Concession Stand Guidelines. If you ever have questions- contact Julia Burris at

Transcription

1 Concession Stand Guidelines If you ever have questions- contact Julia Burris at

2 Starting up the concession stand: 1) Try to get there a half hour before the start of the game. 2) The keys to open the padlocks on the windows are in the far right hand top drawer. 3) All unopened food items are stored inside the cabinets, in the white rolling cart or in tubs above the red cabinets. All utensils and serving supplies are in the cabinets- just look for what you need and it should be there. 4) Get the nacho cheese, taco meat, chili in their crock pots to warm up. The nacho cheese takes a long time. Use a crock pot liner for easier clean up. If it s not warm enough when someone wants some- just put in a Styrofoam bowl and microwave it. 5) Fire up the grill. Pellets are marked in a seed bucket by the door. The hamburgers can go on frozen. Season them. The hotdogs are better if thawed first. After the hamburgers/hotdogs are cooked, place them in the skillet with a little water in it. Make sure you have at least 18 hotdogs and 18 hamburgers ready to go for the in between game rush during double headers. The grill makes the food taste great but it cooks much slower than a regular grill. You need to allow about 30 minutes for the meats to be done. Make sure they are thoroughly cooked as the health department is very strict about this. Try not to make too many after the dinner/between games rush. It s usually good to stop cooking by the 3 rd inning of the last game of the day. You just have to use your judgment. If there are leftover hamburgers/hotdogs, put into a container and they will be warmed up for the next game. 6) Make sure there is enough cut-up lettuce and onions. There is a red cutting board in one of the cabinets and we do have an onion chopper. Fill the lid of the Tupperware container with ice and set condiment tray

3 on top of it. Fill slots with pickles, sour cream, jalepenos, relish, salsa and onion on top of ice to keep them somewhat cool. Keep lettuce and shredded cheese (for super nachos and walking tacos) in the fridge so they don t wilt and melt. You will just need to ask people if they want any. Put condiments on counter facing 3 rd base. 7) Put ketchup, mustard, silverware and napkins on the counter facing 3 rd base. 8) Put blow pops, licorice, laffy taffy, slim jims and bubble gum on the counter facing the dugout. Other candy will sit on the table in the stand except for those that can melt- those will be kept in the cooler. 9) Make sure you wear gloves when serving food. Person serving food should not handle money. 10)If you ever need help- don t hesitate to ask another parent who is watching to assist. Heavy concession stand times are between double header games and it s nice to have about 4 people in the stand during these rush times. 11) There should be money under the counter facing the dugout in the middle section in a blue money bag. Lisa Warneke takes care of the funds and should make sure there is money there. If not, contact Lisa at or dugout president, Pat McDermott at )If you are getting low on peanuts- you can fill Ziploc bags with peanuts. The peanuts are in a big container on top of the overhead storage bins. We usually put about 1 1/2 cups of peanuts in each bag. Ziploc bags are in a drawer. 13)Make sure the bathrooms are clean and have toilet paper in them. Fill the hand soap bottles (we don t use the ones hanging on the wall so

4 don t throw away the empties on the sink- they are refillable). The janitors do not clean very often so it s up to us to keep it looking nice. 14)Make sure there are garbage bags in each of the trash cans by the concession stand, out by the stands and in the dugouts. If the cans are full, take the trash out, replace the bag and put the full bag by the concession stand wall facing the street for the janitors to collect. 15)Wash dishes as you go save all usable containers for later use. 16)Keep track of any needed items on a list and make sure you let Julia know what is needed. 17)We do not recycle at this time so pop bottles should be thrown away or if you care to collect them, feel free to take them with you. Closing up the concession stand: 1) All perishable food should be put in the cooler. If the crock pots don t look too dirty, the crock pot inserts can be put directly in the fridge for the next day. Otherwise, remove the leftover food and put into a container and wash the crock pots and place back on the counter. 2) Dry all dishes and utensils and put them away. 3) Sweep floor if needed. 4) Put money back in the money bag under the counter facing the dugout club. We always need lots of quarters so those can all be kept in the bag. Leave $50 in $1 s, $50 in $5 s and a few $10 s if you have some. All the excess money should be put in a baggy and given to Pat McDermott, Lisa Warneke or myself. If one of us isn t there, give the

5 money to the coach as we don t want to leave too much money in the concession stand. 5) Take home any used rags and towels to wash and return to the concession stand the next time you come. All towels and dishrags are under the counter facing the dugout in the middle section. 6) Make sure the pop/water cooler is well stocked for the next game. Put hotdogs in the cooler and hamburger/hotdog buns out to thaw for the next game. 7) Close the metal window shades and lock them with the padlocks. 8) Put the grill in the concession stand. 9) Do not leave until the concession stand has been locked up! The coaches should all have keys or you can have Pat, Lisa or myself lock up if we are there. THANK YOU SO MUCH FOR ALL YOUR HELP- THE DUGOUT CLUB COULD NOT DO IT WITHOUT YOUR SUPPORT!