2015 - September 4, Activities Midway

From ATS Wiki

  • Date: Friday, September 4, 2015
  • Event Captains: Clare Zhang (cmzhang), Cynthia Lo (cyntlo)
  • Time: 2:30PM-4:30PM
  • Location: Johnson Ice Rink


Contents

Description

Introduce the Class of 2019 to ATS with some delicious shaved ice!

Materials

Budget: $???

Spent: ???


Food

  • Took Inventory beforehand as to not overbuy
  • 6 lychee + 2 bought - used all
  • 8 coconut jelly - used 5-6 cans
  • 10 grass jelly - used 6-7 cans
  • 3 red bean + 1 - used all
  • 4 fruit cocktail + 5 bought - used all cans (there was a little left over at the end)
  • 7 milk - used most
  • we forgot aiyu jelly, but it was okay haha...


Other Stuff

  • 250ish bowls
  • spoons
  • CAN OPENER - VERY IMPORTANT. :P
  • 1 shaved ice machine
  • tape, paper towels, scissors
  • google doc volunteer sign-up, banner, shaved ice sign


Notes

Kitchen Prep

  • Prep started at 1:00 at McCormick
    • Make sure exec is on guestlists since it's the beginning of the year. Sometimes guestlists might not even be activated yet, so check!
  • Opened cans of jellies - drain them, cut them, and put them in big ziploc bags
  • Also opened lychees and cut them into pieces (roughly a third or fourth)
  • Opened coconut jelly cans, drained them, and put the jellies back in the cans (since they reseal).
  • Got a cooler day before and brought it to Next for ice (the Next ice machine is usually more filled)

Johnson Prep

  • Get a stand/shaved ice machine from Walker, and the banner from the Student Center
    • don't forget clamps! :D
  • New! We put the condensed milk can inside a bowl. The bowl caught dripping condensed milk from getting on the table!


Other Notes

  • SERVERS SHOULD HAVE GLOVES
  • Bring two trashbags for recycling and trash - cans pile up! As do paper towels!
  • Line coolers of ice with trashbags - the cooler insides are a little gross.
  • Also tape down garbage bags to the table. It gets messy.

Volunteer Signups!

Sent out when2meet to gauge when people could be around - whether for prep, midway, or cleanup. A lot of people will be busy with other booths, so consider having shifts so that people don't have to be there the entire time.

At midway, it's good to have 5 people. 2 people serving toppings, 1 person using the shaved ice machine/refilling bowls when need be, and 2 people in front of booth talking to frosh.