St Georges Hall Beer Festival 24th - 28th September 2014 Volunteer information Firstly, a very big thank you from all the team at Liverpool Organic Brewery. Without the help and support from our army of volunteers, it would be impossible to run our beer festivals, we very much appreciate your involvement and your time. We have put this document together as a guide and reference for St Georges Hall Beer festival September 24th - September 28th 2014. Arrival – Via Door 3 VIP/Smoking entrance Please arrive for the session you have agreed to work at, 30 minutes before the start time of that session. During this time you will receive your uniform and pen. If you are working more than 2 sessions you will be allocated 2 uniforms during the festival. You will be briefed on health and safety as well as security and you will also be taken on a short tour of the venue. This tour will highlight access and exit points, toilets, information points and other key service areas. Upon arrival please go direct to the LOB Bar in the Great Hall where John Burns, Hall Manager, will meet you. Doors will open to the public 30 minutes before the session starts, this is to check tickets, collect glasses and programmes and buy tokens. Please do not serve any customers until the bell has been rung to indicate the start of serving. Uniform You will be given a festival t-shirt to be worn at the session. The t-shirts will be available in various sizes. Due to the size of this festival, we will require volunteers to work on different areas throughout the festival. As a volunteer you may be asked to serve on one of the bars, steward a particular area or collect glasses. John burns, Hall Manager will rotate people between these areas. Storage of Belongings You are able to store your coats and bags in the designated green room located on the west corridors. This room will be locked in between sessions.
Session times Below is a list of the session times of the festival as well as the cleaning schedule. Although there will be a team of cleaners before and in between sessions we greatly appreciate the support of all of the volunteers in ensuring the venue is clean and tidy throughout. Wednesday 24th VIP Session: 5pm – 8pm CLEANING Thursday 25th Afternoon Cleaning 2pm – 5pm Thursday 25th EVE: 6pm - 10:30pm CLEANING Friday 26th Morning Cleaning 9am - 12pm Friday 26th DAY: 11.30am - 4pm CLEANING Friday 26th Afternoon Cleaning 4pm – 7pm Friday 26th EVE: 6pm - 10:30pm CLEANING Saturday 27th Morning Cleaning 9am – 12pm Saturday 27th DAY: 11.30am - 4pm CLEANING Saturday 27th Afternoon Cleaning 4pm – 7pm Saturday 27th EVE: 6pm - 10:30pm CLEANING Sunday 28th Morning Cleaning 9am - 12pm Sunday 28th DAY: 12:00 noon - 6pm CLEANING Monday 29th Cleaning 2pm - 6pm Bar service There are 8 bars in total at the festival, seven of which are in the Great Hall. These include the Liverpool Organic Brewery Bar the 4 gravity bays, the keg bar and the gin bar. The cider bar is located in the Cockerel Room along with wine, and continental bottled beers. Toilets - Where are they? • Eastside corridor - there are 4 men's cubicles and urinals • Eastside corridor - 10 cubicles and mirrored sink • Other side - 2 ladies cubicles & 2 men's cubicles + urinals
Bar Supervisors Each bar will be run by the bar supervisor which will be assigned by John Burns. The bar supervisor will be one of the volunteers and responsible for overseeing the following on each bar: The processes required for the start and end of each session are: Start of each session: • All volunteers are wearing a festival t-shirt / uniform and have a pen these can be got from the Liverpool Organic Brewery bar • Beer is soft pegged • Drip trays are clean and empty • Bar supervisor to sign off cask management checklist • Make sure there are sufficient bins on your bar located underneath serving tables • PLEASE DO NOT put used beer tokens into the drip trays under the bays. Use bins provided End of each session: • Bar to be wiped down, clean and tidy • Beer to be hard pegged (only if it is the evening session) • Drip trays emptied if required - drip trays can be emptied into the sink located between the cider room and the food room. As a volunteer working on a bar you are primarily responsible for serving customers and marking cards. However, you may be asked to assist in the smooth running of the bar. Stewarding As a volunteer you may also be asked to steward a certain area of the festival. This involves directing attendee's to toilets, exits, other areas, information points etc. This is essential to crowd management and the smooth flow of traffic between different areas of the festival. There will be a briefing and short tour at the start of each session so you have all the vital info. Drinking As always, please feel free to help yourself to the ales whilst working on the bar. If you are on a stewarding rotation, unfortunately you will be unable to drink due to health and safety requirements. Please drink responsibly during the session. Although we want you to have an enjoyable time, we are also aware our conduct will be closely monitored by the venue. Anyone appearing to be under the influence may be asked to leave the festival. Food As a volunteer you may be entitled to a staff discount at the food concessions. This is will vary between retailers. If you prefer to bring your own food, please feel free to do so.
What is happening in each area? Below is a list of all the rooms in use on site at the festival. North Entrance Space • During the first 45 minutes both entrances to Great Hall will be open, after 45minutes, one entrance will close so that there is one flow of traffic around the building • Alpha Taxis will have a space here to use as a point to order taxis. • Roy Castle will have a stand here Corridors / Coroners Courts • Beer tokens and festival glasses will be issued outside the coroners court in the corridors down both sides leading to the great hall. Guests will stop on their way to the great hall to be issued their glass and to buy their tokens. • This will be LOB reception / front desk and point of contact. Laura Robinson will manage this area. • There will be a cloak room which will be managed by Roy Castle. Great Hall • There will be 7 bars in total (4 gravity bars, The Liverpool Organic Brewery Bar underneath the organ on handpump, one keg bar and the gin bar). • Each bar is managed by the assigned bar supervisor to be assigned by John Burns. • The music will be played from here each session. Concert Room • This is the VIP area which is managed and hosted by Sam Watson with the required additional serving staff for each session. • There will be cask ales up here that will require supervising. • There are no toilets upstairs in or by the Concert Room. • There will be 8 x 6ft round tables seating 8-12 people per table. • Food will be served for VIP’s up here. Reid Room • This room has a few tables in here reserved for people who require extra space (e.g. a wheelchair). It will remain closed until needed. Cockerel Room • This room is the cider / wine / 'tuck shop' room. Elmes Room • This is where the food concessions will be located. Rawlinson Room • This room is being used for storage and prep.