THE DIPSEA RACE '97

Volunteer Information

Underworked? Overpaid? We can help!

The Dipsea Race is made possible each year by a slew of faithful volunteers. Each is rewarded with: coffee & doughnuts (for early risers), a ticket to our sumptuous post-race volunteer bacchanal, a glamorous volunteer T-shirt and the deep satisfaction of a job well done. While our fine treatment of our non-paid staff brings us an 80% retention rate, around 20% circulate out each year on sabbatical to bring back fresh methods and ideas. In the mean time we always welcome new volunteers!

On this page you will find

Perquisites and duties of a volunteer.
New volunteer organization.
E-mail our volunteer coordinator (click here!).
Volunteer picture page (someday...).
Late breaking news of relevance to our volunteers (as necessary).

VOLUNTEER DUTIES INCLUDE:

Getting up at 5 am the day of the race.
Setting up the race start & finish lines.
Greeting runners at the finish and recording their times.
Sending out mailings to runners and volunteers.
Having a great time!

If you think you might like fit the bill, we are looking for both front line volunteers, and team captains. Team captains should be prepared to commit for more than one year due to the extensive physical and emotional training requirements. The Volunteer Coordinator typically knows what positions are unfilled by the second week of May. If you are interested please contact the Volunteer Coordinator and provide the following:

Name
Address
Daytime and evening telephone numbers
Email address and FAX telephone number, if available
T-Shirt size (very important!)

VOLUNTEER ORGANIZATION

This year there has been a reorganization in the ranks of the volunteers.

The following chart shows prior years' volunteer organization. Note that the Big Cheese is directly responsible for all team captains. As there are nearly 50 team captains (far more than are shown here), this serves to produce a rather sharp Cheese.

The Next chart shows the new organization, please note the breakup of teams into three groups. This reduces the number of groups each person has to organize, hopefully leading to a much milder cheese with greater body and lasting power.