BEFORE YOU BEGIN PLEASE READ THIS CARD TO ALL MEMBERS WHO ARE WORKING: IT CONTAINS INSTRUCTIONS FOR EVERYONE TO FOLLOW!!!

Transcription

1 Saturday Night BINGO Concessions Instructions: FIRST THINGS FIRST! BEFORE YOU BEGIN PLEASE READ THIS CARD TO ALL MEMBERS WHO ARE WORKING: IT CONTAINS INSTRUCTIONS FOR EVERYONE TO FOLLOW!!! THANK YOU FOR VOLUNTEERING FOR THE BINGO CONCESSIONS! THE OPTIMIST CLUB HAS DESIGNED THESE CARDS TO ASSIST YOU IN SETTING UP AND CLOSING DOWN BINGO CONCESSIONS. DIVIDE THE CARDS BETWEEN YOUR WORKERS. THE CARDS ARE SET UP THAT EACH PERSON CAN PREFORM THEIR DUTIES INDIVIDUAL- LY AFTER THESE FIRST STEPS ARE READ. 1. The three door refrigerator in the hallway at the back of the kitchen contain the refrigerated supplies for WEDNESDAY AND SATURDAY NIGHT BINGO. 2. All canned goods and dry supplies and cooking utensils are located on the two carts and the wooden shelves in the back storeroom. (Wooden door just beyond the three door refrigerator, key to door is on BINGO key ring.) Ice is in the ice maker in the maintance room down the hall to the high school classes and gym. All of these supplies belong to Wednesday and Saturday night bingo, You will need both carts, the sign, the red cooler, cups, chips, and popcorn supplies. 3. The wooden concession area counter doors should be opened first to get some air circulating and allow you to set up the concession area. The center section needs to opened first. Latches are under the counter and at each end of the wooden doors. The Saturday Bingo starts at 7:00 PM with early bird, with intermission approximately 8:15 PM (depends on how quickly the games progress). Concessions should open at 5:30 PM (yes, people will be there and usually waiting) but no later than 6:00PM. When Bingo starts at 7:00PM you will have about an hour and ½ break, it is suggested that you use this time to restock and also clean up things you will not need any more. Concessions closes as soon as bingo resumes after intermission. With everyone pitching in you should be able to have things cleaned up and put away by 9:15 to 9:30. Your organization will receive a check from the Optimist Club the week after you worked the concessions unless you are working multiple weeks then your organization will receive a check after your last week is worked. Please note that Wednesday Night Bingo timeline is different then Saturday Night Bingo timeline! Wednesday night Bingo starts at 6:45 with early bird and regular bingo starts after five games have been played. 9 games of regular Bingo are played with an intermission. We try to have everything ready by 6:00 for Wednesday night concessions. LET S GET STARTED!!!

2 Card #1 CONCESSION COUNTER SET UP: There are two 3 container crock pots on the small cart, place these on the concession counter leaving room to put the buns, sandwich wrap papers beside them. If buns were left from the last weeks concessions they will be in the three door refrigerator in the hallway. Be sure that these buns are used first! Plugged in the crock pots and turn them on so they begin warming up. Adjust the heat as the evening goes to prevent the contents from burning! The first 3 container crock pot holds the chicken and beef and Sloppy Joe. Place an ice cream scoop and a small clear plastic bowl shaped like an ear of corn in front of the crock pot that will hold the beef and chicken. The scoops and bowls are on the large cart. The second 3 container crock pot holds the NACHO cheese and the NACHO meat for the NACHO Supremes and the hot dogs. The NACHO cheese is served with a large silver spoon. When not being used please leave the spoon in the crock pot there is a slight indentation on the crock pot to allow the spoon to rest in there. Place an ice cream scoop and a small clear plastic bowl shaped like an ear of corn in front of the crock pot that will hold the NACHO meat. A small white bowl of sour cream should be put beside the crock pot along with some plastic forks to be used to serve sour cream for the NACHO Supremes. The George Forman Grill for grilling the hot dogs goes next. Place the tongs and a small clear plastic bowl shaped like an ear of corn in front of the Grill. MONEY TRAY Lay out the money tray. $100 cash (10-fives, 30-ones, and $20 in quarters). Money is in blue bag. At the end of the evening put the money back in the blue bag and put the money bag in the white freezer in the storeroom.

3 Card #2 CONDIMENT SET-UP All cold and dry condiments are to be put on the large wooden table on wheels in the BINGO area. The wooden table usually is set up in front of the concession counter at the far south end of the center section this allows the people access to them and still allows the people to be served at the concession counter. COLD CONDIMENTS Get the cold condiments from the three door refrigerator in the hallway. There are Bread and Butter Pickles, Dill Pickles, Relish, Salsa, Ketchup and Mustard on top shelf in the refrigerator. Put each kind of the pickles, the relish and the salsa in small white bowls. Small white bowls are on the shelf of the large cart. Also for ease of serving be sure to put a small silver fork or spoon in the bowls. (The small silver forks and spoons can be found in a container on the large cart.) Put the cold condiment bowls on the wooden table and for ease of serving be sure to set the large containers of catsup and mustard on the end the table so the customers can use the pumps easier. NO NOT USE PLASTICE SPOONS PLEASE! The Jalapeno Peppers and Sour Cream are not to be put on the condiment table. Put the jar of Jalapeno Peppers on the wooden table with the NACHO chips. On the large cart are small 2 ounce plastic cups that the Jalapeno Peppers are served in, place these cups beside the jar of Jalapeno Peppers along with one of the large spoons with the smiley face on it. The sour cream is put into a small white bowl and placed near the crock pot that contains the NACHO meat and cheese. Dice two onions using the electric dicer, and place diced onion in small white bowl. The electric dicer is in the container on a shelf of the large cart. The onions are in a large red coffee container on the large cart. Dry Condiments The dry condiments are in the large white container marked DRY CONDI- MENTS. The condiments are in small red plastic baskets. Place the salt, pepper, seasoned salt, napkins, sugar, creamer, coffee sweeteners, straws, stirrer sticks and napkins on the wooden shelf. If needed there are extra dry condiments in boxes on the large cart. Napkins are used quite freely and will need to be replenished often throughout the night. There are more napkins on the large cart. When putting things away at the end of the night please keep all the dry condiments in the small red plastic baskets, DO NOT DUMP THE BASKETS INTO THE LARGE WHITE CONTAINER, this makes it easier for the next group setting up not to have to sort out the condiments!! THANK YOU!!!

4 Card #3 COFFEE PLEASE BE SURE TO LET THE WATER RUN FOR AWHILE BEFORE USING IT AS IT WILL BE DISCOLORED WHEN FIRST TURNED ON. Coffee supplies and coffee maker are on the large cart. PLEASE, remember where it was removed so it can be returned to that spot at the end of the evening. Coffee is made in SUMMER (Yes, in hot weather there are still coffee drinkers!) and WINTER. The coffee pot sets at far right of the concession counter. Put some small 8oz Styrofoam coffee cups beside the coffee maker. Cream and sugar are on the wooden table in front of the concession stand and these are set up by the person doing the cold and dry condiments. Please use the 12 cup coffee maker. (We have found this size helps keep the coffee from getting to strong and bitter.) There is a small white scoop inside of the coffee canister, use 5 scoops of coffee per pot. Be sure to use a coffee filter in the basket where the coffee grounds go. Once the coffee is brewed you should remove the coffee grounds from the pot. Also, one other note of caution: the coffee carafe is made of glass, and expensive to be replace, please be careful. If the carafe is broken, the cost of a new one will be deducted from your clubs/ organization concession proceeds.

5 Card # 4 CHICKEN AND BEEF SANDWICHS: Please check the three door refrigerator in the hallway for containers of meat leftover from last week. Use this meat first, warming it up in the microwave before putting it into the crock pots. Microwave for 3 to 4 minutes and stir well, check the temperature and if needed to be warmer microwave for additional minutes. When the meat is warm put it in on of the crock pots in the first container nearest the coffee pot. If more meat needs to be prepared use the following recipes; The Beef & Chicken, soup and bouillon cubes can all be found on the large cart or extra cans of beef are on the shelf in the store room. The Bar-B-Q sauce is in the refrigerator. CHICKEN SANDWICHES RECIPE 1 large can of pre-cooked boneless chicken (drain the juice ) be sure to break up the large chunks. 1 small can of cream of chicken (no extra liquid added) 2 chicken bouillon cubes (crumble the cubes) or 2 teaspoons of chicken base Small amount of chopped onion can be added for additional flavor. Microwave for three minutes and stir well. Microwave for three more minutes and stir well. When warm put the meat in one of the crock pots in the first 3 container crock pot near the coffee pot. BEEF SANDWICHES RECIPE 1 large can of pre-cooked boneless beef (drain the juice in the winter the juice can be added to the vegetable soup) be sure to break up the large chunks. 1 small can of cream of mushroom (no extra liquid added) 2 beef bouillon cubes (crumble the cubes) or 2 teaspoons of beef base Small amount of chopped onion can be added for additional flavor. Microwave for three minutes and stir well. Microwave for three more minutes and stir well. When warm put the meat in one of the crock pots in the first 3 container crock pot near the coffee pot. SERVING THE SANDWICHES Use one level scoop of meat for each sandwich. When serving, USE FOOD HAN- DLING GLOVES and WRAP THE SANDWICHES IN SANDWICH WRAP PAPERS. The sandwich wrap papers and food handling gloves are on the shelf of the large cart. Your job is also to make additional meat as needed and also instruct the other workers about the serving directions.

6 Card # 5 NACHOS Place a healthy portion of nacho chips in trays at the time they are ordered, standing the chips on end in the tray allow for more chips to be put in the trays. (The trays are rectangle clear plastic trays and can be found on the large cart.) Do not put the chips in the trays prior to serving as they become stale that way. Using the white Corning Ware Bowl with the clear glass lid warm up the NACHO Cheese in the microwave. DO NOT WARM UP THE NACHO CHEESE IN A PLASTIC BOWL. The Corning Ware Bowl can be found on the large cart or in the cooler if extra cheese is stored in it. Warm the Nacho Cheese in the microwave for about 3 minutes and stir well then microwave for 3 more minutes, if the cheese is warm put cheese in crock pot of the second 3 container crock pot on the concession counter. During the evening stir cheese occasionally and adjust the heat as needed to prevent burning. When serving nacho cheese be sure to fill the cheese cup to the top. Ask customers if they want Jalapeno Peppers, put a scoop of peppers into a 2 oz cup and serve on the side. (The 2 oz cups are on the shelf of the large cart.) NACHO SUPREME Warm up the TACO meat in the microwave and put it in a crock pot next to NACHO cheese in the 3 container crock pot on the concession stand. Crunch the NACHO Chips in a small white Styrofoam bowl. Bowls are on the large cart. Do not overfill the bowl with chips to allow room for the meat and cheese. Put a level ice cream scoop of NACHO meat on top of chips and then top with a spoon of cheese. Ask customers if they want Jalapeno Peppers, put a scoop of Jalapeno Peppers into a 2 oz cup and serve on the side. Also, ask the customer if they want sour cream, if they do, then take a plastic fork and scoop out a dollop of sour cream and put the sour cream and fork in the bowl. If they do not want sour cream be sure to give them a plastic fork too. Also let the customer know that salsa is on the wooden condiment table in front of the concession stand.

7 Card # 6 HOT DOGS Get the hot dogs from the three door refrigerator in the hallway or frozen hot dogs are in the white freezer in the back storage room. The hot dogs are grilled on the George Foreman Grill. Grilled hot dogs can be a little dark, the people actually like them that way! Use tongs to handle the hot dogs. Make sure the crock pot is turned to warm. There is a round wire rack in the bottom of one crockpot for the hot dogs. Put water in the bottom of the crockpot up to the wire rack but do not let the hot dogs stand in water. You will want to grill up at least 8 hot dogs. You will not need more than 4 to 6 for the intermission. You will not need more that 4 to 6 for the intermission so please do not make up an excess amount unless needed as grilled hot dogs can not be kept for the next week. Also be sure to put the uncooked hot dogs back in the refrigerator when finished grilling.

8 Card #7 Sweet Desserts & Snacks Not all desserts are served at each concession session, but this is list of the desserts that are sometimes served and how to prepare them for serving: COOKIES Cookies are kept in the three door refrigerator if baked and the container can be place on the counter in front of the coffee pot. If cookies are to be baked they are in the freezer and need to be put on a cookie sheet with a piece of the parchment paper and baked in the convection oven at 350 for 7 minutes. Let the cookies cool completely before putting them in the small snack size bags. Be sure to put the new baked cookies on the bottom of the container with the older ones on top. CANDY Get the large candy containers from the three door refrigerator in the hallway and lay out an assortment of candy on a brown tray and place on the concession counter down by the George Foreman Grill. The brown trays are usually on the medal stand in the isle between the dish washer and the large kitchen sink. Especially please be sure to put the large candy container back in the refrigerator to keep it from melting. ALL CHOCOLATE CANY GOES IN THE REFRIGERATOR!!!! CHIPS There is a large wire rack that holds the chips. Replenish this rack with the chips that are available. The extra chips are in a box on a shelf in the storeroom. Place the wire rack on the concession counter next to the brown tray of candy. Do to past problems with mice the chips should be removed from the wore wrack and put back in the plastic box at the end of the night. Your job is to make sure that the desserts, candy and chips are replenished as needed and put the candy and chips away at end of evening.

9 Card #8 POPCORN There is a round white tub which contains the popcorn oil, popcorn salt, popcorn bags, and measuring cups. The popcorn is in a separate container. Start off by making 2 batches of popcorn. Turn on the popcorn kettle and the warming light to begin it warm up. POPCORN RECIPE ½ cup oil 1 small scoop of seasoning 1 cup of un-popped popcorn. Put all ingredients into popcorn kettle and make sure that the lid is down on the kettle. The kettle lid has a magnet on it and the lid is sometimes stuck to the top of the popcorn popper. If the lid is not on the kettle the popcorn will not pop properly. Bag up popcorn ~~ it is best to keep bagged popcorn inside popper to keep fresh and warm. CLEAN POPCORN POPPER BEFORE PUT- TING BAGGED POPCORN BACK INTO THE POPPER. Wash down the popcorn machine with warm soapy water and then rinse it off (make sure you clean it inside & outside). Remember to empty the catch tray underneath. Wash rags and towels are in the large container with the blue lid. Please do not use the schools towels or rags. Put popcorn supplies back on the shelf in the storeroom. At the end of the intermission any extra bags of popcorn can be sold for a quarter each and if not all is sold then place the bags of popcorn on the wood table used for the condiments.

10 Card #9 ICE Start with ice in the red cooler.. Place the red cooler on the brown rolling cart behind the serving counter. Get more ice as needed, please do not use excessive ice. At the end of the evening dump the extra ice into the sink and rinse out the cooler and dry it and leave the lid open so that it will dry out better. Put the Cooler back in the storeroom on the floor were you got it. POP & WATER Pop & water are in the three door refrigerator in the hallway. Using two grey tubs (which can be found under the counter by the popcorn popper) put an assortment of pop in the tubs, usually a row of pop the long way in the gray containers is enough to get you started. Please do not put ice over the pop in the gray containers as this melts and makes the cans wet and creates a trail of water from the table across the counter. Each can of pop or water is served with a cup of ice so there is no need to ice down the pop. The pop is put on the silver table where the Nacho chips and money are placed. The water can be placed on the table beside of the gray tubs. CUPS A 16 oz cup of ice should be offered free of charge with every beverage purchase. If the customer requests just a cup of ice, it costs 25 cents for a large 16 oz cup. Put the cups on the cart by the red cooler. The cups are in the storeroom on the top shelf. Your job is to replenish the pop, water and ice as needed and also to explain the serving of the beverages and the ice to the other workers.

11 CARD #10 WRAPPING UP FOR THE DAY. Check off items that are used up on the GROCERY LIST for the following week. The list is on the clip board and place this list and the money in the blue bag at close of concessions. Please store meat & soup in containers found in box on storeroom self. Put all the food that needs to be refrigerated back in three door refrigerator in hallway. Put all cold condiments and candy bars back into the refrigerator. Candy needs to be stored in container with blue lid to prevent moisture damage to wrappers. Nacho chips can be save for an additional week and placed back in the round container with the yellow lid and stored inside the Nacho cooler/heater. Wash all dishes and return to the cart Any item borrowed from the cafeteria must be returned where they were found (brown trays, gray tubs, etc ) Return all supplies, carts and stock to the back room. Try to put things back where you got them so next person can find them. (Some items are listed on the instuction pages where they should be.) Wipe down all carts, counters, tables and sinks. Sweep all floors. Walk through for a final check to make sure everything is put away. LOCK: Refrigerator, ice freezer, and back room (In the summer time the back room door is usually left open because the freezers generate so much heat.) As you leave, leave the kitchen door to the BINGO hall unlocked (the bingo crew will need to use this to clean). MAKE SURE THE SCHOOL S SIDE DOOR IS CLOSED TIGHTLY IF YOU ENTER AND LEAVE THAT WAY! If a member of the Optimist Club is not there when you close for the evening please make sure that you put the wet towels in a plastic bag and put this bag in the refrigerator. Put the keys in the blue