Friday 9/26- Sunday 9/28
SIAB Italian Festival Weekend- Ripken Stadium Aberdeen, MD
Embedded Files
Staffing Information:
Staffing Information:
Friday: Kristin 443-803-4029
Tyler: 443-866-9287
Brendan: 443-206-5899
Saturday: Kelly Drake 410-591-3027
Jason Bounds 443-789-6225
Brendan : 443-206-5899
Sunday: Kristin M 443-803-4029
Sarah Bruce: 443-866-8950
Brendan: 443-206-5899
*Event Floorplan*
*Event Floorplan*
MIF Food Vendor Check-In Map.pdfRipken Stadium
*Other Venue Notes*
*Other Venue Notes*
SIAB
SIAB
@ Ripken Stadium
@ Ripken Stadium
873 Long Drive
873 Long Drive
Aberdeen MD
Aberdeen MD
Fr time: 1:00
Fr time: 1:00
Libs arrival: 3:00
Libs arrival: 3:00
Start: 5:00
Start: 5:00
End: 11:00
End: 11:00
Depart: 12:00
Depart: 12:00
MENU:
French Fries (Regular, Truffle Parmesan or Old Bay) $10
Meatball Parmesan Sandwich $14
Mozzarella Caprese Sandwich $14
Prosciutto & Fresh Mozzarella Sandwich $15
Canned Sodas & Bottled Waters - $2.50
Canned Sodas & Bottled Waters - $2.50
GENERAL SERVICE NOTES:
2025_Maryland Italian Festival Food Vendor Check-in Information.pdfGENERAL SERVICE NOTES:
AMENITIES: (PER BOOTH)
10x10 Tented Booth
with Electricity
(1) 20 Amp/110 Volt (2 Outlets)
2 Extra (1) 20 Amp/110 Volt Purchased
HotSpot & Unlimited Data Purchased
Lighting Purchased
Ability to Sell N/A Drinks Purchased
*OTHER NOTES:*
Cover/Tarp Area to Prevent Oil Spills
Bring Trash Can & Trash Bags (Trash Removal Provided by SIAB)
Extension Cords MUST be for Outdoor Use & >12 Gauges
Fire Extinguisher (MUST BE CLASS B, MINIMUM 5 LB CAPACITY, IF BRINGING DEEP FRYER)
CANNOT Park Truck by Booth (Bring Hand Truck)
Propane MUST have Current Inspection Date / MUST be 10 Feet from Heat Source -/ MUST be Secured (placed in milk crate or tied to the poles of the back tent, so they cannot tip over)
Hand Washing Station (>2 Gallon Water Container with Spicket, Bucket Holding >3 Gallons, Pump Liquid Soap, Disposable Paper Towels) / Another Bucket with Water And Bleach/Sanitizer for Cleaning Cooking Areas/Utensils ) - DO NOT CLEAN EQUIPMENT WITH THIS SETUP--USE VENDOR COMMISSARY / Dispose of Gray Water and Grease Properly
Sneeze Guards if Exposed Serving Areas (i.e. lettuce, tomato, onion for self-serve)
MUST have 1 Gallon Back-Up Water On-Hand AT ALL TIMES (can be refilled from city water system)
MUST Wear Gloves AT ALL TIMES Around Food
CE CANNOT BE DUMPED IN GRASS - MUST be Treated as Gray Water
Health Inspection (Sticklers for Holding Temperatures, <41 Degrees or >140 Degrees)
BRING ALL OUR OWN TABLES*
*Uniform*
*Uniform*
The uniform for this event Black Pants, Black Long Sleeve [Logo] Button Down and Black Non-Slip Shoes. HOWEVER, in the event of extreme temperatures, black [logo] polos will be permitted (on hot days), and black jackets will be permitted (on cold days) as long as they are free of any logos or designs.
Please ensure that your clothes are pressed and presentable. If you wish to arrive in a plain t-shirt for setup, that is permitted, but the t-shirt must be a solid color (preferably black or white) with no designs or words.
*POST-Event*
*POST-Event*
To better understand our strengths and areas of improvement, it is requested that Lib's Catering's staff complete an Event Evaluation Questionnaire after each event. We encourage you to be candid, as this is an opportunity to share your feedback on how we can learn and grow with each event.
Your arrival times and arrival locations can be found on your schedule in 7Shifts. You can also view the team members who are scheduled with you on the event, as well as your Event Manager's name and phone number(s).
PLEASE NOTE: If you have any questions regarding the execution of the event—including arrival delays, call-outs, parking, setup instructions, or specific team roles—please reach out directly to the event manager. They have the most detailed information about the event and are best equipped to handle your questions.
The staffing manager or other members of management may not be available during off-hours and are not the correct contacts for event-day questions. The event manager will also provide further details during your pre-shift meeting and address any concerns when you arrive.
*Note for Setup Crews*
*Note for Setup Crews*
The time listed on 7Shifts is the time you are to arrive at the VENUE. It is up to you to coordinate with the Warehouse Manager to determine the best time to pick up the supplies you need for set up (linens, glassware, cutlery, etc.). Sometimes this is best done the day before, and sometimes it is preferred on the day-of.
*Clocking In at Events*
*Clocking In at Events*
Remember to check in with your manager upon arrival to the event to clock in. Your time will not be recorded until you check in with the manager, so please make this your first priority upon arrival to the venue/event.
If for any reason there is not an Event Manager on this event, please record your arrival and departure times and email them after the event to JennForbes@LibsCatering.com.
OTHER HELFPUL DOCUMENTS
use the link to the Google Drive below to access other helpful documents, such as linen orders, meal selections, walkthrough notes, contract details, etc.
LINK GOOGLE DRIVE FOLDER
LINK GOOGLE DRIVE FOLDER
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