Effective May 1, 2010
In the workplace while working with food, all Hospitality Services staff are required to keep fingernails short (no longer than your finger tip), clean and free of nail polish. Artificial nails are not permitted.
This policy pertains to all Hospitality Services employee groups (A, B and C) and is in accordance to the recommendations provided by Steritech, the Middlesex-London Health Unit and CRFA. It is the responsibility of all Hospitality Services staff to adhere to this policy thereby ensuring that we continue to serve our customers the safest food possible.
If you have any questions or concerns, please contact your Unit Manager.
Effective: May 1, 2010
In the workplace, while either preparing or serving food all Hospitality Services staff are required to adhere to the following:
Jewellery is a leading physical hazard in the contamination of food. It is a harborage site for the growth of bacteria which can easily be transferred to, and contaminate, food.
This policy pertains to all Hospitality Services employee groups (A, B and C) and is in accordance to the recommendations provided by Steritech, the Middlesex-London Health Unit and CRFA. It is the responsibility of all Hospitality Services staff to adhere to this policy thereby ensuring that we continue to serve our customers the safest food possible.
If you have any questions or concerns, please contact your Unit Manager.
Effective September 1, 2012
Due to tax law requirements, a new policy is required for the HS Employee Meal Plan. Please review the following pages to ensure you have a full understanding of these changes which will be effective September 1, 2012.
Why Changes?
Government regulations stipulate that employee meals are termed as "subsidized" and deemed to be a "taxable benefit" if the charge to the employee is not reasonable. A "reasonable" charge is defined as "one that covers the cost of food, its preparation and service".
Currently, the $1 meal charge per day does not meet the definition described above.
Effective September 1, 2012, Hospitality Services "Employee Meal Policy" will be changed to ensure government regulations on subsidized meals are met.
Please find the new policy attached. If you have any questions or concerns, please contact your Unit Manager.
Thank you for your co-operation.
Frank Miller
Director,
Hospitality Services
Effective May 1, 2010
All hair, including bangs, must be restrained while working with food, whether serving or preparing food.
To assist in securing the hair net, as well as to prevent perspiration from contaminating the food you are working with, and project a professional image. All staff are required to wear either a Hospitality Services baseball hat/visor or a kitchen/chef type hat.
This policy pertains to all Hospitality Services employee groups (A, B and C) and is in accordance to the recommendations provided by Steritech, the Middlesex-London Health Unit and CRFA. It is the responsibility of all Hospitality Services staff to adhere to this policy thereby ensuring that we continue to serve our customers the safest food possible.
If you have any questions or concerns, please contact your Unit Manager.
Non-Slip Shoes
It is mandatory that all Hospitality Services staff wear black, non-slip shoes for work. In an effort to continue to improve work safety for our team, Hospitality Services recommends Shoes for Crews, a company that exclusively features non-slip shoes. They offer a wide selection of styles and sizes for both ladies and men. An alternate option for purchasing non-slip shoes is a local Mark's Work Wearhouse.
Shoes for Crews Ordering is this simple:
Shoe Reimbursement Policy
All Hospitality Services staff are entitled to an annual shoe reimbursement towards their non-slip work shoes. CUPE Local 2692 staff will automatically be reimbursed $60 for non-slip shoes ($90 for protective toe shoes) once per year, on or around October 1st.
Staff (scheduled for 24 hours or less per week) are entitled to a $50 shoe allowance per year. All new staff are eligible for their first $50 reimbursement upon the completion of their three month review.
Hospitality Services is excited to announce that we are going electronic in managing time and attendance in our operations. The days of having to remember to write your hours on timesheets are over! We are introducing a swipe card system which will be implemented across campus in stages.
Residence Dining goes "live" with the new program on March 3rd. Rest assured, much planning and testing has been done and we're looking forward to a smooth launch. Campus Eateries' implementation is scheduled for April 28th.
Why the change?
With the introduction of this new electronic Time & Attendance program, the system will track all hours for all of our employees. It will be able to generate reports and automatically calculate when an employee has earned enough hours to:
Basically, it will be able to do any function which requires the tracking of hours.
And, of course, it is time for us to get into the 21st century and retire some of our antiquated systems! This swipe card system is an integral part of the new QS2 System, the administrative software program that Hospitality Services is developing.
What to expect:
All Hospitality Services staff will receive a MICROS time card which will be used to clock in and out. This is a different card from your Western ONECard (your staff ID card). In most locations, the clocking in and out process will occur at the MICROS POS system (the cash registers). A Clock In/Out button has already been set up on each register, located on the front "sign-in screen". The cashier does not need to be present for another employee to sign in; however, if the cashier is present, they will need to quickly sign off to enable another staff member to clock in/out.
How it will work:
Time and Attendance Program - F.A.Q.s