WELCOME

TO THE FOOD DEPARTMENT!

We have always stressed that outstanding people, unified in a group effort, are the key to our
success. Through the efforts of our employees, our department has become a recognized leader in
the Higher Education food service marketplace.

In order to continue our consistent success and growth, it is important that all employees
understand our policies and subscribed methods. This employee handbook will accustom you with
many policies of the Food Department. We hope you will use it as a valuable resource and
reference for understanding our department. Certain policies will change from time to time; please
check with the manager for any changes. Invariably, questions will arise; please do not hesitate to
discuss them with your supervisor or any member of management.

Please keep in mind that your employment is with the mutual consent of both you and the
department. Both have the right to terminate employment and the employment relationship at any
time and for any reason. This employment-at-will relationship will be in effect throughout your
employment with UNT.

One more important thought: We all talk about working hard—and we all do—but it takes more
than talk. It takes energy and effort to be the best. However, we all believe in having fun as we work.
The attitude and atmosphere of our department lends itself to this. We will expect a lot from you,
but feel you will receive much in return.







Peter Balabuch

As of 8/13/18








GENERAL INFORMATION ABOUT THE FOOD DEPARTMENT
We exist to serve UNT students. We have three primary businesses. Our cafeterias represent the
largest segment of our food service operations and serves as the financial backbone of the entire
department. Our retail operations are popular with commuter students, staff and visitors, and it is
seen as the face of our department. The catering team takes care of all of UNT’s special events on
campus. In many ways, catering is seen as the report card for the entire department. As an
employee, you could work in one or in all three of our primary businesses.

We really cook at UNT. No convenience food and no short cuts. We believe everyone that comes to
UNT deserves the very best food we can provide.

University Food Service is complex and multi-dimensional. Many universities abdicate their
responsibility and outsource to a third-party vendor. On its very best day and in its very best light,
food service is still hard work. While other universities are overwhelmed by the depth and breadth
of food service operations, UNT owns its own food department.

We are an in-house operation. As such, we take pride in making sure UNT has the very best food
possible. All of our profits are plowed right back into the operation, ensuring UNT gets the absolute
best quality at the most affordable price. While we do not take ourselves seriously, we do take our
work seriously. And we expect you to do so as well. We serve over 30,000 meals per day. At that
volume, even the smallest errors left unchecked can mushroom into a major problem.

While we try to be all-seeing and all-knowing, the truth is we rely on you. If you see something that
doesn’t look right, let us know. It doesn’t matter if you are a boot recruit or a long-term veteran,
make sure you are heard. It’s your job. Remember, we don’t just work for UNT — we are UNT!

HOURS OF OPERATION
We literally work around the clock. The Fall and Spring semesters are our busier times, but we
work year-round. We work weekends, holidays and all other times of the year. No one has a certain
shift that is theirs. We can be very flexible in our scheduling and we will do all in our power to
honor all schedule requests. It only makes sense for us to do so. We want our employees to be
happy while working. Few things are worse than working when you don’t want to. One of the things
that is worse, is being unemployed. That is what happens to all of us, when we do not put the wants
and needs of those that pay our salaries (UNT students) above our own wants.

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JOB RESPONSIBILITIES
Did you know that a good work ethic is prized by all organizations? Many of you are laying the
foundation for a lifelong career. Believe it or not, the habits you employ now will follow you the rest
of your career. Remember, your habits change into your character.

We simply cannot stress how important it is to come to work with the proper working attitude.
Leave your personal problems outside the door. No one needs them—it only hurts the effectiveness
of each individual and the service and efficiency of the whole operation. If you do have problems
which you feel are hurting your performance, please discuss them with your manager.
Communication can often remedy problems.

It is important to try to be at work at least fifteen minutes ahead of your scheduled shift so that you
are ready to clock in on time and commence work. You must swipe in at the start of your shift and
swipe out at the end of your shift at your work location. Please be punctual and be sure of your
schedule. Despite the enjoyable environment in which we work, it is a job—not a game. Schedule
your day so you can be on time and effective while you work. Be aware that being late or
misreading your schedule and not coming to work causes a hardship on your fellow workers as
well as this department.

Excuses might make you feel better but they don't ever lessen the load for the other people
covering for you. Breakfast, lunch and dinner still happen whether you are here or not. If we did not
need you, we would not schedule you. Our customers (the ones that pay our wages) and our co-
workers end up paying the price for missed shifts. Our work simply doesn’t stack up or wait for you
to come in. It either gets done or it doesn’t get done. If it gets done, someone has to pull extra duty
to cover for you. If it doesn’t get done, the customer gets shorted. Either way, it doesn’t help the
cause. If you want to work, show up. We take it as a clear message that you don’t want to work if you
don’t show up for your scheduled shift.

GROOMING STANDARDS
Your job is to make as many customers as comfortable and happy as possible with their dining
experience, while making as much money as you can for yourself. Your personal hygiene is critical.

Excessively long or sloppy hair, including facial hair, is unacceptable to customers, management
and public health authorities. Beards and moustaches must be shorter than a quarter of an inch
(1/4”) in length. You should be neatly groomed each and every time you come to work.

Your hands and fingernails are especially noticeable and should be clean at all times. False nails as
well as nail polish are not allowed. Open sores must always be bandaged.

Baths, deodorants, mouthwashes and colognes are all known to be protective measures. No one ever
complained that an employee was too clean. Bathe daily. And don’t forget, smoking is strictly
prohibited.

UNIFORMS
Each employee will be instructed as to the designated uniform to be worn for their department.
This uniform must be worn at all times and with all of the accessories issued. Please regard the

As of 8/13/18
uniforms as if they were your own, and return them in good condition at the end of your
employment. There is zero credit for a partial uniform. It is an all or nothing deal. You are either in
uniform or out of uniform.

For non-uniform positions, dress is business casual.

Name tags are standard for everyone. You will be provided up to two name tags each semester.
Additional name tags will cost you $3.50. You may not work without a name tag.

Questions regarding your uniform should be addressed to your manager. For more information on
uniforms, visit http://www.dining.unt.edu/training.

SCHEDULING
The work schedule is posted each Thursday before noon for the following week. The work schedule
is also posted online at https://whentowork.com/logins.htm. Please check the schedule when you
arrive for your shift—there may be changes!

If for some uncontrollable reason you find you are going to be late for your shift, call the manager at
least two hours prior to start of shift and explain your problem. These problems can then be
anticipated and solutions found. Employees who are late or are excessively absent will be
considered for disciplinary action, which could include termination.

We will consider that you have voluntarily quit if you do not show up for consecutive scheduled shifts.
Not showing up for work is not like skipping class or missing a church meeting. In these cases, you
only hurt yourself. Missing your scheduled work hurts everyone.

As you can imagine, it is very difficult to schedule a business around the needs of its employees.
Weekends, holidays and special occasions are when you are needed most. Your income depends
upon that customer coming through the front door. Plan to be there to greet him or her. If it is
important that you have a certain day or days off, make sure we know in plenty of time to
accommodate you. Every effort will be made to change the schedule. However, just requesting a
change doesn't mean it will be approved. All schedule changes must be approved by the
management.

It is rare that we cannot accommodate a schedule change before the fact, even with minimal notice.
To minimize the need for rescheduling your shift, please confirm your availability before accepting
the position.

No Calls, No Shows are the unpardonable sin in this business. The result is No Job. We just do not
have the time or patience to schedule someone and then wonder and worry if they will show.

TIME CLOCK
Know where the time clock is located in your work facility. You must swipe in at the start of your
shift and swipe out at the end of your shift at your work location. You can also clock in/out from a
desktop computer by going to https://my.unt.edu. Your manager will let you know when to swipe

As of 8/13/18
out and back in for breaks. Under no circumstances are you to swipe another employee's card.
Swiping in and not working is stealing.

NON-WORKING STATUS
When you come into the building on a non-working status (on a day off), present yourself as a
customer and act accordingly. Don't wander through the different working areas. It is not fair to the
other employees trying to do their job, nor is it fair to the customers who have paid for a unique
experience. If you are not on the clock, then you are simply a paying customer. No special privileges
or perks exist.

YOUR FRIENDS
This is a place of business and you, as an employee, should keep this in mind at all times. While our
department is a unique and fun place to work, a mature understanding on the part of each
employee is necessary, especially with regard to problems that might be created by friends. Please
follow these rules to prevent embarrassing situations from occurring:

• No one is permitted in the building after closing except employees (friends cannot wait for
you to finish with work).

• Individuals are not permitted to eat or drink on a “non-customer basis” (everyone pays for
their food and drinks).

• Employees may not receive unnecessary calls at work.

• Individuals are not permitted to distract you while you are working.

• No personal visitors are allowed in the kitchen or food prep areas at any time.

CREDIT CARDS
We accept Visa, MasterCard and American Express credit cards for those customers who would like
to use them.

CUSTOMER SERVICE
Our customers are the most responsive bosses in the world. Satisfy them and they are all smiles.
Disappoint them and they will probably go elsewhere and not tell you why. How many times have
you left a restaurant dissatisfied and never returned? The service we give comes from a real desire
to treat our customers as if they were a guest in our own home. We expect all of our employees to
be friendly and considerate. (For example, "thank you" and "good-bye" cannot be overdone.) Our
performance is evaluated every day by each customer on the following criteria:

1. Are we honest in our desire to serve the customer?

2. Do we take pride in our job?

3. Do we consistently provide quality service and products to our customer?

As of 8/13/18

4. Do we realize and appreciate the fact that each and every customer is our true boss?

Following the philosophy that the customer is treated as a guest, we have adopted the “never say
no” policy in handling customer requests. All employees, including management, have a
responsibility to the customer, to recognize him or her as the basis of our business. Without the
customer, nothing happens. The customer must be accorded the same respect and courtesy that
each of our employees is entitled to and demands. Above all, the customer should be entitled to
anything we can do to make him or her feel at ease, wanted and needed.

COMMON SENSE RULE
All employees are fully authorized to use common sense when interacting with customers, students,
co-workers or anyone else in the workplace. If a rule seems to exist to cause you to act, say or do
something that does not meet your idea of common sense, then talk to your supervisor about it. If it
is a time-critical situation, then follow your common sense and discuss with your supervisor as
soon as practical.

CUSTOMER COMPLAINTS
We want every employee to orient his or her thinking to the policy that we will put forth our total
effort to ensure customer satisfaction of the best product and service available. It is equally
important that management be made aware of any complaint or dissatisfaction immediately so that
corrective measures can be taken to remove the risk of similar complaints and to properly reinforce
in the customers' eyes our dedication to satisfy.

Look at complaints as opportunities to improve. When someone takes the time to complain, they
are taking the time to care. Customers that care about us are the best customers. We owe them the
respect to listen and take their complaint seriously, no matter how small or how much we may
disagree.

HOSTING RESPONSIBILITIES
Hosting is one of our key duties. Each and every one of us serves as an official host for the
university. Every employee must have a working knowledge and understanding of hospitality. As
long as we are paid by UNT, our goal is to serve UNT.

We are presenting to the public one ingredient that, more than any one thing, contributes to our
success. This one ingredient is attitude—not just any attitude, but the one that conveys warmth,
sincerity and mutual enthusiasm. A customer should never come through the door and be treated
improperly. It is our duty to make sure that each and every customer feels welcome and glad that
they have come to UNT. If a customer has a question which you cannot answer, excuse yourself and
get the manager on duty to assist. Every employee is a host.

UNIQUENESS OF CAMPUS FOOD SERVICE
Since the vast majority of our customers eat with us multiple times per day, it is critical that we stay
fresh in their minds. Some students may be home-sick, some may be struggling with a class, others
may have relationship problems. There are literally thousands of issues our students face
throughout their tenure at UNT. However, they all must eat. They rely on us to provide them not

As of 8/13/18
only nourishment for their bodies but they also need us to provide a sense of belonging. A warm
smile, an approving look and a friendly disposition combined with great food, a clean dining room
and a pleasant environment creates the basic human experience we offer. While we are
professionals serving customers, our thought should be that we are friends serving friends.

TELEPHONE ANSWERING PROCEDURES
Telephone calls are to be answered with a friendly "Good evening", “Good morning”, or "Good
afternoon”, (Bruceteria, Mean Greens Café, etc.). This is (your name), how may I help you?" Record
all messages and make sure they are received.

Often customers will want to know what’s on the menu, your hours and your location. Be prepared to
tell them.

HEALTH REGULATIONS
We believe that aside from meeting food safety and sanitation regulations, every employee is
responsible for providing the public with a clean, sanitary and well-kept environment. A clean and
well-organized facility sets the mood and atmosphere for the entire shift. You can never wash your
hands enough (after using the restroom, eating, smoking, coughing, or sneezing). Always use warm
water and an antibacterial soap, and thoroughly dry your hands. Certain positions in the food
service area may require hats, hair nets, and/or food-handling gloves. Your supervisor will advise
you regarding these requirements. All food handlers are required to have an authorized Food
Handler’s permit prior to working.

CLEAN HANDS
Keep your hands clean at all times. Anytime you switch tasks, go to the bathroom, eat, cough,
sneeze, touch someone or something, wash your hands. Unclean hands (even while wearing
gloves) is the No. 1 cause of food poisoning. Keeping your hands clean while working cannot be
overstated or overdone.

LUNCH & REST PERIODS
All staff members working at least eight hours get a 30-minute to one-hour lunch break off the
clock, based on your location and supervisor’s discretion. You must clock out at the beginning of
your lunch break at your work location and clock back in after your break at your work location.
Employee meals are meant to be consumed at work and not taken off premises.

Full-time staff members are also entitled to two, 15-minute rest periods during the regular
workday. Part-time employees scheduled to work four hours receive one 15-minute rest period.

These periods are to be authorized by the supervisor so that work may be continued effectively.
Normally, one rest period should be taken in the morning and one in the afternoon. When there is
an unusually heavy workload or when a crisis occurs, supervisors are authorized to request that
employees forego their rest periods. Rest periods not taken do not accrue to the employee’s benefit.

OBSERVANCE OF REGULATIONS
Each staff member must observe the regular work schedule for his/her work location. Any
individual who is consistently late for work, or who does not return from rest periods or lunch

As of 8/13/18
periods promptly, is subject to disciplinary action. The staff member is responsible for notifying the
supervisor if he/she will be late or absent from work. When it is necessary to leave work early, the
staff member is to make necessary arrangements with the supervisor.

MEETINGS
Employee meetings are an important part of your job. Make sure you regard them that way. Be
prompt and, if appropriate, have a pencil and paper to jot down notes.

FAULTY EQUIPMENT
All equipment should be in excellent working order. Supervisors and managers do not use the
equipment. We expect our employees to let us know whenever something is broken or something is
not working properly. Mention any faulty equipment to the management. Don't wait until a handle
falls off before telling the manager it is loose.

EMPLOYEE PARKING
There is a specific area for all employees to park. Please park in designated staff parking spaces.

MANAGEMENT'S OPEN-DOOR POLICY
You are always welcome to meet with any member of the management team at a time that is
mutually agreeable. We are very interested in your input, suggestions or work-related problems.
This communication will help us become a better department, for both employees and our
customers.

SUGGESTIONS
We are very interested in your suggestions. We need constant feedback from you in order to
improve the operation for everyone. We simply cannot meet and talk with every customer as you
do. Please let us know what we can do to improve our food, beverages, service, employee relations,
or cut costs.

Send your message to any manager or forward directly to bill.mcneace@unt.edu. You may also
utilize the employee “txtandtell” inside the Union. Suggestions that are selected for use are
rewarded with retail gift cards.

EMPLOYMENT OF MINORS
We do not employ minors.

IMMIGRATION REFORM AND CONTROL ACT OF 1986
UNT is committed to complying fully with the Federal Immigration Reform and Control Act of 1986,
as well as any and all changes or alterations to the law. UNT will not knowingly employ or hire any
individual who does not have the legal right to be employed in the United States. As an employee,
you will be required to provide adequate documentation proving your legal identity and legal right
to work in the United States.

EQUAL EMPLOYMENT POLICY
Our department is committed to a strong policy of equal employment opportunity. We ensure an
equal employment opportunity for all employees and applicants for employment without regard to

As of 8/13/18
race, color, religion, sex, sexual orientation, marital status, pregnancy, national origin, ancestry, age,
physical disability, mental disability, or medical condition. Our equal employment opportunity
philosophy applies to all aspects of employment including recruiting, hiring, training, transfer,
promotion, job benefits, disciplinary action, and social and recreational activities.

All employees are expected to demonstrate respect and courtesy toward every employee, customer
and supplier, as well as uphold our commitment towards our equal opportunity objectives.

SEXUAL HARASSMENT
Any and all sexual, racial or other forms of harassment are prohibited by UNT as well as by state
and federal law. We are committed to providing a workplace that is free of discrimination of any
kind.

Any person making unwelcome sexual advances, unwelcome sexual flirtations, graphic sexual
comments about another, requests for sexual favors, unnecessary touching of an individual, and
other such verbal or physical conduct creating an intimidating, hostile or offensive working
environment by such conduct may be terminated immediately.

Should any employee believe that he or she is being, or has been, subjected to a form of harassment
prohibited by this policy, they should notify their supervisor immediately.

COMPENSATION
Pay Period
• Exempt employees: Paid on the 1st of the month.
• Non-exempt/part-time employees: Paid on the 1st and 15th of the month.

Any questions about your paycheck should be directed to Dining Services payroll.

Wage review
Salaried employees are generally reviewed at the end of the spring semester for possible wage
increases in the fall semester. Hourly workers are generally reviewed in January of each year. All
increases are based on merit. A review does not imply a wage increase.

Student Hours
Hourly student employees are to work no more than 25 hours per week. International students are
generally allowed to work up to 20 hours per week (depending on the stipulations of their visa).
Students who use College Work Study are limited to 20 hours per week during fall, spring, and
summer terms.

Overtime
Occasionally you may be asked to work overtime. Overtime in the food service industry is
sometimes necessary during busy periods or to cover absent employees. When asked to work
overtime, you will be paid a premium pay rate, if applicable, that is subject to state and federal laws.
All overtime work must be approved by your supervisor or manager. Certain employees may be

As of 8/13/18
exempt from the overtime provisions of state and federal law. Full-time employees will generally
receive compensatory time.

INTRODUCTORY TIME PERIOD
New employees are subject to a 90-day introductory period to learn procedures and assess their
capabilities and suitability to their job. This also allows new employees the same opportunity to
evaluate us as a place to work. This time frame does not obligate us to retain the employee until the
end of this period. Many full-time salaried employees begin their career at UNT as an hourly
worker.

PERFORMANCE EVALUATIONS
We look at five areas for all employees whether full-time or part-time:
1. Uniform Standard
a. Complete uniform including nametag every day?
b. Clean uniform every day?
c. Unwrinkled or pressed uniform every day?
2. Attendance
a. Do you show up for your shift?
b. Are you on time?
c. Do you clock in and out appropriately?
3. Quality of Work
a. Is your work the best? Is it as good as your co-workers? About the same? Or better?
b. Is your work done according to standard? Do you try to find ways to make your
work better?
c. Is there pride in your work?
d. Is there a genuine spirit of service in your work or are you just going through the
motions?
4. Quantity of Work
a. How much work do you get done in a shift?
b. Do you goldbrick and ride the clock or do you work with a sense of urgency?
5. Hospitality
a. Do you smile easily? Even when you don’t feel like it?
b. “Please”, “Thank you”, “My pleasure”, “May I …” are the hospitality code words, not
“no problem”.

WAYS TO GET FIRED
Involuntary separation is not fun for anyone. Nobody wants to go through it. The best course is to
avoid it. The good news is that it is relatively easy to avoid: just do your job. We never want to let
anyone go. It is a lot of trouble, disrupts business, causes friction and sometimes causes short term
work problems. On the other hand, we owe it to our good employees to make sure poor employees
do not get a free ride.

Here’s how it works:
For repeated but relatively minor incidents of substandard performance, misconduct, or rule
violations, corrective counseling and discipline may be progressive.

As of 8/13/18


The normal sequence of action is:
1. Initial discussion;
2. Oral Warning;
3. Written Warning;
4. Suspension;
5. Discharge.

Involuntary Termination
Before termination of employment can be considered, the supervisor must consult with his/her
own direct supervisor and Human Resources. If the supervisor determines that employment should
be terminated, an employee must be informed in writing of the reason(s) for involuntary
termination at the time of termination. All involuntary terminations, except those listed in Section 3
of this policy must be based on the employee’s failure in one or more of the following
responsibilities:

1. Prompt and timely in attendance.

2. Honest in all work-related communications, disclosures, submissions, and
financial responsibilities.

3. Responsive to all lawful work-related requests from a System or Institution
official and to the needs of the work unit.

4. Respectful, cooperative and professional to all.

5. Competent in fulfilling the responsibilities of the position.

6. Compliant with all federal and state laws, and applicable Regents rules, System

Regulations and policies
See the full policy online at:
http://policy.unt.edu/policydesc/staff-employee-discipline-and-involuntary-termination-1-7-1.

EMPLOYMENT OF RELATIVES
Relatives of current employees will be given consideration for employment. We have no restriction
against hiring family members. However, family members will not be hired into positions or
departments where they supervise or are supervised by another family member, except where
indicated or modified by either state or federal law.

EMPLOYEE MEALS
Employee meals are a unique perk in our department. Most food establishments require employees
to either pay full price or to pay a reduced rate for meals.

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We want our employees to eat our food. After all, it is our employees that wash, cut, chop, prep and
then roast, grill, bake, fry and sauté all of our food. We want them to taste it, and more importantly,
we want them to enjoy it.

Employee meals cannot be transferred to a non-employee. Employee meals cannot be taken home.
Employee Meals should be eaten on premises. During seasonal closures, some Dining Services
employees may use a Retail Voucher for their Employee Meal. The voucher will be dispensed by
your direct supervisor. If the meal cost exceeds the voucher allotment, the employee must pay the
balance in cash.

Since all of us work in different locations with different types of food service business models, your
employee meal is determined by your actual work location and position.

1) Cafeteria workers
a) Senior Management (Exempt Employees): Receive 1 meal swipe at your location plus $8
FLEX per eight-hour day.
b) Full-Time (Nonexempt) Food Service Manager, Food Specialists and Food Worker
Assistants: 1 meal swipe per four-hour shift.
c) Part-time: Must work at least four hours to receive 1 meal swipe at your location.
2) Retail workers
a) Senior Management (Exempt Employees): Receive 1 Retail Combo Meal Voucher* plus $8
retail FLEX per eight-hour work day.
b) Full-Time (Nonexempt) Food Service Manager, Food Specialists and Food Worker
Assistants: 1 Retail Combo Meal Voucher per four-hour shift.
c) Part-time: Must work four hours to receive 1 Retail Combo Meal Voucher.
3) Catering workers
a) Senior Management (Exempt Employees): Receive Banquet Meal if available OR 1 meal
swipe at cafeteria OR Retail Combo Voucher plus $8 FLEX per eight-hour workday.
b) Part-time: Receive Banquet Meal if available OR 1 Cafeteria Meal Voucher OR 1 Retail
Combo Voucher.
4) Administrative workers
a) Full-time: Receive 1 meal swipe into dining hall plus $8 FLEX per eight-hour workday.
b) Part-time: Must work four hours to receive: Cafeteria Meal Voucher OR Retail Combo Meal
Voucher* as determined by direct supervisor.
5) Central Kitchen/Union workers
a) Senior Management (Exempt Employees): Receive 1 Retail Meal Combo Voucher plus $8
retail FLEX per eight-hour work day.
b) Full-Time (Nonexempt) Food Service Manager, Food Specialists and Food Worker
Assistants: 1 Retail Combo Meal Voucher per four-hour shift.
c) Part-time: Must work four hours to receive 1 Cafeteria Meal Voucher or 1 Retail Combo
Meal Voucher* as determined by the direct supervisor.
6) Bakery workers
a) Senior Management (Exempt Employees): Receive 1 meal swipe into dining hall plus $8
FLEX per eight-hour workday.

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 b) Full-Time (Nonexempt) Food Service Manager, Food Specialists and Food Worker
Assistants: 1 swipe per four-hour shift.
c) Part-time: Must work four hours to receive Cafeteria Meal Voucher.
7) Discovery Park workers
a) Receive 1 DP Retail Combo Meal voucher** per four-hour shift

* The Retail Combo Voucher will be determined by the retail unit manager. The combo will usually be
a 1 sandwich/entrée + 1 side + Fountain Beverage. The combo can be the employee’s choice of combos
posted on the public menu board.

** The DP Retail Combo Voucher will be determined by the DP unit manager. The combo will usually
be a 1 sandwich/entrée + 1 side + Fountain Beverage. The DP manager may designate the
appropriate retail items for the DP Combo meals.

Retail Combo Meals are available at the following retail locations: CFA, BK, TB, FUZ, Food Court (Mia’s,
Flattop, Deli, Sauté, House Food, Potatopia)

It is critical that senior dining staff experience our food and service personally. It is equally
important that managers and administrative staff take quick action if our food or service is ever not
top rate.

Employee meals are not a right! Employee meals have not been earned. Employee meals are simply
a management convenience. As long as employee meals are not abused or misused, we will continue
to offer them as a management convenience.

GENERAL DEPARTMENTAL RULES
Introduction
Detailed below are basic policy examples which were implemented to enhance our business for
everyone involved. This list does not encompass every policy or rule. Failure to fully comply with
the intent of these basic policies may result in termination of your employment with the company:

1. All employees must clock in at the start of their shift and clock out at the end of their
shift at their work location.

2. All full-time employees must attend the formal Human Resource orientation session.

3. Please arrive on time and ready to work. Don't arrive at your work station combing
your hair or fixing your uniform. You must be in complete uniform when you clock in for
your shift. Make an effort to be thoughtful and considerate to your fellow workers and
customers. Remember, we are in the "people" business.

4. Disorderly conduct including but not limited to fighting or creating a disturbance, use of
profanity and/or threatening action or language to others, theft and/or abuse of
company property, disregard to prescribed safety procedures, blatant insubordination,
or possession of weapons or illegal drugs will not be tolerated and may be cause for

As of 8/13/18
 immediate termination. Items that are lost or left behind by either fellow employees or
customers must be brought to the manager immediately.

5. Not arriving for work on consecutively scheduled work days, without prior
authorization, may be cause for immediate termination.

6. Employees are expected to conduct themselves in a safe manner. As you know, there are
a lot of potential dangers in a food service establishment. Use common sense when
using equipment, knives, hot water, etc. Some equipment may have posted safety rules.
If you do not know how to use something, or have not had the proper instruction in its
use, please ask for assistance from the manager or supervisor. Never run anywhere in
the establishment.

7. UNT will not tolerate any abuse of legal or illegal substances. Any employee reporting
for work or on the university premises under the influence of alcohol or non-
prescription drugs will be asked to leave immediately. Should this occur, we will
attempt to provide help to ensure the employee arrives home safely. Violations of this
policy may result in an employee's immediate termination.

8. Smoking is prohibited. Do not chew gum, eat or drink while you are working. Do not use
profanity.

9. We do not restrict you being employed outside UNT as long as those activities do not
interfere with the performance of your job or create a conflict of interest. Get approval
first.

10. Gambling, solicitation or the distribution of materials is strictly prohibited during work
hours. Do not post notices on the bulletin board. Should you have something of interest
to share with other employees, simply ask your manager for approval to post.

11. Do not make false, vicious, malicious statements to slander or defame any departmental
employee, UNT manager or official, or government employee. Failure to observe this
may result in your immediate termination.

12. Misconduct off duty of such a nature as to reflect negatively on or cause embarrassment
to this department or UNT may result in your immediate termination.

13. Please refrain from discussing money in view or hearing distance of customers and
employees. Your pay is your business, and it's best to keep this information to yourself.
There are only two people that can help you get more pay: you and your supervisor.
Don’t try to include anyone else in the conversation. It never works out. You must do the
first part and earn it. Your supervisor must do the second part and either agree or
disagree. Even if your supervisor agrees with you, pay increases must be approved by
senior staff, vice presidents and HR. It is not a simple matter.

As of 8/13/18
 14. Eating or drinking in food preparation space (kitchens) or food service space (serving
lines) is prohibited at all times.

15. Please do not offer any medicine or medical advice. Should a customer or employee
become injured, contact the manager immediately. Even a simple aspirin to someone
who is allergic can be dangerous. Let management handle all of these situations.

16. An employee is expected to give at least two weeks’ notice before terminating
employment with us.

17. Do not operate buffalo chopper, meat slicer, mixer, deep fryer, combi oven or any other
piece of equipment unless you have been properly trained to use it.

PERSONNEL FILES
We maintain current personnel files on all employees. It is important to keep your records up to
date. All the information you provide us will be kept confidential. Please notify us if there are
changes in your address, phone number, marital status, W-4 changes, etc.

You can keep key information up to date online at https://my.unt.edu.

TELEPHONE USE
Personal use of the telephone is not allowed. Emergency calls to you should be limited.

CELL PHONE USE
If we issued you one, then you can use it for work. Otherwise, your phone should only be used
during authorized breaks.

VACATIONS
Vacations should be scheduled to avoid conflicts with other employees' vacations and with busy
periods. Vacation dates must be approved by the manager or supervisor at least 30 days prior to
the vacation. The best time to take vacation is the summer.

We do not approve any vacation requests during the 17-week fall semester or during the 17-week
spring semester without approval from the Executive Director.

LEAVES OF ABSENCE
Find current Leave Policy here: https://www.untsystem.edu/hr-it-business-services/human-
resources/leave-explained

GROUP INSURANCE

Medical Insurance
Find current insurance coverage here: https://www.untsystem.edu/hr-it-business-
services/human-resources/benefits-ers-insurance

Dental Insurance

As of 8/13/18
Find current insurance coverage here: https://www.ers.texas.gov

WORKERS’ COMPENSATION
This insurance covers work-related injuries or illnesses. Any and all injuries must be reported to
either your supervisor or the manager as soon as they occur.

UNT and its insurance carrier may not be responsible for the payment of workers’ compensation
benefits for an injury which arises out of an employee's voluntary participation in any off-duty
recreational, social or athletic activity which is not part of the employee's work-related duties.

SOCIAL SECURITY (FICA)
Every employee is covered under the guidelines of the Social Security law. These benefits are made
available at your retirement and/or may provide disability or survivor's benefits. The amount
deducted from your paycheck is matched by UNT and deposited with the Social Security
Administration for your future use under your Social Security number.

UNEMPLOYMENT BENEFIT INSURANCE
On your behalf UNT covers unemployment insurance to both the state and federal government.
These unemployment taxes are the basis of the funds that will assist you with unemployment
benefits should you become eligible.

As of 8/13/18
CONCLUSION
This Employee Handbook was written to inform you about our department at UNT and some of its
basic policies and benefits. Policies and benefit programs described in this handbook may be
changed or eliminated altogether due to a change in our business requirements or applicable legal
requirements. Your management team will advise you of any changes.

For details on all Human Resource Policy, please see:
https://www.untsystem.edu/hr-it-business-services/human-resources

“Every morning in Africa, a gazelle wakes up.
It knows it must run faster than the fastest lion or it will be killed.
Every morning a lion wakes up.
It knows it must outrun the slowest gazelle or it will starve to death.
It doesn’t matter whether you choose to be a lion or a gazelle.
When the sun comes up, you better hit the ground running.”

–African proverb

As of 8/13/18