University of Wisconsin Stout | Wisconsin's Polytechnic University
University Dining Service
We have organized answers to frequently asked questions by topic to better serve you. Click on the tabs to see the questions and answers we've compiled. If you can't find what you are looking for here or elsewhere on our site, we welcome your questions. Please contact us using the information provided in the right hand column or use our online form on our Contact Us page.
Unused Baseline dining funds carry forward each semester. These funds become Baseline Plus Funds and are then usable at both dining and non-dining locations.
Yes! In the cafeterias the guest's charge will be based on their Baseline Plan participation or non-participation. Your guest must possess and present a valid Stout Blue Card in order to verify plan participation. If your guest is not a plan holder, their charge will be at the special guest price in the cafeteria.
At the time your photo was taken for your UW-Stout Blue Card, a contract was completed that opened a Flexline debit account with a zero balance. This account may be activated at any time simply by making a deposit. On-Campus debit plans are transferable ($10 minimum) between similar accounts only (ex. Baseline to Baseline; Flexline to Flexline.) Seller must be present to authorize transaction.
No. These funds are intended to be used on-campus and are not available for withdrawal while a student is actively enrolled or a faculty/staff member is employed.
Is a student is no longer enrolled, or faculty/staff member is no longer employed at UW-Stout, cardholders can no longer deposit into the account, only expend the remaining funds. All funds remain active in the card holder's account until there has been no activity for a 6-month period. After six months, any remaining funds are subject to a monthly service fee. Cardholders may also request to close the account. Status with the university will be confirmed prior to processing the account closure request and issuing a refund. Refund requests must be made by completing the Account Closure Form online or submitting a completed Account Closure Form to the Campus Card Office. Any remaining fee, will be processed according to the card holder's current preference selection.
Automated and Full-Service Stations
Cash deposits can be a minimum of $1.00 at automated deposit machines. Cash, check, and debit/credit cards can be used at the CampusCard office to make deposits with a $10.00 minimum.
The Baseline Plan is designed for maximum flexibility on campus. In addition to cafeteria meals, all other University Dining Service operations accept Baseline Account funds.
UDS employs a registered dietitian to assist students with special dietary needs, nutrition issues and food allergies. The dietitian can be reached at 715-232-3599 or can be e-mailed from the UDS website. This service is free to Baseline Plan participants.
Select the plan which comes closest to your needs but does not exceed them. You can deposit additional funds throughout the semester, and carry forward unused funds for use the next semester.
Try out our Calculator!
Consider how often you will eat in the cafeteria dining location, and how often you may be eating outside the cafeteria at our ala carte (items priced individually) locations.
The average student spends $186 for cafeteria meals at the reduced price and $124 for dining at ala cart locations; a total of $310 per semester. This is an amount between Plan 2 and Plan 3. Students who consider themselves average may want to start with plan 2 or 3. Where you dine is the most important factor besides frequency of dining when you select a plan. Dining in Commons and at North Point the majority of the time is the most economical use of the plan.
Block Plan Dining Contracts are available at the Campus Card Office, Room 110, Merle Price Commons.
Please look through our expansive menu to consider a number of options for vegetarian, vegan, and gluten-free options (see link above). We always work with the customer to create a dish that will satisfy any dietary restriction or food allergy. If you have specific questions, please call for more information.
We request if you do have a food allergy that you please bring it to our attention in advance. We will happily work with our executive chef and dietician to meet your needs.
Yes, but only for events held on the campus and approved for such service.
We provide full bar service including mixed drinks, beer and wine. Please ask about the University Alcohol Policy.
Yes, we have restrictions on barrels of beer served to a group that has been approved for such service.
The University policy on the amount of barrel beer that you can offer your guest is a ¼ barrel per 100 people. The barrel is determined by your final dinner count. (Example: 100 people = ¼ barrel or 200 people = 1/2 barrel.)
Refreshment: Limit to $5 per person per break - 1 morning and 1 afternoon break is allowed.Meal limits are:
For more information, visit http://www.uwsa.edu/fadmin/fppp/fppp3610.htm
You will be sent an invoice after the event, once all the charges have been totaled. Typically invoices should be received within 2 weeks of your event.
We have numerous options available for linen color, depending on timeliness and availability. To inquire about a specific color, please call us at 715-232- 3463 or stop in Room 224 of the Memorial Student Center.
Orders are tailored to provide the least leftover food possible. For health and safety reasons we DO NOT ALLOW customers to remove leftover food from the premises.
A gallon usually serves 15-20 people.
A tray of these is one dozen, but usually figure that one person will eat 1.5-2 of any of these, depending on the service time.
Yes! Lisa Eierman can be contacted at 715-232-3599 or firstname.lastname@example.org with any nutrition questions or to schedule an appointment. Lisa is on campus and available to meet with students three days a week.
Whether you have a food allergy, intolerance, or if you would like assistance with your food choices for any other reason, our Registered Dietitian is available to help you learn how to eat healthfully within your specific guidelines. Refer to the first question for contact information.
Yes. You can see the nutrition information for all foods on campus via the "Plate Analysis" program, featured at the top of this page. The Commons and North Point also offer "Making Healthy Decisions" booklets with detailed nutrition information for all foods served there.
Healthier options can be found under the Smart Options tab on this page.
We have gluten-free foods available in our cafeterias, both at the Commons and North Point. Look for the items identified with "GF" on the digital and online menus. We do ask that students who wish to regularly request gluten-free foods meet with our Registered Dietitian first and supply medical verification of their gluten intolerance.
Your input is encouraged daily via a "feedback board" in each cafeteria and via our online feedback form (see the "Leave Us Feedback" button in the right column). Students may also serve on the Dining Advisory Committee or take feedback to a committee member. In addition, student managers, managers, or leads are readily available in the dining areas to field any questions. Surveys, conducted every year, provide you the opportunity to suggest changes which you believe will benefit the student body. In addition, any and all comments are welcomed directly to the Director of University Dining or by phone at 232-2134. All comments will be given a direct and sincere response.
Other sources of nutrition information available in the Commons and North Point include:
The Stout Student Dietetic Association is an organization on campus that promotes healthy eating through the My Plate Ambassadors Program. A few times a year, these students visit the Commons and North Point to personally teach students about My Plate guidelines and how to plan a balanced meal.
To plan a healthy meal, think about balancing the foods on your plate. Half the plate should be fruits and vegetables, a quarter should be lean meats, fish, or another low-fat protein source, and a quarter should be whole grain. A glass of milk or another side of dairy should also be included. For more information on the basic of healthy eating visit: http://www.choosemyplate.gov/
Many people now use the Internet to find information about nutrition and health. However, as with anything on the world wide web, there are many false and misleading sites that provide incorrect nutrition information. For a list of reliable sources, visit this site: http://www.uwstout.edu/dining/nutrition/resources.cfm.