Dining Services - Coastal Carolina University
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Dining Services

Residential dining halls
  • Floors are marked for physical distancing between guests in queue lines.
  • One-way traffic plans with floor identifiers direct guests; entry and exit doors are marked with signs.
  • Plexiglass sneeze guards are added at all service points between staff and guests, including cash register stands.
  • Self-service areas are eliminated.
  • Table condiments, such as salt, pepper, ketchup, etc., are removed from all tables and are provided upon request. 
  • The reusable to-go box program is eliminated.
  • Single-use compostable to-go boxes are provided.
  • Employee health screening protocols are implemented.
  • All associates wear face masks and utilize disposable gloves at all times.
  • Monitoring of PPE usage, sanitation protocol, and COVID-specific processes are required by management and supervisors.
  • Guest capacity is maintained at 50 percent or less of original guest capacity in order to allow for appropriate physical distancing and in accordance with DHEC regulations.
  • Indoor and outdoor tables are spaced at least six to eight feet apart (depending on chair placement) to keep diners at least six feet apart. Seating capacity in dining rooms is reduced to the appropriate level based on square footage and layout of the dining room.
    • No more than eight customers at a table.
    • Tables and chairs will be fully sanitized after each seating and marked by single-use paper identifiers indicating the table is fully sanitized prior and ready for use.
  • Hand sanitizer is available throughout the dining hall.
  • Doorknobs and other frequently touched surfaces are sanitized with approved sanitizing solution as often as possible between newly arriving parties. 
  • Signage is posted per DHEC guidelines at each public entrance to inform all employees and customers that they should:
    • Not be allowed to enter if they feel generally unwell.
    • Maintain a minimum of six feet of distance.
    • Sneeze or cough into a cloth or tissue.
    • Not shake hands or engage in any unnecessary physical contact.

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Concessions
  • Floors are marked for physical distancing between guests in queue lines at each concession stand.
  • Hand sanitizer is available at each cash register.
  • Individual condiment packets are provided at the register.
  • The souvenir cup program is discontinued to avoid cross-contact between guests, food service workers, and food service equipment.
  • Plexiglas sneeze guards are installed at all service points between staff and guests.
  • Employee health screening protocols are implemented.
  • All associates wear masks and utilize gloves at all times.
  • Monitoring of PPE usage, sanitation protocol, and COVID-specific processes are required by management and supervisors
  • Grubhub is available for in-seat ordering at Springs Brooks Stadium.

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Catering
  • Physical distancing is encouraged regardless of catering venue space by utilizing floor identifiers where needed.
  • The use of linen, china, and glassware is discontinued.
  • All buffet food items are served by an attendant behind plexiglass barriers.
  • All individual beverages will be set in place (cold with no ice) with a one-inch gap between cans and/or bottles.
  • Hand sanitizer will be provided at the beginning of each catering food and/or beverage display.
  • Cold food will be delivered 15 minutes prior to event start and clearly labeled.
  • Hot food must be delivered five minutes prior to event start to keep at optimal temperatures.
  • The alternative option to a served buffet will be individual meals, safely packaged and designed to be enjoyed singularly for each guest.
  • All condiments are served in individual portions.

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Retail dining and convenience store operations
  • Hand sanitizer is provided at entry and exit doors.
  • Guest capacity is maintained at 50 percent or less of original guest capacity in order to allow for appropriate physical distancing and in accordance with DHEC regulations.
  • Indoor and outdoor tables are spaced at least six to eight feet apart (depending on chair placement) to keep diners at least six feet apart. Seating capacity in dining rooms is reduced to the appropriate level based on square footage and layout of the dining room.
  • No more than eight customers at a table.
  • Tables and chairs will be fully sanitized after each seating and marked by single-use paper identifiers indicating the table is fully sanitized prior and ready for use.
  • Doorknobs and other frequently touched surfaces are sanitized with approved sanitizing solution as often as possible between newly arriving parties. 
  • Services that allow customers to fill or refill their own beverage cups are discontinued.
  • Grubhub pick-up location for Starbucks is moved outside under a designated tent to remove the need to enter the space
  • Ordering kiosks are added in CINO Grille. Guests will not be allowed to queue in front of dining concepts in CINO Grille. Kiosk ordering or Grubhub pre-ordering must be utilized.
  • CCUFoodCrew associates will monitor and sanitize ordering kiosks between each use.
  • Floors are marked to provide physical distancing between guests queueing in each kiosk line to place an order. 
  • One-way traffic plans with floor identifiers are implemented to include guest entrance and exit of facilities.
  • Plexiglass sneeze guards are installed at all service points between staff and guests including cash register stands.
  • All self-service areas are eliminated.
  • Salad options will be available via kiosk ordering and Grubhub pre-ordering.
  • Signage is posted per DHEC guidelines at each public entrance to inform all employees and customers that they should:
    • Not be allowed to enter if they feel generally unwell.
    • Maintain a minimum of six feet of distance.
    • Sneeze or cough into a cloth or tissue.
    • Not shake hands or engage in any unnecessary physical contact. 

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Hackler Grille
  • Signage is implemented regarding the DHEC standard indicating groups of people may not order drinks and stand around the bar to consume.
  • One-way traffic plans with floor identifiers direct guests; entry and exit doors are marked with signs.
  • Plexiglass sneeze guards are added at all service points between staff and guests, including cash register stands.
  • Self-service areas are eliminated.
  • Employee health screening protocols are implemented.
  • All associates wear masks and utilize gloves at all times.
  • Monitoring of PPE usage, sanitation protocol, and COVID specific processes are required by management and supervisors
  • Guest capacity is maintained at 50 percent or less of original guest capacity in order to allow for appropriate physical distancing and in accordance with DHEC regulations
  • Indoor and outdoor tables are spaced at least six to eight feet apart.
  • The indoor seating area is closed until further notice. 
  • Signage is posted per DHEC guidelines at each public entrance to inform all employees and customers that they should:
    • Not be allowed to enter if they feel generally unwell.
    • Maintain a minimum of six feet of distance.
    • Sneeze or cough into a cloth or tissue.
    • Not shake hands or engage in any unnecessary physical contact.

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CCUFoodCrew COVID-19 testing and reporting
  • Any CCUFoodCrew associate who is notified that they have been in contact with a COVID-19-positive campus member or outside campus member must immediately notify their manager.
  • All CCUFoodCrew managers and supervisors will communicate this critical incident to CCUFoodCrew’s HR manager, who will then complete the critical incident reporting process which includes:
    • Immediately notifying the resident district manager and the CCU director of contractual and business services.
    • Ensuring the associate remains out of work and off campus until the appropriate recovery timeframe has occurred.

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Non-CCUFoodCrew employee and vendor screening and monitoring
  • All vendors and/or facilities personnel delivering or working in a dining facility will participate in a temperature screening prior to being allowed access.
  • Vendors and/or facilities personnel will be asked three questions at the time of their screening to determine their exposure to COVID 19.
  • Vendors and/or facilities personnel who answer “yes” to any question or who have a temperature of 100.4 or higher will not be permitted to enter the facility.

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