SUMMARY OF FALL 2021 DINING OPERATIONS

Sodexo Dining Services will operate resident dining, retail dining, catered events, and Q & I meals according to DOH, CDC, Sodexo and SUNY guidelines. Enhanced cleaning protocols established in 20-21 will continue. The local DOH has lifted all dining restrictions, except for mask requirements. Our detailed COVID-19 Preparedness Plan for Sodexo at SUNY Oneonta, has been updated and is posted here:  Oneonta Preparedness Plan – Fall 2021

MASKS ** Beginning Monday, Aug. 9, masks will be required to be worn by all students, employees, and visitors while indoors, regardless of vaccination status (except when eating or drinking while seated). 

RESIDENT DINING

All three resident dining halls will be open. Resident Dining Halls will offer both dine in and take out options. Customers just have to let the cashier know their preference upon arrival. Takeout meals will be served in our sanitized, reusable containers. Seating capacity will allow for social distancing as needed. The college community is welcome to dine in or take out their meals from the dining halls, following the same protocols. Hours of operation will be shared with residence life staff and available on the Sodexo website.

RETAIL DINING

All four retail operations will be open – Starbucks, Argo Tea, Seasons and Mills Marketplace. Customers can order ahead with the GET app for contactless service, payment, and express pickup.

CATERED EVENTS

While the DOH has lifted all restrictions for catering, except masks, some large catered events may need to be reimagined to follow the guidelines set by the College for size, scope, and social distancing at events.

Q & I MEALS

As soon as Sodexo is notified that a student is moved to Q or I, they will directly contact the student about their menu options via email. Students in Q or I will have 2 deliveries each day that provide 3 meals: Deliveries are Brunch and Dinner, which includes a continental breakfast for the next morning. Meal delivery and distribution will be coordinated with Q & I staff. Prior to arriving on campus in the fall, resident students will be surveyed for their specific dietary needs.

FOOD PROCUREMENT AND DISTRIBUTION CHALLENGES

Sodexo is proactively working with vendors to address the current challenges of a limited work force, food sourcing, and distribution. There may be times that certain products are not readily available, and substitutions may be required. We will post signs in the impacted operations to explain the challenges. This is a national problem, and we seek everyone’s patience.