House Manager Procedures

Two Weeks Prior to Show

1. Take inventory of all concessions.
   1. Count cups (hot and cold)
   2. Count stir sticks
   3. Count tea (herb and black Lipton)
   4. Count sugar, sweet and low, and coffee creamer
   5. Count napkins
   6. Count coffee
   7. Count hot cocoa, etc.
2. Figure out menu (what will be served?).
   1. Coffee
   2. Tea (herb and black)
   3. Soda
      1. Pepsi
      2. Diet Pepsi
      3. 7-Up
      4. Diet 7-Up
3. Estimate amount to be used for ten (10) performances.
   1. Coffee, tea, and soda.
   2. Condiments.
   3. Paper products and utensils.
4. Present list and estimated amounts to the producer for fund money to purchase the products needed.
5. Shopping.
   1. You can find most of what's needed from Price Club or Smart & Final (bulk rates = more for your dollar).
   2. Watch for sales, but keep in mind the show is on a budget, therefore, so are you!!!
   3. Purchase only what was approved!!!
   4. SAVE RECEIPT AND CHANGE!!!
      1. They must be turned in to the Producer.
      2. Every dollar spent must be accounted for.
   5. Deliver products to the theatre.
      1. Go over the merchandise and the receipt with the Producer or another manager to ensure and
         double-check completion.
      2. Stock products in necessary or specified areas (i.e., closet, refrigerator, etc.).
   6. Transporation is available for shopping, delivering, etc.
6. Check equipment.
   1. Check equipment to be used for working condition (i.e., coffee pots, ligths, refrigerator, table, electrical
      cords and outlets, cupboards, closets, shelves, etc...
   2. Check for things that would make the concessions table or area more appealing.
      1. Table cloths, baskets, flowers, etc.
      2. The more appealing it is, the more you sell, and the more dollars you make.
7. Take the initiative.
   1. Have things fixed.
   2. Be creative.
   3. Have it approved.
   4. Find out where you will set up and how you will set up.

Concessions

1. Prepare and set up for last dress rehearsal. Run as if it wre the real thing. Dress rehearsal is a rehearsal for you, too. It gives you a chance to get a feel for what you will be doing and what to expect.
2. Arrive 1 1/2 hours before showtime!
3. Display.
   1. Check for sign that lists item and price.
   2. Set up table in workable order.
      1. Workable to you and your patrons.
      2. Make it appealing.
4. Count your bank. (The "bank" refers to the money allotted to you to make change for concessions.)
   1. List out your money in bill and cent categories with the amounts. Then total it.
      1. Example:

         Bills	10's	$20.00
         	5's	$20.00
         	1's	$10.00
         Rolls	.25	$10.00
         	.10	$ 5.00
         	.05	$ 4.00
         	.01	$ 1.00
         Bank		$70.00

   2. This tells you what you started with and will aid in telling you what you ended with.
   3. It also gives you an exact count, which can aid in correcting mistakes later, if one is made.
5. Count your sales.
   1. At the end of the evening, count your money in the same form used above, subtact your "bank" from
      your sales, and it will tell you how much you made on concessions.
6. Take inventory.
   1. Take an approximate inventory on what you sold or didn't sell (i.e., 35 cups of coffee versus 25 cups
      of coffee).
   2. Make more or less the following night.
7. Clean up.
   1. Put things away in an order which will allow efficient set-up for the next performance.
   2. Keep in mind what night it is. Does EVERYTHING have to be put away? (i.e., Thursday versus
      Friday.)
   3. Leave the area clean.
      1. Wear an apron.
      2. Use soap and water.
8. Make notes.
   1. If necessary, make notes on something needed or not needed (i.e., apron, baskets, etc.).
   2. Keep phone numbers close by in case of an emergency.
9. Post-show inventory.
   1. Take a full and complete inventory of products remaining.
   2. Make a list.
   3. Always keep a list of new merchandise needed for future performances and what was actually
      purchased.
   4. Figure out approximately what was used overall and how much was remaining.
   5. Turn in a list of your estimates to the producer or designated manager.
      1. This allows for the amount used, based on the number of patrons and the length of the
         intermission, to be figured in for the next shows budget.
   6. Pack away the remaining products in an organized and consolidated manner.
   7. Make sure all is clean and ready for storage.
   8. Put things in designated areas and lock it up.

The House

1. Phone ushers one night before performance.
   1. Tell them to wear appropriate dress.
   2. Tell them what time to arrive (usually one hour before showtime).
2. Arrive 1 1/2 hours before showtime.
3. Dress appropriately.
   1. Black dress or skirt (female); black pants (male).
   2. White or appropriate blouse or dress shirt.
   3. Dress shoes.
   4. Wear appropriate styles and colors.
4. Check the theater.
   1. Check for trash.
   2. Check for temperature (not too cold and not too hot).
   3. Make sure seats and doors are in working condition.
   4. Be aware of possible hazards or accidents and fix them or have them fixed.
   5. Check for plenty of programs.
   6. Check the lighting and access ways for your patrons.
5. Schedule time.
   1. Be prompt in your duties.
   2. Your checklist must be put to a time schedule.
6. Ushers.
   1. Your ushers must be on time.
   2. Send them home or tell them to buy a ticket if they are inappropriately dressed or late.
   3. Brief your ushers.
      1. Programs.
      2. Seating.
      3. Tearing tickets.
      4. Restrooms.
      5. Late seating.
      6. Intermission.
      7. Emergencies.
      8. Pre-show and post-show responsibilities.
      9. Duties.
7. Give call.
   1. Call on the intercom when house is closed and show can commence.
8. During the show.
   1. You are to remain in the lobby where you are readily available to assist, answer questions, or whatever
      is needed for your patron's comfort, etc.
   2. You must also be available if problems arise, such as late patrons who want to be seated, etc.
9. After the show.
   1. Salutations to your patrons.
   2. Salutations to your ushers.
   3. If there is a discussion (post-show), you must be available for that as well.
   4. Make sure house is in order and closed.

Ticket Sales

1. Arrange ticket booth in working order.
2. Get tickets.
3. Get bank.
   1. Count bank (same as concessions).
   2. Organize money in working order.
4. Know prices of tickets.
5. Always keep a pen and paper close to make notes (mailing list).
6. Tickets.
   1. Complimentary tickets (mark the backs with the letter "C").
   2. Will Call tickets (charged, paid, or unpaid).
   3. Tickets are also sold at Community Services.
   4. Student rates, Senior Citizen rates, Staff rates, Group rates, and General Admission.
   5. Rates for Thursday and Sunday Matinee versus Friday and Saturday.
7. Show times, approximate time for intermission, and approximate time show lets out.
8. Late seating.
9. Knowledge of the intercom.
10. General Admission and Assigned Seating.
11. How to treat the audience.
12. Keep apart of the tickets.
    1. The count shows you how many tickets you've sold.
    2. Know how many you can sell (How many does your house seat?).
13. Always count back change!!!
    1. Display money the patron gives you until they have accepted their change.
14. Post-ticket sales.
    1. Count your cash drawer the same as concession sales and figure the profit made.
    2. Organize the money and lock it up with the ticket stubs.
    3. Give to Producer or designated manager.