Dining

The health and safety of employees, clients, students, faculty and staff is the main priority.  In all dining areas Sodexo plans to reinforce existing rules of food safety, personal hygiene and infection control which, like always, will minimize any risk of any virus spreading. This is critical Walsh University – Guide to Returning to Campus to ensuring all employees are following proper procedures to minimize any risks to the Walsh Community.   

Sodexo will put in place measures, adding additional measures as needed, according to what local health departments are advising as well as the state’s recommendations.  

  • Hold trainings for current employees and new hires on personal hygiene, food handling, proper uniform including facial coverings, and cleaning/disinfecting areas. Temperature checks will most likely occur for staff and may expand to include temperature checks as students enter food areas. 
  • Maintain safety and student/faculty/staff confidence in all dining areas so that everyone will feel safe. 
  • Enhance signage to provide guidance on what is acceptable with regard to physical distancing and new measures being taken. 
  • Enhance menus and “grab and go” areas to provide a pleasing customer experience and provide different options that are suitable for each area. 
  • Use floor decals to help space out the line for registers and food ordering 
  • Establish a set sanitation time to completely wipe down the dining areas. 
  • Convert some retail areas for pick-up-only to minimize capacity at the Dining Hall if necessary. 
  • Adjust meal times in all areas to accommodate deep cleaning in all usable areas without interruptions.  
  • Schedule employees in staggered shifts due to some areas being small and unable to adhere to the 6-feet spacing.  
  • Adjust catering depending on the University protocols and state orders regarding events and address on an event-by-event basis. Menus will be re-designed and service delivery adapted (i.e., plated vs. buffet) to support any event and adhere to guidelines. 
  • Consider expanding seating for the Schervish Dining Hall to the DeVille Atrium (1stfloor of the David Center) if needed for physical distancing.  

For questions, please contact Dining Services: Laura Roach, Sodexo Services General Manager – (330) 490-7381 | lroach@walsh.edu  

C-Store COVID Guidelines

  • 3 students will be allowed in the C-Store at a time with directional arrows for going through the store to allow people to maintain social distancing.
  • Between each customer the register counter will be wiped down and sanitized.
  • High touch surfaced will be cleaned and sanitized regularly including door handles, countertops, and beverage dispensers.
  • Staff and customers will be required to wear a mask while in the C-Store.
  • Each entrance and exit will be marked to direct the flow of traffic.
  • Students will be able to swipe their own cards for purchases with flex dollars.
  • Plexiglas guards will be around the register. 

Cavalier Café COVID Guidelines

  • For the week of August 17th the cavalier café will be closed and open for service on August 24th.
  • Limited seating in the GLC building will be available but once those are occupied all food and orders will be carryout only.
  • Tables will be sanitized and wiped down between guests with cards put on tables to notify guests when it is in the process of being sanitized.
  • Plexiglas guards will be around the serving areas and register.
  • No reusable mugs will be allowed all beverages will be used in a single use disposable cup.
  • No self-serve coffee will be available, the employees will serve and dispense the beverages as well as any creamer, sugar, or stir sticks.
  • Students will be able to swipe their own cards for purchases with flex dollars.
  • Specific pick up and order areas will be designated with floor signs to prevent the crossflow of traffic.
  • All bakery products will be prepackaged for quicker and safer service.
  • Tables have been adjusted to allow 6ft between each table.
  • High touch surfaces will be cleaned and sanitized regularly including door handles, countertops, credit card machines, and chairs.
  • New napkin dispensers will be in the area to allow guests to lessen the amount of contact between customers.
  • Staff and customers will be required to wear a mask while in the Cavalier Cafe. 

Barrette Grille COVID Guidelines

  • For the week of August 17th the Barrette Grille will be closed and open for service on August 24th.
  • For the week of August 17th Barrette Grille will be used for a possible pick up location for lunch and dinner meals to help social distance students.
  • Seating will not be available in the Grille’s dining area all orders will be for carryout only.
  • 4 guests will be allowed in the serving area at a time.
  • Menu will be simplified to the favorites and food items will be readily available for grab and go service with pickup at the counter so that students will not have to reenter the serving area to grab their meal.
  • Tres Habanero will have a limited menu to the customer favorites and to allow simply to go options to be served at that station in place of the simply to go cooler.
  • High touch surfaces will be cleaned and sanitized regularly including door handles, countertops, credit card machines, beverage dispensers, and Plexiglas barriers.
  • Students will be able to swipe their own cards for purchases with flex dollars and meal plan swipes.
  • Beverages will be able to be self-serve with single use cups but will not be allowed to refill using the same cup.
  • Directional floor stickers will designated the flow of traffic through the serving area.
  • New napkin dispensers will be in the area to allow guests to lessen the amount of contact between customers.
  • Staff and customers will be required to wear a mask while in the Barrette Grille. 

Schervish Dining Hall COVID Guidelines

  • For the week of August 17th the dining hall will be open for lunch and dinner meals for carryout only with designated pick up areas to allow social distancing.
  • Beginning at Dinner service on august 23rd the dining hall will be open for service with limited seating to maintain social distancing.
  • Only 21 students will be allowed in the serving area at a time to keep everyone 6ft apart.
  • 200 students will be allowed in the dining hall at one time with the cashier keeping track of how many students enter and exit the dining hall.
  • Designated entry and exit areas to the dining hall will be used to not have a crossflow of traffic.
  • Salad station will be closed but salads will be available at the action station and soup will be available on the main serving line.
  • Tables will be sanitized and wiped down between guests with cards put on tables to notify guests when it is in the process of being sanitized.
  • New napkin dispensers will be in the area to allow guests to lessen the amount of contact between customers.
  • Desserts will be prepackaged and available at all serving areas.
  • Self-serve ice cream will not be available at the time.
  • Beverages will be able to be self-serve with single use cups but will not be allowed to refill using the same cup.
  • Utensils will be given to customers by employees when coming through the serving line.
  • Menu will be simplified to allow quick service of customers through the lines.
  • Staff and customers will be required to wear a mask while in the Schervish Dining Hall with the exception of when seated and eating.
  • Additional seating will be available downstairs in the David Center Atrium with our staff regularly sanitizing the seating area downstairs.
  • High touch surfaces will be cleaned and sanitized regularly including door handles, countertops, credit card machines, beverage dispensers, and Plexiglas barriers.