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

Ryan Rosenberger 11/1/13 The first time I worked snack shack, it was a lot of the new advanced culinary students first time as well. It was a very disorganized day, not many people understood how the snack shack ran. That’s when people with experience of the snack shack like Enea and I helped take control. It was a field hockey game, so it wasn’t too busy. And after a while, people finally got the hang of it and there was a groove yet again established. The amount of people that were running the snack shack was a good amount and every station had a worker. It was a semi-smooth run snack shack, but people just needed to get used to it and what it’s like. During this snack shack it was a soccer game so there was a decent amount of business going on. People had finally gotten their groove together and it was run smoothly. I did wrapping that time, and it was a busy night. Even though it was busy, we still got everything completed at a quick rate, and good-quality. We had a good supply on the dogs/burgers. But besides that, not much happened out of the ordinary; we cleaned up and got out in an orderly time. During this snack shack it was a soccer game so there was a decent amount of business going on. I did register that time, and it wasn’t much of a busy night. It wasn’t too busy so were there wasn’t much to do. But I do remember the fries being frozen over that day and they came out not too presentable. It could be a problem because we could potentionally loose future customers for having bad products. This was the first football game I worked and it was extremely busy. We sold everything we had and yet still ran smooth. Everyone was put into their jobs and it seemed to work out simply. I worked cashier and it was okay, I also was stationed next to the fries, which seemed to be extremely busy. For a football game it was good but, made a little too much food near the end. Besides that we also got out on time and it was clean and trouble-free. This football game we were extremely unprepared. We were down people and sadly it was due to Enea and I. That night I worked register with Nicole and Jackson. It was a busy night and most things were sold. I remember selling a lot of hot chocolate and a problem was we couldn’t find the rest of the cups. We sent Tate to go find them when in reality they were right under the middle counter. That was just a waste of time especially when we were down people. However, we all got out on time and it was a pleasent run.

Enea Musaka Class 1 October 31, 2013 The last snack shack I worked was a football night. I was wrapper again. We were well prepared and on top of things. The hotbox was always full and there were plenty of hamburgers and cheeseburgers waiting to be ordered. I think by this point, almost everyone working that night had worked at least 3 previous times. Once somebody got a station they stood there and ran it. The one suggestion I gave to the people taking the customers’ orders was to keep the line moving. At points people couldn’t order because others were blocking the window. We shutdown at a good time and didn’t really spend time cleaning. We gave it a quick wipe down, but some people stayed after to clean. Enea Musaka Class 1 October 31, 2013 This was my first football game since advanced culinary last year. If it was anything like last year, I expected to be in for a long night, but it went surprisingly smooth. Everybody did their job and this meant customers were getting their food faster, in turn, moving the line faster. I was working hot box this night and it went really good. We prepped well so the hotbox was full the entire night. For the most part we were only dropping fries. I strayed from my station at times because it got so slow. The one thing we forgot to do was fill the cups with the different sauces. Cleaning went well. Everybody helped and we managed to clean and be out of there in under 10 minutes. Enea Musaka Class 1 October 31, 2013 The first time I worked snack shack, for most of the people there, it was their first time. It was a field hockey game so right off the start we knew it wasn’t going to be hard. I was wrapper and I feel I did a good job staying at my station and doing my work. I was criticized for working too slow, but I did my job. I really hated putting the gloves on. Once your hands got wet, they were near impossible to put on. The thing we regretted the next day was we didn’t clean. When we went up to the next day, it was in bad shape. The hot chocolate had gone bad and everything that was spilled on the counter had caked on overnight and was very difficult to remove. One suggestion that was made was to put marinara sauce in the small sauce cups and leave a bunch in the hotbox. Enea Musaka Class 1 October 31, 2013 The second snack shack I worked was for boys’ soccer. It must have been a big game, probably a rival team, because as soon as half-time hit we got bombarded. It was a struggle to keep up with the crowd. The location of the menus really needs to be changed. I’ve noticed that fat sandwiches aren’t selling quite like they used to. I was wrapper again and had a hard time keeping up with what was being put in front of me. At one point a second person hopped in and started to help me wrap. Cleaning went a lot better this time. Everyone had something to clean and everyone did it. We were able to get out of there a lot quicker thanks to this. Enea Musaka Class 1 October 31, 2013 The second boys soccer game I worked didn’t go quite as suspected. Apparently, they weren’t doing so well. This really affected the size of the crowd which affected the snack shack. I was working hotbox again and this time, I think we over prepped. We made like 2 bags of mac and cheese bites, had 2 full trays of chicken tenders, mozzarella sticks, and onion rings. By the end of the night there was a lot of stuff left over. We closed a bit early because there weren’t a lot of customers. Everyone did a nice job cleaning. We should really do a specialty burger like the Monster Burger more often, especially if we know it’s going to be a big game.

This snack shack was a Friday. One of those nights were everyone has to hustle to feed the masses. One thing that was good was the atmosphere and communication. Everyone in the shack was happy and did their parts willingly. However I did notice a lot of station jumping. The guy on hot box would one second be there and the next be outside or near the fries. The main thing I learned from that one instance was that each station is vital for the shack to run. For example, while the hotbox was unattended orders were coming in for chicken finger, etc. Other than that the night was smooth and clean-up was quick.

This night was a really organized and flowing session of snack shack. I worked the grill and everything was smooth. All of the other stations were well kept through-out the night. Given that it was a slow night, it wasn’t hard to keep it clean but it was a large improvement from the snack shack run on the first night. At closing everyone helped and we were out of the shack in fashionable manor. I contribute that to us dumping the dishes into the sink and leaving. It was an effective way to get out but the clean up the next day was not fun.

This was my last snack shack and it happened to land on a football game, we knew it was going to be crazy witch it was. When I arrived I immidetly had to start making burgers! Laying the meat out into the deep hotel pans, each box of meat had 80 burgers in it according to nuemyer. I made 4 boxes! That’s 320 burgers! When we started making them we never stopped! There was always at least a burger or a hot dog on the grill. When I was on grill I was also helping Luke, he was my partner on grill duty that night. We probably made $5,000 and we made almost every burger and a whole bag of hot dogs! It was broadcasted again by cptv and it was a blast. Overall it was a good ending to a season in the Snack Shack!Michael B.

It was a Tuesday night and I knew I had snack shack again, it was a field hockey game so we weren’t expecting anyone to show up. I was on grill for the 4th time in a row, as you could tell by now I like to be on grill duty, but anyway the grill was easy as usual and sometimes slow but I still had a good time overall. We probably made about $50 and sold about 1 dozen burgers and 2 hotdogs, when we closed at half time more people had arrived and wanted food but we sadly had to close for the night. Michael b.