2014 Postmortem Notes

Camp size: 27

Kitchen

• Chefs need to be better informed of style and budget for camp meals
• Make camp meal cookbook, notes on snacks that work well
• Buy more vinegar
• Lots of random salt and spices in Reno storage
• About 5 rolls of paper towels left
• New kitchen table to replace pong table
• Buy additional table/bench set
• Plastic tubs/bags to protect freezer foods from water
• Bigger/additional cooler for ice so freezer doesn't accumulate ice melt
• More knives
• Spoon rest
• Cutting boards with edges
• Pan scrapers
• Big stove used about 2/3 tank of propane
• Little stove went through about 3 lbs

Water

• Used about 180 gallons of water
• Buy 2 new aquatainers

Tools

• Broom and dust pan
• Leveling tool to even out ground
• New staple gun
• Screwdrivers

Hookah Lounge

• Move lounge hours earlier, 13:00 - 16:30?
• Make shift start 15 min before opening to clean and prep
• Use food safety gloves for handling shisha
• Advertise drinks better, maybe put bottles on top of bar?
• Have explicit bar events?
• Need a way for guests to signal a hookah change
• Get tool for cleaning hookahs
• Alcohol swabs for cleaning hookah hose tips
• Buy a spare blender

Early Arrival

• Ford cargo van has aux-in
• Cargo van doesn't fit in Harrah self parking
• Eat dinner before things close in Reno
• Plan for explicit EA meals
• Holiday Inn Reno Sparks is good, has a truck lot
• Walkie talkies would be good for the drive from Reno to Playa

Finances

• Formalize truck/cargo van cost splitting
• Use work/prep budget for EA food and lodging

Misc

• Check for overlapping ice shift and lunch shift
• Bike parking signs
• Separate dining area from tents more
• Toss Fabric's bin next year if he doesn't show
• 2 spare tents in Reno storage, 3 person and 2 person size
• Camp manual online, member agreement
• Shade structure and dome assembly/disassembly instructions