KCBS Table Captain's Meeting
By JOE
O'CONNELL, cbbqa past President
Updated April 21, 2002
At every KCBS-sanctioned contest,
the KCBS Representative holds a table captains meeting to explain the rules of
being a table captain. The following is the text of the 2002 Table
Captains Meeting, which is delivered by the KCBS Representative to that
contest's table captains.
Table Captains Meeting
The Table Captain is a very important position
at all KCBS barbecue contests. They are responsible for managing
the judging at their table, bringing the samples to be judged, and for
making sure the rules are followed. The teams competing in this
contest have spent a lot of money to be here in entry fees, meat and
expenses. Many have traveled many miles to be here. We owe it to
them to provide the best judging possible. Please keep this in
mind as you participate as a Table Captain.
You will be given a table of 6 judges to
manage. You are responsible for making sure your judges have
everything they need to judge the contest. That includes judging
slips, plates and supplies. You will need six plates and slips for
every new category. It is your responsibility to see that the
judges fill out their slips correctly. We need to have them circle
the entry being judged and fill in their name and table number at the
bottom.
You will pick up the entries (usually six) at
the turn in table, bring them to your assigned judging table then
proceed to read off the team numbers to the judges. Your entries
should start with the lowest number and end with the highest. Make
sure they are entering the team number correctly and coincide with slips
vs. plates.
Once the numbers have been written down, you
will start with the lowest numbered entry and carefully open it and
display it for the judges to score on appearance. As soon as each
judge has scored for appearance on that entry, close that box, and
select the next box in the series and repeat the operation. Each
entry is displayed to the judges in turn, not all of them at the same
time. This helps to avoid comparing.
When all of your entries have been scored for
appearance, you will then start with the lowest number in the series,
announce the number and hand the box to the judge on your immediate
right and have them take a sample and pass it around the table.
Make sure the meat is on the appropriate square
on the judging plate. After the series is complete, they may then
begin to score each entry for taste and tenderness.
If you notice anything in any of the containers
that is against the rules, please locate a KCBS Contest Representative
for a ruling. Items to watch for are: pools or cups of
sauce, toothpicks, skewers, aluminum foil, sculpted meat or garnish,
lettuce that has color other than green. The only garnish allowed
in the container is leaves of green lettuce, flat or curly parsley, and
cilantro. Anything else will receive a score of "1",
which is a disqualification. No scores of "1" will be
allowed at any table without the approval of the KCBS Contest
Representative.
After the KCBS Contest Representative has been
made aware of a disqualification, you must ask each judge to turn their
slip over, write the name of the disqualified team and have them write
down why it was disqualified.
After all of the slips have been completed,
collect them, check to make sure they have been filled out
properly. All spaces must be filled out completely for each team?
entry. If spaces have been skipped, have the judge in question
complete the slip before you hand them in to the designated person or
the computer operator.
At this point, help your table clean up and
dispose of the used judging plates and other debris. You should
now distribute new judging plates and slips for the next category, and
return to the turn-in table for the next set of samples. Try not
to get the same team numbers, if possible. We like to have each
team judged by as many different tables as possible. You will
repeat this process until all categories have been judged.
Once you are sure your judges have a sample of
each entry, feel free to help yourself to some of the extras at the
volunteer table. Make sure to leave some for your neighbor.
Please remember:
1) Number the containers in order starting
with the lowest number ending with the highest.
2) Do not let the judges have the box, until
time to pass out samples.
3) Do not leave the box on the table.
4) Never put trays on the floor!
5) Leftovers go directly over to the
volunteer table only after all judges have received their
judging sample.
6) Have a good time!
If you have any questions about your duties,
please ask. We will be happy to help you in any way we can!
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