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