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General Booth Guidelines the Fair is a drug and alcohol free event. the Fair cannot and does not condone illegal use, sale or possession of controlled substances anywhere on the property at any time the use of alcohol in the public portions on the Fair during public hours is prohibited sign up for a minimum of three shifts Friday through Sunday or more sign up for your shifts is completed on line before the event begins changes to the schedule must reflect your real name, write clearly begin work promptly at the scheduled time come to work in clean clothes and reasonable personal hygiene begin each shift with a clean apron wash your hands in the personal area and again in the hand washing sink in the booth refrain from smoking in the booth make arrangements for your children before the shift starts – no children in the booth you must have a food handlers cared to receive a camping pass be available when the water cart comes to the booth as we may need help camping passes must be visible at all times especially at night passes are difficult to obtain; the schedule reflects your commitment participation in next years booth must be in by April 15th wash your hands - wash your hands - wash your hands - wash your hands Camping check in at the blintz booth and receive a token that indicates you are really a camping blintz booth person register with energy park at the gate to camping – receive a tent tag your tent must have a Blintz Booth - Energy Park ID tag camp sites are for booth members only the camp site must remain quiet children and adults nap during the day everyone wants to sleep at night some degree of security is necessary in the camp site know your neighbors and question strangers participate in the camping area gate security program with Energy Park observe the fair’s rules on vegetation removal participate in the neighborhood sweep we do not hide anyone from the sweep – don’t ask - Teens every teenager has a responsible adult - no alcohol for teens introduce visitors to the shift coordinator or your responsible adult if you want to sit in the personal area or go to the camping area maintain reasonable standards of personal behavior and hygiene privacy and security in the camping area must be maintained avoid bringing lots of people to the camping area the booth is a business, arrange parties and hang out after your shift read the food handlers book and obtain a food handlers card plan to have a Lane County food handlers card to participate in the booth next year Grill Cook start the grill in the morning do not tap the grill with the turner - it makes dents cook all food in a clean and healthy manner eggs removed from the cooler must be used within 30 min crepes should be cooked before the rush cook vegies in the afternoon and evening before each rush prepare vegies in batches that will be used in 15 min keep the grill clean while cooking clean the grill properly with oil and a brick at the end of the day oil the grill after cleaning Blintz Roller prepare the products in a clean and healthy manner learn the correct way to make the product don’t use too much or too little produce the product in a consistent manner keep the production area clean and dust free wash hands often especially after taking money or making change if the process slows cover ingredients use the wash rag and the sanitizer water to wipe down your work area never handle prepared food and money Money Taker keep the counters clean and dust free - use the wash rag and the sanitizer water to wipe down the counters be active - sell the products - shifts are the way we pay for the party – four hours are dedicated to making money and twenty hours are available for play take the money at the time the order is placed be courteous and pleasant take orders and tell the cooks sell empty cups for self serve coffee serve ice tea serve customers as quickly as possible keep napkin, fork, etc. containers filled and clean be sure there is always coffee available limit the number of people inside the booth to those necessary don’t let your friends block the front of the booth everyone in the booth needs to be signed up on the sheet and working properly dispose of compost and trash at the end of the shift Coordinator arrive early and check booth status with previous shift coordinator check schedule to be sure all your crew arrives on time, prepared to work – apron on, hands washed and understands the position check supplies and make sure enough are available to complete the shift determine how much food should be brought up from the reefer van determine the ice needs of the booth send the Go For to the reefer van be responsible for the refer pass and ice punch card – Daniel has additional ice punch cards fill in coordinators shift schedule with the names of every one present in all positions plan to have food prep make batter, filling, and vegies before they are needed see that the production of the product matches the available supplies - i.e. oversize products means we run out of supplies before the fair ends – under sized products means we take food home pitch in where needed – be sure your workers are doing the job – your job is to facilitate communicate with the health inspector communicate with OCF official staff see that the health and sanitation standards are meet be sure the booth is clean inside and out collect excess money and food vouchers from the cash box deposit to the appropriate person it is unreasonable for anyone to take a break in a four hour shift sitting on a stool or on a bench outside the booth means we are not selling – go back to work workers do their best and feel comfortable in a job they like – if someone isn’t working out in one position move them to a more appropriate position shifts are the way we pay for the party – four hours are dedicated to making money and twenty hours are available for play – be sure your crew is as efficient and focused on the task at hand as possible Go For keep the booth outside appearance neat and clean empty compost and garbage when necessary work closely with the coordinator determine how much food should be brought up from the reefer determine the ice needs of the booth go to the reefer van for supplies return the refer pass and ice punch card to its proper place so the next go for can find it the refer pass is required to enter the refer – wash your hands before entering the cooler bring food supplies from the in booth cooler to the production area keep a pan of sanitizer water, wet and dry towels available for the production area go out for change if necessary bring food into the booth for the crew make coffee make arrangements with recycling for additional containers if needed Dish Washer see that the health and sanitation standards are meet wash dirty dishes using three sinks - wash, rinse, and sanitizing rinse properly store clean dishes keep kitchen area clean and dust free keep a steady supply of hot water clean kitchen counters frequently clean all counters once a shift Food Prep see that the health and sanitation standards are meet keep a supply of uncooked food available in the cooler determine how much food should be brought up from the reefer see that all refrigerated foods are properly iced prepare batter chop vegetables mix cottage cheese filling keep the food prep area clean and dust free properly dispose of compost and trash at the end of the shift Child Care keep children out of the booth at all times plan outings for the children consult with the working parents before their shift begins do not lose or abandon the children in your care feed the children on a regular basis healthy food as well as treats some children may require naps some children may require diaper changes use the private area of the booth for the personal hygiene of the children Personal Area Maint keep the personal area free of beer and soda cans pick up paper and other debris change the soda canisters |