The EPG delivery management is not complicated : once it has been agreed on one or more producers , the group identifies the referents for these producers , who will take care of collecting orders , to communicate them to the producers on time and to arrange the delivery of the products . To prevent this workload falls on only a few people , many groups provide a shift system of referrals ; others have so many providers do not leave out anyone , everyone is referring to a producer . Orders can be collected during the meetings or by telephone ; more often groups use the e-mail , while some GAS even manage orders online , for example by using special software free download at : http :// www . progettoe3g . org .
Of course , the producers need some time to pack products , then there will be specific deadlines within which to carry out orders . Some producers have the possibility to deliver products in a place mutually agreed , for others it is necessary that the representatives go to withdraw the product . In the case where there are fresh products and easily perishable products ( e . g . meat and dairy products ) EPGs should have on hand a refrigerator in which stock them awaiting distribution .
For payments groups can organize basically in two ways : especially for orders that maybe you do infrequently and are therefore consistent entity , the managers can take in advance money when ordering . What usually happens instead is that the reference pays the products in advance , and then receives money at the moment of the delivery from those who ordered the products . To simplify these payment transactions and rest , counts and lack of small change , which is likely especially in large groups with many producers to create chaos and take a long time to other activities , members can take a simple piece handwritten or even better a excel file type that calculates the difference between all amounts that each member / representative should give / receive to / from the " central cash register " in order to reduce everything to a single pass of money to or from the cash register .
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