1.Unlock the cottage door by obtaining lockbox code. Call Inki Welch (760-505-5828) or 2nd VP for the code for the keybox. After unlocking the door, return the key in thelockbox and lock it or place it in the right drawer of the serving table until ready to lock the cottage after closing.

2.Turn on the lights in the kitchen, serving area, and the display room.

3.Open the kitchen widows and the windows of the cottage for ventilation.

4.Put on a blue apron and find your name tag in the left drawer of the serving table and place it on you.

5.Unlock the metal rod on the double doors and place the “Uncle Sam” door stoppers on both doors to keep them open. Place the mat halfway over the threshold of the double door and place the metal rod in the broom closet.

6.Place two benches outside the cottage in between two entry/exit doors close to the wall.

7.Place a Welcome sign over the flag holder first then place the flag on the pole in the flag holder right side of the blue entry door.

8.Place the black welcome mat halfway over the threshold by the entrance (blue door).

9.Take the TV remote controller from the right drawer of the serving table and turn the TV on. Select “YouTube” then press OK. Scan through and select a video featuring one of the U.S. National Parks, U.S. History Channel, etc. with at least 1.5 hours in length then press OK. Place the remote controller back in the right drawer of the serving table.

10. When there are lots of leaves outside the doors, sweep and clear them away from the doors. Note: Bathroom in the cottage is member use only and NOT for the public. When visitors ask about a bathroom, direct them to the large public bathroom facility right before the Organ Pavillion (HPR map is displayed in the outside diplay case.) Please keep the bathroom door closed at all times.

1. Serving Table: Serving Table should have the following: sneezy guard with two signs (one - “We are Volunteers” other - “Your Donation Makes Possible”) and donation jar behind the second sign on the top of sneezy guard.
2. Supplies such as napkins, plates, disposable gloves, snacks, plastic utensils, etc. are in the double-door cabinets.
3. Individually packaged condiments are on the top of the sneezing guard.
4. Desserts such as cookies and pastries are served in small portions.
5. Coffee pot is in the kitchen and ground coffee is in the top left overhead cabinet. Use the water from the large bottle for coffee. When coffee is brewed, pour the coffee in a thermos and place it on the kitchen counter. Serve the coffee upon visitor’s request.

Hot Dog Warmer:

1.Hot dog warmer is on the left side the serving table.
2.There are 4 parts to the hot dog warmer: lid, unit that holds the buns, drawer that contains hot dog, and the bottom heating unit.
3.Place water in the bottom heating unit slightly below the rim.
4.Then place a bun warmer unit and hot dog drawer on top of the bottom heating unit.
5.Place frozen hot dogs up to 24 in the hot dog drawer and buns up to 12 in the top unit. 6.Place a lid on top.
7.Plug the hot dog warmer and turn the knob “high” setting for about 5 min. Or until you see a thin stream of steam coming out from the unit. Then turn the knob to the “warm” setting (lowest temperature setting.)
8.In order to prevent hot dogs split open from overheating and buns too soggy, keep the drawer and lid open slightly.
9.Use tongs to remove hot dogs and buns from the drawer and the top unit. Always wear disposable gloves when handling food. In the event, you touch money and/or other non-food items, discard them and use a new set of gloves to handle foods. 10.IMPORTANT: When guests ask how much the drinks, hot dog, dessert, etc., please let them know that we accept “donations” for the goods. Due to increasing costs, when guests ask for any of the goods expecting it for free, then you should mention that their donations make it possible to provide the goods. When kids come in by themselves and ask for goodies, ask them to bring their parents. When parents are accompanying them, ask their permission and/or if they’re allergic to gluten, nuts, dairy, etc. before handing the good to them. Planter Box: 1.Before the cottage opens or when there’s a break in between visitors, water the plants in both planter boxes outside of the cottage.

Planter Box:
1. Before the cottage opens or when there’s a break in between visitors, water the plants inboth planter boxes outside of the cottage

 

Cleaning:
1. Turn off and unplug the hot dog warmer. Place leftover hot dogs/buns in the refrigerator and wash the top parts and place them on the rack to dry. Drain the remaining water from the bottom heating unit. Clean the hot dog warmer but DO NOT submerge the bottom heating unit in the water. Just rinse the heating plate area and dry it with a paper towel. The top parts, including the hot drawer and the lid, are washed and left on a rack to air dry.
2. Pour out any leftover coffee from the thermos and wash the coffee pot, coffee ground tray, and thermos.
3. Wash any dirty dishes and place them on the rack.
4. Put away all the remaining supplies in the cabinet.
5. Clear the serving table and wipe the top of the table and sneezy guard clean.
6. Wipe down the sneeze guard.
7. Restocking the fridge with drinks towards the end of the day so they are cold for the next hosting day.
8. If floors appears to be messy and/or dirty, sweep and mop the floor.
9. No food particles are left on the serving table or kitchen countertop, otherwise we’ll have ants and roaches galore. Wipe them clean. Take trash out and place them in the trash dump. Put new trash bag in the trash can. New trash bags are in the kitchen in the lower cabinet under the microwave.
10. Empty trash and take the trash out to the trash dump next to the Balboa Hall building (Trash Dump Code: 2021)
Closing:
1. Bring in the flag and ‘Welcome’ sign from the flag holder. Roll the flag around the wooden rod and stand it against a corner. The Welcome sign can be hung on a cabinet door knob.
2. Bring in two benches from the outside. Then bring in the two mats inside.
3. Turn off the TV and return the remote controller to the right drawer of the serving table.
4. Lock the double door using the metal rod (taken from the broom closet)
5. Close and lock all the windows.
6. Place your name tag back in the left side of the drawer

7. If towels and/or aprons are dirty, place them in a clean trash bag with a marking “To be cleaned.”
8. Count the Donation Receipts:
a) Take a receipt pad out from the left side of the drawer of the serving table.
b) Enter your name, date, and a total amount of donations. (Sometimes, a member(s) would pay dues in cash at the cottage, then that amount is accounted separately on the receipt.)
c) Then sign the donation receipt. d) Place the money and the original signed copy of receipt (tear off the pad) are placed in one of the zippered money bags in the left side of the serving table drawer for the Treasurer.
e)Text the Treasurer a total receipt for the day.

9. Turn off all the lights. Take out the key from the right drawer of the serving table and lock the blue door. Place the key back in the lockbox and close the lockbox.

Food Handlers Card
It’s recommended that a member who’ll be hosting has a food handlers card. However, aperson with a food handlers card is present at the cottage or in a food tent/booth, all the others are covered under the person’s food handlers card. A food handlers card can be obtained either through San Diego County food handlers card program (https://www.premierfoodsafety.com/food-handlers-card/san-diego-county ) or a free class offered by Eugenie King ( eugenieking@gmail.com ), certified food handlers card instructor, a member of the House of Norway. Please contact Eugenie King for the next scheduled food handlers class,