Booth Guidelines

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 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 handler’s card 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 year’s 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 member

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 handler’s book and obtain a food handler’s card

plan to have a Lane County food handler’s 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 veggies in the afternoon and evening before each rush

prepare veggies 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 veggies 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