Skip to main content

  Notice – The latest updates on the evolving COVID-19 policies and resources for the campus communityx
Cal Dining's prevention and response efforts.

Cal Dining is committed to supporting and nourishing the UC Berkeley community during this challenging and uncertain time. Our services are continuing to operate, although we have had to make modifications to services and hours of operations as a health and safety precaution against the spread of the coronavirus (COVID-19).

Academic Year 2020–2021

Our team is dedicated to ensuring cleanliness and reducing virus transmission. Meal plans will be offered for those living in campus housing or for those in the campus area. You may notice some additional changes in your dining experience, including:

  • On-campus dining will be offered “to-go” and dining seating areas will be closed.
  • No self-service buffet serving stations can be allowed.
  • Salad bars and similar options may not be possible to reduce virus transmission.
  • Food will be served to students from our staff behind sneeze-guards to prevent transmission.
  • We will ask patrons to stand 6 feet apart from each other at all times (physical distancing).

Cal Dining Locations, Hours, and Capacity Limit

As of Monday, April 18th, 2020, only Crossroads, The Den, Cafe 3 and Bear Market will be open to serve students. (Hours of Operation)

With the shelter in place order, starting Monday, March 23, 2020, all dining commons seating areas will be closed and you may only get your food to go.

Please refer to signage in the dining locations for the updated menu and allergen information or ask our staff for additional information if you have food allergies.

As of April 22, 2020, due to a requirement issued by the City of Berkeley, you must wear a face-covering when entering our dining locations.

Cleaning Procedures

Cal Dining staff is diligently cleaning tables and touchpoints throughout our facilities. This includes hourly wipe-down of touch areas, e.g. building entrances and exits, light switches, etc.; increasing wipe-down of tables; utilizing hospital-grade disinfectant/detergent that is a cleaner, sanitizer, fungicide, mildewstat, and virucide.

Staff is instructed to wash hands frequently. This is currently part of production standards with staff washing hands between tasks, after taking breaks, between changing gloves and as required by health code. Culinary staff wears disposable nitrile gloves anytime they are producing a product that is ready to eat for the consumer. They also use gloves when serving the customer.

Dining also has several stations throughout each facility that provide sanitizer to guests. Dining has also moved away from self-serve stations.