- Arrive at the theatre one half hour before the lobby opens (1.5 hours before showtime).
- Turn on the coffee machine first thing as it takes a few minutes to heat up so you can make the coffee, the switch is just over the sink. N.B.: The FOH Manager may have already done this. A green light will appear when it is ready.
- Before starting to set up the Coffee Bar area, please assist the FOH Manager in doing a sweep of the theatre to ensure all garbage and discarded programs have been removed.
- The FOH Manager will give you your cash box. Count the float to ensure the previous volunteer left the correct amount in the float (listed in the cash box).
- Coffee Bar cannot accept $50 or $100 bills
- When cashing out, include all quarters, dimes and nickles in the deposit – do not leave with float
- As much as possible, leave loonies, twoonies and $5 bills in the float.
- If you do not have much change at the end of the night when you cash out, please leave a message for the FOH Director (contact info can be found on the sheet in the Box Office)
- Fill the kettle and boil it so the water is ready should anyone order tea.
- Take out liquorice, mints and chocolate bars from the Rubbermaid containers in the storage room by the coffee bar. If this supply is low, please leave a message with the FOH Directors.
- Make sure the pop/beer cooler is unlocked (the FOH Manager should do this for you).
- Take the creamer out of the cooler. Flavoured creamers do not need to refrigerated and we do not have room for them there, so please put them in the bucket for storage.
- Set up the counter with creamers, coffee whitener, sugar, sugar substitute, coffee stirring sticks, straws and a small basket or plate for the garbage (empty creamers, sugar packets, etc.)
- Make sure the cooler is well stocked with pop, water and juices. Additional supplies are in the storage room. If it isn’t very busy, restock the cooler so that the product is cold for sales for the next performance.
- Start a pot of coffee as soon as the green light appears on the coffee machine. Turn on the “Lower Element” button.
- Keep the counter clean and try to discourage people from chatting directly in front of the counter or customers cannot get to the front to order. Chat with people and be friendly, but make sure you are on the lookout for customers.
- As of January 1, 2010, you must have ASIP/ProServe training in order to serve alcohol. Your FOH Manager should have this information. If no one working the coffee bar has this training, alcohol cannot be served.