• What do I wear when I work at the Schott?

The standard uniform includes black slacks (jeans or chinos, but not sweat pants or stirrup pants), and a white collared shirt with sleeves (golf or polo shirt works well).  Sodexho provides the white shirt, but we suggest wearing your own, especially if your skin is sensitive to strong detergents.  You will also receive a black apron upon arrival.  A black visor is also required.  These can be purchased from Sodexho for $5, but can be reused each time you work.  Be sure to put your name on it. 

 

• How do I get there?

• Where do I park?

Parking is free and is available at the Buckeye Lot near the corner of Ackerman Rd. and Fred Taylor Dr.  A shuttle will transport you to the Schottenstein Center from the parking lot. Shuttles run every 15 minutes.  Give yourself plenty of time to get there.   

 

• How do I check in and receive credit for working?

IMPORTANT:  You must check in with a Sodexho supervisor and get your name on the event roster.  If you don't get checked in, you don't get paid!! 

 

You will enter the building at the employee entrance at the side of the Schottenstein Center nearest the Northwest Rotunda.  The entrance is on the Bill Davis Stadium side of the building about even with where the rightfielder would stand if there was a baseball game going on.  There should be a person from Sodexho at the check in desk.  Tell them who you are and what group you are working with.  We go by Youth Sports Development.  If you are working a Hockey game, we will be in Stand #2224 on the Huntington Club Level (Floor 2).  Go through the doors into the main floor, turn left, and take the first elevator on your left to the second floor.  Turn left again out of the elevator and the stand will be the first one on your left.  If it is a Men's Basketball Game, we will be in Stand 3036 on the Terrace Level (Floor 3).  To get to this stand, go out to the main floor and turn right.  Go to the freight elevator and take that to the third floor.  Turn right out of the elevator and walk past the first set of stands.  Stand 3036 will be the pizza stand next on your right.  

 

If there is no one to check you in, take the freight elevator to the arena level (Basement) and head to the Sodexho Office.  This is to the right and around back of the kitchen.  Go past the kitchen and down the hall to your right.  Make another right and go to the end of the hall way.  The office will be on your right.  Be sure to check in. 

 

• What do I do if I am an Early Shift Person?

Early shifters should head straight to the Sodexho Office.  There you will get enough aprons and shirts for the people working your stand (6 for Stand 3036, 8 for Stand 2224).  Get the clipboards with our stand number on it for that event.  The clipboard has our inventory sheet. 

 

Stand 3036: Also, for Men's Basketball events, pick up pizza from the kitchen.  The pizza pickup is at the back of the kitchen and is entered from the hallway between the loading dock and the hallway to the office.  Marcia is the head pizza coordinator.  Be nice to her.  She will give you a cart of pizza (be sure to count them), a receipt, 6-8 subs, 3 salads, a trash can on wheels for the used pizza trays, and towels to wipe the pizza trays.  Take these up to Stand 3036.  Start the pizza ovens.  The settings should be 500 degrees and 5 minutes.  Turn on the food warmer.  The settings will be about 4 or 5.  Then start counting.  It is important to get an accurate count of all inventory items.  You can tell which are inventory items by looking on the inventory sheet from the clipboard.  These include anything we sell.  Slippery items include drink cups and portion cups for nacho cheese.  Be sure to count these.  You will not count napkins, condiments, pretzel wrapping paper, pizza boxes, latex gloves, lids, or other things we do not sell.  Make a list of items that you are short on, so that someone can get these from the stock room.  Start making popcorn, pretzels, and fill nacho trays.  Start making pizza about 15 minutes before the gates open.  Fill the warming rack, two deep.  Also, if we are in Stand 3036, check the soda syrup boxes (called BIB's) to see if they are full.  If not, be sure to put that on your inventory list.  And, finally...check the beer taps to see that they are working.  If not, tell the supervisor.    

 

Stand 2224:  This is a grill stand, which we will have for Men's Ice Hockey.  The key to success in this stand is getting an accurate count of all the inventory items, including the meat in the freezer.  Count 6:1 hot dogs (60 to a case), 4:1 hot dogs (40 to a case); hamburger patties; bratwurst; chicken breasts; fish fillets; and corn dogs in addition to the buns, chicken basket trays; onion ring trays; fry cups; and other items on our inventory sheet.  Start the grill and set it on about 325 degrees.  Start the fryers, and check the settings.  They should be on about 350 degrees.  Turn on the warming trays.  Put water baths on the back of the grill for each meat item.  You will store the cooked meat in these until they are needed.  You will also need a meat thermometer for this stand.  Measure the temperature of the meat and record it on the back of the inventory sheet about every half hour.

 

After your counts are verified by the supervisor (about a half hour before the doors open), someone will have to go to the Sodexho Office to get the bank and cash receipts for your stand.

 

At the end of the shift, everyone should pitch in to close the stand.  There is a lot to do, once the stand is closed. 

 

• The equipment has to be cleaned:  pop machine, popcorn popper, grill, tables, counters, dishes, pretzel machine, sinks.
• Floors swept and mopped
• Garbage bagged and hauled down to the loading dock along with cardboard boxes
• Empty bun racks and soda racks need to be returned to the arena level behind the freight elevator
• Count inventory stock carefully and complete the count sheet.  You will verify this with the supervisor
• Count money, complete a final cash slip and get it to the bank asap.  The person who takes the money to the bank should get the yellow receipt from the banker and then go to the check out line.  Wait in the check out line until the inventory count sheet comes down.  These people should be late shifters.  The late shifters are the one's standing in line at the bank and checking out.  They will be there for at least an extra half hour after everyone else leaves.
• For the pizza stand, return the pizza racks, the pan can, and the towels to the kitchen.
• For the grill, return the buns and pretzels to the kitchen if asked. 

• If there is left over food, can I take it home to my family?

No.  Sorry.  Under NO circumstances should food be taken from the Schottenstein Center.  The group will be fined if someone is caught leaving the premises with food, and the individual will be banned from the facility.    

• When do I make cash drops to the bank in the Sodexho Office?

For Men's and Women's Basketball: Make a cash drop right at tip off time after your lines die down and then again right after half time.  For Men's Ice Hockey: Make a cash drop right after the game starts and then after the first intermission.  Be sure to bring back the yellow cash receipts. 

 

Before making a cash drop, be sure to face your bills and take the big bills like $100's, $50's and $20's.  It is also usually easier to count your money and fill out the drop sheet before you go to the office.  Get change at the same time, if you need it. 

 

• What do I do if I am a Late Shift Person?

Everyone should pitch in to close the stand.  However the late shift people are the ones responsible for checking out.  The late shift persons should:

• Count the money and complete the cash slip. 
• Take the money to the bank, stand in the cash line, turn in the money, and get a cash receipt (be sure to take drop slips too)
• Stand in the check out line until the inventory sheet comes down. 
• Count the stand inventory out and verify it with the supervisor. 
• Take the completed forms: cash receipt, inventory counts, cleaning sheets, thermometer readings to the check out line in the Sodexho Office. 
• Get the event receipt from the check out people and return it to Dave with a list of the people who worked.  You can mail them to 351 Pearl Lane, Pickerington, OH 43147 or scan them and email it to dway@insight.rr.com or Fax them to 614-292-0745.       

• How long does a shift last?

• A few important notes about alcohol service:
  • Alcohol sales do require extra vigilance.  For your own protection, those who plan to serve alcohol should either attend one of the Sodexho Alcohol Sales training sessions, or at a minimum...view this helpful training video from DJ's National Food Service.
    • Go to the DJ's Site: http://www.djsfood.com/training.htm 
    • Click on Training Videos
    • Enter the account name: djsfood and password: popcorn
    • Click on and watch the alcohol training video  
  • Please do not serve wine to customers on Sundays....only beer can be sold on Sundays.
  • Please ID every customer the first time you serve them.  If you recognize them upon return trips, and they are over 30, it is not necessary to card them again.  If they are over age 21, but not by much, card them every time they purchase alcohol. 
  • No alcohol is served anywhere except in the bars on the Huntington level during OHSAA and NCAA events.  Alcohol is only sold on the Huntington Level during Ice Hockey, and customers are not permitted to take alcohol off of the Huntington Club Level during any event but concerts.