Betamethasone is a recognized therapeutic and would be allowed in an out-of-competition test, as those are not conducted on race day.īorden emphasized that on race day, betamethasone is not allowed in the horse's system, again citing the classification schedule.īrewster also asked Borden about some medications in the Kentucky rules that offer different guidance based on method of administration. That resulted in the aforementioned exchange of Borden repeatedly noting that those are the standards for out-of-competition testing, which focus on finding substances that are not ever allowed in the horse. She cited the state's classification schedule that lists betamethasone as a Class C violation.Įarlier in the testimony, Brewster read a long portion of Kentucky's out-of-competition rules that note that betamethasone is allowed in a horse's system. Borden said that on race day, betamethasone becomes a prohibited substance as it is not allowed in the horse at any level. In questions directed to Borden, Brewster asked her about a line in the rules that he argued suggests that therapeutic medications such as the topical ointment Otomax are allowed to be used as they are therapeutics and not prohibited substances, which he defined as substances that are not allowed in a horse. Any further appeals would be conducted in court. The KHRC can then consider that decision and whether to accept it. Borden said in reaching their decision the stewards considered mitigating and aggravating circumstances.Īfter the hearing concludes, it's expected that Patrick will take some time before issuing a decision. ![]() by answering questions from KHRC general counsel Jennifer Wolsing, who in that line of inquiry worked to establish that the stewards applied the rules fairly in making their decision on Medina Spirit. If there is need for extra employees, the chief steward is in charge of hiring and orienting them, and also posting their time records for the purposes of payment.Medina Spirit wins the 2021 Kentucky Derby and is later disqualifiedīorden began the day at 9 a.m. He also works with other managers to organize for the proper equipment and to ensure that there are an adequate number of employees available to serve the event. A chief steward communicates with the chef to plan the banquet in terms of the foods and supplies that will be needed to produce the menu. Banquet ArrangementsĬhief stewards coordinate with the catering department to organize banquets. He assesses the performance of his staff, positively reinforcing excellence and taking disciplinary measures for poor and inefficient performance. He organizes the work schedules and assigns each member of staff specific duties. ![]() The chief steward trains and orients new workers into the department and briefs them on the rules, policies and objectives of the company, particularly in relation to their work. He is actively engaged in the hiring process and interviews workers to determine their level of skill, experience and aptitude, and he makes the final decision on the new hire. It is the duty of the chief steward to manage the staff in the stewarding department toward productivity and effectiveness. A steward also usually develops inventory management systems and procedures to guard against theft of supplies or wastage. The chief steward inspects all the items that are delivered to verify that they are in accordance with the order he placed. He also keeps track of the state of the equipment and requisitions for repair or replacement in the event that they are not in good working order. He takes stock of what is available and, where necessary, places an order for more food and supplies to ensure that there is enough to provide efficient services. The responsibility for inventory control in the kitchen and pantry lies with the chief steward. He inspects the areas after cleaning to ensure that the work complies with the hygiene standards of the company and the state health department. He also oversees the dishwashing, cleaning and shining of the silver, and storing foodstuff and supplies in the fridge and pantry. ![]() The steward supervises the staff in cleaning and sanitizing these areas for the benefit of the customer and also to provide a healthy working environment for the employees. The chief steward is responsible for overseeing the cleanliness of the kitchen, storerooms, workrooms and equipment and making sure that they are in good working order.
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