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--- penguicon7.0:jobdescriptions [2009/05/21 16:57] – atdt1991
+++ penguicon7.0:jobdescriptions [2017/01/14 14:24] (current) – external edit 127.0.0.1
@@ Line 117: / Line 117: @@
 Reserves a moving truck rental. On the Thursday before the convention, picks up the truck with funds from the Treasurer or Chief of Staff. Loads the contents of the storage cube into the truck using volunteers.
-    Public Storage
-Grand River
+Public Storage\\
-    Farmington, MI 48336
+Grand River\\
-Keeps a list of it. 0 Drives the truck to the convention. No later than Friday early afternoon, unloads the truck contents at the hotel in Ops for convention organizers to claim and put in their destination rooms.
+Farmington, MI 48336
-    When the convention is over, everyone is organized by the Chief of Staff to put their items back in Ops or the exit to where the truck is parked. The truck person confirms it with the list, loads it into the truck, drives, and puts it back to the storage cube with volunteers.
-    Returns the truck to the rental company within the rental time period. *3240 7346#
+Keeps a list of it. 0 Drives the truck to the convention. No later than Friday early afternoon, unloads the truck contents at the hotel in Ops for convention organizers to claim and put in their destination rooms.
+When the convention is over, everyone is organized by the Chief of Staff to put their items back in Ops or the exit to where the truck is parked. The truck person confirms it with the list, loads it into the truck, drives, and puts it back to the storage cube with volunteers.
+Returns the truck to the rental company within the rental time period. *3240 7346#
 ==== Volunteer Wrangler ====
 Anna Petrak
-JOB DESCRIPTION TO COME
+**Leading up to the Con:**
+-	Stays in touch with possible future volunteers.
+-	Receives and organizes requests for volunteers from ConCom and Staff.
+-	Makes a schedule to include all needed volunteer hours and fills in volunteers to the schedule.
+-	Forms a reward system for the “payment” of volunteers.
+**During the Con:**
+-	Gathers volunteers to fill in needed spots at the Con.
+-	Keeps track of filled hours.
+-	Uses the system formulated before Con to carry out rewards.
 ==== Dealer Wrangler ====
@@ Line 156: / Line 176: @@
 Arranges with a ribbon company, collects ribbon orders, places the total order, and distributes badge ribbons to their purchasers at check-in at the convention.
+Here's the m.o.a.t.n. method:
+  - Make an announcement x months before Con (your call) that you are now accepting ribbon orders.  Orders will trickle in until you start issuing deadline notices.
+  - Field questions about pricing, available colors, fonts/sizes and custom dies, all of which can be learned from the ribbon company.
+  - Collect orders in a spreadsheet.
+  - Issue deadline notices a month, a week, a few days, a day and a few hours before ordering is closed.  Your deadline should allow time for you to compile the orders, for the ribbon company to make the ribbons (4-6 weeks; coordinate with ribbon company), and for shipping.  (Might be good in the future to have a "soft" date, tell everyone it's the "hard" date, then accept the several orders that come in the two following days.)
+  - Submit spreadsheet to ribbon company (traditionally Larsen's Award Ribbons-- if you want to change I'll give you several reasons why that would be bad, unless, like, your cousin owns a ribbon company and will give us a lot of discounts and free favors).  Send the order in enough advance time for the ribbon company to complete the work and for shipping.  I submitted PCon 7's order six weeks before Con, and received the ribbons a week and a half before con.
+  - Wait to receive the ribbon company's invoice, and verify that the amount they are charging agrees with your estimate and/or resolve any discrepancies.
+  - Have the treasurer send a check.
+  - Tell submitters of new orders that, yes, it's really too late to order through Penguicon.  They can place their own order with Larsen's or another ribbon company, but they won't get to take advantage of our bulk discount.
+  - Wait the month it takes for the ribbon company to do the work.
+  - Print out your order spreadsheet twice, once sorted by name of orderer and once sorted by ribbon text.
+  - When you receive the ribbons, use the sheet sorted by text to verify that all ribbons were received.
+  - Organize the orders.  Some people will order several different ribbons.  I grouped the ribbons by name of orderer into boxes alphabetically: one box was names A through F, one box was names G through L, etc.
+  - At con, let ops know when & how people can find you, and tell reg to send people to ops for ribbons (it's easier for reg just to send any non-reg issue to ops).  It's also easy to just hang out by ops & let reg send people there.
+  - Use the sheet sorted by name to keep track of who has picked up their ribbons.  Collect any monies due when giving ribbons.  (In the future, we plan to request advance payment from orderers, by PayPal or such.)
+  - Keep the money in a safe place and give it to the treasurer on Sunday.
 ==== Chaos Machine Wrangler ====
@@ Line 280: / Line 320: @@
   * Ensures that their GoH will have proper meals, transportation, and requested (approved) equipment during Penguicon.
   * Remains available at all times for any problems their GoH may have during the convention.
+**Notes from Scott Kennedy regarding this year:**
+  * GoH Liason should also be a point of contact for photos and summary information that the talent wrangler may need (and should be approved by the GoH).  We needed that verification this year.
+  * GoH Liason should be tasked with "marketing" their individual GoH to the penguicon list, LiveJournal, and web site - if something new happens with their GoH (new book, new web site, new video), it should be promoted to our groups.
 ==== Room Party Maven ====
@@ Line 306: / Line 349: @@
 Cook steak the traditional Brazilian way. Rent a trailer grill, and buy beef, rock salt, paper plates and plastic ware with Penguicon's funds. Set the price and manage the payments.
-    Instructions by the last person, Chuck Child.
+**Instructions by the last person, Chuck Child.**
+  - Grill - Reserved, and verified.   1 8-foot by 4 or 5 foot tow-behind grill, to be delivered before 9 AM on the 19'th, to the 'fire lane' or the part of the turn-around in front of the hotel closest to the gazebo.
-: Grill - Reserved, and verified.   1 8-foot by 4 or 5 foot tow-behind grill, to be delivered before 9 AM on the 19'th, to the 'fire lane' or the part of the turn-around in front of the hotel closest to the gazebo.
+  - Charcoal - Contacted GFS, verified that they will have natural chunk charcoal available, and they requested I call 2 weeks in advance, and verify the availability of volume.
+  - Heat - At the moment I have absolutely no idea how we are going to get upwards of a hundred pounds of charcoal lit without lighter fluid, but if someone has a good idea, please bring it forward.
-: Charcoal - Contacted GFS, verified that they will have natural chunk charcoal available, and they requested I call 2 weeks in advance, and verify the availability of volume.
+  - Meat - Verified at Sams club that top sirloin is available in volumes up to 400 LB, requested a heads-up 2 weeks in advance to insure it is available, and put aside for us.
+   - Salt - I have contacted my local Meijer, and they have verified they will bring in an extra 30 of their 5 LB boxes of salt, so that I can purchase enough.
-: Heat - At the moment I have absolutely no idea how we are going to get upwards of a hundred pounds of charcoal lit without lighter fluid, but if someone has a good idea, please bring it forward.
+  - Tables - I have spoken with Jer Lance, and he has requested two tables be provided outside, for prep and cutting
+  - Trash Cans - I have not put any though into this yet, but some should be.   With 3-400 people getting paper plates, forks, and knives, and 20+ cryovac packages being opened, sliced, and trimmed, there is liable to be a significant need.
-: Meat - Verified at Sams club that top sirloin is available in volumes up to 400 LB, requested a heads-up 2 weeks in advance to insure it is available, and put aside for us.
+  - Flat and Silverware - I requested of Steve DeHart, in his Con Suite shopping trip, to pick up 800 high quality plates for steak, and knives and forks for four hundred.
+  - Steak Prep - I have done absolutely nothing regarding cutting boards or knives.   If anyone here has nice knives, a good chef steel, or large cutting boards, it would be awesome if they stepped up and brought them.   Eduardo has volunteered to direct, but in my mind it would be best if he served as executive of this process, and we all served as hands. . So, on to 10
-: Salt - I have contacted my local Meijer, and they have verified they will bring in an extra 30 of their 5 LB boxes of salt, so that I can purchase enough.
+  - Volunteers - Some of you, if I recall, volunteered to help cut meat, tend grill, serve, what have you.   I feel like we need more people.   2 cutting and salting, two grilling, one bringing the grillers salted meat on-time, one collecting cooked steaks, one cutting up those steaks for service, one serving steak, and one checking names off the list, and Eduardo making sure we do everything right.   That's 10 people.   We currently have 5, assuming that everyone on this list can make it, has no schedule snafu's, Etc.   Plus, I would like to see some ladies in the mix.   If anyone has friends, spouses, Etc, who would ENJOY being involved (no press ganging here!)  speak up!
+  - Tongs - We need us some Grill tongs!
-: Tables - I have spoken with Jer Lance, and he has requested two tables be provided outside, for prep and cutting
+  - Organization - We need the list when pre-reg closes.   We need a way of handling at-con buy in.   We need a way to handle the cap / cutoff.   We need a way to organize that list so we can find people, out of the 300+, and cross them off quickly.   We need scheduling.
+  - Cleanup - Once the grill is cooled, we need to at least scrape it down once, and then we need to handle the ashes and salt.   Probably need a metal bin of some kind to handle the hot ash.   Probably need a flat shovel or something to scoop it out.   Need to know where to put it once 2we get it out of the grill.
-: Trash Cans - I have not put any though into this yet, but some should be.   With 3-400 people getting paper plates, forks, and knives, and 20+ cryovac packages being opened, sliced, and trimmed, there is liable to be a significant need.
-: Flat and Silverware - I requested of Steve DeHart, in his Con Suite shopping trip, to pick up 800 high quality plates for steak, and knives and forks for four hundred.
-: Steak Prep - I have done absolutely nothing regarding cutting boards or knives.   If anyone here has nice knives, a good chef steel, or large cutting boards, it would be awesome if they stepped up and brought them.   Eduardo has volunteered to direct, but in my mind it would be best if he served as executive of this process, and we all served as hands. . So, on to 10
-:  Volunteers - Some of you, if I recall, volunteered to help cut meat, tend grill, serve, what have you.   I feel like we need more people.   2 cutting and salting, two grilling, one bringing the grillers salted meat on-time, one collecting cooked steaks, one cutting up those steaks for service, one serving steak, and one checking names off the list, and Eduardo making sure we do everything right.   That's 10 people.   We currently have 5, assuming that everyone on this list can make it, has no schedule snafu's, Etc.   Plus, I would like to see some ladies in the mix.   If anyone has friends, spouses, Etc, who would ENJOY being involved (no press ganging here!)  speak up!
-: Tongs - We need us some Grill tongs!
-: Organization - We need the list when pre-reg closes.   We need a way of handling at-con buy in.   We need a way to handle the cap / cutoff.   We need a way to organize that list so we can find people, out of the 300+, and cross them off quickly.   We need scheduling.
-: Cleanup - Once the grill is cooled, we need to at least scrape it down once, and then we need to handle the ashes and salt.   Probably need a metal bin of some kind to handle the hot ash.   Probably need a flat shovel or something to scoop it out.   Need to know where to put it once 2we get it out of the grill.
-    Note from Matt: Somebody just suggested to me a sign at the end of the line saying "Please get your ticket from Ops before standing in line."
+Note from Matt: Somebody just suggested to me a sign at the end of the line saying "Please get your ticket from Ops before standing in line."