2014 Sukiyaki Setup & Cleanup

Hosted by jtoshima@gmail.com

Wednesday - Meat weighing and packaging
Thursday - Stove & Booth Construction
Friday, set-up the hall, in the evening from 6:00 - 9:00 pm, we will need about 10 to help chop veggies and meat.

Wednesday (3/19) 6-9 pm

Thursday (3/20) 6-9 pm

Friday( (3/21) 1 - 3PM

Friday (3/21) 6-9 pm

Monday 3/24 6-9 pm

Stove Set-up (bring work gloves)

Supervisor

Meat Prep (weigh & package)

Prepare Sunomono & Tsukemono

Veggie Prep (bring knife or cuisinart)

Table Set-up and Signs

Cancel your signup

Use the cancellation code from your confirmation email to cancel your signup.

Cancel your signup

Use the cancellation code from your confirmation email to cancel your signup.

How does this work?

To the left you’ll see a signup sheet:

Click on the "Join" button on the cell you wish to sign up for.
Fill out your name and email on the popup box.
Click on the "Join" button. An email will be sent to you and you’ll be well on your way!

How does this work?

To the left you’ll see a signup sheet:

Click on the "Join" button on the cell you wish to sign up for.
Fill out your name and email on the popup box.
Click on the "Join" button. An email will be sent to you and you’ll be well on your way!