UTM Director of Dining Services Chris Munkel said a written, clearly defined dress code for Sodexho’s monthly Sunday brunches will be posted around campus and online in response to a handful of students being turned away for being dressed “inappropriately” at last week’s brunch.

Some criticized the policy, citing a lack of consistent application and unrealistic expectations from students.

Munkel addressed the SGA Senate Thursday hoping to better communicate Sodexho’s Sunday brunch dress code policy. During the Oct. 1 Sunday brunch in the Skyhawk Cafeteria, several students were turned away for violating an unwritten dress code at the event.

The incident prompted complaints from several students, who said UTM’s cafeteria is the property of students, not the community.

“One of the major problems in all of this is a perceived lack of communication on our part,” said Munkel, who hopes to make the policy more consistent in the future.

Items prohibited by the dress code outlined Thursday are baseball caps, T-shirts that are torn or cut, pajamas, cut-off shorts and any clothing perceived as vulgar.

“If you put it on and it makes you snicker, someone might consider it vulgar. Unfortunately, it’s not just a plain black and white issue,” Munkel said.

Appropriate printed T-shirts, jeans, jean shorts, sneakers, flip-flops, dress shoes and clean warm-up suits will be permitted, Munkel said.

“We try to make it as lenient as possible for a lot of people who can’t afford to buy simple khakis or a simple polo,” Munkel said.
The dress code will be advertised on Blackboard as well as television monitors and fliers in the UC.

Munkel’s presentation came after meeting with SGA President James Orr and Interim Vice Chancellor for Student Affairs Jerald Ogg, where it was decided the issue should be discussed with student representatives.

“We agreed that this is an issue that students should have input on,” said Orr, who would only agree to be interviewed by e-mail. Munkel said Sunday brunches are designed to provide students with a higher quality dining experience.

“The whole goal behind this is to provide students an opportunity to experience an upscale meal at least once a month,” Munkel said.
According to Munkel, the success of the program relies on quality food, service and setting, which includes decorations and patron’s attire.

“The setting is probably the most important thing when you do something like this,” he said.