Stampede Breakfast 2025

SET-UP/CLEAN-UP LEAD VOLUNTEER

Lead the Set-up/Clean-up operation

Lead 4-6 volunteers per shift to meet the following tasks:

SET-UP CREW

• Review floor plan with Event Coordinator

• If raining set up indoors

• Get key from Event Coordinator to remove benches

• Set-up tables, chairs, tents and other equipment

• Set up barriers to create line-up route. See floor plan

• Help band bring in equipment

• Set up signs: Washroom, Pony Rides, Face Painting, Balloon Artist, Food, Membership, etc

• Put out garbage, recycling and food waste bins

TAKE DOWN/ CLEAN UP CREW

• Help band take down and load equipment

• Wipe down tables

• Clean chairs for spilled juice or syrup and stack to take back to hall on chair dolly

• Put away tables, chairs, tents, signs and other equipment

• Save signs and decorations for next year

• Clean and put away cool grills. Grills take 30-45 minutes to cool down

• Remove and dismantle barriers and store in SE storage room

DECORATIONS VOLUNTEERS

• Develop a decorating concept or use decorations from last year

• Discuss costs with Event Coordinator

• Collect or purchase materials

• Submit receipts to treasurer for refund

• Help create, install decorations

KITCHEN LEAD

Lead the Kitchen and Replenish operation

Lead Kitchen volunteers: 4 volunteers for shift 1, 6 volunteers for shift 2a, 4 volunteers for shift

2b and 3 volunteers for shift 3 to meet the following tasks:

KITCHEN SET-UP VOLUNTEERS

• Wash and dry all utensils, dishes, containers, trays, chafing dishes etc

• We will feed about 100 people every 35 to 40 minutes

• Put out two cambros (boxes) of Tim Hortons coffee for volunteers with cups, lids, stir sticks, sugar,

almond milk, soy milk and cream once it arrives from pick-up volunteer. They are heavy and require two

people to lift.

• At 8:15 am: Check sausages and chicken chubbies if still partly frozen and break apart as needed. If

still frozen solid, place in tinfoil trays in oven at 300 degrees F to thaw. Both are pre-cooked

• Tape plastic table clothes on five serving tables

Set out perishables closer to breakfast time

• One table with chafing dishes of pancakes, beef and chicken sausages with tongs

• One table with aluminum pan of beef dumplings and aluminum pan of vegan dumplings with tongs

• One table with watermelons and fruit trays with tongs, basket of oranges, maple syrup, napkins and

bowl of butter on ice.

• One table with two coffee cambros with cups, lids, cream, soy and almond milk, sugar, artificial

sweeteners and stir sticks

• One table with juice boxes on ice in two coolers, lemon water with ice in containers with spigot, plain

water with ice in jugs and plastic cups

• One table with two coffee cambros on table. Other three cambros can be placed behind table on

ground. They are heavy and require two people to lift.

• Fill bowl half full of ice. Add creamer containers from Tim Hortons on top

• Fill and set bowls with sugar and sweeteners. Place stir sticks in container

• Set out two-litre soy and almond milk

• Put out a couple of maple syrup. The rest goes under the table.

• Fill napkin container with a few napkins

• Fill butter container with butter cups and ice

• Fill cooler with 1/3 ice and add 1 1/2 trays of juice boxes and set out

• Wash and slice lemons and add to cold water in two containers with spigot. Add ice and fill with water in

jugs

• Put wood around chafing dishes to stop the heaters from going out

• Wash up as required

FOOD & BEVERAGE SERVICE VOLUNTEERS

• We will feed about 100 people every 35 to 40 minutes

• Eight servers required to give out food with tongs and pour syrup as follows:

• One server to hand out pancakes: One server to hand out beef sausages and one server to hand out

chicken sausages from chafing dishes. One server to hand out beef dumplings and one server to hand

out vegan dumplings from aluminum pans.

• One server to give out fruit: One server to give out watermelon and oranges and one server pours out

maple syrup

• Wash up as required

KITCHEN CLEAN-UP VOLUNTEERS

• After breakfast start consolidating food table

• Package leftovers in freezer bags, unused and unopened food to take to community fridge on Centre

Street

• Wash down tables, clean-up and clean out 5-gallon pancake pails

• Wash cooking utensils and return to storage bins

• Wash pancake dispensers which need to be disassembled in order to clean the inner workings and

oiled before putting them away for the year. See instructions.

• Store left over plates, cups, stir sticks, napkins to storage bin. No food items like sugar!

• Return storage bins to east storage room upstairs off the deck

• Wash, store and return equipment

• Clean kitchen and other areas used

• One volunteer takes home all dirty dish clothes, sponges, dish towels and tablecloths to wash and iron

KITCHEN REPLENISHER VOLUNTEERS

• Ensure grill boss has everything they need

• Ensure grills and food tables are kept clean and well supplied

• See that volunteers have food and beverage: coffee, bottle water, juice or lemon water

• See that band and guests have a beverage: coffee, bottle water, juice or lemon water

• Replenish serving tables with fruit, juice, butter, cream, pancakes, sausages and dumplings

• Invite band and guests for breakfast at break

• Wash tables and gather garbage as people leave

• Alternate breaks to have breakfast or have breakfast before 10:00

RECYCLING, COMPOSTE & WASTE VOLUNTEERS

• Participants leave plates, cups and cutlery on two tables located on either side of the recycle, garbage

and green bins. They do not put in bins.

• Volunteers, wearing latex gloves, divide and place refuse in the right bins

• Cutlery saved and given to Joy Rumpel to wash in dishwasher at home

• Garbage goes to back of hall in dumpster, food in green bin and recycle in blue bin

• Remove plastic bags and return five empty bins with new clean bags to hall

KITCHEN SUPPLY PICK-UP & RETURNS

7:30 am – 9:00 am Pick-up runner operation

12:30 pm – 1:00 pm Drop off runner operation

Use own vehicle to pick up and drop off supplies: 2 volunteers

• Pick-up receipts for Safeway, Tim Hortons and Phil’s pancake house from Event Coordinator

• Pick-up four pre-paid cambros (boxes) of coffee which hold 70 cups each, cups, cream and lids from

Tim Hortons. The cambros will be heavy and two people are required. Check order before leaving.

• Tim Hortons is located at 924 16 avenue NW.

• Pick-up four buckets of pre-paid pre-mixed pancake batter, three boxes of beef sausages and three

boxes of chicken sausages from Phil’s Restaurant located at 2312 16 Avenue NW

• Pick-up pre-paid six fruit trays, eight watermelons and seven bags of ice from Safeway deli. Check

order before leaving.

• You might have to wait for the fruit trays.

• Safeway is located at 1818 Centre Street NE

• Eat breakfast between pick up and drop off

GRILL BOSS LEAD

Lead the Grill operation volunteers: 4 volunteers per shift. Grill boss checks grills and propane

gas tanks are filled

GRILL COOKS

• Set-up and turn on grills a half-an-hour before cooking to warm to cooking temperature

• Set-up cooking area

• Pancake batter stored in fridge in kitchen. Retrieve a new pail of pancake batter when you run out.

• Mix pancake batter with electric drill with paddle so batter isn’t settled at bottom every time you fill your

pancake dispenser

• Grill pancakes, sausages and dumplings. Note: This is hot work! Cook for at least 50 people before

event

• Pancake dispenser should be calibrated to number four to get correct sized pancake

• Cooking instructions: Set Grill at 350 degrees Fahrenheit. Prep the grill with a light coat of cooking oil,

wipe excess off with a paper towel. Put batter on the grill. When bubbles are forming on top and

popping and the pancakes are starting to dry on the edges (about 2 minutes), flip the pancakes and

cook for another 1 to 1.5 minutes or until pancake is done. Only oil grill before you start cooking the first

batch of pancakes, do not re-oil for subsequent batches.

• Ensure pancakes aren’t undercooked

• Equipment for each table: Apron, flipper spatula, scrapper, long tongs, paper towels, bottle of oil, lidded

aluminum pan for cooked pancakes, sausages and dumplings, aluminum pan under grill to collect

grease, container of lukewarm water and sponge and trash can.

• Bottled water for cooks

• Garbage can between two tables

ENTRANCE GREETER VOLUNTEER

• Enthusiastically welcomes people to breakfast & helps people navigate to appropriate entrance table

• Offer QR code on a stick so people can use phone to register on line while in line. Once a member they

can proceed to get plates and cutlery

• Not a member, proceed to register, fill out registration form and pay cash

• If they are a members they can proceed to get plates and cutlery

ADMISSION / MEMBERSHIP TABLES VOLUNTEERS

Existing Memberships and General Entry

• Cover two reception tables with disposable tablecloths and tape down

• Cash box or cash bag with float required

• Ensure there are enough chairs and signs are posted

• Take in existing members

• Take general entry fee (cash only)

• Highlight attending members (plus total family count) to help track free breakfast count

• Members get free breakfast /non-members pay $5

• Use computer to confirm memberships or use printed list (highlight)

• Cutlery pre-wrapped with napkins prior to event day (450)

• Hand out plates, cutlery and napkins

• Provide VIP guests with a name tag

• Direct special guests to a free breakfast

• Attending members can participate in the draw prize for free tickets to the Calgary International Blues

Festival. Hand out one ticket per membership.

• Place cash box, membership forms and other supplies in black carrier and give to the head of

memberships

• Do not count cash as this will be done in the office

New Memberships Table

• Have new members fill out forms

• Cash box or cash bag with float required

• Confirm QR sign ups with received member email

• Forms and membership money put in separate individual envelopes as collected to avoid later

confusion of funds.

• Rates: Seniors $10, individual and non-resident $15, family $20 and business $25

• If QR system is down then print more members forms!

• Hand out plates, cutlery and napkins

• Hand out draw tickets to members (if applicable)

PONY WALKERS VOLUNTEERS

• Help BarJo Ranch set-up

• Control entry and exit to pony ring

• Help children put on and remove helmets

• BarJo Ranch provides staff to lead the ponies and help children mount and dismount safely

• Fill ponies water tub

KIDS ACTIVITIES VOLUNTEER

• Manage kids games and hand out prizes (if applicable)

EVENT PHOTOGRAPHER VOLUNTEER

• Take photographs of event, volunteers, participants and activities and more

• Send photos to Elsie Ross at communications@crescentheightsyyc.ca