There's a whole lot of parts that make an engine work that are rarely thought about as you put the key into your ignition & turn it over. Until something breaks down of course.
We talk about all the meals we've produced and occasionally mentioned the importance of each member & job of the team, but now as we get close to the end I'd like to emphasis the fact that without one, the other wouldn't succeed. And the fact all this occured in a 24 hour a day feeding operation, never closing down. As all are equal, in no particular order here's a list of all the positions that are/were instrumental in making it all happen;
The Porters: typically this encompasses the cleaning of everything. In an earlier post Bill mentioned how every time he turned around the items he used were taken away & cleaned. That includes all equipment, the ovens, kettles, pots, utensils, floors, counters & they take out all the garbage & recycling. They are amazing at what they do.
The Counter & Station Attendants: Serving the finished product/meal to the diner. Probably one of the most important positions, as they are the direct link to the customer. They are the ones that answer all the questions and attractively arrange each choice on the plate and serve it up with a warm smile. They also replenish steamline/deli items and continually keep the area clean. Sometimes they the alternate as a runner.
The Runners; these are the guys and gals and ensure all the menu items are kept refilled from the hotboxes to the steamlines. they can often also be found pitching in as Porters and Counter Attendants.
Dining Room Attendents: are responsible for ensuring the dinning rooms are continually kept clean, which also includes the washrooms and removing the mounds of trash and recyclables. Remember, there are 300 seats in the Workforce dining room feeding nearly 1000, and 900 seats in the athletes dining pavilion feeding upwards of 2600 during out peak periods.
Catering Staff Uniform Attendants: although small in number, they make sure we all have clean uniforms each day and the change rooms are kept spotless.
HR, Payroll, Heath & Safety: another small group, but they ensure were all looked after in one way or another. From making sure we're paid, to arranging our travel to and from the games, to safety in the workplace.
Chefs, Cooks & Bakers; well, they're the ones that put it all together, noramally working 14 hour shifts.
Food & Beverage, and Receivers: in addition to receiving & storing the food, there are 2 satellite food stations in the Athletes Village that provide a comfortable escape fpr the athletes way from the dining pavillion and the confines of their rooms. The Far Coast Cafe & the Living Room receive prepared food and beverages such as sandwhiches, soup, muffins, coffee, pop etc. These locations are staffed by counter attendants. They also provide delivery and set up service to VIP meetings and special events off location.
All in all there are nearly 180 of us in the Whistler location, working together towards the common goal of providing the best food and service to our diners, which includes the Olympic & Paralympic Athletes, their coaches, assistants, and our Workforce. One cannot exsist without the other. As my final week winds down I will be adding pictures of as many of the team members as possible to the photo page. Check back daily to see who's who making it all possible.
2 of our Counter Attendants, Jessica & Amber
Cheers, Olympic Mike ;~)
