Country Music Festival Roster 2017

8.00 – 12.30 Friday 20 Jan Sat 21 Jan Sun 22 Jan Monday 23 Jan Tues 24 Jan
BBQ Wayne Woods

Andre Kutz

Bruce McCorkell

Wayne Woods (Late)

Wayne Woods Wayne Woods Wayne Woods
Cash Di Hall Di Hall Di Hall Di Hall Di Hall
Server 1 Ron Denham Ron Denham Diana Winter Diana Winter
Server 2 Hal Burke Darren Mearrick Darren Mearrick Hal Burke Ron Denham
 

10.30 – 2.30

BBQ

2 people

Ron Denham

Richard Rose

John Nash

John Barwick

John Nash

Richard Rose

Ron Denham

Phil Crossing

Ron Denham

Steve Beaton

Chips John Nash Simon Kean Simon Kean John Nash John Nash
Money

2 people

Di Hall Di Hall Di Hall Di Hall

 

Di Hall

 

Server 1 Terry Paris (til 2.30)

Val Godden

Dorothy Barwick Wayne Woods Terry Paris (til 2.30) Terry Paris (til 2.30)
Server 2 Eliza Falkenmire John Mackay Ron Denham

Diana Winter (from 12.30)

Diana Winter (from 12.30) Eliza Falkenmire

 

Server 3 Wayne Woods (til 12.30) Ron Denham John Mackay Steve Beaton
 

2.00 – 6.00 pm

BBQ Wayne Woods Richard Rose

Paul Ying

Darren Mearrick Wayne Woods Wayne Woods
Chips John Nash Simon Kean Simon Kean John Nash John Nash
Money Di Hall Di Hall Di Hall Di Hall Di Hall
Server 1 Ron Denham Darren Mearrick John Mackay Val Godden Val Godden
Server 2 Phil Crossing

 

Wayne Woods Wayne Woods
Server 3 Phil Crossing
8.00-12.30

 

Wed 25 Jan Thurs 26 Jan Fri 27 Jan Sat 28 Jan Sun 29 Jan
BBQ Wayne Woods Wayne Woods

Ron Denham

Wayne Woods Wayne Woods Every able bodied member should try to be available for this as it is a huge job.

Starting time?

Cash Di Hall Di Hall Di Hall
Server 1 Diana Winter Diana Winter
Server 2 Hal Burke Eliza Falkenmire Hal Burke
10.30 – 2.30 pm
BBQ

2 people

Ron Denham

Wayne Woods (til 12.30)

Ron Denham

Wayne Woods (til 12.30

Ron Denham

Wayne Woods (til 12.30

Ron Denham

John Nash

BBQ needs to be emptied and washed out

Marquis need to be erected again and hosed

All boxes need to be cleaned and packed and returned to storage.

All utensils need to be washed and put away

All washing T Towels and Table cloths need to be done.

Chips John Nash John Nash John Nash Simon Kean
Money

2 people

Di Hall Di Hall

Annette Mackay

Di Hall Di Hall

 

Server 1 Terry Paris (til 2.30)

 

Dorothy Barwick Terry Paris (til 2.30)
Server 2 Steve Beaton Steve Beaton Eliza Falkenmire Steve Beaton
Server 3 Val Godden
2.00 – 6.00 pm
BBQ Wayne Woods Paul Ying Wayne Woods Wayne Woods
Chips John Nash John Nash John Nash John Nash
Money Di Hall Di Hall

Annette Mackay

Di Hall Di Hall
Server 1 Paul Ying Wayne Woods Paul Ying John Mackay (after 10,.30 if required
Server 2

 


Friday 20 January at 6.30 am

Landmark Cool room will be delivered to the Peel Street site,

6.00 am – Ken Hall, Max Hogg. John Nash, Ron Denham – meet at 330 Forest Road to tow 4 trailers to Peel Street – BBQ trailer, Cool room Trailer, Halls trailer and Geoffreys trailer. To be loaded and taken to Peek Street

Wayne Woods, Steve Beaton and Paul Ying to meet at Storage shed Belmore Street (locomotive Hotel end) and pack and bring equipment to Peel Street site – Use Wayne’s truck and trailer, Steve Beaton’s trailer

6.45 am –  John Nash, Wayne Woods, Steve Beaton, Paul Ying, Rob Dorrington, Ken Hall– meet at Peel Street site to set up marquis and trailers.

Di Hall, Sue-Ellen Nash assist with setting up marquis and organising food. Pack cool room trailer with drinks. Put up signage.

7.15 am     Ken Hall to go collect bread and meat and return it to site. Ken will continue to be I/C of shopping for fresh food and ordering.

 

At the end of every day:

BBQ to be cleaned

Chip cooker and oil to be cleaned but NOT emptied. Turn off all applicances.

Cool room to be filled and secured. Please try and use ‘old stock’ first – check expiry dates please.

BBQ trailer to be filled and secured.

Clean all surfaces.

Washing to be given to Di for washing.

Side walls need to be attached and secured with padlocks. John Nash I/C

Ken Hall will be I/C of money, will do backing each day.

Food is stored at various locations – see below.    the Halls,  the Nashs, the Beatons, the Hoggs

Supplies needed

Sticky tape and dispenser

Pens    Gaff Tape

The following is a scant description of the jobs which need to be covered in the marquees. It is certainly by no means complete. There is NO demarcation lines! Initiative is great!!

Remember, the Department of Health and TRC will have their spies watching our every move. Always be aware of the Healthy Handling of Food course which we ALL did. Take all precautions needed.

BBQ – responsible for the BBQ and cooking steaks, sausages, onions, eggs. Keep the supply current (avoid having food on standby for too long). Ensure that the BBQs are cleaned all the time and kept in a hygienic state. Not sure what the flies will be doing!!!

Hot Dog cooker – can be managed by the BBQ person.

Deep Fryer – responsible for cooking and supply of hot ships, pluto pups, spiral chips etc. Keep the supply current (avoid having food on standby for too long) and ensure that the oil is kept clean and in an hygienic state. Not sure what the flies will be doing!!!

Money & Ticket orders – the cash register will be used. This person cannot handle food by law. Can supply drinks from the cool room if that is possible. Lyn will organise change to the value of $2000.

Process: order will be written on an order docket and the customer given the number tear off on the bottom of the order docket. The order will be paid for at the register and then passed ibn to the Server team who will fill the order completely and give it to the customer. Please do NOT orders with other servers.

If a customer just wants drinks the cash register person can probably handle the order and therefore does not need a docket written.

Servers 1, 2 3 – responsible for serving customers and keeping the cool room full of drinks. Please endure that sufficient drinks are in stock and reporting when stocks are low. Please stack cool room from the back ensuring that cold drinks are served first.

Only deal with one order at a time for each person and complete the order before progressing to the next customer. Wrap food and place in paper bags supplied. Chip container to be placed in a paper bag and then filled with ships. Lets not be mean!!! Large plastic shopping bags are available for large orders.

Paper bags and greaseproof paper will be supplied for wrapping burgers.

Workers MUST sign IN and OUT every day to be covered by Rotary insurance. There will be a spiral book near the register for this purpose.

 

 

 

 

 

TRC requires a hourly register kept of temperatures on BBQ, Baine Marie, cool rooms. John Nash to supervise

BBQ – 75 degrees minimum

Baine Marie – 60 degrees minimum

Cool Room – less than 5 degrees

 

Supplies and ordering and jobs to do

Lyn to organise change

John to order drinks, check a generator availability, order McCains frozen chips 200 kg from Kays

Di to order 55 kg of onions and 75 kg of large potatoes from Farmer Bobs.

Serviettes

Metal trays

Ken to order eggs

 

Supplies in Stock

Halls Freezer 330 Forest Rd Nash Freezer 21 Melissa Ave Calala Steve Beaton 43 Lemon Guns Dr Oxley Vale Max Hogg 31 Darrel Rd Calala
6 boxes of pluto pups = 130 100 hot dogs 100 hot dogs 160 pies
2 packets of Hot dogs 25 kg bacon 12 kg frozen chips 10 kg bacon
20 kg of sausages 96 pies 17.5kg bacon
5 kg Bacon
5 kg frozen chips (1kg packets)
Drinks
 

To be defrosted and taken to Peel Street on Friday for sale

 

 

Contact Numbers

Di Hall 0411 704 654
John Nash 0447 623 229
Sue Ellen Nash 0428 623 229
Ken Hall 0419 613 982
Wayne Woods 0427 208 357
Steve Beaton 0434 680 161
Max Hogg 0429 071 937
Shirley Burke 0418 667 245
Hall Burke 0428 998 810
David Godden 0439 255 717
Simon Kean 0413 634 997