WHS- Summary of the

NON-PROFIT ORGANIZATION

INFORMATION PACKAGE

2002 - 2003 SEASON

Commitment to True Service Excellence

Food Service Provider, the Arena and the Hockey Team are partners in an endeavor to offer the fans a truly remarkable experience. As a member of the Food Service Provider team your group assumes the obligation to provide a level of service that not only meets, but exceeds the expectation of our fans.

The most efficient and effective way to raise funds for your organization is to volunteer your organization’s time, effort, and energy in the Concession Stands and public food service operations at the Arena. In the past, organizations have earned commissions of $200.00 to $50,000.00+ based on their commitment to Food Service Provider, the Hockey Team, and the Arena during the hockey season. Without a doubt, your Organization’s investment with our program will demonstrate dramatic financial return for your organization.

• There are more than 50 Concession locations at the Arena requiring a commitment of 2 to 20 people. Locations at the Arena serve everything from sodas and beer, hot dogs, popcorn, pizza, hamburgers, french fries and many more food items!

• The Leader in a Concession Stand is known as a Stand Leader. These members of your Non-Profit Organization must be trained and certified to operate a Concession Stand. Training and certification will be provided by Food Service Provider at no cost to your Organization. A training schedule with dates will be provided.

• The Minimum age requirement to work at the Arena is 17 years of age.

• The majority of the Concession locations serve beer; therefore adults (18 and over) are required to be part of your organization at all times.

Minimum Age Requirements

• All volunteers must be 17 years of age or older {STRICTLY ENFORCED}. At all times, volunteers who serve beer are required by law to be 18 years of age or older. There must be at least one adult over the age of 21 in the stand at all times. A youth is defined as a volunteer aged 17. An adult is defined as a volunteer 18 years or older. The number of adults required to operate your stands will vary based on the number of cash terminals at the Concession Stand.

Work Schedule

• Unless otherwise specified, volunteer members of the Non-Profit Organization are expected to work an average of six (6) hours per event. Check-in and check-out times are determined by Food Service Provider Management and must be strictly adhered to in order for the operation to run smoothly. Unfortunately, there may be times that we cancel your organization due to attendance. If your organization doesn't adhere to check-in/ check-out times a fee determined by Food Service Provider may be charged to your organization.

Work Locations within the Arena

• Organizations will be assigned to locations on a priority basis based on group size and experience. The number of years of service and number of events contracted determines priority. It is recommended your organization trains in one or two different stands in order to prevent a scheduling conflict.

Check-In Times

• All Non-Profit organizations are expected to arrive at the designated check-in time so that your assigned Concession Stand can be properly set-up and prepared to open when doors to the Arena are opened.

• Non-Profit groups must check-in with the Food Service Provider scheduler outside the employee entrance. Do not wait in line with the Food Service Provider employees; go to the front of the line and inform the scheduler what your organization and membersÕ names are that are present. The scheduler will record the names and give you your assigned stand location.

(*) Arrival time at the Check-In Table.

• Unfortunately, failure to check-in within 15 minutes of scheduled check-in time may result in a denial of work, and a $50.00 charge to your organization. Excessive tardiness could also result in termination of your contract.

Check-Out Times

• All Non-Profit Group members are expected to stay and help clean up after each event, approximately one hour following the end of the event (depending on Stand location). Work areas must be cleaned and inspected by Food Service Provider Supervisor or Manager. Failure to check-out with Management can result in costly cleaning charges, which will be deducted from your earnings.

Parking: Is FREE in designated lots.

• Non-Profit groups may park in the Akatiff lot. The Akatiff lot is located on North Autumn, immediately west of the Guadalupe River. Parking is a available after 4:00 p.m. weekdays on event nights, Saturday and Sunday when there is an event. Remember you need not pay to park, just say that you are a volunteer.

• Overflow Parking is located in the PG&E lot on the corner of Stockton at Julian, with the entrance on Stockton Ave. Exit from the Akatiff lot to the left, proceed to the traffic light and turn right, go under the railroad tracks, turn right on Stockton and enter the PG&E lot, the first right.

• When leaving the Arena after work, especially after dark, please leave with and walk with other co-workers for your own safety. You may also contact the Security Office to arrange for a Guard to escort you to your car. Show consideration to the neighbors surrounding the Arena by keeping voices down and not littering the area.

• For events you are attending as a guest but not working, you may park in any public parking lot and pay the corresponding charge at your own expense. You may not park in lots reserved for working employees.

Non-Profit Organizations (NPO) Building Entrance

Training for Volunteers and Stand Leaders

• All Non-Profit volunteers must attend Food Service Provider's Non-Profit orientation, on the job training (including Food Safety, Safe Work Practices and Accident Reporting) and TIPS Training. TIPS training will be conducted during the evening (plan to spend 3.5 hours for this training class). Mechanics of the Concession Stand, food safety, safe work practices, and accident reporting will take approximately three (3) hours of training.

• Volunteers selected by the Non-Profit to serve as Stand Leader must be certified by Food Service Provider Management in operational policies, procedures, and effective alcohol management (TIPs). When certified, one Stand Leader will earn an extra $100.00 per event.)

Insurance

• Non-Profits must provide a certificate of General Liability Insurance.
• Non-Profits must also have their General Liability Policies extended to include a Liquor Liability Insurance.

Cash Over/ Shortages

• This is a violation to Food Service Provider company policy. If your Non-Profit Organization continues to be over or short your group may be asked to terminate your contract. Shortages will be deducted out of your base pay. Overages will not be paid out to Non-Profit Organizations.

Scheduling

• Communication with your Non-Profit Organization members and Food Service Provider is critical to the overall success when scheduling for upcoming events. Contact the Food Service Provider Human Resource Assistant for scheduling of upcoming events. Please make sure your entire group is on time.

• Once you have committed to scheduled event dates, it is MANDATORY that each group's leader provides Food Service Provider with a roster, which outlines the names of people working (with shirt and cap sizes) on behalf of the group. This roster must be faxed or emailed to the Food Service Provider Human Resource Assistant of Food Service Provider no less than 48 hours prior to the event. If you fail to provide the number of people on the roster and Food Service Provider has to staff your designated location, your organization will be charged $50.00 for each volunteer that is late, or fails to show.

Game/ Event Day

Uniform Requirements (also see Uniform & Appearance Standards)

• Do not wear jeans, corduroy, sweats, stretch pants, leggings, cargo pants, camouflage or shorts, as they are NOT ALLOWED. Any pants, shoes or socks that are not all black are unacceptable.
  Note: If your pants fail to meet the Food Service Provider standard, there are a limited supply of pants in the locker area.

• Shoes must be closed toed. Sports shoes and tennis shoes are acceptable only if they are completely black! Please no sandals, no open toes.

• It is extremely important that all members of your organization are appropriately dressed before entering the building.

• Uniform shirts, caps and nametags will be provided by Food Service Provider. The Group Coordinator will be accountable for signing out all shirts, caps and nametags insuring all members are meeting the Food Service Provider and Arena uniform policy. At the end of your organization’s shift all uniforms will be turned into the Uniform Room. If uniforms are not returned, Food Service Provider will deduct the amount from your last pay out.

Personal Appearance and Hygiene: (also see Uniform & Appearance Standards)

Because of the nature of our work in the food service business, it is essential that all organization members adhere to the following rules regarding personal appearance, hygiene, and grooming in order to maintain the highest standards in cleanliness and sanitation:

• Hair should be neatly groomed and reasonably trimmed. All workers involved in food service and preparation will wear a hat at all times. Group Concession Stand Attendants will wear the prescribed uniform. A well-groomed worker in a clean uniform creates a favorable impression about the service we perform. Our guests rightly expect us to maintain strict standards of cleanliness. A clean body, clean hands and fingernails are required.

• As a safety precaution, Non-Profits handling food should not wear jewelry.

• Wash hands frequently and thoroughly and ALWAYS before returning to work from the restroom and smoking.

• All workers who come in direct contact with food products should follow strict hand washing procedures as well as wearing gloves. Gloves should be changed frequently. After touching something other than food products, including cleaning supplies, gloves must be changed.

• If a organization member is sick or have open sores, report to your Supervisor before working. Earrings — women are allowed only one set, no bigger than a quarter. NO EARRINGS ARE ALLOWED FOR MALES.

• Males — facial hair must be clean-shaven or well-groomed beard/ mustaches.

Personal Belongings

• Food Service Provider is not responsible for lost or stolen property. Please do not bring valuables into the Arena.

• Only a small bag, and a coat / jacket may be kept in the Concession Stands.

• Large bags, backpacks, etc. must be left in the Uniform room and can be picked after the event.

• Please do not bring Cell Phones into the Arena, Pagers must be set to vibrate only.

NON-PROFIT AGREEMENT

• Food Service Provider shall supply Group with all products to be sold by Group at the Facility.

• Group will be responsible for any loss, damage or theft of products in Group’s possession.

• Food Service Provider may deduct the retail value of any lost, damaged or stolen products from the Commissions otherwise payable to Group. If Group causes an excessive amount of product waste or spoilage during an event as determined by Food Service Provider, in consideration of the services and products provided to Group by Food Service Provider, Group will be charged a flat fee of $25.00 plus the retail value of the wasted or spoiled product. Food Service Provider may deduct such amounts from the Commissions otherwise payable to Group.

Volunteer Information

• Group shall provide a sufficient number of volunteers, as directed by Food Service Provider, to serve the Concessions Operations at each event. Such volunteers shall arrive at times designated by Food Service Provider for each event. No volunteers shall be less than 17 years. All volunteers engaged in the Concessions Operations on Group’s behalf shall not, under any circumstances, be deemed to be employees of Food Service Provider, and Group shall so advise each volunteer in writing in advance.

• Group shall not provide any compensation or benefits to its volunteers of any kind or nature in regard to their services here under, including, without limitation, reimbursing volunteers for their cost and expenses (such as child care or transportation costs).

• The Group will provide no less than one leader for each event to be responsible for supervising Group’s volunteers. Food Service Provider’s manager will communicate directly with such leader with regard to the Concessions Operations. If such leader arrives later than one-half hour after the scheduled check-in time for Group’s volunteers, Food Service Provider shall have the right to cancel Group’s operations for the event.

• Staffing levels shall be determined by Food Service Provider. In the event that Group fails to provide the requisite number of volunteers by the designated time, Food Service Provider will provide its own employees to make up the shortage. Group will be charged a fee of $50.00 for each such Food Service Provider employee, regardless of the actual length of time, that such Food Service Provider employee is assigned to work with Group.

• Rules and Regulations. Group shall comply with all rules, regulations, and policies established by Food Service Provider for the conduct of concession operations at the Facility, as well as all other applicable Federal, state, and local laws and regulations.

• Termination. Food Service Provider may terminate this Agreement with written notice in the event that Group shall fail to observe or perform any provision of the Agreement, which notice shall be effective immediately. In the event Group’s agreement is terminated by Food Service Provider, Group’s members may not, at Food Service Provider’s discretion, be allowed to conduct Concession Operations at the location for any other Group, or under any other Group name. Food Service Provider may terminate this Agreement immediately in the event any Group member violates any rules and regulations established by Food Service Provider for conduct of service of alcoholic beverages to the public at the facility, as well as other applicable Federal, state, and local laws and regulations.

• Cancellation. Food Service Provider shall have the right to cancel Group’s Concessions Operations for a particular event or events. Food Service Provider will use reasonable efforts to provide 48 hours’ prior notice of such cancellation. Group shall give not less than 48 hours’ prior notice if Group intends to cancel an event at which it is scheduled to conduct Concessions Operations. If a group fails to give at least 48 hours prior notice of cancellation, a penalty of $100.00 per stand reserved will be deducted from Group’s previous or next event’s Commissions.

• Training. Any Group that has not previously conducted Concessions Operations at the Facility shall cause its volunteers to undergo a training program consisting of, at Food Service Provider’s option, from 1 to 5 actual events and/or orientation sessions. Food Service Provider may require that volunteers undergo a retraining program consisting of from 1 to 3 actual events.

• Cleaning. Group will be charged $50.00 per occurrence for cleaning if a concession area assigned to Group is not left in a satisfactory condition. Food Service Provider may deduct such amounts from commissions otherwise payable to Group.

• Set-Up. Group will be charged $50.00 per occurrence for setting up the Concessions operation by Food Service Provider’s employees in the event the group is late for check-in.

• Damage. Group shall be responsible for any damage to its concession areas caused by its volunteers. Food Service Provider may deduct such amounts from the Commissions otherwise payable to Group.

• Alcohol Cutoff: stop sale of all alcoholic beverages (NO EXCEPTIONS).

• Close: the time the Stand Supervisor or Concession Mgrs. tells the Stand Leader to close the Stand.

• Courtesy Cups: small non-chargeable designated cup used by Food Service Provider, NPO’s (for non-alcoholic drinks only), and Guest (for tap water only) who request them.

• Doors: when the Arena opens the building to ticket holders; requires that Stands are completely ready with product , cash, cashiers (briefed) and condiment carts (if applicable).

• Group Leader: person who represents the Organization and is the group’s liaison with Food Service Provider; this person assigns group members to the Concession Stand and designates the Stand Leader for each event. The Group Leader may also be a Stand Leader.

• Inventory: products in the Stand that are chargeable that must be counted before the Stand opens and after the Stand closes. Chargeables’ are any item sold for cash: cups, nacho trays, popcorn tubs, etc.

• Spoilage: product that is not usable due to being broken, dropped on the floor, damaged , unusable, etc.

• Stand Leader: group member assigned by the Group Leader to operate the Concession Stand for the event. There are always two Group Stand Leaders: one in charge of inventory and one in charge of cash. An Food Service Provider Stand Leader may be assigned to your Concession Stand to assist and train the group in operating the stand efficiently.

• Stand Supervisor: an Food Service Provider Supervisor who oversees several Concession Stands in an assigned section on the Concourse or Club Levels. This individual will answer any questions you may have during the time you operate your Stand, and will serve as your direct resource person. At the beginning of the event, the Stand Supervisor will verify and document any discrepancies in your Stand inventory. At the end of the event, the Stand Supervisor will verify, document and sign off all paper work before releasing you from your Stand responsibilities for the event and sending you to the main office to be audited. During the event the Stand Supervisor will order product from the Warehouse, transfer product from Stand to Stand, and provide any answers and solutions to questions you may have.

• Stand Workers (Attendants): group members from the organization who will perform work required during the event. All stand workers must understand that they are not allowed to watch the event in progress, eat or drink in front of Guest, chew gum, and must be in complete uniform while in the front of the stand or on the Concourse or Club Levels in view of Guest.