Volunteer Position Descriptions
Pool Set Up and Clean Up for Home Meets
Items needed: keys to gate (for early pool entry), storage shed and pump room
wrench (kept in pool office) for tightening and loosening lane lines
- Remove "rope" lane lines, roll up and place in large chest by pump room. Install "competition" lane lines
- Assemble large 10’x20’ canopy for Clerk of Course Area (canopy in storage shed) and move benches from locker rooms under Clerk of Course canopy
- Remove all lounges from either end of pool and place lounges for the visiting team/s in front of locker rooms
- Place one chair at each lane, on either end of pool, for the recorder
- Set up a 10’ x 10’ canopy (corner by diving well) for computer (ribbon table) area. Put two tables and six chairs under canopy
- Set up round table and umbrella for announcer at inside corner of pool
- Install umbrella on guard chair for the starter
- Install "false start" rope across the pool from the announcers table to the lifeguard chair near the starter
- Move lounge chairs back away from side of pool for access
- Install back stroke flags (in pump room) as well as poles and rope for edge of pool for crowd control
- Remove ladders from pool
Follow reverse procedures for take down/clean up and pick up all trash.
Clerk of Course
Oversees the area where swimmers report for their events. Clerks (from each team) check in swimmers as they report for each event and seat them according to heat and lane assignment. Clerks line up swimmers in order and see that they report to their lanes in an orderly and timely fashion. The Clerk determines if there is a need to combine heats and must report a change to the starter.
- Swimmers report to the Clerk of course
- Clerk will direct swimmers to be seated on benches by heat and lane number
- Keep heats lined up and ready to go throughout the meet; move swimmers forward in rows
- Direct front row of swimmers to starting area as each heat is started
- Younger swimmers will need to be led to starting area by a Clerk
- You may adjust swimmers to decrease the total number of heats
- All adjustments in number of heats must be reported to the starter
- Always check with a Coach before allowing a swimmer to swim in a heat alone
Timers/Recorders/Runners
Timers (from both teams) are provided a stopwatch and training prior to the start of the meet. Three timers and one recorder are needed for each lane. Timers should be expected to get wet while working the meet and to stand for a long period of time. When asked by the starter before the heat, give a raised hand signal to indicate that you are ready. Attempt to alert the starter if you do not have a time card or the swimmers name and/or lane do not match what you have . Start your watch when you hear the gun/see the smoke from the gun. Make sure you know the event distance so you can stop the watch at the appropriate time. Stop your watch when the swimmer touches your end of the pool with any part of his/her body. If you miss the start, signal for the head timer to assist your lane. The recorder should legibly write the times from each stopwatch on the timecard and circle the middle time. This is the swimmers official time for that event. The recorder then hands the timecard to the runner (one runner is needed at each home meet), who will deliver the timecards to the computer/ribbon table.
Ribbon Table/Scoring
Concessions
1 hour prior to event: 10 volunteers needed
- Set up in concessions area:
- 2 picnic tables for display and food sales.....these tables must be wrapped with plastic
- 3 folding tables for prepping food: Salad station, sandwich station and walking taco station. Plastic on tables.
- 1 picnic table for snow balls
- 1 table for grilling station
- 1 table for condiment station
- All coolers out and iced down. Drinks in marked coolers; meat stored in coolers by the grills.
- Grills out of the shed, connected to gas and turned on right away.
- Garbage bags tied to fence.
- Condiment station set up: ketchup, mustard, relish, salt, pepper, napkins, forks, knives and spoons. Sliced tomatoes and onions should be on ice and covered with clear plastic wrap.
- Large menu out for easy customer viewing.
- Prep tables should consist of: disinfecting wipes, plastic gloves, cutting boards, prep bowls, plastic wrap, foil pop up wraps, black permanent marker, paper towels, and all metal utensils.
- Taco table: crock pots (2) on and filled with prepared taco meat. Spoons and chips ready to go.
- Salad table : X-large bowl for mixing, mixing spoons, plates and dressing. Cold cooler (extra lettuce, dressings, etc.) should be set up for easy access.
- Sandwich table: all bread for sandwiches, foil pop up sheets, and extra trays to cover hot food as it arrives.
- Tarp or umbrella set up over food prep area.
Morning event:
- Bagels and muffins out on covered trays on display table
- Cream cheese (on ice) at condiment station
- Coffee urn set up on north side end of picnic tables, facing the grills. Cups, stirs, cream and sugar should be set up there as well.
Break Down: 10 volunteers; this should only take about 1/2 hour to break everything down.
- Wrap up all perishable food properly to be transported by a volunteer to The Light House in Annapolis or our local fire department.
- Grills cleaned and cooled. The propane tanks should be separated from the grill and both stored properly in the shed.
- All beverages taken out of the coolers to be wiped, dried and stored properly in a dry cooler in the shed.
- All utensils, bowls and prep tools cleaned and properly stored in shed.
- All ice dumped outside of fence.
- All coolers dried for storage.
- Tables to be cleaned. Some of the tables might have to be moved back to the proper place.
- Collect and dispose of trash properly.
- Break down coffee station. Clean the coffee urn.
- Break down the snow ball machine. Make sure everything is clean and not sticky.
- All plastic wrap, foil, plastic utensils, etc to be stored properly in shed.
***The concession area should be left as if we were not even there!
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