August 12, 2016
Campus Dining Dress Code
At Campus Dining Services it is important to have a professional appearance and pride for the work we are doing at Campus Dining, and clothing plays an important role. Guests seeking assistance rely on our professional attire to identify each of us as a staff member and a professional appearance improves our customers’ perception of us as professionals. Remember, when you are wearing Campus Dining attire and when you are working, you are a representative of our department.
For consistency and professionalism, Campus Dining has established the following Dress Code guidelines for full and part-time employees. This Dress Code may allow you to vary some parts of your attire to express your style and individuality, and still maintain a professional appearance. Supervisors will keep a log of what apparel is issued to each employee and when.
Note: Some Campus Dining units may have dress codes different than below due to job duties and the type of food service. Check with the Supervisor to see if this applies to you. You must clock in for work fully in work attire or you may not be permitted to start your shift. Supervisors have the authority at any time to make the final decision on appropriate dress, grooming, and accessories that are an acceptable professional appearance for that unit and comply with food safety requirements.
FULL TIME EMPLOYEES
Full-time employees will be issued polo, t-shirts or other shirts, caps, nametags and aprons as determined by the supervisor of that area. You will be provided up to 5 shirts when first employed, and issued up to 3 shirts prior to the start of each subsequent academic year. The uniform shirt, or any other approved shirt, must be clean, wrinkle free, with no holes or visible stains. Unless noted otherwise, the employee is responsible for keeping his/her attire looking good- laundered, clean, free of holes, tears and stains and having it on at the start of your shift. If any part of your uniform becomes damaged or permanently stained, please request a replacement. A few support areas may have area-specific attire and additional apparel issued due to the nature of the work and where it is performed (e.g. outside, refrigerated spaces). This additional apparel (primarily jackets and long sleeve shirts) may have to be laundered and maintained by the employee, or may be laundered and maintained by the employer, as will be determined and agreed upon at the time of issue.
Employees who will work primarily in the back of house will be required to wear chef coats and pants, unless otherwise allowed by your supervisor. Shirts will also be issued to the employee for use as undershirts or if a chef coat is not required; these shirts must be laundered and maintained by the employee. Chef coats and pants and aprons will be provided and are to be put in the dirty laundry hampers upon completion of his/her shift, and maintained and laundered by the employer. The chef pants may be either laundered by the employer or by the employee, as is agreed between the supervisor and the employee. The Supervisor may opt to issue pants to some employees, and those pants would have to laundered and maintained by the employee. Chef coats/pants/aprons are to be clean, free of stains, and food debris, and be free of holes, patches, of the proper fit, and to be worn correctly at all times. They are to be worn only while you are on duty at work. Chef coats are to be buttoned to the top, sleeves worn down whenever possible. The double breasted chef coats can be buttoned 2 different ways, to hide any stains that occur. Nametags are issued as a mandatory part of your uniform and are to be worn at all times that you are working. Hair restraints will be worn at all times.
Unit Managers and Supervisor may wear business casual, to include appropriate business dress shirts and dress pants. Some persons may be issued a jacket or a sweater depending on the location and duties of the employee. Assistant Supervisors shall wear dress pants and a uniform shirt.
Name tags are to be worn during every employee’s entire shift unless the supervisor determines it would be a safety hazard. Unless otherwise stated above, the other allowances and requirements in this Dress Code apply to all full-time employees.
STUDENT AND OTHER PART-TIME EMPLOYEES
You will be provided one or two uniform shirts when you begin working, depending on the number of hours you are to work each week, a name tag and an apron, and a cap or visor if required by your unit. You are responsible for keeping your attire looking good- laundered, clean, free of holes, tears and stains and having it on at the start of your shift. If any part of your uniform becomes damaged or stained, please request a replacement.
SHIRTS
You may wear non-Campus Dining shirts in conjunction with your unit’s apron or without the apron under the Campus Dining shirt. You may wear polos, button down short- or long-sleeve shirts, Henley, blouses, light pullovers, turtleneck, ¾ sleeve and short- and long-sleeve t-shirts. They can be in solid color of black, Cal Poly green (“forest” or “hunter” green), white, gray, navy and brown or tight or small patterns or tone on tone plaid, dark denim in these colors. Shirts in the above colors with the Cal Poly, Campus Dining or Cal Poly Corporation logos that are primarily on a sleeve or a one side of the chest are also acceptable. Occasionally, special Campus Dining promotional shirts may also be provided and must be worn as directed by your Supervisor. Your uniform shirt, or any other approved shirt, must be clean, wrinkle free, with no holes or visible stains.
Your shirt must allow freedom of movement without presenting a safety hazard. If the shirt is worn untucked, the bottom hem should be long enough so that your midsection won’t be exposed when bending down or reaching overhead, but generally not longer than your back pants pocket.
You may not wear sweatshirts, hooded shirts, or cap-sleeve shirts, low cut shirts or exposes shoulder shirts, blouses, inconsistent colored shirts, or shirts with graphic images or text. Shirts with embroidery, detail, or pattern, including manufacturer or Cal Poly logos that compete with or are distracting under the apron are also not allowed. Shirts may have a small manufacturer’s logo.
APRONS
Most of the Campus Dining locations require part-time employees to wear aprons from the unit. The apron must be worn full length, around the neck and tied in the back. No other modifications may be made. For food safety, remove your apron while on breaks, taking out trash, making a delivery outside the unit or while in the restroom. Aprons will be either 24” or 29-30” long and will be either black or forest green depending on the unit.
CATERING
Employees who work for University Catering employees will be provided with a black button down shirt and a Cal Poly green polo shirt. The employee will be responsible for showing up for work in the shirt designated by the Supervisor for the event. The employee is responsible for washing and maintaining their uniform shirts. Catering employees may only wear black dress pants, with all-black, appropriate footwear.
ALL EMPLOYEES
PANTS
Pants must cover the entire length of the leg and may be black, dark blue, navy, brown, grey or khaki, with black preferred. They may be a dress pant, dark denim, linen or cotton, with no light denim. Leggings may be worn if they are not excessively tight and are ankle length. All clothing must be clean, durable, and practical and fit comfortably without rips, tears, patches or distress. Pants will be worn around your waist or at the proper hip placement at all times, be properly hemmed and not drag the floor in length. No sagging or excessively baggy pants, but pants should be loose enough to pull away from the skin for safety reasons.
No pants that are cut-offs, knit, jeggings; wind, sweat, fleece, capris or flood-style pants, or pants with excessive pockets or zippers. For safety reasons, skirt and dresses are not allowed. Shorts are not allowed unless there is a health and safety or other acceptable exception made by the Supervisor. Any shorts must be no more than two inches above the knee or longer, and must be in similar colors, materials and condition as approved pants, with black preferred.
SPECIAL APRONS
For Dish Room personnel there are also heavy plastic aprons available in the Dish Room for employees to wear during your shift to protect your clothing from water.
STARBUCKS, JAMBA JUICE, CHICK-FIL-A, EINSTEIN’S BAGELS- ALL EMPLOYEES
Campus Dining operates several franchises and licenses on campus: Einstein Bros. Bagels, Jamba Juice, Starbucks, and Chick-fil-A. We are obligated to comply with the dress code of the brand. Depending on the brand, at least one shirt and name tag will be issued to you, and may also include pants, belt, apron and hat and other apparel. You will be responsible to comply with the brand’s dress code, and if more restrictive than the Campus Dining dress code, to comply with those rules.
For Starbucks, Campus Dining will be following the July 2016 Starbucks Dress Code Look Book http://globalassets.starbucks.com/assets/5cdbf4a69a4d421494354784ddd4fabc.pdf, except that for safety reasons Campus Dining will not allow shorts, dresses or skirts, or pants that do not fully cover your legs.
HAIR RESTRAINTS, CAPS AND VISORS
California requires anyone preparing, serving, or handling food or utensils wear hair restraints such as hats, hair coverings, or nets to effectively keep their hair from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles. This is to prevent loss of hair and to reduce the number of times you might touch your hair while working. The Supervisor will make the determination on who must wear hair restraints, including hats.
Wigs and hairspray are not adequate hair restraints. Hair that touches the collar must be pulled back securely with plain clips or hairbands to avoid contact with food and drink. Hair that is pulled back into a ponytail and must still be restrained either in a braid, bun or hair net. Your facial hair must be kept neat and trimmed and if your facial hair can be pinched you may be required to wear a beard net. For food-safety reasons, hair color cannot be sprays, glitter, chalks or temporary products.
If your duties requires you to wear hats we will provide you with one, or you can wear a clean baseball cap or visor in a solid color- black, brown, grey, navy, khaki or Cal Poly green. You can also wear a Cal Poly hat. There can be a small manufacturer’s logo on the side or back, but not on the front, and always wear the bill forward. Your hairstyle must accommodate the proper fit of your hat. For Back of House, bandanas may be acceptable as a hair restraint instead of a hat or visor, but it must appropriately cover the hair and be primarily black, brown, grey, khaki, navy or Cal Poly green, or with a “Cal Poly” pattern.
NAME TAGS
Name tags help to identify us to our customers and to other staff. Name tags are to be worn at all times and are considered a part of your uniform. Nametags are to be worn on the left or right side of the apron, or on the shirt if you are not wearing an apron. If you lose your name tag, tell your Supervisor immediately so a new one can be made.
SHOES AND SOCKS
For your safety low-heeled shoes with slip-resistant soles, and enclosed toes and heels that completely cover the foot are required at all times. The upper part of the shoes should be made of a non-porous material, which is essential in preventing penetration of hot grease and water. Leather, faux-leather, suede, rubber or other similar materials, in black, brown and gray are recommended, with black preferred. The shoe may have a small amount of accent color, but no neon sneakers. Your shoes should provide support, comfort and safety.
No shoes with open-weave or mesh, open toed or open heeled shoes or sandals, Uggs, Toms Shoes, Crocs, moccasins, ballet slippers, flip-flops, rain or snow boots, or boots that are above the ankle and worn with pants tucked in. Socks must be worn at all times. Socks can be any pattern or color.
SCARVES AND TIES
Looking to show a bit of who you are? You should also dress first for safety, so depending on your work location your supervisor may allow you to wear a tie, bandanna or scarf around your neck. It must be tucked behind your apron and name tag, and should not clash with your shirt and/or apron.
JACKETS AND CARDIGANS
If working outdoors or in a food truck, a jacket, coat or cardigan or the like in a solid color may be worn. Jackets may not have any logos or writing other than a small manufacturer’s logo, or may have a Cal Poly logo. Sweatshirts are not acceptable. Long sleeved shirts may also be worn under your shirt and apron, but must be solid black, Cal Poly green, grey, brown, khaki or white. Certain employees may be issued jackets or cardigans.
FINGERS AND HANDS
Please make sure your fingernails are clean, trimmed and filed and not rough, at a cleanable short to moderate length. It is preferred that you don’t wear any nail polish or artificial nail covering, anything that could chip or slip into food or drinks. Employees with chipped nail polish, with artificial nails or nail jewelry may only handle food if wearing gloves.