Scott Dillard (scott.dillard@CHRYSALIS.ORG)
Fri, 31 Mar 1995 06:52:37 LCL
In the for what it's worth department, here's an evaluation sheet that
the Patrol Leaders have in their Troop Leaders Notebooks and use from
time to time to evaluate how their meal process is (or is not) going:
__ Was the food good?
__ Was there enough food for everyone?
__ Was there not too much food wasted?
__ Did everyone get his fair share of food?
__ Was the duty roster posted and used?
__ Did everyone do his job without complaining?
__ Did everyone offer to help others with their jobs when they could?
__ Was it a well-balanced meal?
__ Did you say grace before the meal?
__ Did you give your patrol yell?
__ Is the patrol area clean after the meal?
__ Was there enough water for the meal?
__ Was there enough water to put out the fire?
__ Was the fire prepared on time?
__ Did you use a fire starter?
__ Was it a "legal" fire starter?
__ Was there a ready means for putting out the fire in case it got out of
__ Was there enough firewood for the entire meal (without having to go get
__ Was the fire kept going through the meal until the KPs were through?
__ Was the fire properly extinguished when KPs were done?
__ Was the fire always attended (never left alone)?
__ Was the fire the right size for the job?
__ Did anyone who was not busy offer to help the fire/water crew?
__ Was the meal prepared on time?
__ Was the food warm when it was served?
__ Did the cooks wash their hands before they started?
__ Did the cooks have the food ingredient list for this meal?
__ Did the cooks have all the food ingredients they needed?
__ Did the cooks know how to prepare the meal?
__ Were the cooks ready to cook when the fire was ready?
__ Did you have the right hardware to do the job (for example, pots, pans,
utensils, can opener, gloves, HPTs)?
__ Were missing hardware items written down by the Patrol Quartermaster so
that you will have them next time?
__ Was the fire right for cooking (not too cold or too hot)?
__ Were the outside of cooking pots soaped before they went on the fire?
__ Did the cooks serve the food?
__ Was the entire meal ready and served at the same time?
__ Did the cooks have enough help?
__ Was a little water put in emptied pots to keep food from hardening?
__ Did the cooks make sure the kitchen area was clean when the meal was done
__ Did anyone who was not busy offer to help the cooks?
__ Was KP completed on time?
__ Was a sump hole used for the wash water?
__ Was the sump hole located in a proper place?
__ Was the wash water hot when the patrol finished eating?
__ Was there enough fire to heat the water quickly?
__ Did everyone AP his own personal gear?
__ Did the KPs AP the kitchen gear?
__ Was everything AP'd before it was washed?
__ Was the gear washed and rinsed properly?
__ Was the dutch oven properly cared for?
__ Was the sump hole filled in if this was the last meal of the day?
__ Did anyone who was not busy offer to help the KPs?
~ OLX 2.1 TD ~ Only one hour a week... one hour a week... one hour...
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City