There will be cashier training for those who are signed up to run a cash register at the Pumpkin Grille, Pumpkin Sweet Shoppe, Pumpkin to Go, or Pumpkin Store . The training sessions will last 30 minutes and will be held at Morton Community Bank's location at 218 North Main Street.
Information for 2013 will be coming soon.
As our special “thank you” to our volunteers, the Morton Pumpkin Festival provides Pumpkin Bucks that can be used at our food venues including the Pumpkin Grille, Pumpkin Sweet Shoppe, and Pumpkin-To-Go.
Pumpkin Bucks are allocated based on the following categories:
Volunteers - Volunteers who help at various events and activities may be given a voucher for a free ice cream cone or beverage of their choice by their event or venue Chairman.
Shift Volunteers – Volunteers who complete a full food venue or store shift of 3 hours or longer receive a $5 Pumpkin Buck.
Special Volunteers – Volunteers who serve in more difficult roles, including Grillers and Cashiers, and complete a full shift of 3 hours or longer receive $10 in Pumpkin Bucks.
Off Site Chairmen – Chairmen who run events and venues that are not held on the Main Grounds during times when Festival food venues are open receive $10 in Pumpkin Bucks.
On Site Chairmen – Chairmen who run events and venues that are held on the Main Grounds during times when Festival food venues are open receive $10 in Pumpkin Bucks for each meal during which they are volunteering. Maximum amount is $70 in Pumpkin Bucks.
Lead Chairmen - Chairmen who run events and venues on the Main Festival Grounds and are on the grounds for 40 hours or more during the Pumpkin Festival receive a pass allowing for free food and beverages at the Pumpkin Grille and the Sweet Shoppe for themselves and their immediate family members.
Pumpkin Bucks must be used by their expiration date. No change is given for unused Pumpkin Bucks.
Thank you for your interest in the Morton Pumpkin Festival. If you require any additional information about the event or how to apply, please contact us using the information below.