2017 Steward's Brief
SYDNEY INTERNATIONAL WINE COMPETITION
2017(To be judged 9th-14th
STEWARDS’ OPERATIONAL GUIDELINES
Conveners - Brett & Michaela Ling
Chief Steward - Brett Ling
Chief Steward will take overall
responsibility for the efficient conduct of the Competition and in the main,
will work through the Chief Judge and the General Manager (GM).
There are several specific areas of
Each area has a Team Captain.
A draft allocation of Stewards to the
various areas of responsibility will be made by the Chief Steward. Final
allocation of Stewards to the several Captains’ areas of responsibility will be
made prior to the first day of judging. Stewards may be moved from one team to
another as activity demands during the five days of judging. In practice, this
will mainly be the responsibility of the General Manager (GM) who will work
with the Team Captains. Team Captains will follow the directions of the GM.
Stewards will follow the directions of their Team Captain.
Paul Eastment, General Manager
The General Manager (GM) will liaise
with all Team Captains to ensure the smooth transition of the judging process.
The General Manager (GM) carries the authority of the Chief Steward. Prior to
the commencement of judging, the GM will be responsible for the logical,
easy-to-find placement of judging samples in the SIWC’s on-site storage
facility and the creation of the First Phase Judging Schedules.
Brett Ling, IT Captain.
The IT Captain will prepare the Judges’
judging sheets, record the First Phase finalists as reported by the Pouring
Team Captain, record results of the Intermediate Phase sorting into Style
Categories, creation of the Finals Phase Judging Schedules and recording of the
Finals Phase Judging marks from the Judges’ Score Sheets. The IT Captain will
assist the GM, if and as required.
Erik Stenstrom, Storage Team Captain
Responsible for the locating and
error-free numbering of every individual sample bottle and Bracket by Bracket,
the marking of each carton in readiness for their transfer by the Logistics
Team to the Pouring Team Captain, according to the sequences of the Judging
Schedule. The numbering of the samples for the first morning’s judging will be
done by the GM before judging commences. Storage Team is responsible for the
rapid location and delivery to the Logistics Team of any “new bottle” repour
requests from the Pouring Team Captain. Storage Team Captain is also
responsible for organising and coordinating the tables, identifying, the
“making blind disclosing of identity placing of bottles for the Judges
Intermediate Phase classification of wines into Style Categories.
TBA, Logistics Team Captain
Responsible for bringing the judging
stock forward in the order required by the Pouring Team Captain, the retrieval
of re-pour bottles from the Storage Team in identifiable form and delivery to
the Pouring Team Captain, removal from the Pouring Team Captain’s area of the
no-longer required judging samples to the Re-cycling Team. Removal of cartons
of empty bottles from the Recycling Team and the neatly stacked placement of
same in the Northern Recycle compound.
Paul Eastment, Pouring Team Captain
The Pouring Team Captain is responsible
for delivering to the Service Team clearly identified judging samples to
facilitate correct placement by the Service Team onto the correct squares of
the Judges’ tasting mats. The Service Team will report Judges’ requests for
repours or new bottles to the Pouring Team Captain who will call on the
Logistics Team for same to be delivered to him. The Pouring Team Captain is
also responsible for collating the Panel Judges’ (and Convener’s, if any) “not
in common” First Phase selections and the pouring and renumbering of these samples
for the Service Team Captain. Similarly, the Pouring Team Captain will action
the pouring of the wines selected for the Finals Phase Style Category judging.
Lisa Norville, Stemware Coordination
Responsible for a constant supply of
clean, cool, dry supply of tasting glass stemware for the Pouring Team Captain.
Michaela Ling, Service Team Captain
This team has the primary
responsibility of ensuring the correct placing of every judging sample onto the
correct square of each Judge’s wine-tasting mat. Also, the placing of the
judging-with-food plates, the placing and removal of stemware. Flatware,
cutlery from the judges’ tables, and cleaning of the Judges’ tasting mats and
tables at the conclusion of each bracket, replenishment of water bottles, emptying
of crachoirs etc. The Service Team will dress in black and whites and, in
particular, wear soft soled footwear.
TBA, Transport & Recycling Captain
Brett Ling will be the Competition’s
driver, collecting and delivering Judges between venues.
TBA is in charge of the Re-Cycling
Area, dealing with the no longer required opened judging samples, neat packing
for disposal to the northern compound of cartons of empty bottles and other
waste, with the movement of same by the Logistics team upon TBA’s direction.
Kathryne MacPherson, Kitchen Team
Responsible for providing Breakfast and
Dinner foods for the Lodge, directing the Kitchen Brigade in the preparation
and presentation of Buffet Luncheons, including clean-ups.
Michael Manners, Celebrity Chef (CC)
CC creates the dishes for the
Competition’s “judging with food” thirteen Wine “Style” Categories, directs
their preparation and presentation according to the timings required by the
Judging Panels’ Chairpersons.
STEWARDS’ GENERAL GUIDELINES
Here are a few details (the standard
brief), in no particular order of importance, of what we expect of you/what you
can expect of us.
a) Judging takes place at “Birdland”,
the Competition’s Headquarters, “Birdland”, 47 Somme Ave, Wentworth Falls, Blue
b) Transport to and from “Birdland” is
the Stewards own responsibility. Competition provides Stewards accommodation
Sunday through Thursday nights.
c) Sunday eve until Friday am (we check
out by 10.00am), Stewards’ accommodation will be at “Llandrindod”, a large, fully-equipped Holiday
Villa about 5kms away from “Birdland”. Unlike a formal hotel or motel, “Llandrindod” is an “open plan” residence and noise
can be heard throughout. By 10.00 pm, resident Stewards will respect the rights
of other members of the team who may wish to retire early and expect/require
d) Stewards report to “Birdland” at
4.00pm on Sunday October 9th to meet/greet/reunite, set up
“Birdland” for the Monday (first day of judging), to dine together at Birdland.
For a fair system of allocating rooms/beds at “Llandrindod”, the GM carries the authority of the Chief
e) Competition supplies Stewards with
Breakfast & Dinner foods and Stewards. All pitch in, work out a roster re
prep, cooking, service and clean ups. GM will coordinate. Most Stewards have
worked the judging on several occasions so they are thoroughly familiar and
reasonable with this routine.
f) If required, Lady Stewards will be
roomed together at “Llandrindod”.
g) Stewards’ lunches are provided at
“Birdland” and Stewards take lunch in sequence, in small groups, as
co-ordinated by the Team Captains, between wine brackets and related duties.
h) All stewards will dress “smart
casual” with special dress requirements (Black and Whites) for the Pouring
i) Stewards will identify each judging
sample carefully but give no more attention to a particular wine than necessary
to identify it accurately for judging purposes. Discussing a wine’s provenance
is not part of any Steward’s Brief. In general, Stewards will not initiate
conversations with Judges during working hours.
j) Drinking or tasting during work
sessions is not permitted. Failure to adhere to this requirement will likely
involve dismissal from the Stewards Panel and expulsion from Steward’s
k) No set hours. All Stewards are
required to be available from first call Monday to last call Friday unless
agreeable alternatives are arranged in advance.
l) Stewards hours are flexible based on
work requirements and demands: Monday Tuesday and Wednesday are usually the
busiest days, e.g. 8.00am to 5.00pm. Thursday and Friday – the
“judging-finalists-alongside-appropriate-food” days – fewer wines are judged
and the judges take longer, meaning less activity for most of the Stewards
m) Some Stewards may be discharged
prior to Friday afternoon. Generally, due to decreased work load on the
Thursday and Friday, some Stewards will be discharged at the conclusion of work
on Wednesday or Thursday. Where possible, they will be given early advice. They
will usually be invited to stay on at “Llandrindod” if they wish, participate in dining – and
housekeeping duties - enjoy the World Heritage listed Blue Mountains
attractions in their free time, up until the Competition is required to vacate “Llandrindod” on the Friday morning.
n) All judging concludes Friday
afternoon, October 14th and, after tidy- up duties, putting judging
equipment back into storage and Birdland’s furnishings back together, Stewards
will have usually completed all their duties and be discharged between 3.00pm
remuneration for the five days is per full day worked. Team Captains’
remuneration will be higher, related to the level of responsibility. Tax File
Numbers will required. Remuneration may be taken in part or in full in wine,
subject to availability. Payment in wine will be organised by the GM and
subject to the wine being collected on the day. Subsequent collection (or
delivery) must be arranged within the following week and will be to Steward’s