Summer/Fall 2020 Dining Information
SUMMER DINING INFORMATION
Commons Meals Beginning Sunday, June 28th- Students Only
Daily Meal Schedule
Brunch 11:00 am – 12:30 pm
Dinner 5:00-6:30 pm
As always, you will need your ID to enter and, if you leave and return you will need to swipe again.
How to be a Responsible Bobcat: Dining Etiquette
Face coverings are required to enter the building. They may only be removed while you are seated and eating at your table. Should you leave your seat for any reason, you must be wearing your face covering.
Please sanitize your hands when entering or leaving the dining room, before and after eating or using the restroom and any time you reenter the servery. For easy access, hand sanitizers have been installed throughout Commons including outside the doors to the dining room and outside the bathrooms.
Maintain physical distance whenever possible and follow floor decals when queuing.
Please observe and adhere to directional and capacity signage.
Eating and drinking are only allowed in the seating area.
No re-usable containers are permitted in Commons.
You will note that the tables and chairs in Commons have been rearranged to accommodate physical distancing requirements. For everyone’s safety, please do not rearrange seating.
All food will either be served or will be available pre-packaged.
We will not be operating the dishroom this summer or fall. Instead, we have moved to single use disposable service-wear. We will provide receptacles for you to dispose of your service-wear once you are done with your meal. Please make sure to take care of you trash before leaving Commons
To be a prepared Bobcat, CHECK THE MENU before dining.
Most importantly please be patient, kind and understanding. We are all in this together .
Our service has changed and Dining will look different, but one thing that will never change is our commitment to providing you the best quality food, service and dining experience.
FALL DINING INFORMATION
Much has been happening in DCCE (Dining) to prepare for opening in the fall. Per the direction of the CDC and the state of Maine, the DCCE will open additional facilities to ensure that physical distance can be maintained. In addition, a dash (grab n’ go) quick dining option will be added to the program, physical changes have been made to the servery and the number of sanitizing stations in the entry and dining areas have been increased. We implemented a more aggressive disinfectant protocol , as well as, an integrated signage program to assist with direction flow and queuing. Please note updated “How to Be a Responsible Bobcat: Commons Etiquette ” above which details specific dining behavioral exceptions which will include the need for students to sign up for meal times per module. This plan is fluid and subject to change as CDC and the state of Maine guidelines evolve in the coming months. Should you have any questions , or need additional information please contact Christine Schwartz, AVP Dining , Conferences and Campus Events, at firstname.lastname@example.org (207)786-8279.
For the immediate Future
- Catering services have been suspended
- Dining will not be open to the public
- We will not be providing food service to Faculty/Staff
Commons (Dine In) and Milts (Dash)
Gray Cage (Dine In and Dash)
The dining space in both Commons and the Gray Cage have been redesigned to provide 6 feet of distance between all seats. This allows for the appropriate physical distancing, while still supporting communal dining which is important to the residential college experience.
This option will allow students to choose from several hot entrée options, sandwiches of the day, salads of the day, bakery items and other prepackaged items which they can grab n’ go. There will be outdoor seating options added to the green spaces outside Commons and the Gray Cage which students could take advantage of if they choose this dining option.
We will no longer provide any self-serve options with all menu items being served or prepackaged in individual single use containers. Additionally, the menu has been changed from a five week format to a three week format allowing for more flexibility and quicker implementation of menu updates. Be assured all your favorites have been included in the new menu format.
We will continue to compost pre-consumer food waste (i.e., cold kitchen scraps, coffee grounds, egg shells etc.) and divert cardboard/tin/glass/plastic/pre-consumer paper from the waste stream. The biggest change is that we will no longer be sending post-consumer food waste (i.e., unconsumed food) to the pig farmer. We will not be opening the dish-room this fall and have moved to single use service ware . We chose a line of single use products which are made from 100% recycled paperboard. While these products will not be diverted from the waste stream, we are doing our best to be good environmental stewards at the forefront. As you might imagine, this was a hard decision for us to make, considering that we have been a nationally recognized leader in sustainability since 2000, but weighed against the safety of our employees, there was no other choice.
Special Dietary Needs/ Question about the Menu
Students with special dietary needs, or who have questions about the menu should contact Cheryl Lacey, Director of Dining at email@example.com, (207) 786-8355.