Duty Responsibilities

Please check the schedule for your assigned duties this summer.  Below is a list of the expectations for each duty.  Be sure to arrive on time for your shifts and be of a sound mind and sound body.  These will also be posted at the appropriate locations for your reference this summer.

 

Friday Night Fish Fry
Set Up:

• Salt and Pepper Shakers need to be placed on tables
• Restock and set our knives, forks, spoons & napkins in bins
• Put butter pads on ice (back counter)
• Put coleslaw in bowl on ice (back counter)
• Put Sour cream on Ice (Back counter)
• Cut and ice lemons for fish fry (back counter)
• Place pre-packaged condiments in baskets (front counter)-this includes, cocktail sauce, tartar sauce, marinara, barbecue sauce

• Set up ketchup and mustard, pumps (Front Counter)
• Set up iced tray with separate bowls for relish, onions, tomatoes, and pickles.  Some of these items will require chopping.
• Slice bread and return to bags
• Turn Pizza Oven on to 450
• See Kitchen crew for any additional assignments for your duty

Post Clean Up:  (these tasks need to be performed prior to the end of your shift)

• Pick up salt and pepper shakers
• Bring all dishes and utensils to the sink to be washed
• Wrap all leftovers (date) and return to walk-in or refrigerator
• Wipe all counters inside and out of kitchen
• Make sure all ovens and fryers are turned off

Order Takers:

• Write Pizza orders on scratch paper w/customer name and refer to counter help
• Separate Coupons from the Cash at the end of the night
• Collect all order forms and place on top of the counter
• See Scott Lau (or another kitchen staff) to turn in the cash
• Assist counter help with all other tasks as needed

 

Saturday Night Snack Counter

First Shift: (Equipment will be turned on for you)

• Put out Condiments 
• Put out Napkins and Utensils
• Take and Fill orders (Divide Duties among those on your shift)
• Call out Orders when ready
• Frozen Food supplies should be in the kitchen Freezer (overstock located in walk-in freezer)
• Refrigerated food will be located in the Walk in (Beer) Cooler

Closing Shift:

• Continue with above duties
• Clean up/Wash Dishes as needed throughout the night
• Announce Final Call around 10:30
• All Dishes need to be done
• Notify a member of the kitchen committee to turn off equipment

 

Saturday Night Bar Back

• Workers will assist the bartender in maintaining the stocking of the bar. This includes backing the beer coolers, stocking cups, getting ice and other duties as directed by the paid bartender on duty.  
• Worker will also assist in watching for underage drinking and anyone who may try to bring their own beer or alcohol to the bar.  Worker is to periodically check the patio area for this.  If any violations are observed, they are to bring it to the attention of the bartenders or any bar committee members present the they will take any action needed.  
• Bar backer may assist bartender in serving if requested by the paid bartender and has a basset certification on file. 

 

Saturday and Sunday Morning Raths Cleanu

Inside Duties:

• Wipe down the bar
• Wipe down wood face of the bar
• Wipe down barstools
• Wipe down the tables and chairs
• Sweep and mop the floors
• Empty and clean out the garbage cans and take the garbage to the dumpster
• Lift up mats in the kitchen and behind bar, then sweep and clean the floors
• Break down boxes in the back hallway and put them in the recycle dumpster
• Take all empty bottles from the bar and them in the recycle dumpster

Outside Duties:

• Wipe down the patio tables and benches
• Sweep the patio and the area by the front door, hose down as needed
• Empty and clean out the garbage cans, including the garbage can on the bridge upstairs, and put the garbage in the dumpster

 

Candy Store

Opening Shift

• Put all sample bars out on shelf (Do not sell sample bars)
• Uncover ice cream (save lids)
• If needed, stock napkins, spoons, and straws
• Get toppings out of fridge and put on table
• Fill bowl for scoopers with water
• Put garbage bags in all containers (inside and outside of candy store)
• Put money in register

Closing Shift

• Wash all utensils, bowls, etc.
• Put small amount of water in metal cup and run thru each mixer to wash blades
• Wipe down mixer with wet cloth, then dry
• Push down sides of ice cream and cover with lid to prevent freezer burn
• Put all sample bars in sample basket and store in freezer
• Wipe down all surfaces, including tables outside of candy store
• Restock water or pop if needed
• Put all toppings back in fridge
• Put all money and tickets back in pouch and store in freezer door
• Bring garbage out to dumpster by back door of Raths
• Turn off air conditioner and lights

 

Pool Admissions

• Check bank for correct $ total
• Check all entering people for season tags
• Members and guests not having tags sign in and $ is collected
• Last shift count and record bank totals

 

Pool Concessions

• Make sure counters and equipment are clean and in working order
• Prepare food and condiments- cook hot dogs in pot of water and place in rotisserie (see below for further instructions)
• Check bank for correct $ amount
• Service with a smile
• Last shift clean & store equipment, food and condiments
• Total bank and record

 

Hot Dog Machine Operating Procedures

Opening Procedures

• Make sure water release valve is in closed position
• Fill the water pan up to 8 quarts of water, making sure the heating element is submersed
• Insert the trays into the machine
• Plug machine is and turn power switch to ON
• Turn heat control to High
• Hot dogs, buns and condiments are in the cooler
• Bring hot dogs to a boil in water on the hotplate, then place them in the machine on the side with steam vents
• Place the buns on the side with the flat panel that covers the steam vents
• Use your judgement on how many hotdogs to prepare and place in the machine based on weather and crowd size

Closing Procedures

• Throw out any unsold hot dogs.
• Put condiments and unused hot dogs and buns in the cooler
• Turn power switch to OFF and unplug unit
• Remove the door and panels of the unit and wash, leave by sink to dry
• Drain the machine using the water release valve on the side
• Drain into pan and pour water into the sink
• Close the water release valve when done draining
• Wipe unit with a clean towel

 

Coupon Books

Rule books

• Locate cottage line

Owner verification

• Check list to see if okay to give coupon book (Make sure all fines/fees are paid)
• Pass coupon book to coupon book person- COUPON BOOKS SHOULD ONLY BE GIVEN TO OWNER OF RECORD OR SPOUSE (NO KIDS, RELATIVES, ETC)

Coupon books

• Pull out receipt and ask owner to sign
• Ask owner to put their name/cottage number on front of the book