April 2013

Sweet Spot Card

Everyone is getting the hang of working with the new Twins Promo for the season ticket holder, the Sweet Spot Card, good for 10% off on concessions. The only challenge still occurring is the voids that are necessary because the customer does not show the card up front. Please teach your leads/cashiers to adjust their greeting to the customer to include, "Do you have a sweet spot card with you today?" Just as we learned to ask customers if they would like a receipt before sub-totaling the order, this phrase could save a lot of time and grief. There is no way to back this out without a void, since it's a Twins promo.

Remember to use the L.A.S.T. method for service recovery if a guest is upset about their Sweet Spot card not working properly. After you listen to them and apologize for their inconvenience, your solve is to send them to the Sweet Spot window near Section 101 OR Twins Guest Services if that is closer. Then thank them for coming to your stand and ask them to come back to you after the card is repaired. Now that's GuestPath

COIN MACHINES

Here are a few things for now:

·        Make sure the power button is on

·        The dowels (3 per machine) are only for the penny slots, not the nickels, dimes, quarters

·        money needs to be past the dark area at the bottom of tube for it to work

·        fill all slots; dimes run out the fastest

·        machine will beep if not filled correctly (see above)

·        there is a plastic piece that sits on top of the money, so take it out before adding more, then replace it on top of all

LAUNDRY/UNIFORMS

Should a change or addition be necessary on the uniconfirm order, the laundry lead must bring it down to the laundry desk to make the change on the group's copy and the laundry room's copy, then initial the change. This is a double-check so the number of shirts/jackets that come down later matches. Once again, laundry is inventory item.

In addition, during cold weather times, there is double the laundry because of jacket washing on top of shirt washing. It is always the case, but particularly imperative during cold weather home stands, that laundry be collected as soon as the shutters are down in the stands, recounted by the laundry lead, then brought down as soon as possible so washing can begin. For portable workers, keep your uniforms on while closing, since you are in view of the guests.

Last on the laundry list;) if you find that someone needs to buy a hat on-site, please send them down to the laundry desk. They will need to fill out the paper at the desk with their name/group/concessions NPO/date/signature/item(s) they are ordering. Make sure they get the group's copy, which goes to the lead, so when the invoice comes with a hat on it, the group has backup paperwork.

Spoilage Reminders

It is time to control EXCESSIVE SPOILAGE. MN Sportservice is doing their part to include a par sheet from a past game with similar attendance numbers, so there is a way to make an educated guess each day for how much will likely be sold. Should spoilage be excessive in relation to this amount, groups will be charged. Supervisors are working with leads at the games to be sure they understand how to gauge for cooking amounts. If leads have questions about this, they should be asking their supervisor to show them again if they don't understand. 

Spoilage should be taken down to level -2 in the freight elevator or down the ramp as soon as possible after the game. The supervisors have specific information for each location if your leads have questions.

Please Note: For game days when we are staffing at minimum numbers, it is especially important that the leads/cooks are in communication with their supervisor about how much to cook. If a par sheet is needed, they should ask. Anything that cooked beyond the instructions of the supervisor will be considered excessive and the group could be charged if large amounts need to be spoiled.

End of Home Stand Spoilage

In addition to daily spoilage, all buns and dough products need to come downstairs as well. If you have questions, ask your supervisor early in the game, before you get busy closing the stand. Locations with new menu items should clarify procedures about spoilage with their supervisors each day until it is routine.

NO SAVING FOOD GAME-TO-GAME: It is a violation to save meat and prepared food game-to-game. Don't do it. If you have Food Safety questions, ask your supervisor or Curt and Pat, when they come around.