Day Manager
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Coordinate opening work activities balancing workload
among workers. Limit number of people stocking pies to 2. |
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Remove serving window and store in the bathroom. |
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Unlock and open windows and doors. |
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Turn on PA system, lights, and fans. |
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Plug in AC. |
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Stock inventory from early morning Zanios delivery. |
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Unlock the freezers and storage units. |
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Check ice stock. Get ice if necessary. |
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Review work procedures with each area. |
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Brief ALL workers on cafe manager's notes (i.e.
Daily Briefing). |
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Collected passes and give to pie delivery person to return to
church. |
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Check bulletin board for Day Manager postings of last
minute changes and new instructions. |
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Contact Cafe Manager with any serious problems that
you can't fix. |
Pie Servers
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Inventory and stock pies (Please follow posted
standard stocking order for consistency.) Please do not place
carriers on tablecloths. |
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Alphabetize pie labels while waiting to stock pies. |
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Prepare pie board switch box labels. |
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Prepare Pie Boards. (Start from scratch so all boards match.)
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After opening, report pie inventory (particularly
carryover) to Pie Coordinator. |
Cashier
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Assist with register setup. |
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Review cash register operation. |
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Check change for register. Go to bank (south side of
main fair entrance on San Pedro) if necessary. |
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Check register tapes and change to new journal tape
if not empty. |
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Check register date. |
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Counter Workers
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Setup tables, chairs, and tablecloths after pies have
been stocked. |
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Setup outside table umbrellas. |
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Wash tables, chairs, and counters. |
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Stock napkins, brochures, and condiments. Place on
tables. |
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Put out folding cafe sign. |
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Make coffee, decaf, and iced tea (1 bag/gallon). |
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Stock freezers with several cases of bottled water to
chill. (Replenish as used.) |
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Check soda inventory. |
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General cleaning and tidying up. |
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Help as directed by Day Manager. |
Cooks
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Light the grill. (Right side only, ~2/3 level. KEEP
TEMPERTURE DOWN and clean grill often to keep from burning!
A burnt grill makes extra work for closing cook.) |
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Heat chili and hot dogs on stove and transfer chili to
electric pot when it reaches 140 degrees. |
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Prepare tomatoes, onions, etc.
(Check refrigerator for
leftovers.) |
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Prepare green chili and shredded cheese on ice. |
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Prepare burgers and sliced cheese on ice. |
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Turn on hood vent fan. |
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Thaw 1-2 bags of green chile in refrigerator. (DO NOT
place green chili in pan of water to thaw — perfect
for growing Salmonella!) |
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