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UCOP Mardi Gras mixer

All staff are invited to a Staff Assembly-sponsored Mardi Gras mixer this Friday, Feb 27, 4-6 p.m., in Lobby 1.  An assortment of free appetizers, such as Andouille sausage and chicken jambalaya, Creole/Cajun vegetable spring rolls, and pecan pie will be served amid New Orleans-style decorations and zydeco music from “DJ Matt.” In addition to great food and entertainment, this festive staff appreciation event will provide an opportunity to learn about several major UCOP initiatives, such as:

  • Efficiency Review Work Group: The ERWG will provide a status update of the 800+ suggestions that staff provided last year on how to save time and resources. Many of the ideas have been completed or implemented, saving the university significant funds and improving the quality of the workplace. The group will be soliciting new ideas and, as an incentive, will provide gift cards to some of those who stop by the ERWG table and submit a suggestion.
  • Climate and Engagement Council: The CEC will summarize the recent UCOP climate survey and proposed recommendations to department managers. Freebies will be provided to staff who visit the CEC table and provide ideas on how to further improve the workplace climate.
  • Staff Engagement: Staff Assembly (OPSA) will provide an update on the Staff Engagement Survey, the subsequent recommendations, and the implementation and follow-up activities. OPSA will be providing wineglasses as part of a raffle to staff who stop by its table.

Many of the UCOP affinity groups, such as the President’s Advisory Committee on the Status of Women, will also have staffed tables with materials and giveaways. Stop by to learn about their activities and events, and consider getting involved.

“We hope all Franklin, Kaiser and 20th Street coworkers will be able to drop by and enjoy the festivities,” said Dan Scannell, chair of Staff Assembly. “It will be a fun and well-deserved staff appreciation event for the UCOP community.”

For additional information, please contact Dan Scannell at

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