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Changes in Antonian Hall and at Retail Locations

Parkhurst will implement numerous changes to operations and procedures to reduce physical contact, decrease density, and promote safety and sanitation in all dining service operations. Employees will receive enhanced safety and sanitation training, will perform daily symptom checks, and will wear masks. Sanitation stations will be available in all dining service locations. Floor markings and signage will promote appropriate spacing. Seating will be reduced and spaced; tents and picnic tables will be available for additional seating outdoors. Table signage will inform students of clean tables. Additional plexiglass is being installed and contactless/self-swipe payment options are being explored.

Additional Provisions at Retail Locations

  • Mobile ordering to eliminate lines.  The full Pub menus for Firehouse Grill, Wraps & Bowls and Cinco Cantina will be available for online ordering.
  • Creamer, sweetener condiments switched to individual packets.
  • Soups moved to Grill; burgers topped at the Grill.
  • A limited On-the-Go menu will be available at all times at Cupertino’s Café, as well as assorted snacks, chips, candy, and beverages. We are considering the implementation of a “heat and eat” meal program for later in the fall semester.
  • The Pub will operate under Take-Out only service for the fall semester.  Cupertino’s Café will operate as normal with lines queued and socially distanced.
  • Egan-To-Go has been completely re-worked to eliminate self-serve and to provide space for social distancing.

Additional Provisions at Antonian Hall

  • Take-out options at all meals; employees and guests may be required to utilize take-out. Revised seating capacity maximum for Antonian is 345 guests.  Take-Out will be encouraged as we near our maximum capacity. 

Additional Provisions at Antonian Hall

  • Take-out options at all meals; employees and guests may be required to utilize take-out.
  • Self-serve stations will be changed to served.
  • Condiments, ice cream, and cereal will be individually packaged.
  • Salad bar will be cut down in toppings and made a served station; pre-made salads will be available
  • An additional deep clean will be conducted every two hours 

Catering

  • Served Buffets, no leftovers to ensure safety

 

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