Dining Membership

Your Dining Membership

Your Dining Membership will be active starting on Tuesday, January 20, at 7 a.m. for breakfast and the final meal for the Spring 2026 semester will be lunch on Friday, May 8, at 6 p.m.

Your membership will end for the spring 2026 semester and you will need to sign up again for the fall 2026 semester.

Dining Plans

Dining Membership Terms and Conditions

• Any employee of ESU may purchase a meal plan.
• You are obligated to pay the meal plan fee each semester, through biweekly payroll deductions. Any questions about payroll deduction should be directed to the Payroll Office in Human Resource Management at payroll@esu.edu.
• Once enrolled, employees will not be able to cancel for the current semester.
• Your ESU ID is required whenever you wish to enter Dansbury Commons or purchase food from any of our other locations on campus. Meals and ESU ID cards are non-transferable and may not be used by any other person.
• If you lose/misplace your ESU ID or it becomes damaged and our computer system can no longer read the magnetic strip, you will be required to obtain a new ESU ID from the Campus Card Center on the lower level of the University Center.
• Block Meals are non-refundable, non-transferable, and do not rollover from semester to semester. Any block meals remaining on an account on the last day of the semester will be forfeited.
• Dining Dollars are non-refundable, non-transferable. Dining Dollars rollover from fall to spring, but not from spring to fall. Any Dining Dollar funds remaining on an account on the last day of the semester will be forfeited.
• A meal equivalency is accepted at all retail locations. The meal equivalency amount is $6.55 and is only accepted on food made in-house. All bottled, prepackaged foods are dining dollar, cash, E$ or credit only.
• Special dietary needs will require a meeting with ESU Dining Services. Please contact the ESU Dining Services Office at Dansbury Commons (570) 422-3200.

Questions?

For more information about dining services, please contact David M. Campbell.