Dining Facilities

Developing protocols for a safe dining experience

Normal dining operations have now resumed.

For the latest information on Oglethorpe’s dining facilities, visit: https://oglethorpe.campusdish.com/.

Facility Preparations

The following steps were taken to prepare our dining facilities for reopening in 2020-2021:

  • Modify the physical layout of the dining hall to adhere to social distancing recommendations
  • Create additional dining/seating areas that adhere to social distancing recommendations outside of the dining hall
  • Make all menu items “grab and go” for all stations
  • All self-serve station (including beverages) will be attended by staff
  • Explore opening one or more satellite server stations with grab and go options
  • Limit the number of guests entering at any given time to the dining hall
  • Add floor signage to highlight safe waiting distances and foot-traffic flow
  • Schedule dining/pick up hours for groups of students to reduce the wait times, lines, and diners
  • Utilize an app-based order and pick up for the dining hall to reduce the wait times, lines, and diners

Food Service Preparations

Our food service provider, Aramark, in partnership with Jefferson Health, has developed EverSafe to heighten the protection of their staff and customers. This multi-dimensional platform, which will support the safe reopening and sustainable management of client locations around the world, reflects Aramark’s deep operational expertise and leverages the full force of its enterprise offering. Learn more about EverSafe. ha

At Oglethorpe, precautions will include:

  • Mandatory employee hand washing every 20 minutes
  • Employee temperature monitoring (not allowed to work with temperature of 100.4+)
  • CDC approved facial masks required for all Front of House employees and wherever 6 feet social distancing is not possible
  • Plexiglas Barriers
  • Enhanced employee safety training and COVID-19 mitigation tactics
  • Strict sanitation standards with an emphasis on repeated cleaning of high-touch areas, such as door handles, tables, trays and other materials frequently used
  • Servery and dining hall surfaces will be regularly sanitized with approved chemicals
  • Menu modifications and service area adjustments in front of house
  • Consolidating preparation of ingredients and implementing site-specific utensils to reduce the amount of movement between stations and maintain social distance in back of house