It’s raining and cold in Melbourne but the BBQ show rolls on.
Tammy starts today at 11am and we expect some fun as she ‘experiences’ the BBQ for the first time. No doubt capable people make programs capable of great results. Everybody expects Tammy to do well.
We roster 3 or 4 staff each Saturday and Sunday. The day starts at Justin’s house at 7am packing the van and preparing foods and equipment. Brendon is responsible for that.
We pick up 400 rolls and 20 loaves of bread and drive to DFO in Essendon. The van is unpacked: eskies, tables, BBQ, and lots if equipment. Driving the van (Mazda Econovan) requires experience and skill and we are always looking for capable people.
Setting up normally takes 30 or 40 minutes and follows the same procedures. A ‘day manager’ is always on site and steers the team, responsible for safety and the overall presentation. Leading the activity is not easy and requires a lot of experience, strong body, and genuine commitment to the cause.
Busy time of the day is between 12.00 and 4.00pm. Lots of customers! Lots of meat! Lots on onions! Lots of work! Things slow down at 4.30pm and the van is slowly packed, ground washed and site cleanned ready to leave and drive back to Justin’s house at 5pm.
Clean up at Scotia Street. Always fun. Everything is thoroughly washed and prepared again for Sunday (or packed away in readiness for next Saturday).
The day generally is finished at 6pm.
Another Openaid BBQ.
Monday opens the routine again… final clean up and stock orders.
Friday is onion day and 60 kilos is peeled and cut!
Fantastic fundraising and community interacting. It’s the heartbeat of the organisation and everyone involved is unique and makes the whole program capable of amazing results.
