You are on page 1of 5

Sample Unit Specific Hourly Handbook Insert

Unit name:
General Manager Name:
Supervisor name:
Attendance Policy:
WORK SCHEDULES will be posted (When & Where ) for the following work week.
It is your responsibility to check it.
Schedule Change procedure: (enter procedure for your unit.)
Overtime policy: Overtime must be approved in advance by your manager.
Requests for days off must be written requests and presented to building manager
one week in advance.
If you are going to be late or absent, please call (name & phone) as soon as possible, but
not later than (two hours) before your scheduled work time.
In case of absences that will extend beyond one day, you will be expected to keep your
supervisor informed of the condition of your health and the estimated time of your return
to work. (supervisor name and phone)
In the event of inclement weather, Sodexo will close operations if the College is closed.
Contact your supervisor if you have questions. (supervisor name & phone)

Payroll weeks begin on Friday and end on Thursday. Payroll checks are generated
weekly and distributed on (When and Where/weekly or biweekly)
Example: work week = Friday 11-03-06 to Thursday 11-09-06 pay
check distributed Friday 11-17-06

Sample Vacation Policy - #04 Vest Date May 1

0-12 months service = hours worked x .01930
13-120 months service = hrs worked x .03850
121-999 months service = hrs worked x .5770

max 5 days/year
max 10 days/year
max 15 days/year

Vacation is accrued based on hours submitted during a 9- or 12-month cycle. On the

employee's anniversary date or unit vesting date, accrued vacation vests and becomes
available for use.
Vacation amounts vary by unit policy. If you are unsure of the policy in place at your unit,
contact your supervisor or general manager.

Sample Unit Specific Hourly Handbook Insert

Under the Vested Vacation Plan, employees start earning vacation from the first day of
employment. The vacation leave that accumulates is held in 2 vacation leave balances:
Unvested Leave Balance vacation leave that accumulates each pay period in
which the employee is paid. Unvested leave is not available for use until it vests.
Vested Leave Balance vacation leave that has accumulated over the required
period of time (usually 9 or 12 months) and is available for use.

Sample Sick Policy

0-999 months service = hrs worked x .01154

max 3 days/year

Sick leave accrues based on hours submitted and becomes available for use after 6
months of employment. Sick leave can be carried over each year to a maximum of 40
days or 320 hours. It is not paid out upon separation from employment.
Sick leave accruals vary by unit policy. If you are unsure of the policy in place at your unit,
contact your supervisor or general manager.

Sample Holidays Observed Example

Labor Day
Veterans Day
Thanksgiving Day
Christmas Day
Martin Luther King Day / Presidents Day

An employee is not entitled to holiday pay when:

The normally scheduled day before or after the holiday is taken without pay. If the
employee arranges in advance to be on paid leave the day before or after the holiday,
then he receives holiday pay.
The employee is on a paid or unpaid Leave of Absence (LOA), official LOA, or a shortterm leave

Meals and Breaks:

Identify designated smoking for scheduled break or meal periods.

Use of cell phones or Sodexo telephones during scheduled work time is

Should a call come in for you, a message will be taken.

Visitors are not allowed on Campus in the workplace at any time.

You will receive a free, wholesome meal for each day worked. The meal will
be Consumed during your one-half (1/2) hour unpaid meal period. You will
also be permitted to consume a snack and a beverage during your paid breaks.

Sample Unit Specific Hourly Handbook Insert

The Company will determine the meals, snacks and beverages that are
available for employee consumption.

You will also be entitled to one (1) fifteen (15) minuet paid rest period for
each full four (4) hour period worked.

Your supervisor or manager will schedule your meal and break periods.

You must clock out for all meal and rest periods prior to collecting any food or
beverage items for consumption. Also, you must clock back in at the
conclusion of your meal and rest periods and return immediately to work.

You may eat during meal and break times only. You may take your meal and
break periods in the cafeteria or other areas designated by the Company. The
kitchen or work areas of fellow employees may not be used for meal or rest
periods, nor may any food be consumed in those areas.

The following are additional policies concerning meals:

Retail packaged food and beverage items that are designated by the Company
as available to employees, must be purchased. They are not available to
employees at no cost. A manager or supervisor must ring up your purchase of
retail items. Other hourly employees may not ring up the purchases. You
must keep the receipt to verify the purchase.
No glass is allowed near any food handling areas.

No food, including any leftovers or day old bakery, may be removed from the
location where you work. This includes soda, ice cream, sandwiches, etc.

You may not purchase any unusable food items at a prorated cost.

You may not use the kitchen to cook any food products purchased or brought
in from the outside. Employees must eat the same food products we serve our

Employees must go through the same line as customers do when gathering

their meal items. Do not go behind the serving lines or into warmers to take
food out of service pans.

Security on Campus
In you need assistance while on campus you may call Public Safety at xxx-xxxx.
If you are in an emergency situation, please call xxxxxx from any campus phone.
Uniform Policy Your Image

Sample Unit Specific Hourly Handbook Insert

Your personal appearance is an important part of your job in a food service establishment.
Good grooming and hygiene are essential to our patrons. Specific uniforms are required
in each department. Your smile and courtesy extended to a customer are long
Our guests form impressions of you by how you look. For that reason, we have set some
general grooming standards for all to follow.
No employees are permitted to wear sweat pants, stretch pants, shorts or jeans.
Company designated safety shoes must be worn. Stockings are required.
A neat and clean uniform is essential. Undergarments must be worn, must fit
appropriately, and must not be visible.
Hair restraints are part of the uniform. Hairnets are available within the
department and must be worn by all employees while in the kitchen. As an
alternative to hairnets, a chefs hat or a department issued baseball cap may be
worn. All hair must be put under hairnets, caps or hats in the food preparation,
service and cleaning areas.
Your nametag is also part of your uniform. Please wear it on the left chest area of
your uniform.
Good personal hygiene is required. This includes a daily bath/shower, use of
deodorant, clean teeth and clean hair.
Jewelry and earrings may not be worn during working hours.
Pierced body parts and tattoos must not offend Company and University standards
of good taste.
Nail polish and artificial fingernails may not be worn.
Fingernails must be kept clean, and must be at a length that does not hinder job
performance and/or create a possible risk to customers.
Hair should be kept neatly trimmed and groomed. Unusual, faddish, exotic or
extreme hair styles and/or colors are not allowed.
Employees with long hair must tie their hair up so that it is completely restrained.
Perfume, cologne and make-up should be used discreetly. Make-up should
compliment a natural look.
If you choose to wear a skirt, use discretion when determining the length of your
Mustaches, sideburns and beards must be maintained in a neat, trim manner.

I have read and understand and these unit specific work rules



Employee Signature


Sample Unit Specific Hourly Handbook Insert