Regarding the overall structure and flow of the snack shack enterprise, through my experiences working hotbox, fry station and cashier, I have found that everyone works relatively well together especially considering the amount of people in such a small area. Yes it is loud, and yes it is chaotic, but somehow, we all manage to get our work done with little to no problem. I think we are successful in making food that everyone enjoys, and I believe that we give the best service that anyone can ask from a team of high school students. That being said, I will now break it down to specific experiences that I have had during snack shack.
10/4-Working the fry station with Sam was an absolutely delightful experience. we got everything done quickly and had time to simply have fun. whenever something was needed, we would whip it up and get it into the hotbox or directly to the customer.The flow of the work station was perfect that night, however that was a very slow night. If that sort of relaxed mentality was brought into a football game rather than girls soccer or field hockey or whatever it may have been, we would have been blown out of the water, in way over our heads. Essentially, I believe that we must make sure that we are getting are work done first, and then worry about having fun or relaxing. This is not to say that we do not put the pedal to the metal in times of need, i just want to make sure that in the future, we continue to do the same things we are doing to ensure that we are successful in our efforts to raise money and turn a good profit. Work first, then play.
10/15-Working cashier is fun. The end. In all seriousness though, it is the second easiest job behind working beverages at the fridge. though it is important, after working cashier, i believe that there is way too much down time in comparison to the other jobs. I think that in the future, we should all look into finding more responsibilities for the cashier to complete while everyone else is working and the cashier seems to be sitting around. perhaps if we are not in the middle of a raging rush, the cashier may be able to sweep up or wipe down tables, to keep the "clean as we go" mentality alive. This would put a lot less stress on everyone at the end of the night, and would make the snack shack a lot more presentable to not only a health inspector if he indeed shows up at one of the events, but also to our paying, valued customers.
10/22- Fat Sandwiches can be stressful at times, due to the fact that you have a lot that you are responsible for, but i liked the pressure when i worked the fat sandwich station. that station above all others makes you feel like you are actually doing something culinary-related. It is also the only one where you can see the satisfaction on the customers face, or the uncertainty if you didn't do too well. regardless, I think that the fat sandwich station was my favorite out of all of the stations. Communication can be difficult, but once that is squared away it is smooth sailing for the seemingly quick night as you make fat sandwiches. We should, however, keep more of the low-fat sandwich ingredients in stock. we misse4d out on a lot of those this year.
10/25- While working the french fries/ hot dog/ hamburger/ cheeseburger hotbox, I found it to be extremely stressful. the communication of orders is ridiculous, as the quantity of items is always unclear. i found myself getting two or even three orders of fries when all that was needed was one order. It turned out alright that night due to the fact that there were 7 trillion french fry orders, but if that was a slow night, and not as many were ordered, we could've been in a bind with a large excess of french fries sitting around at the end of the night. If we could find a process that would highly beneficial for whomever it is working the front hotbox, but if the system we have is the only one in the cards then I guess we will just have to play it by year and hope for the best.
K Thnx Bye