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Stand Lead Duties

PCO Website Notes. This page, in addition to general notes for Moda volunteers has a section for Stand Leads.  It is also accessed from the menu under Supporting Live Music and Volunteer.  Note the PCO code for the cash registers is 8643.

Supplies. Bring a pencil pouch with you with these items in it.

  • 2-3 pencils
  • 2-3 pens
  • 2-3 sharpies
  • 1 pair scissors
  • 1 digital thermometer (if you don’t have one, don’t worry about this)
  • Tape
  • Your fully charged phone (You will use this to contact your supervisor, scan the QR sanitation code, and tally numbers, if needed.)
Stand Folder. After you check in at MODA, pick up the folder in the hallway at the left of the elevator. Look for your stand number. They are color-coordinated but I don’t know the meaning, so I can’t help you there. The following papers should be in it:
  • Info Sheet. On the left of the folder should be a list showing the event with half-times/intermissions, and the stands that stay open later than other stands.
  • Meal tickets.  Give one to each of your volunteers to use for a free meal. The volunteer may only redeem these from the stands listed on the ticket. They must get in line like any other customer, circle the meal they take, and give the ticket to that standlead.
  • Sanitation check.  This is often posted on the wall of the stand by the door but is also in your folder. You must scan the QR code with your phone and answer all the questions before doing anything else in the stand. There is a question at the end that asks what sanitation point you went over with your volunteers. I always enter “wash hands frequently.” It can be anything that has to do with sanitation.
  • Chargeable Inventory. Every chargeable item must be counted before you can open the stand.(Pay attention to how many items are in unopened packs for ease of counting.)
    • Before starting your count, check for any items that have been delivered to the stand on the Transfer Docket but have not yet been put away. These must go into your count. The transfer docket will be sitting with any deliveries on the counter, NOT in your folder.
    • Once you have finished counting, you must reconcile your count with that of the supervisor. If they don’t agree, you might have to recount some items. Once everything agrees, you must enter these numbers in the registers by going to the upper left-hand corner and clicking on inventory.
    • Login for entering inventory is Modast330 / Password 1234 … underlined portion is the stand number.  PCO PIN for using the register is 8643
  • Non-Chargeable Inventory. It looks very similar to the chargeable sheet, but I don’t have a picture. These items (like ketchup containers, or bags of popcorn) must also be counted before the stand opens. Sometimes you won’t have to do a non-chargeable count. It depends on the stand.
  • Event Sign-In Sheet. Every volunteer must sign this sheet before the stand opens. Sometimes they refer to this sheet as the Alcohol Sign-in Sheet.
  • Opening and Closing Check Lists. These are the lists of tasks that must be completed before the stand opens and after the stand closes. You should hand this off to your volunteers to complete while you are doing your counting. They can either initial those that they have done after the fact, or you can assign tasks to each volunteer before they begin. I think that last way is cumbersome. You, as a stand lead, must initial after each task and the supervisor will check to make sure the tasks are done before also initialing.  (I don’t have a picture of this check list.)
  • Non-Chargeable Order Form. This is to be completed at the end of your shift. Basically, you go through all the items on the list and check whether the next shift will have enoughsupplies. Use this list as a shopping form for additional items the stand needs. (Once it is turned in, the supplier will notice any discrepancies between what the list says the stand should have and what you have entered.)
  • Transfer Sheet. If you run out of anything during the night, alert your supervisor. Remember to get your supervisor’s phone number when you are first in the stand so that you can call in emergencies and if you need to make a refund to a guest. (They roam between several stands and might not be in your line of sight when emergencies happen.) Then use the transfer sheet to note any items you receive from or give to another stand. (No picture of this.)
Meal tickets
Sanitation Check
Transfer docket
Non-chargeables
Sign-in sheet
Chargeable inventory
Tricky Charging. Checking out is mostly straightforward but there are a couple of exceptions:
  • Guests Wanting to Pay with Cash. No cashier in the MODA takes cash but there is a reverse ATM machine on the 100 level (at A-6 and A-21), the 300 level (at C33), and between the Box Office and Rebound Sports Clinic.
  • Employee Discounts. You must select everything the guest wants from the menu, then tap the “discount” line on the right side of the screen. It will illuminate another screen from which you select “employee discount.” Once that is hit, use the left arrow to go back to the menu screen. You should see the discount reflected in the total. Finish checking out as usual.
  • Designated Driver Tokens. This used to be complicated but now all you do is select the designated driver drink of choice and take the guest’s token. Keep the tokens to be handed in at the end of the day with your folder.
  • Member Discounts. When someone has a member pass, you select all their menu items, then when you check out, the credit card screen also has a member discount button (one of three buttons you can select). Click on that. A new screen appears. You should select the button that says something about the total not coming off the account. Then, have the guest swipe their member card and their credit card directly afterward. (If you don’t select that button, the total will come out of their account and not ask for their credit card. Most guests would like the option of choosing how they pay for their concessions.)
  • Refunds. Occasionally, someone will make a mistake with an order, or the guest changes their mind. Rather than try to make it right cash-wise by up charging with a different item, call the supervisor. They can fix it. Trying to fix it yourself will throw your numbers off at the end.
  • Employee Meals. Every employee should have their own food ticket with which to redeem a meal. Your folder will contain enough for your stand. Employees wishing to have a free meal must enter their name and circle the item they want then give it to the cashier at one of the stands listed on the ticket. These are not rung into the cash register but just tallied as comp items at the end of your shift. Employees must purchase any other items including drinks if they are not using an employee cup. You are allowed to give out drinks in employee cups to other verified volunteers not in your stand.    
Food Items to Watch For. Make sure if you sell trays of food that you watch the following:
  • Burgers/Sandwiches always come with fries in the #3 basket.
  • Fries that are sold by themselves are served in the #2 basket (smaller).
  • Combos always come with the smallest drink size.
  • Coffee cups are identical to the employee cups. But make sure you keep those separate to keep your counts correct at the end. If anyone orders coffee, serve it with a lid and a protection sleeve. Also offer the guest cream, sugar, and stirring sticks.
  • Nachos come with cheese that is poured directly into the nacho container indentation NOT in a closed cup. Closed cup cheeses cost $2 each.
  • Vegan hot dogs are differentiated from regular hot dogs by wrapping them inside out.
  • Non-alcoholic drinks look like canned beers but you don’t have to card the guests.
  • Hot Water (or tap water) is a chargeable item for which you should use a coffee cup and charge the guest for a coffee.
Closing Out. You must again count everything and enter chargeable items into the computer. Once that is done, you must call down to accounting (number is posted by the phone and in your info sheet in your packet) and ask if your numbers are okay. If they are not, they will tell you which item(s) must be recounted. The supervisor might get involved for any big discrepancies. Make sure you count free meals, wasted items, transfers in/out, mix ups (you gave out a #3 tray of food in a #2 tray container), comp items (you as the stand lead can decide when a customer should be given something for free if, for instance they were given the wrong item or had to wait a very long time). Your supervisor will help you reconcile everything. It can be tricky. Telling them that you are new at this usually helps them be patient with you.
Following MODA rules. It is your responsibility to make sure everyone keeps their personal items out of the stand, their drink cups in the designated employee bin, they wash their hands often, and they eat their meals in the authorized area (not the stand or out on the floor). You must also decide when volunteers should go for their 15-minute break. It is a good idea to never let volunteers leave during an intermission or half time.
Print this out and keep it in the folder in your stand to refer to. Don’t forget to take it with you at the end of the day.

Good Luck!!

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