Natalie Davis Miller | August 11, 2020
Dining on campus looks different this semester as the University has adjusted for new health and safety protocols to mitigate risks associated with the coronavirus. As a diner, you will enjoy the variety of culinary delights from the dining halls and retail dining on campus, but the way you will receive your food has been modified.
In the dining halls, safety measures include daily pre-shift health screening of staff, work schedules adjusted to allow for physical distancing and additional time for workers to clean and disinfect spaces on a continuous basis throughout the day, along with other measures.
The process begins with a touchless, tap and go experience. In North Dining Hall, for example, there is a gate system in place that will allow you to enter with your ndID card. There are no longer self-service buffets. Instead, food is served in compostable disposable food and beverage containers. In an effort to de-densify the eating spaces, students can take their meals to outside tents on North Quad and South Quad, to other tents on DeBartolo Quad, Bond Quad or to other open spaces on campus such as inside and outside Duncan Student Center, LaFortune Student Center, the Pizza Pi patio as well as residence halls.
Only those students, faculty and staff with meal plans will be able to access the dining halls. By using the ND Mobile App, you can view real time data on capacity and wait times. “This allows us to effectively manage crowd capacity, inform the guest experience and ensure physical distancing protocols happen. Further, it provides for increased speed of service,” says Chris Abayasinghe, senior director of campus dining. Throughout Welcome Week, campus dining implemented new queuing spaces and processes for both dining halls, ensuring students can move through the line in an expedited manner and also moves students out of the weather (e.g., heat, rain) immediately upon their arrival at the dining halls.
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