Half Corked Weekend: Volunteer Opportunities

HALF CORKED WEEKEND – September 10th & 11th, 2021

Without the help of volunteers the fabulous and successful events in Oliver Osoyoos Wine Country would not be possible.

Half Corked returns to Oliver Osoyoos Wine Country and once again volunteers are needed to help bring a fantastic and SAFE experiences to all guests. As we plan for this years’ Half Corked keeping everyone safe and creating an event that will adhere to pandemic protocols is at the forefront of our planning, as such participants will be in much smaller waves over two courses that are happening simultaneously so the need for volunteers has never been greater.

Volunteers will receive an appreciation gift for each shift they cover as well as a crew shirt and personal hand sanitizer. Please note that Bus Loaders and Race Directors positions will be at a different location so please do not sign-up in pairs for these shifts.

There will be a mandatory volunteer orientation meeting on Tuesday where we will provide you a detailed description of duties and responsibilities and to address any questions that may arise. Please sign-up for either the 4:00pm, 5:30pm, 7:00pm session on Tuesday, September 7th.

Please note that we are adapting plans in response to changing pandemic restrictions and will strive to provide the safest experience possible using the recommended health protocols in place at the time of the event.

Volunteers are needed for the following areas (see detailed descriptions below and on the sign-up link)

  • Half Corked Registration – Friday, September 10th
  • Primavera Dinner – Friday, September 10th
  • Half Corked Marathon – Saturday, September 11th
  • Dinner at the Farm – Saturday, September 11th

VOLUNTEER SIGN-UP HERE

REGISTRATION – FRIDAY, SEPTEMBER 10TH

REGISTRATION SUPPORT (daytime & evening)

  • assisting the check-in team with controlling the queue
  • ensuring people have waivers, filing as needed
  • distribution of registration SWAG bags and wine
  • these positions will be redirected around the registration area to meet demand

MERCHANDISE TENT (daytime & evening)

  • sale of branded merchandise for Half Corked and Oliver Osoyoos Wine Country
  • must be comfortable using iPad (provided) supports by Square terminal
  • must be comfortable with cash transactions

PRIMAVERA DINNER – FRIDAY, SEPTEMBER 10th

PRIMAVERA SET-UP CREW(daytime)

  • working with a small team of people to prepare the venue site for dinner
  • physical set-up of chairs and tables, ensuring supplies are in place for dinner service, sanitization of surfaces, etc

PRIMAVERA BUS TEAM (evening)

  • welcoming guests to the venue, checking them off the guestlist
  • ensuring guests are informed of the health and safety protocols for the evening, then directing them to their first stop
  • directing and loading guests to the buses at the end of the meal, reminding them of bus safety protocols

PRIMAVERA SERVICE SUPPORT (evening)

  • responsibilities will vary but primary concern is ensuring safety and sanitization it observed for guests attending the dinner
  • assisting with welcoming guests, wine, food, water service. restocking, clearing and sanitizing tables
  • assisting with tear-down and clean-up

PRIMAVERA CULINARY SUPPORT (evening)

  • assisting the team from The Paella Guys with the plating and service of dinner, pacing of tables and spacing of guests
  • FoodSafe certificate preferred

PRIMAVERA BEVERAGE SUPPORT (evening)

  • assisting with controlled wine service and advising Organizer if there are problems or suspected overconsumption
  • Serve-It-Right certificate required

PRIMAVERA TEAR-DOWN/CLEAN-UP

  • physical set-up including dismantling of chairs and tables and preparing the site for next day

HALF CORKED MARATHON – SATURDAY, SEPTEMBER 11th

BUS LOADERS (morning & afternoon)

  • using provided information ensure people loading onto the buses are for the correct upcoming wave – there will be 10 waves starting from TWO different locations
  • participants/racers must board the correct bus to the correct start line
  • afternoon shift will be loading people onto buses for their return back to Osoyoos
  • information of bus pandemic protocols will be provided

RACE DIRECTORS (morning & afternoon)

  • situated at key points along the routes as determined by the Organizer and Hoodoo Adventures
  • directing participants safely along the course pointing out specific turns or obstacles
  • there will be a highway crossing on the “D” rotation, please don’t select this time unless you are comfortable with being on Highway 97
    • there are a couple of less major crossings on Black Sage as per normal

FINISH LINE SET-UP (morning)

  • physical set-up of chairs and tables, ensuring supplies are in place for dinner service, sanitization of surfaces, etc

FINISH LINE SUPPORT (afternoon)

  • distribution of picnic/lunch packs and wineglasses
  • directing participants towards the exit and buses
  • unless pandemic restrictions change, discouraging lingering at the Finish Line

FINISH LINE MERCHANDISE TENT (afternoon)

  • sale of branded merchandise for Half Corked and Oliver Osoyoos Wine Country
  • must be comfortable using iPad (provided) supports by Square terminal
  • must be comfortable with cash transactions

FINISH LINE TEAR-DOWN/CLEAN-UP

  • physical set-up including dismantling of chairs and tables and clearing the Community Park site for regular visitors

DINNER AT THE FARM – SATURDAY, SEPTEMBER 11th

FARM DINNER SET-UP CREW (afternoon)

  • working with a small team of people to prepare the venue site for dinner
  • physical set-up of chairs and tables, ensuring supplies are in place for dinner service, sanitization of surfaces, etc

FARM DINNER BUS TEAM (evening)

  • welcoming guests to the venue, checking them off the guestlist
  • ensuring guests are informed of the health and safety protocols for the evening, then directing them to their first stop
  • directing and loading guests to the buses at the end of the meal, reminding them of bus safety protocols

FARM DINNER SERVICE SUPPORT (evening)

  • responsibilities will vary but primary concern is ensuring safety and sanitization it observed for guests attending the dinner
  • assisting with welcoming guests, wine, food, water service. restocking, clearing and sanitizing tables
  • assisting with tear-down and clean-up

Thank-you to our wonderful community for their ongoing and invaluable support.


To view volunteer information for
pig out trails please click here