Motivational Monday July 1, 2019

Motivational Monday

This Month:

July 1 marks National Joke Day! In honor of that, I apologize in advance:

My dog started chasing people on a bicycle. No matter what I tried, he wouldn’t stop.  I finally had to take his bike away from him.

Safety:

Forklift Operational Procedures

• Forklift must be operated only by AUTHORIZED employees whose duties make it necessary to operate a forklift.
• Formal Forklift training must be completed prior to use and every 2 years by authorized provider of training.
• Supervisors are responsible for designating which employees are authorized to operate forklift.
• Employees may not operate forklift until they have been properly trained.
• Contract employees, volunteers, etc are prohibited from operating company forklift.

Operation and Maintenance

• Inspect the forklift prior to use to ensure tires, wheels, steering, brakes and windshield (if equipped) are operating properly.
• If the forklift is in need of repair or maintenance, it should be taken out of service.
• Carts should only be operated in areas designated for proper use. All road rules (stop signs) must be followed.
• IF FORKLIFTS ARE OPERATED AROUND CUSTOMERS AND/OR IN CUSTOMER AREA, A SPOTTER IS REQUIRED AT ALL TIMES.
• Operators must proceed through any door or building opening with care and reduce speed when turning.
• If forklift is equipped with seat belts, these should be utilized.
• PEDESTRIANS ALWAYS HAVE RIGHT OF WAY!
• When forklift is not in use it should have key removed with control lever in “neutral” and brake engaged.

Refueling/Propane

• Shut off engine.
• Do not smoke or have open flame within 20 feet of fueling area.
• Dispense fuel in properly type and stored containers.
• Have fire extinguisher and eye wash station located in vicinity.
• Wipe up any fuel spills, allow to dry before operating the forklift

HR Best Practice:

NPOs, or non-profit organizations, where appropriate, are critical elements in our event staffing and also allow us to give back to our communities. As we continue to explore the usage of NPOs within different units, here are some tips on how to get the recruitment process started:

• Cold Emailing
  • Target groups, through simple web searches, based on most common demographics; examples include:
    • Youth Sports Teams
    • School Bands
    • Cheer Teams
    • Religious Groups
    • College Special Interest Groups
  • Cold Calling or Sending Postcards or Mailers
    • There are several websites that have non-profit group information in your area
    • One example is Guidestar
    • The more creative and vibrant your postcards look, the better chance you have at attracting attention
  • Radio Ads
    • Tend to be less expensive and can be heard by many
  • Social Media
    • Any social media campaigns should be directed through the corporate office
  • Billboards and Bus Signs
    • Can be more costly but put in the right areas can garner a lot of attention
  • Client Website
    • Often your client will allow you to advertise on their website
  • Flyers
    • Placement of eye-catching flyers at local schools, colleges and recreation centers can get the word out
  • Bingo Halls
    • Typically, bingo halls utilize non-profit groups so it is a great way to recruit groups as well as enjoy a round of bingo!
  • Referrals
    • If you have an existing NPO program, consider some sort of referral bonus. Word of mouth can be one of the easiest ways to attract more groups.

Recipe of the Week:

Roasted Red Potato Salad with Blue Cheese & Buffalo Sauce

Ingredients:

• Red or Fingerling Potatoes: 3 lbs
• Diced Celery: 3 oz
• Diced Red Onion: 3 oz
• Cooked Bacon Crumbles: ¾ lb
• Hot Sauce (Your favorite brand): 6 oz
• Blue Cheese Crumbles: 10 oz
• Dijon Mustard: 2 tsp
• Mayonnaise: 1 cup
• Sour Cream: 2 cups
• Finely Sliced Green Onions: 1 oz
• Olive Oil: 1 oz
• Salt & Pepper to Taste

1. Cut potatoes lengthways. Boil or steam 4-5 minutes.  In a large bowl, toss the potatoes with olive oil, salt and pepper.  Transfer to sheet pan and roast until golden brown.  Cool and reserve.
2. In a mixing bowl, add hot sauce, mustard, mayonnaise and sour cream and mix thoroughly.
3. Add cooked bacon crumbles, blue cheese crumbles, celery, onions and green onions to cooled potatoes. Add dressing.

This recipe is courtesy of Chef Chris DeJohn from Denver, CO!

Motivation:

Have a safe and happy holiday!

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