MEMBERSHIP AND WORK SIGNUP HERE
Member Work Requirement
4 hours of work every 4 weeks are required. Hours can be filled by working shifts on buying club delivery days, at outreach events, or by work in committees. This does not have to be fulfilled all at once (2 hour slots available), but can be. Every member is required to sign up for either a distribution day work shift or committee work. Hours put in beyond the minimum requirement are very much appreciated at this crucial stage of growth, and they can be banked toward future work requirements!
The Buying Club is operating every other week. In anticipation of operating every week on a four week cycle, we’ve labeled weeks A, B, C, and D. A and C weeks are order weeks, with online ordering open for at least two days, and the Wednesdays of B and D weeks are distribution days.
April 11 – 17 A Week order
April 18 – 24 B Week distro (4/20 buying club)
Apr 25 – May 1 C Week order
May 2 – 8 D Week distro (5/4 buying club)
[etc. The buying club will operate every other week until which time we have enough momentum, members and help to operate every week.]
Buying Club Distribution Day work shifts
Distribution Days are every other Wednesday. Note that when signing up for the 2 hour slot, you’ll have fulfill the rest of your work hours in committee or by working 2 2-hour slots.
[SHIFTS]
9:30-1:30 receiving Leader
9:30-1:30 receiving
10:00am-2:00pm receiving
Dr. Cow Pick-up (approx 1 hour, anytime 9am-2pm)
1:15-5:15pm receiving Leader/Cashier
1:45-5:45pm Membership Tabler
3:15-5:15pm Greeter (2 hours)
5:00-9:00pm Cashier
5:00-9:00pm Greeter
5:00-9:00pm Floater
5:30-9:30pm Membership Tabler
6:00-10:00pm Floater/Clean up
8:00-10:00pm Clean up Leader (2 hour)
8:00-10:00pm Floater/Clean up (2 hours)
8:45-10:15pm Close-out Cashier/Finance (1.5 hours)
[DISTRIBUTION DAY MANAGERS]
9:15-3:45 Distro Day Manager #1
3:30-10 Distro Day Manager #2
For the list of currently available distro shifts, please visit the GET INVOLVED page.
Buying club work shift responsibilities
[Receiving]
Set up tables and cash register. Get coolers+fill with ice upon arrival. Receive deliveries. Check items received against invoices and note any discrepancies – only pay for what’s received. Pay checks if necessary.
Stack/stock/setup. Put away refrigerated/frozen items. Set up scales, shopping carts, bags, BFC signs, write overstock and understock lists on whiteboards, any other flyers.
Sign off your work hours at the end of the shift.
[Cashier]
Your station is the cash register. Work it, baby. EVERYONE MUST CHECK IN AT THE MEMBERSHIP TABLE BEFORE CHECKING OUT. Make sure everyone’s invoices has an “OK” at the top from the Membership Tabler — this is to ensure members have signed membership forms, work hour sign up forms, raw dairy agreements, and are scheduled to work hours, etc . Record member’s full name and email address with each purchase. Keep record of who’s purchasing overstock exclusively using the blank Overstock Invoice sheet. Be sure to charge membership fees as scheduled on invoices. Record membership fees paid on the Membership Fees Paid sheet taped to the right of the cash register.
[Greeter]
Stand by door. Greet people! If they’re there to pick up an order, hand them their receipt. Orient them: point out the overstock area and the ordered food area. Items ordered must be picked out from the ordered food area and items not ordered must be taken from the overstock area. If they can’t find something they’ve ordered, tell them to check the Out of Stock and Understock whiteboards. Ask them to use the shopping baskets. Rep the coop. Tell newcomers about it. Invite them to sign a membership form and purchase overstock. Direct them to the membership table to fill out forms. If there’s no floater: update the overstock board, keep goods tidy and presentable and bring shopping baskets back to entry.
[Floater]
Update the overstock board, keep goods tidy and presentable and bring shopping baskets back to entry. Break down unused boxes or make available for member use. Make sure people are getting their food from the correct area (items ordered must be picked out from the ordered food area and items not ordered must be taken from the overstock area). Rep the coop. Tell newcomers about it. Invite them to sign a membership form and purchase overstock (coming January, this will require a $5 payment toward their membership fee). Direct them to the membership table to fill out forms.
Often the Cashier needs help. Help by weighing items, looking up prices, updating members’ invoices so the cashier can simply ring them up and take money.
[Membership Tabler]
EVERYONE MUST CHECK IN AT THE MEMBERSHIP TABLE BEFORE CHECKING OUT! This is to ensure members have signed membership forms, work hour sign up forms, raw dairy agreements, and are scheduled to work hours, etc. The Membership Tabler looks up the member’s status, and asks them to take action on anything that is outstanding. Once satisfied, the Tabler marks an “OK” at the top of the person’s invoice. When checking in Overstock Only purchasers, make sure they’ve signed a Membership Agreement — we are legally only allowed to sell to members. Have them sign one if they haven’t already. Take a blank Overstock Only invoice and mark “OK” at the top and have them write in their full name and email address (they will be added to the email list unless they specify otherwise). Take copious notes for Membership.
[Cleanup]
Break down boxes, bundle, put on street. Trash, other recycling/compost. Take care of overstock (transport/store/donate). Pack up and transport BFC items (forms, receipts, money stuff). Empty coolers, wipe down. Sweep. Put tables, equipment and bulk bins in store room.
[Distribution Day Managers]
Distribution Day Managers oversee the smoothness of operations. They get the paperwork together in the morning, receive deliveries and write the checks, and they help with late deliveries in the afternoon, and inventory in the evening. They sign off on members’ work shifts. They troubleshoot if there’s a problem, and communicate with each other and other committees to make improvements to see the buying club and distribution continuously improve.
Committee Work
At this point, a good portion of coop work needs to be done in committees. Members are encouraged to work in committees and/or put contribute more than the minimum hours if you are able. If you’re doing work in committees, please keep track of your hours and work description!
Committees and work descriptions available on the Committee Work page.
Work shift cancellation
If for some reason you can’t work a shift you signed up for, please notify workshift@bushwickfoodcoop.org as soon as possible. If you cancel within 48 hours of your shift, you are required to work double make ups.
not meeting the work hour requirement
banking hours
Old work hours count! New work hours count! Any work you have done with the coop counts toward the work hour requirement. If you work more than the required 4 hours in a 4 week period, those hours will be “banked” toward future work hour requirements.
Please report your hours here.
putting your membership on hold
If you will be out of town or unable to order for 4 weeks or more, you may place your membership on hold so that you don’t accrue work hour debt.
Just email workshift@bushwickfoodcoop.org if you wish to put your membership on hold. You will automatically be taken off hold once you place an order with the buying club.
Paying your dues means your a member for life; you can always return to the coop.
Meeting Attendance
Members can attend the General Monthly Meetings and any Committee meetings and receive credit for time spent toward the work requirement. Attendance must be taken and attendees must sign in to receive work credit.
Reporting Work Hours
When you work a shift on buying club day, make sure you sign off at the end of your shift! Please keep track of hours and description of work done in committee. Report committee work at: REPORT WORK HOURS HERE. Back hours may be reported as well.
Work Exempt (Pending Member Vote)
- Disability
- Maternity Leave
For questions related to workhifts, email workshift@bushwickfoodcoop.org .
