Front of House Guide

The primary role of our Front of House volunteers is to ensure all patrons can enjoy our productions in safety and comfort. Thank you for helping with this essential task.

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1. Core Rules & Safety (The Must-Knows)

  • Be courteous and helpful to all patrons at all times.
  • Know all Fire Exits and the Evacuation Procedure.
  • Keep floor areas clear of obstructions (including interval crockery) at all times.
  • No photography or recording is permitted in the auditorium unless explicitly approved by the company.
  • Backstage access is at the sole discretion of the Stage Manager.
  • Emergency Protocol: If you discover a potential hazard or fire, immediately raise the alarm by finding the FOH Manager, Stage Manager, or Play Director.

2. The Performance Timeline (Chronological Duties)

Arrival (45 Minutes Pre-Show)

  • Arrive at least 45 minutes before curtain-up, wearing dark, smart/casual clothing.
  • Collect your identification badge from the Box Office shelves.
  • Allocate Roles: If no FOH Manager is assigned, volunteers must select one person to take on the role.
  • Familiarise yourself with any specific duties assigned by the House Manager.
  • Distribute programmes (one between two patrons) and direct patrons to their seats, unless you are manning the Box Office or Raffle.

During the Performance

  • Occupy corner seats: Take a torch and sit in the designated seats (front left/right, rear left/right) of the auditorium.
  • Latecomers: FOH staff at the rear should only admit latecomers during a convenient break to minimise disruption.
  • Toilets: Staff near the toilets must be prepared to quietly open and close the door for anyone using the facilities mid-performance.

Interval

  • Refreshments: Staff not involved in sales should help serve refreshments, and collect/return crockery to the kitchen.
  • Kitchen Duty: At least one staff member must be available to wash/dry cups and set up the kitchen for the next performance.

Departure

  • Clean Up: Work as a team to ensure the auditorium is left clean and tidy.
  • Kitchen: Return all cups to the kitchen and put all litter into bins.
  • Vacuum: If necessary, vacuum the hall so it is ready for the next performance.

3. Specific Role Checklists

FOH Manager Checklist

Pre-Show Interval & Departure
1. Allocate specific roles to all volunteers. 1. Supervise Exit: Stand by the exit door to allow patrons to make calls/smoke and prevent unauthorised entry.
2. Open the outer green room door, unlock the yard door, and unbolt the yard gate (for fire regs). 2. Open foyer and outer doors as the performance ends, bidding patrons ‘good night’.
3. 5 Minutes Pre-Show: Confirm all tickets are collected, patrons are seated, and the toilets are empty. 3. Ensure the heating and lights in the green room are turned off. Lock the green room outer door and bolt and lock the yard gate.

Box Office / Ticket Sales

  1. Collect the float.
  2. Tick off paid ticket holders on the sales sheet as they arrive.
  3. Process Booked Seats: Take money for booked seats that haven’t been paid for and indicate ‘paid for’ on the sheet.
  4. Process Walk-Ins: Take money and allocate seats. Indicate ‘Paid’ and the amount taken.
  5. Final Step: Leave all money and sales sheets in the kitchen.

Sweets Trolley (When Required)

Setup (Before Patrons Arrive) Sales & Lock-up
1. Open the trolley and secure the lid with the hook and chain. 1. Collect float and sell sweets during the interval (and pre-show for Panto).
2. Unlock the key cupboard (key is on the trolley shelf). 2. Return unsold stock to the cupboard.
3. Fill shelves in preparation for sales. 3. Unhook the lid, close and lock the trolley, leaving the key under the lid.
4. Close the trolley during the performance. 4. Leave money in the kitchen.

Ice Creams

  1. End of Act 1: Load the cool box with ices from the freezer.
  2. Interval: Take the box and float to the front of the hall to sell the ice creams.
  3. End of Interval: Return unsold ices to the freezer.
  4. Leave money in the kitchen.

Raffle

  1. Select 3 prizes (e.g., bottle of wine, chocolates, biscuits) from the cupboard and display on the shelf.
  2. Collect float and sell tickets (£1 per strip) as the audience arrives.
  3. During Act 1: Fold stubs and place individual tickets into a suitable container.
  4. Interval: Get audience members to draw the winning tickets.
  5. Final Step: Return tickets, float, and any unclaimed prizes back into the cupboard in the kitchen.