Providence College Dining is taking a cautious, measured approach that gives students, faculty, staff, and guests the confidence to enjoy meals on campus, as well as the flexibility to choose the dining option that makes them feel the most comfortable. We want to assure you that the campus dining team is taking every precaution to deliver safe, high-quality food in a carefully controlled environment. Safeguarding the health and well-being of every member of the campus community is our highest priority. Although there may be challenges ahead as the world recovers, we are optimistic that together we can rise to these challenges. Driven by a confident resolve, Providence College Dining’s careful and systematic approach will keep students, faculty, staff, and guests who dine on campus safe and healthy.
WHAT WE ARE DOING TO KEEP THE CAMPUS COMMUNITY AND OUR STAFF SAFE?
There is signage present at each location to mark traffic patterns, exits, and entrances, as well as queuing distances throughout each location. Guests should maintain physical distancing requirements of six feet while entering areas, waiting in line, and exiting.
Seating capacity in Raymond Hall Dining and Alumni Hall Food Court will be no more than 75%. The Alumni Hall Food Court, Ruane Café, and Eaton Street Café servery areas will be reduced as well, with a limited number of individuals allowed in the space based on the six-foot physical distancing requirements. Raymond Hall Dining with reduced dine-in seating based on current regulatory, social distance guidelines by the Rhode Island Department. Traffic flow, exit and entrances, and “stand here” signs are marked at each location.
Face coverings are required for all guests and employees entering any establishment.
Employees will be screened daily per Rhode Island Department of Health guidelines, which include a daily questionnaire focused on exposure and health upon arrival. Also, all employees will attend COVID safety training before the start of work for the academic year.
HANDWASHING AND GLOVES
At the start of each shift, employees must wash and sanitize their hands. They will practice this routine throughout their shift. Employees are required to wear gloves, changing them frequently as required by the Rhode Island Department of Health.
Guests will have access to soap in water in the restrooms, and hand sanitizer will be available throughout the location.
SELF SERVE OPTIONS SUSPENDED
Replacement of self-serve, unattended buffets, toppings bars, and other communal serving areas, as defined by the Rhode Island Department of Health regulatory guidelines, will be suspended and served by a member of our staff. Beverage stations will be operational with the use of single-use wipes and single-serve cups.
We will have enhanced cleaning protocols in place for all service and seating areas. High touchpoint areas are sanitized every 15-30 minutes. In Raymond Hall Dining and Alumni Hall, tables and chairs will be sanitized regularly with STOP/GO signs in place to notify guests and staff when a table is safe to eat at
CONTACTLESS PAYMENT & ENTRY
Touchless entry at Raymond Hall Dining and contactless payment options are available at all our locations to limit the contact between dining staff and students. Cash will be accepted but is not encouraged.
MOBILE ORDERING-MORE INFO TO COME
We have a robust mobile ordering platform in place for Alumni Hall, Eaton Street Café, and Ruane Café to minimize traffic and to accommodate reduced dine-in capacity.