How Do You Manage Canteen Timings as Your Team Grows in a Small Space?

Dear Team,

Kindly advise your thoughts on the following regarding the canteen policies for different departments:

1. In any MNC company, is there a department-wise timing policy available or any particular standards?
2. Our canteen is small, but our headcount is increasing month by month. The current approximate strength is 145. Are there any options or chances for a department-wise lunch timing policy?
3. Currently, lunch timing extends until 3:30 to 4:00 PM.

Thank you.

These matters are company decisions.

Plans to monitor and control people going to the canteen are not easy. Consider increasing the size of the canteen and seating capacity commensurate with employee strength. Also, keep fixed lunch hours after which the canteen should be closed.

In our company, location-wise, people go to the canteen and finish their meals. When employees leave the office for lunch, they switch off lights and ACs, go together, and return to work as a group. This not only helps prevent overcrowding in the canteen but also saves power by turning off lights and ACs.

I encourage you to implement this practice in your organization to enjoy the dual benefits of efficiency and energy conservation with a simple yet effective strategy.

You can try the following schedule:

12:45 to 1:15 - 1st group.

1:15 to 1:45

You can try the following schedule:

12:45 to 1:15 - 1st group

1:15 to 1:45 - 2nd group

1:45 to 2:15 - 3rd group

2:15 to 2:45 - 4th group

Hello,

Maybe you can start lunch early - by 12:00 noon or so. Furthermore, not everyone must be taking Canteen food. If it so happens and is allowed, those who bring tiffin may eat at their seats, or you may arrange an alternative place for them. At least, it won't be overcrowded. Another solution, as suggested above, is to follow strict lunch timings and close off the canteen after a given time.

Further, not everyone must be taking canteen food. If it so happens and is allowed, those who bring tiffin may eat at their seats. Eating at the work spot or table may attract rats and ants. Food should only be consumed in designated areas, with proper arrangements for waste disposal.