Creating the Extraordinary Student Experience

Phased Opening of Student Life Facilities

Guiding Principles and Commitments:

  • All facilities have completed the facility reopening process, including necessary inspections by Student Life and Facilities, Operations and Development, as appropriate.
  • All facilities will be open only when it is necessary to provide services to staff transitioning back to campus and students moving in beginning August 10. 
  • All facilities will be expected to follow all PPE, physical distancing, occupancy guidelines and disinfecting guidelines according to Federal, State and Local governments.
  • All appropriate signage will be put in place before opening any facilities.
  • All facilities are functionally operational and meet any additional COVID-related guidelines (HVAC, air circulation, etc.); water/steam systems have been flushed and pressure-tested.
  • All facility public spaces have been adjusted for reduced occupancy, including but not limited to lounges, study areas, restrooms, locker rooms.
  • Showers in locker rooms/restrooms have been secured to prevent use by guests.
  • All facilities will open with a measured approach and limited service offerings; full-time staff may begin phased return to administrative spaces once facilities are open.
  • All facilities will maintain flexibility to adjust service level including hours of operations as guidelines may change over time.
  • Staff at all facilities will be prepared to monitor population density and manage density according to Federal, State and Local governments’ guidelines.
  • Staff are trained on cleaning frequency expectations for all spaces available for use.
  • See individual unit websites for specific operating details and any updates to expected service levels and hours of operation. 

Phased Reopening Strategy:

BEGINNING AUGUST 10

Ohio Union
  • 8 a.m. – 6 p.m. Monday-Friday, 10 a.m – 4 p.m. Saturday-Sunday
  • BuckID, The Ohio State University Bookstore, US Bank and University Dining Services operations resume limited operations and reduced hours
  • No meeting/event operations will be open
  • Student staff will be scheduled minimally to ensure adequate facility and service coverage
  • Tenant units will return in a way that leverages telework and other tools encouraged by OHR
Dining Services

Dining locations within Ohio Union

  • Beginning August 10 dining services locations within the Ohio Union will open gradually and hours of operations will be within the Ohio Union operating hours.

Kennedy will begin service on:

  • August 12, Lunch 11 a.m. – 3 p.m. and Dinner 4 p.m. – 8 p.m.
  • Beginning August 13 and 14, Breakfast 7 – 10 a.m. will be added
  • Beginning August 15, weekend hours begin 10 a.m. – 3 p.m. & 4 p.m. – 8 p.m.

Scott will begin service on:

  • August 13, Lunch 11 a.m. – 3 p.m. and Dinner 4 p.m. – 8 p.m.
  • Beginning August 14, Breakfast 7 – 10 a.m. will be added
  • Beginning August 15, weekend hours begin 10 a.m. – 3 p.m. & 4 p.m. – 8 p.m.

Morrill will begin service on:

  • August 14, Lunch 11 a.m. – 3 p.m. and Dinner 4 p.m. – 8 p.m.
  • Beginning August 15, weekend hours begin 10 a.m. – 3 p.m. & 4 p.m. – 8 p.m.
Recreational Sports

RPAC

  • Monday-Friday, 7 a.m. – 7 p.m.
  • Saturday 10 a.m. – 4 p.m.
  • Sunday 10 a.m. – 4 p.m.

Visit the Rec Sports website for more information.


BEGINNING AUGUST 17

Dining Services
  • Most Dining Services locations will be open during the week of August 17, some will open on Monday and others will open during the latter part of that week as on-campus student population increases.
Recreational Sports

Visit the Rec Sports website for information.


BEGINNING AUGUST 24

Dining Services
  • All locations will start operating on regular Fall 2020 hours beginning August 24
The Ohio Union
  • 8 a.m. – 10 p.m. Monday – Friday
  • 10 a.m. – 10 p.m. Saturday – Sunday
  • Hours reduced from regular in-session operating hours
  • May revert back to regular hours based on traffic/demand/resumption of event operations
Recreational Sports

NOTE: Three Dining Services facilities (Curl Market, Connecting Grounds, and Culinary Production Kitchen) have been operating on a limited basis to serve students throughout the spring/summer closure. Their hours will expand as necessary for the re-population of campus.