PIE SERVERS and ORGANIZER

IMPORTANT PIE SERVER NOTES

• Keep pies organized according to shelf labels (or adjust labels) to avoid confusion for the next shift. It is best to place most requested pies in the most accessible locations.
• Place older pies in front and USE FIRST.
• All pies must be kept in their bags when not being served. The heath department does not approve of pies sitting uncovered on open counters.
• NO pie warming (on the grill).
• Keep standing sink water disinfected with Clorox!
• Keep ice cream scoops clean by rinsing periodically in the sink.
• Review the health regulations and other important worker notes.

OPENING THE CAFE

1. Assist Pie Organizer with setup of the pie cabinet. See Pie Cabinet Setup below. Help maintain an organized process by limiting the number of people assisting with the process.
2. Fill a plastic dishpan 1/2 full of water and add a few drops of bleach for counter and table wiping rags. Should be 50 ppm chlorine according to test strips. Place on the shelf of the cart. Change periodically.

GENERAL

1. Cut the pies into six pieces. Stay ahead of your orders by cutting one of each type. An aluminum cutting template is available to help you cut them quickly. Be careful not to cut holes in the pie tins since we recycle them.
2. Keep pies in baggies and in the pie shelves when not being served.  Pies may not be left uncovered on the serving counter for your convenience. This is against Health Regulations.
3. Keep magnets updated as types and locations change. If you change the location of a given type, be sure to also change the magnet locations. Otherwise, we have total chaos at shift change. Please keep the magnets organized on the holding area. It makes finding particular magnets easier at busy times.
4. Use low periods to check and reorganize the cabinet, especially looking for stray day old pies.
5. Keep rinse water in the right sink at 50 PPM chlorine. This is about 1 CAP (lid) of Clorox in four inches of water. TOO MUCH Clorox can result in chorine poisoning. Do not add water as you rinse dishes. Check with paper strip testers located on the shelf above the sink.
6. Pie tins, utensils, etc. are washed, dipped in the rinse water, and placed in the dish drainer to dry. Try to remove all food from the pie tins before placing them in the wash water.
7. Do not let dirty dishwater stand in the left sink.
8. Pies must be kept in the pie pan and covered until served.
9. When not in use, the ice cream scoops are kept in an empty dry container. Do not place in a container of water.
10. Between 4:30 and 5:00 P.M. make a list of the number of whole pies remaining by type of pie. Give this list to the day manager to report to a pie coordinator.

CLOSING THE CAFE

1. Partial pies can be kept overnight. Seal all pies, including partials, in their bags.
2. Wash all dishes, pans, and utensils.
3. Clean pie shelves and counter.

Pie Organizer

Each individual pie server has a preferred way of organizing and setting up the pie cabinet; however, for the benefit of everyone it works better to use a standard and consistent setup. This results in less confusion at shift change and improves the overall serving process. The Pie Organizer takes care of setting up the pies.

DO NOT have more than 2 persons assisting the Pie Organizer with this process, one of whom should be the pie server to be familiar with pie placement.  Too many hands leads to mass confusion that overwhelms the Pie Organizer and results in inventory mistakes. Ask the Day Manager to step in if necessary.

Pie Organizer Duties

1. Ride to the fair with Pie Wagon leaving from Asbury each morning.
2. Make an alphabetical list of pies from the pie carrier inventories from each church on the way to the fair. Always list the berry type first in the name of mixed-fruit types. At the cafe, add any day-old leftover types to the alphabetical list
3. Once the alphabetical list of pie types is complete have someone with good printing skill write the types on the menuboards using a DRY ERASE MARKER. Make matching labels for the menuboard switchbox. Note order and placement of names must be the same on all three lists.
4. Check pie color codes (see color code chart). Discard pies that are two or more days old and make note on the Daily Pie Inventory Sheet. 
5. Check labels (apple, cherry, etc.). Make one if necessary.
6. Organize the pies by shelves, and label the shelves according to the notes below.
7. Keep surplus pies in pie carriers if necessary or place on stacked bread trays in the backroom. Arrange in groups, that is, put all the apple on a shelf and peach on another shelf as opposed to mixing them up. Place tape across the shelves of excess "new pies" so that older pies get used first.
8. Fill out Daily Pie Inventory Sheets and return with carrier inventories to Asbury.

Pie Cabinet Stocking Process

The following describes the preferred process for stocking the Pie Cabinet. Recognize these instructions are only a guideline and not meant to be absolute.

1. MOST IMPORATANT! Always stock day old pies to the front of the upper cabinet.
2. For an orderly stocking process, use the carrier inventory sheets to ask for certain types of pies from those assisting.
3. Do not put more than 6 pies, usually 4, of any type on the cabinet shelves. There is no need to stock a whole shelf of apple or peach. This clutters the cabinet and limits the ability to stock all varieties. An exception to this is having a large quantity of day old pie that must be sold first.
4. Stock the most commonly sold pies - apple, peach, cherry - on the lower shelves of the cabinet (i.e above the counter) for easier access with less reaching. 
5. Arrange pies in groups by common type. For example, place pecan, chocolate pecan, brownie, etc. close together. This makes it easier to locate single pies of a given type.
6. For mixed-fruit types put like variations together, that is, blueberry-apple, blueberry-peach, etc.
7. Ensure pies of which we only have a few are placed up front.

Pie Cabinet Example

NOTES:

1. These pies should always be in these locations.  Put extras in shelves under counter & on shelves behind serving area.
2. These pies should be in these locations if the pies are available. Put extras in shelves under counter & on shelves behind serving area.
3. Single-fruit pies, as available.
4. Depends on pies on-hand that day.

Last Updated: 08/17/02