TALLAHASSEE ELKS LODGE NOtallahasseeelks.org/antlers/Club OM 02-10-14.pdfTallahassee Elks Lodge No....

TALLAHASSEE ELKS LODGE NO 937

OPERATIONS MANUAL

REVISED 02102014

1

TALLAHASSEE ELKS LODGE NO 937 - OPERATIONS MANUAL

TABLE OF CONTENTS

PAGE

Table of Contents 1 Operations Manual Distribution List 2 General Overview amp Employee Benefits 3 Internal Auditor 4 Employee Dress Code 5 Club Managers Responsibilities 6 Hiring Employees Inspection of the Facilities Lounge Operations amp Operating Hours 7 Bar and Lounge Liquor Purchases and Sales Liquor Pricing Decorum Lodge Attorney Paul Amundsenrsquos Letter 8 Alcoholic Beverages and Tobacco (ABT) Rule 61A-3019 9 Bartender Requirements 10 Opening Bartender Duties During Shift Duties Closing Bartender Duties Using the Credit Card Machine 11 Bartenderrsquos Quick Reference Card 12 Kitchen Bar amp Janitorial Supplies QBrsquos Food amp Liquor Inventory Forms 13 Dining Room Kitchen Operations Kitchen Requirements 17 Chefs Duties 18 Special Event Requirements ndash BINGO amp Bingo Food amp Sundry Checklist 19 K P Duties and Weekly Cleaning List 20 Janitorial Duties 21 Banquet and Meeting Policies 22 Ballroom 22 Decoration and Use of the Room Beverage Service and Food Service Private Parties for Elk Members and Spouses Charities and Non-Profit Group

Ballroom Capacity per Fire Marshall Code Lodge Room 23 Remuneration for Volunteers amp Committees 24 House Rules 25 RV Park Operation Guide 26 Florida Building Code 2004 ndash Occupant Load 28

2

Operations Manual Distribution 1 Ron Brown ER

2 Wayne Harrell Leading Knight

3 Don Dobson Loyal Knight

4 Carol Dobson Lecturing Knight

5 Stoney Stoutamire Trustee

6 Don Coker Trustee

7 Denise Mick Trustee

8 Harry Symons Trustee

9 Jeff Jansen Trustee

10 Tom Walden PDDGER Secretary

11 Ralph Ferrell PER Treasurer

12 Extra Copy Club Manager

13 Carl Ledig PDDGER

3

GENERAL OVERVIEW This Standard Operating Procedures (SOP) Manual is an effort to formalize the policies and practices of the Tallahassee Elks Lodge No 937 and the related Club facilities It is separated by category for ease in referencing The Trustees approve the SOP manual and changes to the manual require approval of the Trustees andor House Committee As a general rule the Trustees approve policies for the Lodge and Club and the House Committee has responsibility for the day-to-day operation and maintenance of the facilities The House Committee delegates much of this responsibility to the Club Manager (or his designee) for expediting the daily function of the operation Two references for rules and regulations of Tallahassee Elks Lodge No 937 are the statutes of the Benevolent and Protective Order of Elks (Grand Lodge Statutes) and the By-laws and House Rules of Tallahassee Lodge No 937 While not expressly referred to these publications are an integral part of this organizations operation EMPLOYEE BENEFITS PURPOSE To explain leave and other benefits offered to employees VACATIONS Employees will be given paid vacations based upon the following Full time employees working 5 days a week or more 5 days after 1 full year of employment 10 days after 3 full year of employment Time off in excess of vacation time will be without pay and must be arranged with and approved by the club manager in advance SICK LEAVE Salaried Employees are allocated up one day a month paid sick leave Using leave is not mandatory and leave does not accumulate from month to month OTHER BENEFITS No other benefits are offered

4

INTERNAL AUDITOR PURPOSE Audit monies under direct control of the Club Manager Review includes both checking accounts under the control of the Club Manager the Club Operating account and the Payroll account These accounts do not receive daily deposits but instead are reimbursed by the Lodge Treasurer for actual expenses The Club 0perating account is reimbursed based upon paid invoices and the payroll account is reimbursed based upon salaries and fringe benefits as shown by photocopies of the actual checks issued to employees Deposits are verified to the weekly expense reports prepared by the Club Manager Duties of the internal auditor are

1 Verify vendor invoices

2 Review time cards and compare to payroll record

3 Verify payroll computations a Assume reported tips are accurate b Verify commission earned and recorded c Compute employer costs d Compute employee net e Compare check copy to employee net

4 Verify posting of all expenses by documentation

5 Compare register tapes to deposit slips and reported revenues Daily deposits should equal register

receipts less any documented cash outlays

6 Insure that weekly report is mathematically correct

5

EMPLOYEE DRESS CODE The Elks Club is a family oriented facility and as such it is expected to be operated in a clean respectful manner Employees are therefore expected to be attired in a manner that represents not only themselves but also the Elks Club in a wholesome manner Bartenders are to dress in appropriate clothing that lends itself to an atmosphere of pride and respect Employees will not wear torn stained cut-off revealing or suggestive clothing at any time while at work Shorts may be worn on Saturday during the day but are not to be worn any other time while at work Outfits that support any special occasion such as a football game luau western night etc are permissible Safe and protective shoes must be worn No open toe sandals thongs or flip flop type style shoes are to be worn while at work Janitorial and kitchen staff is to wear proper attire torn stained cut-off revealing suggestive or obscene clothing will not be worn while at work Clothing should allow easy movement but not be a hazard when moving furniture or equipment A back support will be provided that will help protect the individual when lifting It gives support but does not give strength Never try to lift more than you can handle The Manager or an officer of the lodge may require an employee to change prior to going on duty If repeated requests are made to comply with this code without result the employee may be suspended or terminated This policy is simple and easy to follow All that is required is good sense and good taste Please cooperate I have received a copy of this requirement and understand its contents and agree to follow the requirements set forth Name Date Manager Date

6

CLUB MANAGERS RESPONSIBILITIES PURPOSE To designate those areas of responsibility to the club manager The manager is responsible for the daily functions of the facility six days a week and for any other function that may occur on Sunday when the lodge is normally closed SHe is expected to open the building in the morning and make arrangements for closing the building at the end of the day SHe is responsible for all functions that occur in the lodge facilities As part of this responsibility the manager requires function sheets to be completed by anyone desiring use of the building or a room in the building The manager may with the approval of the Trustees designate responsibility for a function to the Exalted Ruler another officer or a member of Tallahassee Lodge No 937 The Club Manager or the House Committee Chairman or his designee will make all deposits of club revenues to the Reimbursement Account The House Committee Chairman or his designee will also review all cash register tapes count all register drawers pay bills for food and supplies calculate payroll and write payroll checks In line with the kitchen responsibilities of the manager it is necessary for himher to have the appropriate certification required by health department rules and requirements for restaurant service HIRING EMPLOYEES The manager will hire the janitor the cook and the bartenders The manager will request a background check from the Florida Department of Law Enforcement (FDLE) or other appropriate law enforcement agency for all employees at the time of employment Employment will be contingent upon the review of the FDLE report and its contents at the discretion of the club manager The goal is to hire employees of high caliber as the job duties dictate Each of the employees hired is directly responsible to the manager The manager will prepare a list of duties that each employee is to perform and monitor the work performed to ensure that accomplishments meet the standards The Club Manager shall designate a bartender as a Lounge Manager with the approval of the Trustees andor House Committee to assist the manager in the operation of the lounge The Lounge Manager has the following duties

1 Order lounge supplies as needed This includes meeting with the vendors on Mondays or in the alternative preparing a list of supplies needed and provide that list to the Club Manager before Monday

2 Schedule bartenders as needed for ballroom and lounge functions

3 Schedule Friday night entertainment in the lounge

4 Conduct weekly liquor inventory

5 Tend bar as scheduled

INSPECTION OF THE FACILITIES At least once a week the manager will do a complete walk through of the facilities noting deficiencies and repairs needed A weekly checklist will be completed and kept on file for reference The manager will endeavor to accomplish the minor repairs needed and notify the Trustees andor House Committee at their next meeting of those items needing attention The checklist will be purged after the repairs are completed but not less than annually

7

LOUNGE OPERATIONS PURPOSE To establish guidelines for the operation of the lounge BAR AND LOUNGE The hours of the lounge are as posted on the lounge entrance and as contained in the House Rules section of this manual The lounge may be open at other times as authorized by the Club Manager his designee andor the Exalted Ruler Whenever the lounge is open a bartender the Exalted Ruler the Club Manager or his designate will be on duty No one is permitted behind the bar except as authorized by the Club Manager his designee andor the Exalted Ruler LIQUOR PURCHASES AND SALES All liquor will be purchased from the authorized vendors and sales tax will be paid to the State of Florida at regular intervals as required by Florida law No liquor will be brought into the facility to be served in the lounge ballroom or dining room except that purchased through an authorized vendor Drinks may be purchased only by an Elk in good standing Elketts Elk widows or a guest of one of those mentioned or the guest of an Elk cannot purchase drinks See Lodge Attorney Paul Amundsenrsquos letter and the ABT Rule 61A-3019(1) pages 8 and 9 Sales will be in cash or a tab can be run for that day only No tabs are allowed for guests Tabs will be cleared before the member departs the lodge on that day LIQUOR PRICING Prices for beverages in the lounge will be set by the House Committee and revised as necessary from time to time to cover costs Prices should at least be competitive with other drinking establishments Prices are posted in the Lounge DECORUM Members and guests are expected to conduct themselves with dignity in the lodge and its facilities No altercations of any kind will be tolerated Should a disagreement occur the Exalted Ruler or in his absence the ranking officer or manager will be expected to settle the dispute in a gentlemanly fashion immediately andor ask the individuals to leave the lodge Anyone in the lounge can be refused alcoholic beverages if in the sole discretion of the bartender the individual appears intoxicated Should the individual fail to comply with standard decorum as a result she will be asked to leave the lodge Bartenders will also prepare the appropriate mixers and fruit garnishes for beverages Snacks if available will be placed in bowls on the bar when requested Bottles of liquor and mixers will be replenished as they are emptied by the bartender Empty glasses and containers will be removed from the bar as soon as it is evident the patron(s) left the lodge Tables will also be cleared by the bartender Soiled glasses will be properly washed and sanitized Every evening at or just before closing coolers will be restocked with beer and wine Bottled liquor will be removed from the lounge area and locked in the liquor storage room if deemed appropriate by the Club Manager A detail tape will be run put in the cash drawer the cash drawer counted and the drawer will be removed from the register and placed in the safe room Lounge Operating Hours As posted at the entrances Are subject to change by the House Committee

8

9

DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION Division of Alcoholic Beverages and Tobacco RULE NO RULE TITLE 61A-3019 Club Licenses

61A-3019 Club Licenses All clubs licensed under the beverage law must adhere to the following regulations

(1) Alcoholic beverages may be served only to bona fide club members or to their guests The payment for such service and distribution must be made only by bona fide club members

(2) Such clubs must have a definite fixed method of electing persons to membership in the club such method must be described by the clubs bylaws and must have some relation to the object and purpose of the club

(3) Such clubs may sell and serve alcoholic beverages to club members and their invited guests only within the license premises as described by such sketch appearing on the application

(4) Spirituous beverages may be purchased only in individual containers which are not larger than 175 liters or 5918 ounces nor smaller than 075 liter or 2536 ounces

(5) Such clubs are required to observe the same hours of sale as permitted other licensees in the same city or county unless a special act city ordinance or resolution of the board of county commissioners establishes different hours of service for holders of such club licenses

(6) All service and distribution of alcoholic beverages by any such club must be for consumption on the premises only and no alcoholic beverages may be sold in sealed containers for off-premises consumption

(7) Clubs are prohibited from selling or serving or permitting their service of alcoholic beverages at social functions given at the club by any non-member of the club

(8) Clubs in order to qualify shall have been in continuous active existence devoted to promoting and pursuing the objectives provided by statute for a club for a period of not less than two years in the county where they exist provided however the statutory exceptions as found in Section 56502(4) Florida Statutes shall not be affected by this subsection

(9) It shall be shown conclusively that the organization has actively pursued the purposes and objectives and goals of the charter and bylaws of that organization prior to issuance of a club license

(10) Nothing in this rule shall prohibit the sale of vinous or malt beverages in unsealed containers not otherwise prohibited by law for on-premises consumption only

(11) If any club holding a beverage license shall change club officers such club shall within 10 days of the change file an application with the district office of the Division of Alcoholic Beverages and Tobacco and give a declaration of current officers Any newly elected officers who have not previously been fingerprinted by the Division must have their fingerprints taken by the Division within this 10 day period

(12) Subsection (11) does not apply to club licenses issued to national fraternal organizations For these licenses instead of all officers only the official club manager club steward or bar manager needs to file an application and be fingerprinted when there is a change

Specific Authority 56111 FS Law Implemented 56120(7) 56502(4) 56505 56506 FS HistoryndashAmended 3-22-73 Repromulgated 12-19-74 Amended 3-1-76 7-18-85 Formerly 7A-319 7A-3019

10

BARTENDER REQUIREMENTS

PURPOSE To keep the lounge operating smoothly and ensure uniformity of operation

All bartenders will be expected to report to work on time Early is- ON TIME On Time is LATE and Late is UNACCEPTABLE The bar opens at 4pm M-F 11 am on Sat and 1 pm on Sunday showing up 5 minutes 10 minutes even 2 minutes late prevents the bar from opening on time This is an inconvenience to our members and can be avoided if one arrives at least 15 minutes before opening (and clock-in) If the employee is going to be late a phone call will be made to the manager as soon as possible to allow arrangement for a substitute

All bartenders are expected to be dressed in proper attire No torn or tattered clothing is to be worn Cut-offs are not permitted Bartenders are expected to wear non-suggestive clothing For more specific details see Employee Dress Code section of this manual

Persons to be served are members in good standing or their guest(s) If the bartender is not sure if membership is current check the membership card of the member

All bartenders are expected to card anyone who is not known to be 21 years of age or older Should the guest or member be unwilling or unable to show proper identification she will not be served and will be asked to leave the lodge

Bartenders will prepare the requested beverage for the member or guest and be paid immediately unless a tab is being kept All sales will be rung on the register All tabs will be closed out and paid for when the member and guest(s) leave or when the lounge closes whichever occurs first unless approved by the Club Manager Only members can have a tab

All bartenders will prepare mixers (ie sour mix) and fruit garnishes for drinks as needed Old or spoiled fruit will be discarded

All bartenders are to make sure all members and guests are to be served without a long wait Conversations or visiting with friends should not cause the bartender to be distracted from other patrons

Members and guests are not permitted behind the bar If a member or guest needs to use the phone show them to the phone in the lobby or the second phone in the lounge on the tall bar table in the rear OPENING BARTENDER DUTIES

1 Turn on lights and unlock back door 2 Fill the ice bin with ice 3 Open liquor room and remove drawer Keep in mind you are responsible for this money you may want to

count it to make sure it is correct 4 Set up the well and call brands if not already in place 5 Stock all beer coolers 6 Fill three-part sink - first sink gets one packet of soap second sink gets 2 sanitizer tablets and the third

sink gets plain water all in rather hot water On longer shifts it is the bartenders responsibility to make sure water is at least warm If it gets cold the sink must be redone to ensure proper sanitation of glasses

7 Place clean ashtrays on bar and tables 8 Cut fruit and prepare mixes if needed 9 Stock napkins small and large straws toothpicks margarita salt and other bar items 10 Make sure all tables in lounge are clean

During Shift Duties

1 If members ask for snacks sell it to them However the snacks belong in the back room NOT on the back of the beer taps Putting them there is unattractive sloppy and lazy bartending

2 Make sure that all tabs are filled out properly with DATE NAME OF MEMBER and BARTENDERS INITIALS Write a description of beverage and price keep a tally of drinks ordered REMEMBER Happy Hour is only from 4 to 7pm M-F and all day Sat and Sun so make a slash to indicate price change All of this information makes it easier for another bartender to ring up a held tab clear up problems with a member and provide consistency for all staff to follow

3 If you have time to lean you have time to clean Ask oneself if the pourers have been soaked recently if the wells racks and bottles have been wiped etc Keep in mind that a clean bar is a bug free barand who wants bugs

4 Everyone who comes in is either a member or guest and should be treated as such While one may develop better relationships with some ALL should be treated with respect and prompt service

5 Tips are not required they are a benefit that most members give However if a member does not tip that is not license to refuse or decrease service

11

6 It is the bartenders responsibility to determine if the member has had enough and cut them off if this is the case The bartender has the right and frankly the responsibility to cut off anyone who seems drunk Remember no matter how much they have had to drink the bartender is the ONLY sober one in the bar

CLOSE OF SHIFT DUTIES

1 Wash ALL dishes beer grates and ashtrays and snack bowls 2 Last call is given 15 minutes before closing Once last call is given everyone has the chance to get one

more drink 3 If possible it is fine to stock beer during the shift but there are times when this is not feasible So the

beer must be stocked and rotated after last call Fill front cooler with beer from the back and fill the back cooler with beer from the beer room New beer goes under older beer

4 After all glassware is washed the bar mat and the beer grates can be washed in the three-part sink 5 Wipe out and clean beer well 6 Pour a splash of bleach in each beer drain and follow that with very hot water Wipe all stainless steel

surfaces on all coolers to remove crumbs and spills 7 Wipe the countertop of the bar and adjust seating around the bar so that it is neat and orderly 8 Wipe all tables inside and on the patio clean ashtrays 9 Stock beverage napkins straws juices and can sodas 10 Drain the three-part sink one sink at a time 11 Put beer grates back on beer cooler standing up to dry 12 Place bar mat back in proper place and put away fruit 13 Due to the lack of locks on the liquor racks and wells all bottles must be put in liquor room 14 Make sure all glassware is put away then ring out the mat and lay it over sink to dry 15 Run credit card report count drawer and lock in liquor room Lock the back door and the beer room 16 Turn off all the lights fans and TVs 17 Check all doors to be sure they are securely locked 18 As one walks down the hall to clock out turn out the lights in the poolroom and its bathroom the mens

room and the ladies room 19 Clock out and make sure all lights in dining room and kitchen are out as well 20 Punch in code turn out light switches in foyer and lock the front door Put keys in drop box 21 Clean out the popcorn machine

Bartending is a great job When the bar is clean stocked and organized everyone benefits When the bar is dirty empty and disheveled everyone suffers Keep this in mind when tending bar It is the responsibility of the bartender to maintain a good working environment for all staff and a fun atmosphere for all members This is not a list of what could be done this is a list of what should be done

Using the Credit Card Machine

Charging a card

1 Swipe card 2 Enter last four digits of card number 3 Enter amount of sales 4 Press enter to accept (two times) 5 Press enter to print second receipt with asked

Adjusting your tip

1 Press adjust button 2 Enter the tip amount shown 3 Press enter to accept

Settling machine at end of shift

1 Press Settle button 2 Verify that amount of charges is same as what you have 3 Press enter to accept

12

Opening

1 Fill Beer Bin with bottles of beer and ice down

2 Fill Ice Bin with ice

3 Put liquor in racks

4 Cut lemons and limes as needed

5 Make sure you have juices and sodas ready (Caffeine Free Diet Coke

Seagramrsquos Ginger ale OJ grapefruit juice cranberry juice)

6 Put drawer in register and count to verify amount

During Your Shift

1 Keep bottled beer iced as needed

2 Keep hot water in sinks at all times ndash you may need to refill 2-3 times during

shift

- 1st sink 1 pack of powder

- 2nd sink 2 tablets sanitizer

- 3rd sink plain water

3 Keep liquor room and beer room locked at all times

4 Keep bar wiped down and tidy

Closing

1 Stock napkins and straws in caddies

2 Wipe down bar coolers and counters

3 Sanitize drains under beer taps clean grates and wipe down around taps

4 Rinse rubber mats used for making drinks on

5 Put away clean glasses and put any dirty glasses upside down in empty sink

6 Stock beer in front cooler from the back cooler placing the newest beer on

bottom

7 Stock back cooler from beer room placing the hot beer on bottom

8 Put liquor on cart and put in liquor room

9 Count money and lock in liquor room

10 Clean out popcorn machine

11 Push all stools up to the bar and all chairs up to tables

12 Turn off outside lights and fans

13 Check that all doors are secure turn AC off and set alarm (lock front door

and close blinds)

14 Drop keys in drop slot on the outside of the managerrsquos office

13

14

15

16

17

DINING ROOM PURPOSE To establish the policies for dining room operation The dining room will be open with regular food service provided during hours specified by the House as scheduled by the club manager or for special functions that occur Hours of the dining room operation and prices for meals will be posted Changes to hours and prices require approval of the House Committee All functions using the dining room are to be cleared through the Club Manager and require completion of an event sheet See page 27 for form While tables can be moved in the dining room for special seating arrangements the room will be restored to its original condition at the conclusion of any function Tables are expected to be reset with silverware and placemats if these items are disturbed KITCHEN OPERATIONS PURPOSE To keep the kitchen clean orderly and in compliance with health regulations for a restaurant The kitchen is operated under the purview of the hired chef who reports to the club manager or the Trustees as dictated under the terms of his employment The chef andor the club manager direct food supplies menus food preparation and clean-up The club manager is responsible for all food and supplies relating to Bingo Ultimate responsibility for the kitchen lies with the club manager Anyone preparing any food in the kitchen is responsible for leaving the kitchen clean and orderly Any food requiring refrigeration is to be placed in the walk in cooler the reach in cooler or freezer as appropriate ALL FOOD MUST BE COVERED No soiled dishes utensils pots or pans are to be left in the sink on the counters or on any table Dishes and utensils will be put away when clean Work areas should be clean and free of any clutter All appliances are to be turned off and wiped down The floor should be swept andor mopped as appropriate If the dining room is used it should be restored to its original condition at the conclusion of the event KITCHEN REQUIREMENTS PURPOSE To enable the kitchen to run smoothly and efficiently All kitchen help will be expected to report to work on time If an employee is going to be late or sick and will not be in a call to the manager is expected as early as possible to allow planning for a substitute All kitchen help is expected to be dressed in proper attire No cut-offs torn or tattered clothing will be permitted Closed toe shoes or boots must be worn at all times no flip-flops slides or similar footwear will be permitted The Chef is in charge of the kitchen All kitchen employees will follow the directions of the Chef The Chef will report to the Club Manager Responsibility for the ordering and preparation of food is a mutual arrangement between the manager and the Chef The kitchen is expected to be clean at all times Items on the Weekly Cleaning List (see Janitorial Duties section page 22) will be tended to as shown on the list Food served will meet all health regulations for preparation and serving Before any food leaves the kitchen it is to be checked and approved by the Chef All supplies are to be put away as soon as they arrive No food or supplies will be left on the floor or tables

18

CHEFS DUTIES PURPOSE To give authority to the Chef for kitchen operation and food preparation

1 Oversee the kitchen make sure it is kept clean and that all food is properly cooked and presented Check to make sure stove ovens and fryers are shut off at the end of the day

2 Make sure all food lines are set up at the right time for the event and make sure the food line is kept full

3 Make sure walk-in cooler reach-in cooler and freezers are kept clean and stock is rotated

4 Work with the Club Manager to make sure food is ordered and on hand on a timely basis for all functions

5 A monthly menu for Friday night dinners will be given to the manager by the 10th of the preceding month

for inclusion in The Antlers

Position Description Chef The cook position is responsible for the following 1 Planning preparing and serving meals according to the prescribed schedule

Current schedule is A Lunch buffet noon on Thursday B Friday dinner buffet

2 Cooking and meal selection for special events Position duties 1 Menu selection 2 Identifying vendors 3 Ordering necessary products 4 Accepting product deliveries 5 Insuring that product deliveries and corresponding invoices are correct 6 Responsible for giving a copy of the packing slips to the office for payment processing 7 Establishing arid maintaining par inventory levels 8 Conducting physical inventories as required 9 Insuring that sufficient inventories are available for special events 10 Set ups for special events

A Bingo B Elkett meetings C Sunday morning breakfast D Other events as scheduled

11 Kitchen cleaning and sanitation A Clean up after meals

1 Dishes washed and put away 2 Kitchen floors thoroughly swept and mopped 3 All counter tops and surfaces cleaned and sanitized

12 Oversee volunteer and casual labor finderrdquo workers 13 Other special duties as prescribed

19

SPECIAL EVENT REQUIREMENTS

Bingo items to be set up and ready by 400 PM on day of Bingo (CURRENTLY WEDNESDAY)

FOOD ITEMS SANDWICHES

FROZEN HAMBURGERSCHEESEBURGERSFROZEN CHICKEN PATTYSHOTDOGS LETTUCE FRESH SLICED TOMATOES SLICED WHITE ONIONS AMERICAN CHEESE HOT DOGS AND HAMBURGER BUNS BREAD FOR GRILLED CHEESE FROZEN FRENCH FRIES FROZEN ONION RINGS PICKLE SPEARS CONDIMENTS (mustard catsup mayonnaise butter salt)

PIZZA MUSHROOMS (SLICED CANNED) OLIVES (SLICED CANNED) SAUSAGE SLICED GREEN BELL PEPPERS SLICED ONIONS PEPPERONI GRATED MOZZARELLA CHEESE PIZZA CRUSTS JALAPENO PEPPERS (sliced)

ALL ASSOCIATED PAPER GOODS PIZZA ROUNDS PIZZA BOXES FRENCH FRY BOATS SANDWICH BOATS ALUMINUM FOIL SARAN WRAP PAPER NAPKINS

20

K P DUTIES PURPOSE To keep the kitchen and dining room clean and orderly

1 Work under the directions of the Chef

2 All dishes silverware cups pots pans and utensils must be washed and put away before leaving for the day Silverware must be dried to avoid spotting

3 All salad bar food must be prepped and rotated

4 All food lines must be broken down and steam tables turned off as soon as the meal is over

5 All trash must be placed in the dumpster before leaving for the day

NO TRASH IS TO BE LEFT INSIDE OVERNIGHT

6 The kitchen floor is to be mopped each day and scrubbed down as needed This includes the floor in the linen room

WEEKLY CLEANING LIST MONDAY

1 Walk-in cooler 2 Reach-in cooler 3 Canned goods shelves 4 Scrub kitchen floor

TUESDAY

1 All ovens and grill 2 Freezers 3 Walls

WEDNESDAY

1 Change and clean fat vats 2 Walk-in cooler 3 Scrub kitchen floor 4 Coffee amp tea area 5 Hood amp filters

THURSDAY

1 Canned goods shelves 2 Storage Room 3 Reach-in cooler 4 Grill 5 Ovens (All)

FRIDAY

1 Walk-in cooler DAILY

1 All pots pans silverware and utensils Clean and put away 2 Sweep and mop kitchen floor 3 Clean all sinks 4 Clean all prep areas and tables 5 Remove all trash and clean all trashcans 6 Clean stovetops and oven fronts 7 Clean all hot and cold tables and put food away 8 Clean restroom in kitchen 9 Clean all carts

10 All food properly stored 11 All shipments of food and supplies put away

21

JANITORIAL DUTIES PURPOSE To keep the building and facilities clean and orderly

1 All restrooms must be cleaned and supplies replenished daily 2 All carpets must be vacuumed daily 3 All trash from bar game room and ballroom must be taken out daily 4 All bare floors must be mopped daily 5 Lodge room is to be cleaned weekly and dusted monthly 6 Ballroom will be set up for functions as directed by the Club Manager 7 Notify Club Manager of any repair work that is needed 8 Notify Club Manager of supplies needed to retain inventory 9 Replace burned out light bulbs as needed 10 Ballroom floor is to be stripped and waxed as needed 11 Keep back storage door dosed when not in use Keep supplies organized and area clean 12 Keep supply room door dosed when not in use 13 Check and clean grounds for any trash daily

Bathrooms Check every bathroom in the building pool room main hall ladies ballroom menrsquos back hall and kitchen Sweep and mop Empty all wastebaskets Clean urinals and toilets Clean around the sinks Replace toilet paper and paper towels

Patios Sweep Pick up bottles and trash on tables Clean all ashtrays with a damp cloth Wipe down tables Empty trash

Bar Sweep and mop floor Empty trash Pick up any big trash off the carpet then vacuum Make sure chairs and tables are neat and arranged property

Pool Room Empty trash Arrange tables and chairs Vacuum carpet

Ballroom Set up for Bingo on Wednesday -start on Monday or Tuesday unless the room Is being used for a special event check with supervisor or

manager to find out if a function is set assist in set up for that event Vacuum and mop floor Make sure bar is clean lift mats dean mats and mop floor as necessary Empty all trash Set out bingo trash barrels with dean bags Pick up coffee table and return it to kitchen

Dining Room Check and vacuum as needed

Hallways Mop on Monday Wednesday and Friday Buff on Friday Strip floor as needed - manager will tell you when

Kitchen Sweep and mop or use scrub brush as needed - usually Monday Wednesday and Friday Empty trash IN kitchen Empty trash OUTSIDE kitchen door

Foyer and Front Portico Vacuum as needed Empty and clean outdoor ashtrays Sweep outdoor carpet

Daily Hours Monday - Friday 830 am until 1230 pm or as set by the Club Manager Saturday 830am until finished or as set by the Club Manager

It is the responsibility of the Janitor to check out with the Club Manager BEFORE clocking out This is to ensure that both the job is complete and the Manager knows you are leaving

22

BANQUET AND MEETING POLICIES See the Lodge Utilization License in the Club Managerrsquos office BALLROOM PURPOSE To establish a policy on the use of the ballroom and the equipment located therein The ballroom is primarily for the use of the lodge for its functions and therefore lodge functions take priority when conflicts arise It is the managers responsibility to resolve conflicts Ballroom use is prohibited during a lodge session on scheduled Tuesdays in accordance with the By-laws Ballroom usage fees shall be charged for all functions using the room Deposits and contracts are required to reserve the room and are determined by the manager as established by the House Committee Fees are designed to be competitive with other rooms of similar size and features and also to cover the set up and clean up costs Included in the fee is usage of the air conditioning stage lighting sound system and all tables and chairs See page 25 for rental fees and charges An Elk (an active member of Tallahassee Lodge No 937) must be on the premises at all times during a non-Elk function DECORATIONS AND USE OF THE ROOM NO DECORATIONS ARE TO BE ATTACHED TO THE WALLS OR CEILINGS Materials used to decorate the room shall be free standing No painting is to be conducted in the ballroom Painting of decorations will be conducted ahead of time at another location or outside the building in the yard and not on the patio The manager must approve additional furnishings props tables and chairs The room will be available for use by the lessee for the period specified in the contract for rental Chairs and tables will be provided by the Elks Lodge up to the amount that is available The room should be clean when the function begins and the lessee is expected to leave the room clean upon departure unless arrangements for clean up have been made with the manager at the time of booking If the carpet requires cleaning following a function the charge for cleaning may be added to the rental fee at the discretion of the manager The repair or replacement of broken tables or chairs will also be added to the rental fee at the discretion of the manager Running jumping or horseplay of any kind is prohibited in the Lodge Facilities for the protection of the guests and in compliance with the Lodges Risk Management Program BEVERAGE SERVICE AND FOOD SERVICE Beverages can be provided in the ballroom at the refreshment center on the north wall Arrangements to use this service must be made with the manager when the reservation for the room is finalized The manager provides beverage prices A charge will be made for a bartender Beverage service must at all times comply with the state law and the requirements imposed by the Lodges private club liquor license In a spirit of compliance with state laws drink tickets will be provided for non-Elk functions Drink tickets will be in denominations as determined by the House Committee and sold as directed by the House Committee The Elks Lodge will provide all food eaten in the ballroom except by permission of the manager and approval of the Trustees Food provided by the Elks Lodge is intended to be competitively priced A variety of food selection is available and pricing is negotiable with the manager PRIVATE PARTIES FOR ELK MEMBERS AND SPOUSES The ballroom can be rented to an Elk or spouse for a private party See page 25 for rental fees and charges The use of facilities and the provision of food (other than the food provided by the Elks Lodge through arrangement with the manager as explained above) must be discussed with the manager and approved by the House Committee The goal is for the lodge and club to net a reasonable profit on all rentals of the ballroom CHARITIES AND NON-PROFIT GROUPS See page 25 for rental fees and charges Drink Prices for the Elks Club are posted in the Lounge

All drink prices posted include sales tax

23

BALLROOM CAPACITY PER FIRE MARSHALL CODE

7312 Occupant Load Factor The occupant load in any building

or portion thereof shall be not less than the number of persons

determined by dividing the floor area assigned to that use by the

occupant load factor for that use as specified in Table 7312

Figure 7312(a) and Figure 7312(b) Where both gross and net

area figures are given for the same occupancy calculations shall be

made by applying the gross area figure to the gross area of the

portion of the building devoted to the use for which the gross area

figure is specified and by applying the net area figure to the net area

of the portion of the building devoted to the use for which the net area figure is specified

The Ballroom area is _________ square feet Capacity with out fixed seating is _________ Capacity with less concentrated use without fixed seating is_________ Reference Florida Building Code 2004 see page 50 LODGE ROOM PURPOSE To protect and preserve the room its furniture and promote a reverent atmosphere in the room The Lodge Room is reserved for use by the lodge for official lodge functions as sanctioned by the Grand Lodge For example the room is to be used for all lodge sessions as required by the by-laws of the lodge the Flag Day ceremony the December Memorial service DDVP Clinics District Ritual Contests and similar functions The room is to be secure and locked at all times when it is not occupied Keys will be made available to all officers and the Club Manager A spare key will be kept in the lounge near the cash register Any Member of the lodge may borrow the key from the bartender to show the lodge room to a visiting member and his guests Photos may be taken in the lodge room during a tour if desired No visiting members or guests are permitted in the lodge room unless escorted by a current member of the Tallahassee Lodge It is a reverent room and its contents should be treated with due care and respect No activities other than those mentioned above will be permitted in the lodge room without express permission of the Trustees or the Exalted Ruler

Table 7312 Occupant Load Factor

Use (ft2 per person)a

Assembly Use

Concentrated use without fixed seating 7 net

Less concentrated use without fixed seating 15 net

24

REMUNERATION TO VOLUNTEERS PURPOSE To establish a uniform and fair method for providing remuneration for food and refreshments to volunteers who donate their time to the club Due to the fact that the BPOE is a charitable organization anything that is given away to the members is excluded from the charities For that reason it shall be the policy of the club that all members who are participating in a work detail will be charged for the food consumed Iced tea and coffee will be complimentary For volunteers working a dinner banquet or other function where food is served each volunteer will be provided a complimentary meal after serving is complete if desired The Club Manager or his designee will instruct the bartender as to whom the volunteers are The bartender will keep a tab to tally the beverages dispensed or the beverages can be paid for at the time of purchase It shall also be the policy of the Club to provide one complimentary meal to the paid employees while working if food is served during the shift Once the employee is off the clock regular prices apply COMMITTEES As required by the By-laws the following committees are required to be established by the Exalted Ruler

1 Auditing and Accounting Committee consisting of not less than three members

2 Membership Committee consisting of not less than three members

3 Community Activities Committee consisting of not less than three members

4 Lodge Activities Committee consisting of not less than three members

5 Youth Activities Committee consisting of not less than three members

6 Elks National Foundation Committee consisting of not less than three members

7 Standing Relief Committee consists of the ER Leading Knight Loyal Knight Lecturing Knight Secretary and Treasurer

Special committees may be appointed upon any item of business that may be necessary Our lodge has a policy of establishing the following additional committees other than those listed above Antique Show Bingo Harry Anna Trust Fund Florida Elks Youth Camp

25

HOUSE RULES The House Rules are a standalone document available from the Lodge Secretary

26

Tallahassee Elks Lodge 937 RV Park Regulations

1 RV Parking for Elk members only Elk members traveling guest (non members) RVs can be accommodated on as available basis with approval from the ER

2 You will be staying in lot

3 RENT Lot rent is DUE and payable in ADVANCE Refunds are not available A 10 late fee will be assessed for all payments more than five days late for monthly renters and three days late for weekly renters Suggested donations or contributions $1250 per day or $25000 per month

CASH OR CHECK ONLY (No credit cards)

4 PARKING Vehicle parking shall be limited to the lot rented not adjacent lots

5 SPEED LIMIT Park speed limit is 10 MPH

6 QUIET HOURS Quiet hours are between 10 pm and 8 am

7 PETS Pets must be kept on a leash

8 FIRE No uncontained fires are allowed

9 GARBAGE All garbage must be removed or put in the dumpster

10 VISITORS Your visitors need parking Ask manager

11 CHECK OUT check out time is 1100 am

12 QUESTIONS Contact manager or other designated individuals

HAVE A PLEASANT VISIT

27

Lot

Tallahassee Elks Lodge 937 RV Park Registration Name Address Drivers License Home Lodge Name amp Number of Days Reserved to Stay in RV Park Scheduled Departure Date Amount Donated to Lodge Emergency Name amp Contact Number Receipt No OfficerBartender on Duty Additional Time Stayed Checks and Cash ONLY ndash No Credit Cards

28

FLORIDA BUILDING CODE 2004

SECTION 1004 OCCUPANT LOAD

10041 Design occupant load In determining means of egress requirements the number of occupants for whom means of egress facilities shall be provided shall be established by the largest number computed in accordance with Sections 100411 through 100413 Exceptions 1 In a special purpose factory-industrial occupancy the occupant load shall be the maximum number of persons to occupy the area under any probable conditions 2 The occupant load for towers shall be the number of persons expected to occupy the space with spaces not subject to human occupancy because of machinery or equipment excluded from the gross area calculation

100411 Actual number The actual number of occupants for whom each occupied space floor or building is designed

100412 Number by Table 100412 The number of occupants computed at the rate of one occupant per unit of area as prescribed in Table 100412

TABLE 100412 MAXIMUM FLOOR AREA ALLOWANCES PER OCCUPANT

OCCUPANCY FLOOR AREA IN SQ FT PER OCCUPANT

Aircraft hangars 500 gross Airport terminal

Baggage claim Baggage handling

Concourse Waiting areas

20 gross 300 gross 100 gross 15 gross

Assembly Gaming floors (keno slots etc)

11 gross

Assembly with fixed seats See Section 10047 Assembly without fixed seats

Concentrated (chairs onlymdashnot fixed) Standing space

Unconcentrated (tables and chairs)

7 net 5 net

15 net Bowling centers allow 5 persons for each lane including 15 feet of runway and for

additional areas

7 net

Business areas 100 gross Courtroomsmdashother than fixed seating

areas 40 net

Day care 20 net Dormitories 50 gross Educational

Classroom area Shops and other vocational room areas

20 net 50 net

Exercise rooms 50 gross Exercise rooms with equipment 50 gross

Exercise rooms without equipment 15 gross H-5 Fabrication and manufacturing areas 200 gross

Industrial areas 100 gross Institutional areas

Inpatient treatment areas Outpatient areas Sleeping areas

240 gross 100 gross 120 gross

Kitchens commercial 200 gross

Library Reading rooms

Stack area

50 net

100 gross Locker rooms 50 gross

Mercantile Areas on other floors

Basement and grade floor areas Multiple street floors ndash each (Note 1)

Storage stock shipping areas


Parking garages 200 gross Residential 200 gross

Skating rinks swimming pools Rink and pool

Decks

50 gross 15 gross

Swimming pool deck 30 gross Swimming pool water surface 50 gross

Stages and platforms 15 net Accessory storage areas mechanical

equipment room

300 gross Warehouses 500 gross

29

For SI 1 square foot = 00929 m 2

1 For the purpose of determining occupant load in mercantile occupancies where due to differences in grade of streets on different sides two or more floors directly accessible from streets exist each such floor shall be considered a street floor The occupant load factor shall be one person for each 40 square feet (37 m 2 ) of gross floor area of sales space 2 For any food court or other assembly use areas located in the mall that are not included as a portion of the gross leasable area of the mall buildings the occupant load is calculated based on the occupant load factor for that use as specified in Table 100412 The remaining mall area is not required to be assigned an occupant load 100413 Number by combination Where occupants from accessory spaces egress through a primary area the calculated occupant load for the primary space shall include the total occupant load of the primary space plus the number of occupants egressing through it from the accessory space

10042 Increased occupant load The occupant load permitted in any building or portion thereof is permitted to be increased from that number established for the occupancies in Table 100412 provided that all other requirements of the code are also met based on such modified number and the occupant load shall not exceed one occupant per 5 square feet (047 m 2 ) of occupiable floor space Where required by the building official an approved aisle seating or fixed equipment diagram substantiating any increase in occupant load shall be submitted Where required by the building official such diagram shall be posted

10043 Posting of occupant load Every room or space that is an assembly occupancy shall have the occupant load of the room or space posted in a conspicuous place near the main exit or exit access doorway from the room or space Posted signs shall be of an approved legible permanent design and shall be maintained by the owner or authorized agent

10044 Exiting from multiple levels Where exits serve more than one floor only the occupant load of each floor considered individually shall be used in computing the required capacity of the exits at that floor provided that the exit capacity shall not decrease in the direction of egress travel

10045 Egress convergence Where means of egress from floors above and below converge at an intermediate level the capacity of the means of egress from the point of convergence shall not be less than the sum of the two floors

10046 Mezzanine levels The occupant load of a mezzanine level with egress onto a room or area below shall be added to that room or arearsquos occupant load and the capacity of the exits shall be designed for the total occupant load thus established

10047 Fixed seating For areas having fixed seats and aisles the occupant load shall be determined by the number of fixed seats installed therein For areas having fixed seating without dividing arms the occupant load shall not be less than the number of seats based on one person for each 18 inches (457 mm) of seating length The occupant load of seating booths shall be based on one person for each 24 inches (610 mm) of booth seat length measured at the backrest of the seating booth

10048 Outdoor areas Yards patios courts and similar outdoor areas accessible to and usable by the building occupants shall be provided with means of egress as required by this chapter The occupant load of such outdoor areas shall be assigned by the building official in accordance with the anticipated use Where outdoor areas are to be used by persons in addition to the occupants of the building and the path of egress travel from the outdoor areas passes through the building means of egress requirements for the building shall be based on the sum of the occupant loads of the building plus the outdoor areas Exceptions 1 Outdoor areas used exclusively for service of the building need only have one means of egress 2 Both outdoor areas associated with Group R-3 and individual dwelling units of Group R-2 as applicable in Section 1012

10049 Multiple occupancies Where a building contains two or more occupancies the means of egress requirements shall apply to each portion of the building based on the occupancy of that space Where two or more occupancies utilize portions of the same means of egress system those egress components shall meet the more stringent requirements of all occupancies that are served

1

TALLAHASSEE ELKS LODGE NO 937 - OPERATIONS MANUAL

TABLE OF CONTENTS

PAGE

Table of Contents 1 Operations Manual Distribution List 2 General Overview amp Employee Benefits 3 Internal Auditor 4 Employee Dress Code 5 Club Managers Responsibilities 6 Hiring Employees Inspection of the Facilities Lounge Operations amp Operating Hours 7 Bar and Lounge Liquor Purchases and Sales Liquor Pricing Decorum Lodge Attorney Paul Amundsenrsquos Letter 8 Alcoholic Beverages and Tobacco (ABT) Rule 61A-3019 9 Bartender Requirements 10 Opening Bartender Duties During Shift Duties Closing Bartender Duties Using the Credit Card Machine 11 Bartenderrsquos Quick Reference Card 12 Kitchen Bar amp Janitorial Supplies QBrsquos Food amp Liquor Inventory Forms 13 Dining Room Kitchen Operations Kitchen Requirements 17 Chefs Duties 18 Special Event Requirements ndash BINGO amp Bingo Food amp Sundry Checklist 19 K P Duties and Weekly Cleaning List 20 Janitorial Duties 21 Banquet and Meeting Policies 22 Ballroom 22 Decoration and Use of the Room Beverage Service and Food Service Private Parties for Elk Members and Spouses Charities and Non-Profit Group

Ballroom Capacity per Fire Marshall Code Lodge Room 23 Remuneration for Volunteers amp Committees 24 House Rules 25 RV Park Operation Guide 26 Florida Building Code 2004 ndash Occupant Load 28

2






6 Don Coker Trustee








3


4









5


6








7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











2






6 Don Coker Trustee








3


4









5


6








7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











3


4









5


6








7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











4









5


6








7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











5


6








7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











6








7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











7


8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











8

9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











9
















10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











10















During Shift Duties






11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











11











Charging a card


Adjusting your tip




12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











12

Opening








During Your Shift



shift






Closing







bottom








and close blinds)


13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











13

14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











14

15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











15

16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











16

17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











17


18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











18















19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











19







20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











20











TUESDAY


WEDNESDAY


THURSDAY


FRIDAY




21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











21















22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











22



23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











23















Assembly Use



24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











24










25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











25


26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











26
















27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











27

Lot


28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











28













11 gross




7 net 5 net


additional areas

7 net


areas 40 net



20 net 50 net








Stack area

50 net








Decks

50 gross 15 gross



equipment room


29











29











TALLAHASSEE ELKS LODGE NOtallahasseeelks.org/antlers/Club OM 02-10-14.pdfTallahassee Elks Lodge No....

Documents

Transcript of TALLAHASSEE ELKS LODGE NOtallahasseeelks.org/antlers/Club OM 02-10-14.pdfTallahassee Elks Lodge No....