Welcome

Welcome to the Snack Shack team. On behalf of WSLL, thank you for your valuable contribution to our league. Our goal is to equip you with essential skills that will serve you well in various facets of life. These encompass cash handling, customer service, food preparation, cleaning, organization, communication, as well as time and schedule management.

YOU are in charge of how much you learn and grow in this role. 

Some tips for you:

Be organized. Put your schedule on your calendar. Be a couple of minutes early for your shifts. Plan ahead if you need time off.

Be curious. Ask questions! Look for opportunities to learn new things. 

Be a good communicator. Communication with teammates, Leads, and the Concessions Director should come directly from you, not your parent/guardian.

Be a good teammate. Look for ways to support and help each other.

Be responsible. Follow Snack Shack procedures and checklists.

Take pride in the job you do. You are important! You’re raising money for our league and making the Bar-S experience extra special for our community. 

HAVE FUN! 

Contact Info

Concessions Director

Jennifer Cox
Email: [email protected]

Key Responsibilities

Cashier

SMILE 

Be polite and welcoming. Speak loudly and clearly (Bar-S is noisy!)

Ring up all sales.

Ring in all volunteer food/beverage items (this includes umps, scorekeepers, and Jr. volunteers)

Call orders clearly to food stations (“two minor dogs,” for example)

Keep running list of pre-orders for hot dogs and/or tabs that customers may request to open

Restock all counter items throughout your shift

Beverage station (slushies, hot beverages, and beverage fridge)

Prepare Cup Noodles, Mac n Cheese (and other) at the hot food/beverage station

Complete the cashier checklist for opening and closing

Floater

Prepare food at the microwave/nacho station

Keep beverage cooler stocked

Assist with other stocking as needed

Assist with beverage station as needed

Serve ice cream from the freezer

Keep station clean and stocked during service

Keep the condiment table clean and stocked

Help as needed to serve hot items from the beverage station

(Saturdays) Do mid-shift bathroom checks

Complete the floater checklist for opening and closing

Food Worker Card

Volunteers must obtain a valid Food Worker Card.

Go to foodworkercard.wa.gov to access the online class and test.

The Food Handler’s Card is good for 2 years.

The cost of the card is $10 and will be reimbursed by WSLL.

Email a copy of your card to [email protected] before your first shift.

Freebies & Perks

Kid Freebies

Kids who return a foul ball get a free .25 candy

Kids who pick up 25 pieces of trash get a free .25 candy (limit 2 per day)

Volunteer Perks

Adult and Jr Snack Shack Volunteers get any one food item and one beverage item per shift

Umpires get one food item, one beverage item, and unlimited water

Scorekeepers get one beverage of choice

All volunteer food MUST be rung up on the square terminal.

Home Runs & Hit it Here

In recognition of over-the-fence home runs or hitting the bullseyes on the Hit it Here banners in the Bar-S outfield, all players on the team of the player that hit the dinger are eligible to receive ONE complimentary minor hot dog, ice cream, OR other treat valued at $3.00 or less. The Snack Shack lead overseeing the shift will determine which item(s) to offer as a prize based on available inventory.

Junior Tips

Tips collected will be distributed at closing by the Shift Lead, who is an adult volunteer. If you're unable to collect your tips on the same day, they will be kept in an envelope with your name on it. Speak with the Concessions Director to arrange for tips pick up.

Safety

Jr Volunteers under age 16 may not use kitchen knives.

Use care whenever handling hot food

Report any injuries to the Shift Lead

See the Food Safety Code of Conduct for additional information

Security

Cameras monitor the Snack Shack interior and exterior.

Keep the Snack Shack door closed. 

Leads should ALWAYS close/lock the door before opening the safe or counting the till. 

Shift Scheduling

We use 7Shifts to manage our schedule and for most team communication.

You will receive a text/email invitation to create your 7Shifts account.

If you have a smartphone or tablet, install the 7Shifts app - this is the easiest way to manage your schedule. Ensure you enable notifications so you will get alerts.

If you don’t have a phone or tablet, set up your account on a computer, and check your schedule online at www.7shifts.com.

We schedule 3 weeks in advance. Look ahead at all your shifts and be sure they are on your calendar. 

In the event of rainouts or canceled games, the update will be in 7Shifts. It’s a good idea to always check the app for alerts before heading to Bar S.

Communicate in advance of any planned vacations or needs to be dropped from the schedule before the end of the WSLL season (which includes potential All-Star hosting in July)

Block off 7shifts in advance to avoid any scheduling conflicts. If you’re available, we will schedule you for a shift.

To cover your shift(s), follow these instructions.

To trade shifts, follow these instructions.

You will be allowed 2 last-minute callouts/no-shows before being dropped from the schedule.

In addition to the trainings linked above, the 7Shifts website has additional training modules to help users get acquainted with the app.

If you cannot find coverage, please notify us at least one day in advance.

If possible, help other team members when you can by picking up their shifts. Keep an eye on the “shift pool” tab in 7Shifts and click on any you’d like to take.

Team Communication

To send a message to other volunteers or Jennifer, use the chat function in 7Shifts. 

Start by clicking on the Messaging icon (looks like a speech bubble)

To send a message to the team: 

In the app: Click on the + sign and then select “new group post”

In a web browser: Click on the “Group” tab in the popup window

For both: Click on “Snack Shack” and then write your message

To send a post to specific team members: 

In the app: Click on the + sign and select “new chat,” then choose people from the list.

In a web browser: Click on the “People” tab in the popup window, then choose people from the list.

Illness Safety

If you feel sick, have a cough, fever, or any other symptoms, please stay home.

Message the team on 7Shifts, and we will take care of getting your shift covered.

Lost & Found

Help keep the lost and found organized.

Items will be donated to Goodwill every 2 weeks for unclaimed items.

Place the tote out when opening the Snack Shack.

Bring the tote in when closing the Snack Shack.

Meals and Breaks

Be sure to ring up your food first!

If you are working one shift, plan to eat before/after your shift. Do NOT eat during your shift.

If you are working a double shift, you will get a 15-minute break to eat.

Your Shift Lead will let you know when to take your break.

Breaks should be taken outside, or in the storeroom if it’s raining.

Where to Find Things

First aid supplies and office supplies – drawers below the cash register. There is also a first aid kit inside the sheds for coaches/families to self-serve.

Opening/closing checklists – SS Binder

Emergency contacts – bulletin board by door and in 7Shifts

iPad login – 201703 (also written on iPad stand)

Bathroom cleaning supplies – in the bucket under the dish sink

Shopping list (add things you notice we’re low on) – bulletin board by door

Opening & Closing Checklists

Reference the Snack Shack Opening/Closing Checklist

Cash Management 

(We will practice this at Snack Shack training)

Please ring in items carefully. It’s fine to take the time you need to get it right.

For large orders, read the list back to the customer before telling them the total. 

Credit/Debit cards have a $5 minimum purchase. NO exceptions.

Any time you are given cash, follow these steps:

Say aloud the amount of cash you were given (“Out of twenty”)

Lay the bill across the cash drawer – DO NOT put it away until you’ve given change.

Carefully count out the change and say the amount as you hand it back (“Here’s $6.50 change”)

Only after the customer has accepted the change should you put the bills in the drawer. 

Any bill larger than $20 should be dropped directly into the safe.

If you run out of small bills or quarters, alert the Shift Lead.

NOTE: If a customer ever has a question regarding money - such as questions about refunds, discounts, or the change they were given - ALWAYS refer them to the Shift Lead. You should never feel pressured to issue a refund or additional change.

Food Safety & Sanitation

Always remember: We are here to make our community happy, not sick! Following procedures is essential to prevent foodborne illness.

Any time you enter the Shack, wash your hands immediately, following proper handwashing procedures.

Always wash your hands after taking a break and/or eating.

Wear disposable gloves whenever handling unwrapped food. 

Remove gloves as soon as you move on to a new task.

Do not re-use gloves

Perishable foods must be kept in the fridge or on ice at all times.

Rotate food whenever stocking. First in, First out! 

Sanitizer Buckets:

There must always be two sanitizer buckets (one under the hand sink, one by the sink near the hotdog station.). The Adult Shift Lead will set up sanitizer buckets

Use sanitizer towels or Clorox wipes for all Snack Shack cleaning.

Store sanitizer towels in solution when not in use.

Use good common sense. If something seems wrong, don’t serve it. Check with your Shift Lead if you have any questions.

Bathroom Cleaning

Junior Volunteers maintain the cleaning of the bathrooms.

Weekdays - Clean at open and close

Saturdays - Follow the cleaning schedule throughout the day. Be sure to initial the box after checking both bathrooms.

ALWAYS wear gloves when cleaning bathrooms.

Use ONLY disposable Clorox wipes when cleaning bathrooms – no cloth towels.

Use ONLY the broom labeled “Bathroom.” Do NOT use the Snack Shack broom. 

See the Bathroom Cleaning Checklist for complete details.

How to Clean & Sanitize Food Contact Surfaces

Surfaces that don't come into contact with food only need to be cleaned and rinsed. But food-contact surfaces like prep tables, tools, and equipment must be cleaned and sanitized. Follow these steps to clean and sanitize correctly:

Wipe the surface to remove any crumbs or food particles.

Wash the surface with an approved food-safe cleaning solution.

Rinse the surface with clean water.

Sanitize the surface with an approved sanitizing solution mix to the right concentration.

Let the surface air dry. Do NOT dry with paper towels/cloths.

What to do When it’s Slow

Make sure everything on this list is done!

Check outside + inside garbage cans, and empty them if needed

Check the condiment table – wipe down and restock

Restock counter items

Restock beverage station

Restock beverage fridge (rotate - first in, first out)

Wipe inside of microwaves

Wipe down counters

Wipe down the handles on the fridge and freezer

Sweep 

Clean hand sink, refill soap if needed

Check bathrooms and wipe down, sweep, restock toilet paper