Purchase Ahead of Time:

Coffee Hour – Keep it simple and easy to do.  You should check the refrigerator ahead of time (the First Day previous to your “shift” is a good idea) to see if we need milk or half & half for coffee.  Purchase if needed.  Purchase donuts or bagels, etc. if you can.  If not, we have supplies of crackers, cookies and peanut butter in the kitchen.

Potluck – Bring a gallon of milk, a gallon of juice (check refrigerator the week before, if you can, to see what may be on hand), bread or rolls, butter or margarine, and potluck dish of your choice (optional).
Save your receipts if you wish to be reimbursed and turn these in to the Hospitality Committee clerk.

Coffee and Tea Preparation:

Arrive ½ hour early to start coffee and hot water.  Cabinets and are labeled so that you can easily find supplies.  Instructions are posted over the kitchen counter to the right of the sink.  Coffee supplies are in cabinet above the counter.  There are several urns.  Use one for coffee and one for hot water.

Plug only one appliance into the outlet on the serving counter.  (The plug is marked with this message as well.)

On Serving Counter and Serving Table:

On serving counter, set out coffee urns, mugs, milk or half & half for coffee, sugar and sugar substitutes in bowls, stirrers, spoons, tins and boxes of tea bags, paper cups, for juice, drink containers.

On serving table, set out food, plates, napkins and utensils (as needed).

Cleanup:

Leftover food, open packages – Scrape all vegetable waste into compost container.  Throw away other food scraps and paper.  There are canisters, food storage bags, and plastic wrap for storing leftovers.  Make sure that cookies and crackers that are opened are stored so that they won’t get stale.  Decide whether or not any items to be refrigerated will keep another week, and if not, then send these home with someone or toss out.  Please mark stored items with the date they were opened.  Pen and labels are in the kitchen.
Dishes and utensils – Wash, dry, and put away.  If possible, take dishcloths and towels home to launder, or if not possible, hang to dry.
Floor – Check for dropped food, crumbs, and spills.  Sweep or mop as appropriate.
Closing up – Close serving area partition.  Secure trash.  Make sure back door is locked.  Turn off lights.

THANK YOU FOR YOUR HELP!

If you have any questions, please feel free to ask the Hospitality Coordinator for the month (listed on the sign up sheet), or ask any Hospitality Committee member.