How did we learn about the position at Prairie Berry Winery?
We saw an ad for Prairie Berry Winery in a bimonthly publication of Workamper News. If you are not familiar with this company, Workamper News is an organization that caters to RVers seeking employment throughout the year (seasonal or year round). Jobs vary and can be found across the country. It is free to join and gain access to online job ads. A mere annual fee of $47 allows users access to a whole slew of training tools to help get you started and continue your journey as a workamper. You can dive into this treasure trove of vital information here. Be sure to let them know Natalie Flores-Henley sent you, member number: 171825 (hint, hint)!
We applied for the job approximately 6 months before the start date, something we typically do when finding new seasonal work. At that time we were camp hosts in Kansas and it was November. We were planning to start work at the winery in May and continue up to early September. What was the appeal of Prairie Berry Winery? What wasn’t?! We love wine, were interested in learning more about the fermentation process and wine in general, and had never been to the Black Hills!
Prairie Berry Winery is a winery nestled in the Black Hills of South Dakota. It is a family-owned business now owned by Sandi Vojta, a fifth generation winemaker. Sandi has expanded her talents to beer making and opened a micro brewery next door. The company has grown tremendously within twenty years since it’s birth to include a restaurant, events center, and hosts various community activities throughout the year. They also have a second establishment located on the east end of South Dakota in Sioux Falls. (If you’re traveling through Sioux Falls and interested in another cool spot to stop for a little picnic or stretch your legs, check out our little adventure there.)
Within the last several years, they have started hiring workampers during the spring, summer, and fall months to help meet the demands of their ever-growing clientele. Between Memorial Day and Labor Day, the winery alone has recorded up to 2000 customers entering the winery on a daily basis, especially on holidays and special events like the Sturgis Motorcycle Rally.
What did the hiring process entail?
We sent a letter of interest to the company via their contact information. Like many of our introductory emails to prospective employees, we addressed our interest in working for them and included our resumes and a picture of us standing in front of our rig. We heard back from them within a day or two and had the opportunity to talk directly to Amanda Burleson, Human Resource Specialist. She was our go-to person during the hiring process (and really throughout our employment there). The introductory call was just that…an introduction to the workamping gig-positions available, general work days/hours, responsibilities, and compensation package. She answered our questions and set up a face to face interview via video chat later that week.
The video chat was about 45 minutes long. We spoke to Amanda and one of the wine tasting room supervisors. Many of the questions required us to answer in detail, almost storytelling form (i.e., Tell us about a time when you had an issue with a customer?). They explained that a wine tasting associate’s job encompassed greeting guests at the door, sharing stories about the company and wine, serving wine samples to a multitude of guests, utilizing the point of sale during check out, stocking merchandise, and working behind the kitchen counter talking orders. We had the opportunity to ask more questions and clarify any information.
We received a call the next day letting us know that we were hired! Within the next three months, we signed our offer letter detailing our beginning and ending dates, filled out the obligatory tax forms, and began online training. There were a number of modules that we were required to complete before beginning orientation in May. The online classes were rather comprehensive and extensive, including sessions on harassment, conflict resolution, workplace ethics, and alcohol server certification. We were credited for the hours spent on these online classes on our first paycheck in May.
What were the first days like on the job?
We arrived a couple of days before orientation and settled into our site at Three Forks Campground, just a quarter of a mile down the street from Prairie Berry Winery. Each site offered full hook-ups: 30/50 amp, sewer, and water. There was a fire pit and picnic table, as well. A few cabins sat at the entrance. Albeit outdated, the park had laundry and bathroom facilities within a short jaunt from our site. Cell service and wi-fi was spotty, nonexistent when the park filled up.
The best thing about the park to us was the scenery and wildlife (lots of deer) that would come out late at night and in the wee hours of the morning. We paid a flat fee for our site (electricity included) each month, but the company would include a $100 (pre-tax) stipend in each of our paychecks once a month towards rent.
There were three workamping couples (including us) along with three locals present at the orientation. We were greeted by Amanda and a welcome swag bag including a water bottle and name tag. We were presented with a booklet that would become our bible for the season. Essentially it was an employee handbook/training book.
Our day included everything from staff introductions to facility tours and history of the establishment to expectations of employees. The following day involved a brief introduction to wine. We were supplied with information about each wine available on the floor and went through a sample wine tasting session. After lunch we met up for a brief tutorial on a wine sampling presentation before we were let loose on the main floor to observe other wine tasting associates. Some of the newbies were brave enough to try their newfound skills on a customer or two.
We had two days off after this. What did we do? There was little sightseeing and more reviewing our notes. We started our first full days on the floor during a busy weekend so we wanted to be as prepared as possible. We practiced our spiels in front of each other a couple of times before calling it a day. To give you an idea, a spiel for customers approaching the bar looked something like this (mind you, I haven’t said this in several months so I am very, very rusty):
“Hi! How are you doing today? Are you interested in trying some complementary samples of our wine?”
Usual answer: “Sure!”
“Great! Before we begin I’d like to give you a little history on our establishment and our amazing winemaker, Sandi Vojta! “We handed a welcome sheet with survey and a wine menu.
The next minute was a brief introduction on the establishment, followed by an explanation of the wine menu. The customers were asked to choose five wines to sample. In the meantime you, the associate, were preparing the area with wine glasses and crackers. Crackers help clear the pallet after each tasting. Typically, once we became more versed in the menu, we would start preparing the first tasting even as they were still choosing.
Each sample was accompanied by a bit of information on it’s contents, food pairing, fun story, or sensation description (smell and/or taste). After the tasting, we thanked the guests for their time, pointed them in the direction of the wine, and encouraged them to fill out the survey for feedback.
The entire process became second nature after the first couple of weeks, considering the number of people you were serving back to back or rather side to side. I am not going to lie, the first day was nerve-wrecking, especially since the first day was during the weekend. We learned quickly with each passing group. Beginners were typically situated so that they took on one person or one small group (three or less) at a time.
We made mistakes, we stumbled, we forgot bits of information we practiced over and over, and we didn’t know the answers to the many questions we got. Advice given to me by many staff members: it’s OK to let your customers know that you are new and learning the ropes. It often eases the tension.
Each associate was assigned a “coach” for the season. This person was also known as a “Shift Lead.” Their job was to assist with training at the bar, check out counter, and kitchen. They signed our training booklets each time we mastered a skill. Once we completed all tasks/skill requirements in all three areas, we received a little pay raise. Once a month, we’d also meet with our “coach” to chitchat about our progress, concerns, and review our overall scores/ratings from customer surveys (handed to the customers at the bar).
What is like to work there on a day to day basis?
Our work schedule varied each week and sometimes each day. Sometimes we’d start work first thing in the morning at 8 AM with set-up, sometimes we’d come around noon, and other days we’d close up shop. We kept track of our work schedule each month via company application that we could utilize on our phone or laptop. We worked 8 hour days. Our 30 minute lunch was included in the pay.
“Punch in” was at the employee lounge using another software program before heading to the “Shift Lead” office in the winery. We’d typically have a brief meeting with one of the leads or read the daily bulletin which detailed projected customer count, wine sales, weather report, upcoming events, any special sales or pairings, and on-the-job tidbits. It was a way to help prepare associates for the work day. Another sheet showed a rough illustration of the floor and mapped out each associate’s location for the day. Depending on the circumstances of the day, we’d end up working in that designated spot for the full shift or we’d be assigned to another location (sometimes multiple). Each day played a little different so nothing was set in stone.
Associates beginning at 8 AM started the day with set-up. We followed a checklist that detailed each task that needed to be completed before the winery was ready for customers. Tasks included setting up the bars, preparing the jelly/jam sample table, stocking merchandise, etc. The bar opened up for tasting at 10 AM and the kitchen opened up an hour later. Customers usually started trickling in a little before 10 AM and kept coming until close. The closing crew followed a checklist that detailed tasks to complete before calling it a day: wiping down bars, mopping the floor, taking out the trash, cleaning the bathrooms, etc.
During the day, we were working behind the bar with customers yapping away and serving samples, ringing up and boxing or bagging one sale after the next, taking down orders and charging guests at the kitchen counter, greeting guests at the door, serving wine and cheese samples at the pairing station, grabbing more cases of wine from the back storage room, or stocking merchandise on shelves or in the coolers (boxes of wine, cheese, or sodas). There was a lot going on most of the time and we were always moving (sweating, hence the water bottle from the swag bag at Orientation). Some days were slow but it was important to management that we always stayed busy.
I may not be doing justice with the amount of tired one will feel at the end of a shift, mentally and physically. Unless you have worked at a business where 2000 people have walked through the door, it’s hard to get an idea of how exhausting that can be. Also working in a fast- paced, customer service environment with a number of co-workers with different personalities can be a challenge. Everybody is a little cranky when they are tired or stressed.
At one point, we were working seven days in a row and others, we found, were working ten days in a row. Our schedule was modified after speaking to one of our supervisors. We were always welcome to voice our concerns with management.
What were the perks?
Compensation: Pay is always a big plus with workamping! We were paid for every hour worked and time and a half after 40 hours within the stipulated 7-day work week. We also received a bonus (each) for completing our agreed upon work stint (beginning date to ending date).
Location, Location, and Freebies: This was our first venture into the Black Hills/Badlands so we jumped into our car almost every day off to go explore. Prairie Berry Winery presented all associates with a VIP card that allowed us free or discounted access to attractions around the area! We visited Mount Rushmore, Custer State Park, attended an Old West Town and Dinner Show, drove through the Badlands, drank the free ice cold water at Wall Drug Store, watched bears circle our car at Bear Country USA, dove into an ice cold Pactola Lake, and hiked several trails.
Discounts and Wine Tasting!! As employees of Prairie Berry Winery we were eligible for a 50% discount on all products Prairie Berry. We took advantage of this and bought lots wine and jelly (especially for family and friends for the holidays)! We also had the opportunity to try new wine and dishes before they were introduced to the public! Yum! Yum!
We are constantly learning and growing with each work camping experience; Prairie Berry Winery was no exception. Like many of our workamping jobs, we met amazing people (locals and fellow RVers) that we continue to keep in touch with, learned loads about wine and beer, and explored corners of this nation we never fathomed we’d ever get to!
If you think this may be a workamping position you may be interested in, you can obtain additional information on seasonal positions here.
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As always….safe travels and happy trails!
