Dining FAQs
Hours of operation may change due to staffing. Thanks for your understanding!
Schedules subject to change.
Our Green2Go program allows students to opt for a reusable to-go container instead of paper or plastic when they are eating on the go. Green2Go containers are sturdy, easy to carry, BPA free, and made out of 50 percent recycled plastic. The program is now active at Lower, McElroy, and Stuart dining halls. For a one-time fee of $9 on the mandatory meal plan, students can use Green2Go all year long.
As you may know, the country is experiencing a labor shortage resulting in supply chain disruptions, price increases, and delivery delays. BC Dining is doing everything possible to minimize the impact this may have on your dining experience. We thank you in advance for your patience and understanding.
At this time and subject to change, masks/face coverings must be worn in all indoor spaces, including BC dining halls. Masks can only be removed when actively eating or drinking.
All first-year students and those who live in residence halls without kitchens must purchase a Residential Meal Plan. While that plan meets many students' needs, BC Dining also offers a Maroon Upgrade and a Gold Upgrade that add more spending power and flexibility to individual meal plans.
Mandatory Residential Meal Plan funds are accepted at the following locations:
- Lower Live at Corcoran Commons
- The Loft at Addie's at Corcoran Commons
- Welch Dining Hall at Lyons
- Stuart Hall on Newton Campus
- Cafe 129 on Brighton Campus (opening later this semester)
- Carney's at McElroy Commons
- Eagle's Nest at McElroy Commons
- Farmers Market
- Pop-up Culinary Events
The mandatory Residential Meal Plan also includes $175 per semester in Dining Bucks, which provide added flexibility and variety. These funds can be used at the following specialty locations:
- Hillside Cafe at Maloney Hall
- The Chocolate Bar at Stokes
- The Bean Counter at Fulton Hall
- Tully Cafe at 245 Beacon Street
- Legal Grounds on Newton campus
- CoRo Cafe at McElroy Commons
- The Market at Corcoran Commons (opening later this semester)
- GET Mobile ordering
- Concessions at Alumni Stadium and Conte Forum
- Vending machines around campus
Health & Sanitation
- Increased frequency of cleaning and sanitizing the operation.
- Increased sanitation measures.
- 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
- At this time and subject to change, masks/face coverings must be worn in all indoor spaces, including BC dining halls. Masks can only be removed when actively eating or drinking.
Additional Safety Measures
- Plasticware, disposable cups, and takeout containers are available.
- More Grab and Go options available.
- 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.
- At this time and subject to change, masks/face coverings must be worn in all indoor spaces, including BC dining halls. Masks can only be removed when actively eating or drinking.
- Please do not move the chairs and tables.
- Please sanitize your table before and after each use.
There are several reasons why fully cooked poultry can be pink, from cooking techniques, to chicken feed or water supply. Check out this flyer from the Food Safety Inspection Services to learn more.
BC Dining takes food safety very seriously. Our cooks are trained to cook chicken to an internal temperature of 165 degrees and record finished temperatures in cooking logs. Additionally, all of our cooks and managers are required to attend a two-day safe-food handling training called ServSafe and become certified ServSafe Managers, the highest certification level available. The ServSafe training teaches cooking temperatures, in addition to other important food safety information.
We encourage students to bring any concerns with their meal to the manager on duty so that we can resolve the issue on the spot by replacing their meal if they are not satisfied, as would occur in any restaurant. This also gives us the opportunity to address problems immediately with our culinary team.
Yes! We have multiple jobs (servers, baristas, delivery, waitstaff, bartenders, and more) available across campus with flexible hours and a free meal. Interested in working for BC Dining? Visit our Employment page.
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