First, your team needs to be winning. That’s the most important thing, but you also don’t address it until the fifth or sixth innings. Baseball and superstition go hand-in-hand, after all.

Next, move out the furniture. In the RailRiders’ clubhouse, the recliners and couches get shoved in the weight room. In the PNC Field visitors’ clubhouse, the tables and chairs in the kitchen are removed.

Then, wrap up the televisions and wires, and guard the walls and lockers with large sheets of plastic.

These are the steps to preparing a clubhouse for a champagne and beer shower.

“Five last year alone. So, probably about 20, I would say,” said RailRiders clubhouse attendant Mike Macciocco when asked how many preps he’s had to to do.

As for the grocery list, it varies.

Clubbies dump beer on RailRiders manager Al Pedrique after one of the team’s celebrations this season.

“It all depends on the round,” Macciocco said. “But we’ll do 13 cases of champagne, like 150 bottles, roughly. And then it progresses as the rounds go out. And probably seven to 10 cases of beer. And goggles. But I can never get the goggles right. Goggles are a tough thing (to get) in Northeastern Pennsylvania in September.”

The rug in the RailRiders clubhouse was spared a fourth celebration this season Tuesday, as the Triple-A Champion Durham Bulls occupied the visitor’s clubhouse. Though, since the Bulls won the Governors’ Cup at PNC Field on Friday, the visitor’s clubhouse had two celebrations in less than a week.

“Cleanup’s tough,” Macciocco said. “We actually started bringing a cleaning crew in the night of the celebration to get the champagne, as much as they can, out of the rugs. The last time we did it, the guy extracted five gallons of liquid out of the rugs.”

The clubbies work through the night to get the clubhouse cleaned up and dried out. The smell of the champagne and beer goes away … eventually.

But it’s worth it.

“It never gets old, it really doesn’t,” Macciocco said.