PREPARATORY WORK
Please ensure you arrive at least 1 hour before the scheduled start time.
Ensure hot water urn is full and switch it on – use large 8-liter water bottles
to fill.
Switch water heater on.
Set up tea tray – milk sugar, sweeteners, teaspoons, teabag squeezer, dish
for used tea bags.
Top up shack boxes – chocolate kept in fridge during summer months.
Wipe down tables inside and out.
Serve teas coffees and water
DURING ROLL UP
Check stock is adequate for the day. Replenish and rotate stock as
necessary.
Sweep and mop bar floor including locker area. Whilst the floor is drying
empty the dustbins.
Water plants that are not on timed irrigation systems.
AS BOWLING FINISHES
Serve refreshments as requested
Clear and wash used glasses as they are returned.
CLOSING DOWN
Clear tea tray
Switch off boiler and tea urn
Clear sink bar area including beer tap and drip tray
Restock for the next day (water in the fridge is most important for the
beginning of the next session.)
Place dirty tea towels in bag under sink.