Snack Shack Instructions

Preparation

• There should always be 2 people working in the snack shack.  At Craven, one of for the Scoreboard and one for concessions, at Spaulding, both are for concessions.
• There should be no more than 4 people inside the shack at any given time.
• Nobody under 14 should be allowed in the snack shack.
• Nobody wearing cleats should be inside the snack shack.
• Gloves should always be worn when handling raw food.
• When you first open the shack - get the hot dog machine and nacho warmer going first
• Hot Dog Machine - add 1 gallon of water, and then turn it on. Use the spigot outside the snack shack to fill a gallon jug for water.
• Make sure you turn the temperature all the way up, and then turn it down to less than half once you have cooked the hot dogs.
• Nacho Warmer, just flip the switch in the back to on (it can be set to either the I or II position)
• We are requesting that everyone pay with Cash or Venmo. (For Venmo there is a QR code they can scan, and 1983 is the confirmation number if asked)
• We do not accept bills larger than $20, and no coins greater than a Quarter.
• Grab an envelope, and then count the cash (ignore coins) in the cash drawer.
• On the envelope, please complete all of the fields on the envelope:
• Open all windows - At Craven, take the cross bar off, and then lift the heavy windows up high. The cross bar will be used to secure the windows up high.  This is heavy and can require two people as well as the step stool. At Spaulding, just unlock them from the outside, and roll them up.
• Take out as much of each type of food and put it on the serving windows (at Spaulding two windows can be used to serve customers - the one over the sink should not be used)
• Put the ketchup, mustard, relish, and napkins on the outside shelf. (or a serving shelf at Spaulding)
• Once the cooked food is ready make an announcement that they are now available for sale.
• If any uniformed public safety, uniformed military personnel or obvious veteran show up at the snack shack, offer them a hot dog, bag of chips and a drink of their choice at no cost with our thanks (limit 1 per day per person).
• In the last inning, if there are any remaining hotdogs, announce that they are on sale for $2 each.
• If we are low on any food/supplies, please text Jess Donia at 978-833-0015. 

Cleanup

• At the end of the night is the volunteers responsibility to empty the trash barrels outside of the shacks into the dumpsters. The key for the dumpsters is the same as the coaches shed and is on the yellow lanyard inside the shack. If you cannot find the key, ask a coach.
• Once the game is over, take all the food and put it back into the cabinets/shelves. 
• Make sure that all candy that can melt is put in the refrigerator.
• Restock the refrigerator with water, soda and Gatorade. As well as move hotdogs/buns from the chest to the refrigerator if we are low.
• If we are low on any food/supplies, please text Jess Donia at 978-833-0015
• If there are any leftover cooked food (hot dogs or burgers), offer them for free to players first, and then offer them for free to anyone else.
• Make sure you take in the condiments from the outside food prep shelf
• If the grill was used:
• Make sure that the propane tank is brought back inside the shack
• Do you best to clean the grill and the grill tools
• Ensure that the grill has the black cover back on it
• Once the shack has been cleaned up and all food put away, then take all the cash out of the cash drawer (leave any coins)
• Take out (10) one-dollar bills and (2) five-dollar bills and put them back in the cash drawer. Do not leave any $20 bills (or higher).
• Count the remaining cash, and then write down that amount on the envelope as the ending balance
• Put the cash in the envelope and seal it.
• Put the sealed envelope in the cash box which is located near the door
• Ensure that all lights are turned off
• Ensure the shack is fully locked – check that all 4 windows have locks on the outside and that the main door is pulled tight and locked
• IMPORTANT - At the conclusion of a work shift, all workers must text 978-847-8840 with their name, their shift time/location and the final dollar amount put into the envelope. If you do not send this text message within 24 hours, it will be assumed you did not make your shift and will automatically be charged the $75 no-show fee.

COOKING INSTRUCTIONS

• Make sure the inside of the hot dog machine was cleaned and there are no food remnants. If there is – try your best to clean the machine. If you are unable to fully clean, then please text Jess Donia at 978-833-0015
• Make sure water release plug is closed.
• Add one and a half gallons of water (water should not go over the metal bottom plate).
• Plug in steamer and turn it on max temperature.
• It will take approximately 12 minutes for the steamer to fully heat up.
• Add 8 hot dogs for the first field in use, plus 4 for each additional field in use onto the bottom of the steamer.
• DO NOT ADD HOT DOG BUNS INTO THE WARMER
• It will take approximately 12 minutes for the hot dogs to fully cook.
• Once cooked, put the hot dog in a bun and wrap it in tin foil and put it in the top of the machine to keep it warm.
• Reduce heat to 1/3 heat setting.

CLEANUP INSTRUCTIONS

• At the end of the night, unplug the steamer and find a large container to empty the water.
• Hold container under release plug, and unscrew it
• Caution! Water will be very hot – be careful!
• Empty the water fully and dispose of the water outside
• Clean the entire hot dog machine – ensure there is no food particles remaining inside the machine.

HOT DOG MACHINE NOT WORKING?

This happens when someone underloads or overloads the machine with water which causes the fuse to blow (water should cover the coils, but not touch the metal plate). To reset the fuse, unscrew the black knob on the left side, and push in the fuse button, and then replace the black knob.

Pretzel

1. Let the buyer know this is about a 2-minute process.
2. Place frozen pretzel upside down on a paper plate.
3. Moisten pretzel with a small amount of water (2-3 capfuls).
4. Microwave on high for 45 seconds.
5. Flip pretzel upside down, and add a small amount of water (2-3 capfuls).
6. Sprinkle small amount of salt on pretzel.
7. Microwave on high for 45 seconds.
8. Let buyer know it is hot.

Mac & Cheese

1. Let the buyer know this is about a 5-minute process
2. Remove Lid and Cheese Sauce Mix
3. Add water to fill line and STIR
4. Microwave on high for 3 ½ minutes (do not drain)
5. Stir in cheese sauce mix 
6. Let buyer know it is very hot, and give them a fork and napkin

Popcorn

1. Let the buyer know this is about a 4-minute process
2. Remove the outer plastic bag
3. Place the popcorn bag into the microwave cook on high for about 2 minutes - DO NOT HIT THE POPCORN BUTTON.
4. Listen carefully once popping slows to 1-2 seconds between pops stop the microwave. 
5. The bag and popcorn are VERY hot, be careful and open it slowly.
6. Let the buyer know it is very hot, and give them a napkin

Nachos

1. Grab a single serve cheese pod from the Nacho Warmer
2. Grab a single bag of Tostitos from above the Warmer or in the box.
3. Individual cheese pods can be sold at a cost of $3 each.

Hot Chocolate

1. Let the buyer know this is about a 3 minute process.
2. Grab a hot cup, and fill it with water from a water bottle. (Save the unused water for the next sale).
3. Microwave the water for 90 seconds
4. Empty the packet into the cup and mix

Cup of Noodles

1. Let the buyer know this is about 5 minutes process.
2. Remove lid
3. Take a water bottle and fill to the fill line (Save the unused water for the next sale)
4. Microwave uncovered for 2 minutes and 15 seconds.
5. Let sit for 2 minutes.

Hot Pockets

1. Let the buyer know this is about a 4 minute process.
2. Unwrap the sandwich from the packaging and load it into a crisping sleeve.
3. Place the sleeve onto a paper plate
4. Cook it in the microwave for 2 minutes