Can I take food from the dining hall back to my room for a midnight snack?
Because we offer unlimited seconds in our dining halls and continuous service, all food must be eaten within the dining hall. You may take a piece of fruit or ice cream with you on your way out. If we allowed food to be taken from the dining rooms, the cost of food consumed would increase, resulting in an increased cost to students.
Per semester, $3,353 is a lot of money for food; where does all that money go?
If all of the $3,353 were just spent on food, you would be dining on lobster, caviar and champagne. As you are aware, we're not that extravagant. Here's how your money is spent: Historically, the University uses about one-third of the money to pay for costs associated with operating the two dining halls, the food court and the convenience locations (heat, hot water, lights, custodial aspects, physical improvements, maintenance care, replacement of equipment, etc). The remaining funds are divided among three major cost categories: food, labor and direct costs. In an average year, we spend 44% of our expenses on food, 46% on labor and 10% on direct costs (phone, laundry, china replacement, insurance, soaps, etc.).
Why can't my friend use my ID for dining hall meals when I'm out of town? Someone might as well use it since the meals are paid for.
Clarkson board rates are based on actual meals served rather on the number of outstanding contracts. Based on our experience with Clarkson students, we estimate the average number of meals each student will attend according to his or her meal plan each week. In other words, they are based on the fact that the average student will attend only a certain percentage of the meals served. If contracts were transferrable, we would have to increase the cost of the meal contract to cover the increased attendance.
Why do I have to present my ID every time I enter the dining room?
Your validated college ID is encoded to identify you and your appropriate meal plan. It is your authorization to enter the dining hall. You must present it each time for two reasons: it provides us with statistical information used to determine future rates and it helps us track popular menu items.
If I use all my declining balance (DB), can I purchase more?
Yes, you can. Just stop by the Clarkson Dining Services Office on the main floor of Cheel or any cashier and purchase the extra credit. You may use cash, check (made payable to Aramark), debit, Mastercard or Visa. You may also use eCommerce via www.clarkson.campusdish.com or via the link on our Facebook page, www.Facebook.com/ClarksonDining.
Can I purchase DB if I am not on a meal plan?
Anyone is welcome to take advantage of having a DB account and receive the value-added bonus.
If I lose my ID Card, what do I do?
Report your lost or stolen card immediately to the Campus Safety Office. The credit on your card is like a wallet, so be careful! Neither Clarkson nor Campus Dining is responsible for unauthorized usage of your card.
What happens if I don't use all my meals?
Unused board meals do not carry over from week to week. The meal plan week begins on Saturday and continues through Friday dinner. Block meals can be used throughout the semester until they run out. An Aramark cashier can tell you how many meals you have left at any time.
Is a detailed statement of my account available?
All of your meal plan activity is downloaded into Aramark's computer system. Stop by the Aramark office, which is located on the main floor of the Cheel Campus Center, if you would like a printout.
Is my DB account refundable or transferable?
Unused DB from a formal meal plan (The Golden Knight, The All Northern, Platinum Dining, The Sandstoner, Emerald Dining and The Pioneer) does carry over from semester to semester, but not from year to year. Any DB that is purchased above the price of a formal meal plan does carry over semester to semester (thru May), but not from year to year. It is nonrefundable and nontransferable due to federal and state tax laws. This applies only to tax exempt (student) accounts.