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

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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 con-tain 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 Sat-urday 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 approx-imately 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 intermis-sion. 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 work-ing 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 Bin-go 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.

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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

plas-tic 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

quar-ters). 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.

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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

conces-sion 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 replen-ished 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!!!

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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

bro-ken, the cost of a new one will be deducted from your clubs/

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Card # 4

CHICKEN AND BEEF SANDWICHS:

Please check the three door refrigerator in the hallway for containers of meat lefto-ver from last week. Use this meat first, warming it up in the microwave before put-ting 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 cof-fee 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.

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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. Dur-ing the evenDur-ing stir cheese occasionally and adjust the heat as needed to pre-vent 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.

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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

re-frigerator when finished grilling.

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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 hall-way and lay out an assortment of candy on a brown tray and place on the con-cession counter down by the George Foreman Grill. The brown trays are usual-ly 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 re-frigerator 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

store-room. 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.

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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

some-times 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 r ags and towels are in the lar ge container with the

blue lid. Please do not use the schools towels or rags. Put popcorn

sup-plies 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.

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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

need-ed, 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

store-room 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.

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