Fun Match Job Check and Hosp

FUN MATCH JOB DESCRIPTION – Check-In & Hospitality
      • We try to combine these two jobs into one worker assignment.
        • If covered by one person:
          • Start at 5:30 for food set-up in the kitchen
          • 6:15 – main Check-In Table duties
          • 7:30 – end Check-In and start kitchen clean-up
          • About 8:00 – duties done 
    • CHECK-IN TABLE:
      • You are the first smiling face newcomers meet when entering NOCI.  Please be welcoming.
      • Greet people entering the building.  Offer help as needed.  
        • New people need to know where everything is: rings, bathrooms, potty area, where they can sit and/or crate, etc.
        • Let people know we do have some kennel space available for both visitors and members on a first-come, first served basis.
          • Please clean kennels after using.
          • Let them know where cleaning supplies are located.
      • Check-in handlers as they arrive
        • Indicate arrivals on the Table Sheet with a checkmark.
        • Tell handlers they need to check-in again at each ring they’re entered in.
        • Have handlers take their Running Order LABELS.
      • Be Friendly – you represent the entire Club.
      • By itself, this job runs from 6pm to 8pm. 
    • HOSPITALITY:
      • You have a budget of $75.
        • Save your receipts to turn in after the match.
        • Submit a Request for Reimbursement to the Treasurer.
          • Forms are on the wall by the class clipboards.
      • Plan enough food for 14-15 workers.
        • Prepare or buy something easy to eat while walking around.
        • Include at least one vegetarian option.
        • Include miscellaneous finger-food/snacks.
        • Water and pop are free to workers.
          • These are purchased and stocked in the kitchen by someone else in the club.
        • Napkins, plates, cups, flatware are also provided by the club and stored in the kitchen.
      • Plan to set up food in the kitchen at 5:30 pm.
        • Start clean-up at 7:30.
        • Pack leftovers in to-go containers (stored above fridge).
        • Encourage workers to take leftovers home.