STUDENT CREDITS   (2009/10)

COMMUNITY DAY “MUSIC BOOTH”

(2009-10 Credits)

Students sign up to help with the concession booth selling slushies, pizza, etc.  The sign-in/out sheet logs the hours worked by each student.  Fifty percent (50%) of the net profits from the booth, after paying the cost of food/supplies/drinks,  are allocated to the students in the form of credit to their student account.  The 50% net profit is allocated among the participating students based on their proportionate share of hours worked.

{example:  If net profit is $200, fifty percent, $100,  is allocated to the students based on their proportionate share of hours worked.  If 2 students work where Student #1 works 2 hours, and Student #2 works 4 hours;  Student #1 would earn $33 (2/6 = 33% x $100);  Student #2 earns $67 (4/6 = 67% x $100).}

 

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TAG DAYS

(2009-10 Credits)

For all students participating in tag days, 40% of the total collected by all routes that day will be divided equally among all participating students.. If your route only collects $100 and another route collects $500, each student will earn the same credit for their participation.  It’s a group activity and everyone shares in the success of the group.

{example:  If total collections for all routes turned in on tag day is $10,000; $4,000 ($10.,000 x 40%) will be divided evenly among all participating students.  If 75 students participated, each student will receive a $53.33 credit to their individual student account ($4,000 / 75)

 

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FRUIT SALE

(2009-10 Credits)

Amount earned depends on type of fruit boxes sold AND delivered as follows: 

• $4 credit per box - large box or sampler sold & delivered
• $2 credit per box - small oranges, grapefruits, tangelos, pineapples sold & delivered.

If orders are not delivered, no credit will be awarded for the sale.  Fruit must be both sold AND delivered before student can receive credit for the sale.  This is necessary to ensure all fruit ordered is delivered to avoid last minute scrambling to move the boxes from the temporary loading area and to the customer to ensure a fresh product.

 

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