Fall Reopening Plans: Dining FAQs

What's Open Today?

McElroy will be closed from August 1–August 16.

We are in the process of developing a plan to provide food for students in quarantine during move-in and testing.

While the FDA and CDC have deemed reusable serviceware safe to use during COVID if washed and handled properly, we have determined that the safest and most efficient way to serve meals will be on take-out and to-go containers only, primarily due to limitations in staff capacity.

In order to minimize unnecessary plastic waste, we will be serving the meals on World Centric compostable fiber containers (so make sure to put them in the compost bin!).

Last year students consumed 10 million single-use plastic items from Dining Halls. COVID may lead to a temporary increase in plastic waste, but you can still help us minimize our footprint in the following ways:

  • Bring your own reusable utensils and napkin for dining on the go. You can pick up a bamboo cutlery kit at the register, or feel free to bring your own from home (make sure to wash with soap and water before using!)
  • Compost food waste and fiber containers! You can find compost bins in every dining hall across campus.  Eating on the go? Swing by a dining hall to toss your uneaten food or fiber container in the right bin. 
  • Fill up your reusable water bottle at home so you don’t have to buy disposable water bottles on the go. 
  • Skip the straw! If you’re dining in, try drinking your beverage without the lid and straw. 
  • Recycle plastic correctly. Clean out food from clear plastic to-go containers and dispose of in the single-stream recycling containers across campus. 

BC Dining Services has implemented the following protocol since March to help prevent the spread of the Coronavirus. 

Health & Sanitation

  • Increased frequency of cleaning and sanitizing the operation.
  • Increased sanitation measures, including handwashing every 30 minutes.
  • Stations cleaned and sanitized between each task.
  • All employees completed a mandatory COVID-19 Training Program prior to working in the operation. 
  • BCDS managers are ServSafe certified and remind employees of the importance of increased sanitation protocols.
  • Employees are asked to stay home at the earliest signs of not feeling well.

Personal Protective Equipment

  • Require all customers and employees to wear face coverings to enter the servery.
  • No cell phone use allowed once in the servery to eliminate cross-contact.

Physical Distancing Measures

  • Marked all lines for food for physical distancing; a manager will be stationed at the entrance to instruct customers when it is safe to enter and what line they should get in.
  • Clearly marked all work stations in both the front and back of the house for physical distancing.
  • Clearly marked all kitchen stations to ensure cooks work six feet apart.
  • Employee meeting areas marked with six-foot markers for groups to safely meet to review essential daily operations such as menu planning and staff assignments.
  • Seating will be reduced in our dining halls for physical distancing. If available, students will have the option to eat in the dining hall or can take their meals to-go back to their rooms or other physically distanced spaces.

Additional Safety Measures

  • Plasticware, disposable cups, and takeout containers only.
  • Self-service (salad bars, soup stations, etc.) has been eliminated.
  • More Grab and Go options available.
  • Plexiglass shields installed at each station.
  • Contactless payment to eliminate the exchange of change between the cashier and the customer.
  • Our valued supply chain is also practicing emergency precautions with their employees and the handling of the products they deliver.
Eat well. Think well. Be well.

Our chefs and culinarians recognize the importance of continuing to introduce diverse and delicious new dishes to our menus. 

To incorporate more fresh, seasonal, and locally grown foods

To infuse our cuisine with new flavors

To encourage innovation and introduce new menu items

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