there is a likelihood of food contamination or transmitting the disease to others. A doctor's note is required to document the illness and subsequent return to work when healthy. If you have an infectious illness, no matter how minor, you will not be permitted to work.

Handwashing and Use of Gloves
Hand washing is essential for serving safe food and preventing the spread of dangerous microorganisms. Thoroughly wash your hands with soap and water before beginning your shift, before and after handling any raw food product, before leaving the restroom, after using a tissue or touching your face, covering a cough or sneeze, and before putting on clean gloves. WASH HANDS OFTEN!
Different gloves are worn in the dining centers based on the position worked. Orange rubber gloves can be worn when dishwashing and other cleaning assignments to protect your hands from cleaning chemicals and bacteria. Foodsafe vinyl or latex gloves are to be worn whenever handling food products that will not be cooked prior to service and directly served to the customer. However, gloves are not the easy way out. If you touch your face, hair, or other nonsanitary surfaces (doors, carts, etc.) you will need to change your gloves immediately before handling food again.

HACCP
In order to monitor food safety, dining services has adapted a HACCP Policy (Hazard Analysis of Critical Control Points). What this means is that all aspects of food receiving, production, service, and leftover utilization are monitored to help prevent bacterial growth and food borne illness. During your employment you may be asked to take temperatures of food and equipment to ensure our policies are being followed. If you notice a piece of equipment that is not operating properly (for example, a refrigerator that is too warm, backup oven too cool) let a supervisor know so they can check on it. Also, if a food item is at an inappropriate temperature or sitting out in the open, alert production or service personnel.

Another large part of food safety is maintaining proper sanitation. A leading factor to food borne illness is unsanitary conditions and equipment. As a part of our health code policy, we are required to sanitize all work surfaces (after washing thoroughly) and have buckets of sanitizing solution available at all work areas. In addition, small service equipment such as serving utensils, plates, glasses and silverware need to be washed, sanitized and checked before being put into service. General cleanliness of the building is also an issue of sanitation. When cleaning an area always make sure to get underneath counters and move equipment on wheels. Food particles attract insects and rodents that carry disease.

DINING SERVICES DRESS POLICY

While student workers are not required to wear a uniform, there are some basic considerations for safety, sanitation and customer perception.

General Cleanliness, Handcare and Fingernails
Personal cleanliness and neatness is essential. Fingernails must be reasonably short, clean and without nail polish. Nail polish, including clear, is not permitted, as it may chip and contaminate food. Nail polish is strictly prohibited in any production area. Acrylic and other artificial nails are not allowed. All employees should be free of offensive body odor.

Facial Hair
Men working in dining services must be clean shaven. Closely trimmed mustaches, not extending below the upper lip, and sideburns not extending below the ear tip are acceptable.

Hair Restraint
All hair must be above your collar. If your hair is already at that length or shorter, no additional restraint is required other than wearing a hairnet or a Dining Services issued cap or visor. If your hair is below your neck there are different ways to handle hair restraint. Longer hair may be braided or restrained with bands with no more than 5” below the last band. Another option is to put your hair up using a barrette or other restraints to keep it up and under a cap, visor or hairnet. All hats or visors should be worn with the bill forward and not otherwise altered in appearance other than an attached name tag. Bandanas are permitted under approved headgear.

Hairnets which cover ALL hair are required for all production employees. Check with a manager or supervisor to obtain a hairnet. Hats are furnished for student employees in service and dish room areas. It is your responsibility to keep your hat or visor clean and in good condition. Management staff and supervisors have final approval on hair restraint compliance. Hair should be combed only in the rest rooms and away from food production, service, and warewashing areas. After combing hair remove any hair from clothes before going to your work area.

Jewelery
A simple ring and small pierced earrings are permitted. Only studs and small quarter-inch hoops are allowed in any facial piercing, no large bars or rings will be accepted.

Jewelry that is NOT permitted at work includes:
• Large, elaborate jewelry
• Dangling earrings and bracelets
• Large bars or rings in facial piercings
These items may drop into food or be caught in machinery and are not permitted. Religious and medical jewelry may also be unsafe and should be worn under clothing.

Clothing
Student employees are the “hosts” or “hostesses” in dining services and should be well-groomed. Clothing must be clean and neat. Student employees should wear clothing appropriate for meeting the public, such as chinos, pants, jeans, shirts or blouses, skirts, dresses, etc. Some types of longer length shorts and miniskirts are acceptable. All shirts must have a sleeve to completely cover your underarm and should be long enough to tuck into your pants. Pants should be hemmed, should not touch the floor, and should not have holes. Hemmed shorts and skirts are permitted if they are a minimum of 13” from your waist to the bottom of the shorts. Undergarments should be completely covered by clothing.

Clothing that is NOT permitted at work includes:
• Sleeveless shirts
• Shirts with vulgar words, offensive images, and inappropriate messages (as determined by your supervisor)
• Shirts that expose the midriff
• Ragged -style or clothing with holes.
• “Short” shorts and miniskirts
• Mesh, Umbro, spandex, biker, or other athletic shorts
• Sweatpants, snap-pants, pajama pants, or windpants/athletic warm-ups
• Shirts, pants, or jeans that do not cover underwear or expose the bare torso
Aprons are furnished and laundered by Dining Services. Purple aprons are to be worn by servers and runners. White aprons are typically worn by production and dishroom personnel. The color of the apron and the area may vary by dining center.

Foot Attire
Shoes with closed toes and heels and nonskid soles are required.

Footwear that is NOT permitted at work includes:
• Sandals
• Flip-flops
• High heels
• Backless shoes

DINING SERVICES ELECTRONIC DEVICES AND E-MAIL POLICY

The use of iPods, portable radios, cell phones (including use of text messaging), and other electronic devices are not permitted while clocked-in. Personal cell phones are restricted to use during scheduled meal and rest breaks only. Cell phones should be kept in a locker and not carried in a pocket. The dining center telephones are reserved for business use and not for personal calls. You will be contacted if you have an emergency phone call. Please tell your family, or anyone who might call you for an emergency, to inform the receptionist if their call is urgent. The dining center’s office computers are for official business and are not available for employees to send or receive personal e-mails, Facebook, Twitter, or MySpace interactions.

Rare exceptions to this policy will be made in emergency situations. Please discuss the emergency with a member of the management staff prior to beginning your shift.

DINING SERVICES ATTENDANCE POLICY

As a business providing a daily service to a regular group of customers, we rely greatly on our student staff. Since student fees pay for the labor in our dining centers, we try to keep our labor at a minimum to keep costs down. In turn, it is important for each member of our team to be here for their scheduled shifts to ensure the success of our customer service goals. The supervisory staff is here to work with you and assist you in fulfilling your employment obligations and understands that your primary goal is education. If you are having problems with your schedule or are unable to work a shift, this policy will give you some insight into what expectations we have and the consequences for failing to work your assigned shifts.

Absences and Tardiness
You are required to find a substitute if you are unable to work a shift. If you are unable to find someone, talk with a student supervisor or scheduling supervisor for assistance. When you find a substitute, you should sign up on the substitute sheet and have a supervisor initial to approve the substitute. Be sure to sign your name, substitute’s name, date and job to be worked on the substitute list on the bulletin board. YOU ARE RESPONSIBLE FOR YOUR SUBSTITUTE AND YOU WILL BE MARKED ABSENT IF THEY DO NOT REPORT TO WORK FOR YOU. If you are unable to work because of a field trip, rescheduled exam, etc., it is your responsibility to get a substitute. A list of student employees with their phone numbers is posted or available from your supervisor. Please note: A substitute must be a student employee, who is on payroll, knows the job duties, and is able to adequately perform them.

1. If you are sick, you must also call in BEFORE your shift. You are required to find a substitute to fill in for you. If your illness is for an extended period, you may be asked to bring in a doctor’s note to be excused.
2. Failure to show up for a shift is considered an unexcused absence. One unexcused absence during a semester or the summer is grounds for termination.
3. Emergencies and school-related activities will be taken into consideration when determining an excused absence. Excessive absences, even if excused, are considered in your performance evaluation.
4. You are expected to be prompt to all scheduled shifts. If you arrive late to your work area three times during a semester, this is equal to one unexcused absence.
5. You are required to work during finals (the number of times is determined by your department and supervisor), special dinners, pre-determined week-ends, and the first week of school to be given your semester raise.
6. For returning students, scheduled hours will be determined by the previous semester’s attendance and work performance.
7. Absences must be reported with a telephone call made by the employee. It is unacceptable to e-mail or text message your supervisor with your absences.

Dismissal
You may be dismissed from your employment with dining services for as few as ONE unexcused absence. If a shift is missed for any reason, it is important that you contact your supervisor. Please refer to the general section of this handbook for additional information about dismissal. Dismissal will result in an unfavorable final performance evaluation.

Resignation
In order to resign your employment in good standing, please provide your supervisor with no less than two weeks notice. Your notice should be in writing. Resignations will not be accepted during the last month of the semester in order to insure adequate staffing at the end of the semester and during finals week.

DINING SERVICES MEALS AND MEAL BREAK POLICY

As an employee you are encouraged to eat at the Dining Center. Off-campus student employees are not required to eat meals in the dining centers, but to encourage their participation, we offer a meal plan discounted from the cash price. All meals eaten, will be automatically deducted from your paycheck for the current payperiod and will only be charged for the meals consumed.

Automatically-deducted meal charges for off-campus Dining Services student employees are:

Breakfast	Lunch	Dinner
$2.50	$3.50	$4.50

Whenever possible, meals are to be eaten before or after the scheduled serving time. If you are assigned a meal break during a serving time, you must clock out before eating and clock in when you return to work.

Not clocking out for a meal period or not scanning a meal card is cause for dismissal. All student employees must have their ID card scanned through the access reader by the checker before eating.

Off-campus student employees may eat meals other than those when they work (except special dinners: Thanksgiving, Holiday, Spring Dinner, and Steak Nights). To attend a special dinner, off-campus student employees must work during that meal period or pay the special dinner guest meal price. Student employees that have worked in pre-preparation for the special dinners, but may not be working at the time of meal service, may eat and pay the discounted student meal price at the discretion of their supervisor.

Cash Meals
Student employees may not purchase a cash meal at the discounted price. Cash meals may be purchased at the guest meal price.

Dashers Meals and Beverages
No food or beverages may be taken from the dining center or work area. Eating, drinking or chewing gum is allowed only in authorized areas of the dining center and never while on duty. Dashers meals are not available for off-campus students. On-campus student employees getting a dashers meal, while working, should clock out and remove their uniform before obtaining their meal and return promptly to work after clocking back in.

DINING SERVICES REST PERIODS AND SCHEDULED BREAKS POLICY

Since the majority of the shifts that are worked in the Dining Centers are 2–3 hours in length to accommodate student schedules, no scheduled breaks exist. If a student works for four consecutive hours, a 15-minute break, on the clock will be scheduled. Please inform your supervisor if you have worked four consecutive hours so that accommodations can be made for your break.

DINING SERVICES PERSONAL SAFETY INFORMATION

When working in any place of employment, there are general rules of safety to consider. Most injuries can be avoided if you take the time to learn proper handling and operation, and pay attention to what you are doing. Dining services does use many pieces of equipment that could cause serious injury if not handled correctly. Review the following to familiarize yourself with some general precautions.

Lifting and Stacking
When lifting heavy objects, use your whole body, including your legs. Never attempt to lift something by bending over and using your back! This will cause serious injury. If you are attempting to carry an item a distance, use a cart to avoid overexertion. When moving equipment, push instead of pull. When stacking items, make sure to avoid stacking them too high or in a manner in which they may fall, or where customers may not be able to reach. Ask your supervisor to show you the correct lifting and stacking procedures and practice them.

Work Areas
Be careful when moving throughout the building, especially around corners, opening doors into potential traffic areas and through congested areas. NEVER RUN! Do not get caught between a moving object and doorways, walls or machinery.

Eye Safety
Use proper eye protection when you are using any spray chemicals such as bleach, oven cleaner or window cleaner or hazardous machinery.

Machinery, Tools
Before using any equipment, learn the correct and safe operating and clean-up procedures. Many pieces of equipment operate with steam and can cause severe burns if mishandled during operation. Ask for assistance if you are unsure how to use any piece of equipment. Even if you are familiar with a certain item, it is always good to check on specifics of that particular machine. Report faulty equipment to your supervisor. Make sure to return tools and equipment clean and in the same condition you received it.

General Equipment
When using any piece of equipment there is always the possibility of injury if mishandled or neglected. Always use care in handling all equipment; make sure to return items to their place of origin.

Sharp Equipment
Knives are the most common sharp equipment used in the dining centers. While you may have used knives before, you may not be aware of the proper techniques to avoid injury. Always keep your fingers tucked in and cut away from you. Make sure you are using the right knife for the job. NEVER use a knife for anything other than cutting food products. Never wave knives when talking. Carry them close at your side with the blade facing behind you if you need to walk a short distance. When using a sharp piece of equipment, pay close attention to what you are doing and avoid side conversations that may distract you. Sharp equipment should never be placed in a sink. Always wash sharp equipment immediately and return to the place of origin as soon as possible. Ask for instructions prior to using sharp or dangerous equipment for the first time. Any sharp object (blades, small metal pieces, etc.) should be disposed of in the special “sharps” containers.

Glass
Employees work with many glass and breakable objects such as drinking glasses and plates. Care should be taken with the handling and transport of these items. This is especially true for dish room employees. Be cautious when handling racks that may contain broken glass. Broken glass and plates should be picked up using a dustpan and broom, never with your hands! To avoid injury when custodial staff handles trash disposal, special containers are placed throughout the kitchen for broken glass and plates.

Hot Substances/Surfaces
When carrying hot items, use dry hot pads and/or gloves. When washing pots and pans, use long rubber gloves provided for the job. (Note: It is easy for hot water to pour into gloves if your hands are submerged too far under water.) Steam escaping from pans, kettles, etc., is very dangerous and should be anticipated. Never attempt to open an oven or steamer door during operation when standing directly in front. Check to make sure steam is off before attempting to open any steamer and stand back to let the steam escape before retrieving a food product.

When working near steam pipes, you are encouraged to wear long sleeves to reduce the possibility of burns.

General Housekeeping
Watch for wet spots on floors. Mop up spills immediately to prevent falls and place a “Wet Floor” sign around the area. Return supplies and equipment to their proper location once the spill is cleaned up.

DINING SERVICES BIOHAZARDS INFORMATION

Select employees have been trained on how to properly clean and dispose of any biohazards, including all body fluids, in the work area. If the injury is not severe, the student should clean up their own blood spills, as their blood is not a hazard to themselves. Regardless of the severity of the injury, all biohazards should be reported immediately to a supervisor.

DINING SERVICES FIRE SAFETY AND STORM WARNINGS INFORMATION

Become familiar with fire safety procedures in your work area. Know where the fire alarms and extinguishers are located and how to use them. If a tornado warning is issued, know where the closest shelter(s) is located. A supervisor will answer any questions you have about fire safety and storm warnings.

DINING SERVICES HAZARDOUS CHEMICAL INFORMATION

Sanitation standards and training regarding hazardous chemical information will be provided. Dining Services student employees will be asked to read sanitation and Material Safety Data Sheets (MSDS) information. MSDS information on all chemicals or chemical products, which includes cleaning agents, floor strippers and waxes, solvents and oils, printing inks and toner, etc. is available to all employees in every work unit. A supervisor will answer any questions you have about hazardous chemicals.

DINING SERVICES ON-THE-JOB ACCIDENTS INFORMATION

Notify your supervisor at once if an accident occurs.
Non-life threatening injuries will be treated at Mercy West Occupational Health Services located at 315 Seth Child Road (north of Home Depot/south of the movie theatres) between 8:00 a.m. - 5:00 pm., Monday - Friday. You may also call the Mercy West 24 hour Occupational Health Hot Line at 785-323-6000 or toll free at 866-323-6003 anytime to facilitate treatment.
Call 911 for any life threatening injury or report directly to the Emergency Room at Mercy Regional Health Center located at 1823 College Avenue.
An injury or accident, no matter how minor, must be reported to the supervisor and a written accident report must be completed and submitted to Personnel/Payroll or your unit secretary within 24 hours.