When the tables and chairs arrive on Saturday, the food tent should be setup first. Four rows of tables should be setup – 1 on the left, 2 in the centre, and 1 on the right. This will create two walkways for runners to follow along the length of the tent.

Food will arrive late Saturday morning, via a Bekins delivery.

The following needs to be done on the Saturday:

1. Break and split juices and store in boxes (use box covers for oranges - best to split all juices the day before)
2. Order of food:
   a) Juices first – 1 ½ tables
   b) Leave space for bagels - 2 tables
   c) Bananas & oranges on balance of tables
      i) Excess food should be stored under the tables all prepared (juices and bananas ready to restock as they run out)
     ii) Extra powerbars or snacks should be set aside and put out only for the half and full marathon runners – at least 2hrs after the race has started
3. Setup at least 3 garbage cans at the exit and 5 at the entrance. Assign a volunteer to monitor the garbage and have them empty them before they start to overflow.

On Sunday, volunteers are needed early in the morning to "re-setup" the tent since the food tent is used for nightly storage.

Two volunteers are needed at the front and two in the food tent directing the traffic flow and reminding the participants that they can only take 1 item from each group.

At the end of the day:

• Consolidate all of the food and put aside for pickup by the food bank.
• Collapse all of the tables and stack on one side of the tent.
• Collect all of the garbage cans and ensure that the full bags are tied up and in the appropriate location - beside tent.
• Ensure all excess supplies are consolidated and put aside in the tent.