Get the 8 a.m. shuttle to the kitchen. Go to the board; look for your name and the route. Find the vehicle; find your teammates. Stock the ERV: ice, snacks, drinks, cutlery, plastic bags. Attach garbage bag to inner door. Prepare snack packs. Back the ERV into the loading area. Put the chocks on the wheels. Load the ERV with clamshells and lunch Cambros— in the correct order and sequence for serving. Also any extras the kitchen provides, like fresh fruit and boxes of chips. Strap ’em in. Prepare more snack packs. Remove wheel chocks and head out. Arrive in the area. Sound the horn and announce our presence — and the menu — over the loudspeaker. Open Cambros. Prepare meals. Greet clients, offer and serve meals. Offer drinks. Break down boxes. Try to get ahead with extra meals and snack packs. Move and serve. Brace for turns and bumps. Keep your balance! Snack packs. Break down boxes. Repeat. Serve all your meals. Head back to the Kitchen. Call in your numbers. Pull into the trash/cleaning area. Chock the wheels. Collect the dripping, empty food bags and double-bag them. Throw away the garbage and the flattened-out boxes. Remove the empty Cambros and bring them to “Camp Cambro.” Wash the Cambros. Sweep, mop, and wipe down the ERV. Move the ERV to the staging area. Chock the wheels. Load the ERV with clamshells (if needed) and dinner Cambros. Repeat. Repeat. Repeat.