2018 Volunteer Handbook

2018

VOLUNTEER HANDBOOK don’t lose me!

TO OUR VOLUNTEERS THANK YOU! We could not produce this festival without you and we are thrilled that you are a part of our crew. Charleston Wine + Food is a non-profit organization, and Forbes Traveler has praised our event as one of the top five food and wine festivals in the U.S. This five-day event infuses home-grown flavor with the most celebrated chefs, culinary professionals and winemakers in the world, and this year is our 13th year. We are expecting more than 24,000 visitors who love all things wine + food. You will be their primary contact and resource for information, so we’ve designed this handbook to provide you with all the details you will need to be successful with your position(s) throughout the weekend. Please feel free to contact us with any questions, concerns or ideas. We look forward to working with you!

NIKKI JUDY Volunteer Coordinator 843.469.2941 volunteer@charlestonwineandfood.com

TO SHOW OUR APPRECIATION OF YOUR SERVICE, YOU WILL RECEIVE: • Official Volunteer Apron • Opportunities to meet + interact with experts in the culinary + beverage industries.

• Volunteering Incentives Breakdown First Serving (Volunteering for one shift approx 4-6 hours) • CHSWFF Volunteer Apron + Access to Culinary Village Volunteer Tent Second Helping (Volunteering for two shifts approx 8-12 hours) • First Serving incentives + Discount code to Fri. or Sun. Culinary Village ticket (while supplies last) A Full Buffet (Volunteering for three + shift approx 14-24 hours) • All above incentives + Complimentary ticket to the CHSWFF Fall Signature Event

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VOLUNTEER TEAM CAPTAINS Dale Hutchison

Eric Sukkert

Britt Foster

Judy Thompson

PJ Hall

Steve Nuenighoff

Tim Geoghegan

Heather Chipley

Michael Lepson

Felita Martino

Aaron + Elise Richards

Crista Hartenstein

Suzette Stille

Gerri Greenwood

Mike + Mary Sudzina

Alex Hahn

Austin Hubbard

Robert Anderson

Mike + Lin Shaffer

Lenni McCauley

Linda + William Meehan

Heidi Dalton

Rob Ashworth

Robert Kornhauser

Kim Reavis

Charlotte Anderson

Fred Leslie

Robin Buchanan

Roseann Ruedy

FESTIVAL STAFF

Gillian Zettler

Alyssa Maute Smith

Ali Miller

Brenda Luginbill

Megan Morgan-Finne

Executive Director

Marketing + Communications

Event Director

Event Designer

Excursions + Workshops

Mary Austin

Angie Pitts

Grace Jennings

Nysa Hicks

Erin Lacey

Culinary Talent Manager

Culinary Talent Manager

Beverage Talent + Logistics

Development Director

Culinary + Beverage Partnersips

Gabby Totokotsopoulos

Lauren Turgeon

Kristen Vega

Zach Bechtel

Business Manager

Special Projects Manager

Graphic Designer

Ticketing Coordinator

IMPORTANT The Staff badge is considered a “no questions asked� badge.

This is an all access pass for them + anyone they may be with.

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2018 EVENT SCHEDULE WEDNESDAY, FEBRUARY 28

7:00 - 9:30 PM | The Grocery Signature Dinner

6:00 - 7:30 PM | VIP Hour

7:00 - 9:30 PM | Trattoria Lucca Signature Dinner

7:30 - 10:00 PM | Opening Night

THURSDAY, MARCH 1 9:30 AM - 1:30 PM | Shuck It: Oysters 101 10:00 - 11:15 AM | Wine Blending: Flavor with a Backstory 10:30 - 1:00 PM | Flavor by Design: Anything but Ordinary 12:00 - 1:15 PM | The Brewmaster’s Table 12:00 - 1:30 PM | Halls Chophouse Wine Lunch 12:00 - 1:30 PM | Leon’s Oyster Shop Wine Lunch 12:45 - 3:15 PM | Guided Paddling Eco-Tour 1:00 - 2:30 PM | Vermouth: Much More Than Martinis 2:15 - 3:30 PM | Don’t Diss the Screw Top 3:00 - 4:15 PM | Holy Smokes 3:30 - 6:00 PM | Bowens Fish Camp 4:00 - 5:15 PM | Veuve like Love 4:30 - 7:00 PM | Winederlust 5:00 - 7:00 PM | Zero Restaurant Signature Dinner: 1st Seating 6:00 - 8:00 PM | Zero Restaurant Signature Dinner: 2nd Seating 6:00 - 9:00 PM | The Edna Effect 7:00 - 9:00 PM | A Smokehouse Supper 7:00 - 9:00 PM | The Garden of Good + Regal: 82 Queen 7:00 - 9:00 PM | Zero Restaurant Signature Dinner: 3rd Seating

7:00 - 9:30 PM | Wild Olive Signature Dinner 7:00 - 9:30 PM | FIG Signature Dinner 7:30 - 10:00 PM | That’s Amore 8:00 - 10:00 PM | Zero Restaurant Signature Dinner: 4th Seating 9:00 - 11:00 PM | Zero Restaurant Signature Dinner: 5th Seating

FRIDAY, MARCH 2 9:00 - 10:15 AM | Rev + Rosé: Friday Ride 9:00 AM - 12:00 PM | Hot Little Biscuit Love 9:30 AM - 12:00 PM | Flavor by Design: Developing Dreams 9:30 AM - 1:30 PM | Ancient Grain Tasting with Anson Mills 9:30 AM - 1:30 PM | Canoodle Me 9:30 AM - 1:30 PM | Cooking with Heritage + Joy 9:30 AM - 1:30 PM | Food in Focus with Hélène Dujardin 9:30 AM - 1:30 PM | Reap + Sow 10:00 - 11:15 AM | Australian Shiraz Coast to Coast 10:00 AM - 12:00 PM | 1Kept Breakfast 10:00 AM - 12:00 PM | The Obstinate Daughter Brunch 10:30 - 11:30 AM | Opening Ceremony 10:30 AM - 12:00 PM | Perfect Score 11:00 AM - 2:30 PM | Kith + Kin 12:00 - 1:15 PM | Old World vs. New World

7:00 - 9:30 PM | Cannon Green Signature Dinner

12:00 - 1:30 PM | Charleston Grill Champagne Lunch

7:00 - 9:30 PM | Chez Nous Signature Dinner

12:00 - 1:30 PM | Le Farfalle Osteria Wine Lunch

7:00 - 9:30 PM | Craftsmen Kitchen & Tap House Dinner

12:00 - 1:30 PM | Mex 1 Coastal Cantina Tequila Lunch

7:00 - 9:30 PM | Indaco Signature Dinner

12:00 - 1:30 PM | O-Ku Cocktail Lunch

7:00 - 9:30 PM | McCrady’s Signature Dinner

12:00 - 1:30 PM | Rappahannock Oyster Bar Champagne Lunch

7:00 - 9:30 PM | NICO Signature Dinner 7:00 - 9:30 PM | Sorghum & Salt Signature Dinner

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12:00 - 5:00 PM | Culinary Village: Friday 12:45 - 2:00 PM | 1,000 Miles of Pinot

2:00 - 3:15 PM | All in the Family: Alycia + Rob Mondavi, Jr.

1:00 - 4:00 PM | Pinot NV!

2:00 - 4:00 PM | Bourbon Affair

1:30 - 2:45 PM | Whiskey to the Finish with Jillian Vose

2:30 - 4:00 PM | Unicorn Wines

2:00 - 3:15 PM | New York State of Mind

3:00 - 4:30 PM | Sumo Somm

2:00 - 3:30 PM | Cork Dork

3:00 - 5:30 PM | Business of Food

2:00 - 5:00 PM | Shucked

4:00 - 5:15 PM | Vinos de España

2:30 - 4:00 PM | New, Not Nouveau

4:00 - 6:00 PM | Some Like it Haute

3:00 - 4:15 PM | Absinthe Minded

6:00 - 9:00 PM | Noteworthy

3:00 - 4:30 PM | Big Daddy Bourbon

7:00 - 9:30 PM | Butcher & Bee Signature Dinner

3:00 - 8:00 PM | The Pollination Proclamation

7:00 - 9:30 PM | Henrietta’s Signature Dinner

4:00 - 5:15 PM | Te Amo, Tequila

7:00 - 9:30 PM | High Cotton Signature Dinner

5:30 - 8:00 PM | Drawing Room Signature Dinner: 1st Seating

7:00 - 9:30 PM | Kismet Pop-Up @ Leon’s Oyster Shed 7:00 - 9:30 PM | Magnolias Signature Dinner 7:00 - 9:30 PM | Oak Steakhouse Signature Dinner 7:00 - 9:30 PM | Parcel 32 Signature Dinner 7:00 - 9:30 PM | Poogan’s Porch Signature Dinner 7:00 - 9:30 PM | Truffles + Champagne Dinner @ Circa 1886 7:00 - 11:00 PM | Pecha Kucha + Choir! Choir! Choir!

8:30 - 11:00 PM | Nassau Street Saloon

7:00 - 9:30 PM | 5Church Signature Dinner 7:00 - 9:30 PM | BBQ Tent Revival 7:00 - 9:30 PM | Circa 1886 Signature Dinner 7:00 - 9:30 PM | Coda del Pesce Signature Dinner 7:00 - 9:30 PM | Old Village Post House Signature Dinner 7:00 - 9:30 PM | Pancito & Lefty Signature Dinner 7:00 - 9:30 PM | PawPaw Southern Plates Signature Dinner 7:00 - 9:30 PM | The Macintosh Signature Dinner

SATURDAY, MARCH 3

7:00 - 10:00 PM | When Stars Align

9:00 - 10:15 AM | Rev + Rosé: Saturday Ride

8:00 - 10:30 PM | N. Chas Night Bazaar

9:30 AM - 1:30 PM | Cast Iron Cookin’

8:30 - 11:00 PM | Drawing Room Signature Dinner: 2nd Seating

10:00 - 11:15 AM | Charles Krug: The Great Estate 10:00 AM - 2:00 PM | Low + Slow

SUNDAY, MARCH 4

11:00 AM - 1:00 PM | #BrunchSquad

9:00 - 10:15 AM | Rev + Rosé: Sunday Ride

11:30 AM - 1:00 PM | Southern Sippin’ with High Wire Distilling Co.

9:30 AM - 12:00 PM | Namaste Bubbly

11:30 AM - 1:00 PM | The Ordinary Wine Lunch 12:00 - 1:15 PM | How ‘bout Them Apples?

12:00 - 1:30 PM | Burwell’s Stone Fire Grill Wine Lunch 12:00 - 1:30 PM | Chez Nous Champagne Lunch 12:00 - 5:00 PM | Culinary Village: Saturday 12:15 - 1:30 PM | Beyond Champagne

11:00 AM - 1:00 PM | Harlem + Hominy 11:00 AM - 1:30 PM | Queens on King 12:00 - 5:00 PM | Culinary Village: Sunday 2:00 - 3:30 PM | Paired with Pearls 2:00 - 4:00 PM | Becoming a Brewmaster 6:00 - 8:30 PM | Toasted

1:00 - 2:15 PM | Iron Mixologist

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RULES + REGULATIONS C H EC K- I N + ARRIVAL

PARKI NG

Please plan to arrive and report to the check-in location specified on your schedule at least 15 minutes prior to your scheduled time. If you are running late, please call or text the Volunteer Coordinator, Nikki Judy (843.469.2941) or Amy Smith (843.261.3139), or your team captain. Please allow time for parking + getting to checkin area.

Parking vouchers are available in the Volunteer Tent. Each voucher is worth $5 + TOB ACCO accepted at the Visitor Center Parking Deck.

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The Volunteer Tent is located in Marion THE PATIO Square and is where you will check in/out if you are working in/near the Culinary Village.

Snacks + beverages will be available during your daytime shifts as well as a lounge area CORKYARD with tables and chairs so you can relax before or after your shift.

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At the end of your shift, your team captain will release you. Please do not leave your post until your Team Captain has officially released you + you sign out.

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VOLUNTEERS ARE NOT allowed to eat or drink alcoholic beverages in public C ALHOUN while working on a shift. If you consume alcoholic beverages during a shift you will be asked to leave the grounds immediately and will no longer receive your benefits.

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Dependability is one of the most important aspects of volunteering. We depend on you to ensure that all of our operations run smoothly.

It’s essential that you be in attendance + on time for your assigned position.

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FOUNTAIN

PLEASE DO NOT bring purses or items of value. There is limited storage and will not be a place to put them or someone assigned to the security of personal items.

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PRIOR TO WORKING AN EVENT, please familiarize yourself with your surroundings.

Look for the following: • Set-up, design, and layout of event • Check-in sites, ticket sales, and ticket holder entrance(s) • Staff members + Team Captains • Restrooms • All exits, including emergency exits • ADA Accessible Entrances

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While volunteering, you are acting as an official representative of CHSWFF. Following the dress code not only makes a good impression, but also helps identify you to festival attendees. Below we have detailed the dress for each event type.

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SPECIFIC ATTIRE: For all assignments within the Culinary Village: (Ticketing, The Hub, Corkyard, Main Stage, Beer Garden, Artisan Market, Gourmetisserie, Rosé Garden, Industry Lounge, and if you are working one of the ‘shuttles’) Wear a SOLID white or black shirt, khaki or jean bottoms, comfortable shoes, and your festival apron.

For miscellaneous daytime and casual evening events: (Beverage Workshops, Pecha Kucha + Choir! Choir! Choir!, Bowens Fish Camp, Shucked, Pinot NV!, Toasted, Namaste Bubbly, N. Chas Night Bazaar, Nassau St. Saloon, Kith + Kin, Bourbon Affair) Wear a SOLID white or black shirt, khakis or jeans, comfortable shoes, and your festival apron. Dress for the weather + to work. The Culinary Village can be dusty, plan accordingly.

For the more formal events: (VIP Hour, Opening Night, Harlem + Hominy) Men should wear dress pants + a white shirt. Women should wear something chic and similar to what guests would wear. You should also wear your festival apron.

IMPORTANT: Wear your official festival apron during all shifts that you are working! We do not have extra aprons. If it’s chilly you may wear a dark/black jacket, or sweater underneath apron.

C H I LDRE N + M I NORS NO ONE UNDER 21 years of age is allowed into any festival events. This includes infants, babies, and toddlers in strollers or carriers. If you see children inside an event,

let your team captain or staff member know immediately. NO EXCEPTIONS.

S ECU RIT Y The festival has procured a private security company that will be on hand during operational hours. These security guards will be responsible for ID’ing anyone who does not look 21 years of age.

VOLUNTEERS WILL NOT be responsible for ID’ing patrons during the festival weekend, however, if you see someone that you believe to be underage, intoxicated, or without a badge or wristband, do not let them in and immediately report this situation to a security guard, staff member, or your Team Captain.

In addition, the City of Charleston Police Department will provide 24 hour Security for the Culinary Village from Sunday, February 25th through Monday, March 5th.

Please go directly to an officer with any emergencies or significant issues that require security personnel.

E M E RG E NCY PROC E DU RE S If a problem arises at an event at which you are working, contact the Volunteer Coordinators, event Team Captain, and a security guard or police officer. If it is an emergency, call 911. Remain calm. Telephone lines are located at the main Ticket Tent in Marion Square. If there is a patron who is acting out, locate the nearest festival staff member or officer and they will handle the situation.

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SHOULD A SITUATION OCCUR: Even with the best of plans, the occasional accident, incident, or situation may occur.

How the volunteers, staff, and participants handle the incident is vitally important to all involved. The following tips should enable those at the scene to handle the situation in the best and most effective manner: DO : • Stay calm • Call 911 for all emergencies • Immediately notify a staff member • Enlist the help of other volunteers + staff • Keep the area clear of other guests • Get the names, addresses, and phone numbers of any injured parties/witnesses • Have a staff member fill out a Situation Report DO N ’ T: • Speculate on cause, fault, or outcome to anyone, including the media.

• Handle the situation by yourself • Attempt to move an injured person who is not able to move on their own BA S IC DO’ S + DO N ’ T S • Please maintain a positive attitude. The impressions we make will last a lifetime.

• Ask your Team Captain or Volunteer Coordinator if you don’t have an answer to something.

• Take any issues/conflicts to your Team Captain + resolve them privately.

• Do not smoke or drink while working as a Volunteer or while wearing the CHSWFF apron.

• Please clean up around you. If you see trash anywhere, please discard in the appropriate receptacles.

• Welcome guests enthusiastically and thank festival attendees for coming and you hope to see them next year.

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H E LPFU L H I NTS • Have fun! This is a time to showcase everything great about Charleston.

• Wear comfortable shoes!

• Drink plenty of water during your shift.

• Travel light - there will not be a place to store any purses/bags.

• Allow enough time to park.

• Patience and a sense of humor go a long way, so keep that in mind when talking to guests and other volunteers.

• Please be flexible with your assignments.

Due to unforeseen circumstances you may be asked to do something completely different from your original assignment.

MOST I M PORTANT At any CHSWFF event, we must strike a balance between the number of participants and the availability of food/space at the venue. Volunteers will not be able to “attend’ the event after your shift. If you are wishing to participate in an event we encourage you to purchase a ticket and attend as a guest.

FAQs (G E N E R AL + TIC K ETI NG) GENERAL QUESTIONS • What does the festival benefit?

The festival is a 501(c)(3) non-profit organization that benefits a variety of charitable endeavors. We support ONE80 Place Training through financial contributions and the opportunity for its enrollees to participate in a paid externship during the festival.

The festival also partners with the College of Charleston where we fund a fouryear scholarship and a Senior Scholarship

awarded to deserving students who intends to declare a major, minor, or concentration in Hospitality and Tourism Management. To learn more, visit the “Giving Back” page of our website.

• Where do you park for events?

Parking lots/garages are located around Charleston, including across from Marion Square on King and Calhoun next to the Francis Marion Hotel. Look for the green “P” signs that indicate parking. Metered parking is also available on King, Calhoun, and Meeting Streets. Meters must be paid in change daily until 6 PM (Mon. - Sat.).

• Where are the restrooms located?

Restrooms in the Culinary Village will be located on both sides of Tobacco Road behind the Gourmetisserie. Restrooms will be available on site at each event held outside of the Culinary Village.

• Where can I find water?

Water will be available in buckets throughout the Culinary Village as well as at the Water Station inside the Grourmetisserie provided by San Pellegrino + Acqua Panna. While you may bring your own reusable water bottle, no other brand of water is permitted.

• Do you recycle?

Charleston Wine + Food will be composting our waste and flatware! Most of our flatware is made out of compostable material, and will be sorted and composted. You will see numerous composting stations throughout the Culinary Village. At the completion of the festival we will be donating our compost to a local farm.

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• Are kids or pets allowed at events?

No. All festival events are 21 and older. No children, infants (in strollers or carriers) or pets are allowed to attend any event for the safety of all parties. Service dogs + therapy animals require official paperwork.

• How do I get around during the festival?

We do not want attendees to drink and drive. Encourage guests to take alternative means of transportation if impaired. There is a variety of ways to get around in Charleston, but we recommend requesting a ride with the Lyft app. First time users will recieve a free ride up to $20!

• Where is the nearest ATM? There will be two convenient ATM sites inside Marion Square throughout the CHSWFF weekend.

• Where is the most up-to-date information about the festival?

The latest festival news can be found on our website. The Official Program is printed in Charleston Magazine in lateJanuary, so it does not have the most current schedule.

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TICKETING QUESTIONS: • What’s included with my ticket?

All food + beverage is included in the ticket price along with glassware (if distributed), and all serving elements. Each event has its own unique elements with some fun surprises for guests. *These can be viewed on the website or check with the event lead.

• What do I receive with my Culinary Village ticket?

- ALL DAY ACCESS (12:00 - 5:00 PM).

- A commemorative etched Charleston Wine + Food wine glass - Food + beverage samples throughout the landscape (samples are bite-size, not full meals).

PLEASE NOTE: If you are approached by someone who is requesting an additional piece of glassware, that has already received one, check their badge first. If you do not feel comfortable fulfilling their request, kindly ask them for their patience while you locate a staff member. Each guest’s wristbands will be marked or punched at check-in upon arriving and receiving glassware to help track who has gotten glassware and who has not.

• Are there assigned seats for events?

Most events are open seating without assigned placement. The following events will have a seat assigned upon arrival: Signature Dinners, Lunches, and Dinners.

There will be enough seats for all attendees, and volunteers will need to assist guests in finding an available seat at these events. *Please note, Friends of the Festival receive assigned seating at select Signature Events.

• How do I reprint my ticket?

You can reprint your ticket by clicking the link on your original confirmation email and following the instructions given.

Tickets can also be scanned at checkin from your phone if you download the SquadUp app.

• Are tickets refundable?

Tickets are non-refundable and nontransferable. All events will take place rain or shine.

guests to purchase tickets in advance to ensure attendance. *There is a waiting list that guests can be added to. To join the waiting list, please email ticketing@charlestonwineandfood.com • What do I do if I have a food allergy?

When buying tickets on our website, you will be asked if you have any food allergies for seated events. The chefs at these events will do their best to accommodate special dietary needs, but we emphasize this is only a request. All other events are not able to accommodate any special dietary needs or food allergies.

• How can I purchase festival retail?

Charleston Wine + Food merchandise is available in the Culinary Village during festival weekend in the CHSWFF Retail tent (located in the Calhoun Street Quadrant). *CHSWFF Retail and the Wine Retail Shop presented by Bottles is open to the public and is not limited to ticketed guests.

• Will an event sell out?

Most events sell out before the actual festival weekend. All events are limited and the festival encourages all interested 2 018 C H A R L E S TO N W I N E + F O O D

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HOW TO GET INVOLVED PARTN E RS H I P

PHOTOG R APH E R

For information about Partnership opportunities, email someone from our Development Department.

For information about becoming a photographer, email our Graphic Design + Marketing Coordinator.

Nysa Hicks, Development Director Nysa@charlestonwineandfood.com

Kristen Vega, Vega@charlestonwineandfood.com

Erin Lacey, Culinary + Beverage Partnerships Manager ELacey@charlestonwineandfood.com

M E DIA / MARK ETI NG

CU LI NARY/B E VE R AG E TALE NT For information about becoming a Culinary or Beverage Participant, email one of the following staff members:

For information about how to attend as Media, email our Marketing + Communications Director.

Culinary: Mary@charlestonwineandfood.com Angie@charlestonwineandfood.com

Alyssa Maute Smith, Alyssa@charlestonwineandfood.com

Beverage: Grace@charlestonwineandfood.com

VOLU NTE E RS

OTH E R

For information about becoming a volunteer, email our Volunteer Coordinator.

For more information on a topic that isn’t listed above, please email Information or visit the “Get Invovled” page of our website.

Nikki Judy, Volunteer@charlestonwineandfood.com

FRI E N DS OF TH E FE STIVAL For information on our Friends of the Festival Program, email our Development Director.

Nysa Hicks, Nysa@charlestonwineandfood.com

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Information, info@charlestonwineandfood.com charlestonwineandfood.com/get-involved

BADGES WITH ORANGE LANYARDS

PR Pro, Friends of the Festival, Partners, and Board of Directors Badges

BADGES WITH WHITE LANYARDS

Staff, Intern, VIP Committee, Foodie, Production, Distributor, Participants, and Media Badges

LANYARD INFORMATION: • A White lanyard allows the person wearing it access into any event.

• An Orange lanyard only allows the person wearing it access to the events that are on the back of their badge.

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