1. OPEN EACH AND EVERY BEVERAGE which is ordered. We are classified as an "ON PREMISE" location, meaning that we cannot sell "TO GO".
2. Do not issue more than two beverages to any person per visit to the booth. (One beverage for each hand makes it easy to remember.)
3. Do your best to see that the floor in the service area is not littered with cardboard or other debris. We MUST keep the service areas as clean and neat as possible.
4. STOCK AND SERVE PRODUCT AS YOUR CAPTAIN INSTRUCTS!
KNOW THIS:
A certain mixture of ice and water is essential to keeping beer as cold as it can possibly be, and to minimize the amount of ice we go through. Your arms and hands will often be in very cold water. That is just the way it is! The coolers are large in size and in order to provide the coldest beer possible and eliminate confusion by any volunteer, these procedures are critical to our success. Handlers and stockers will be pulling beer from refrigerated sources and cooling beer as their Captains instruct. These Captains have this down to a science.
5. Break down and flatten any boxes, then stack them in designated areas for quick collection. This helps us keep service areas clean and makes collection easy for trash pickup volunteers.
6. Use the white buckets provided at the service tables to throw trash into. They are easier to dump into the trash barrels that way. KEEP A CLEAN BOOTH AND DO NOT ALLOW THE FLOOR TO BECOME LITTERED!
7. HAVE FUN!!! Responsible service of alcohol is a serious business, but we must make this experience fun for the customers of the Shrimp Festival. If we are having fun, our customers will have fun too. If you are working a booth near a music stage and you like the music, dance it up!
Volunteer Map (pdf)
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