Meal Service
Manual
(Updated 6/2005)
Chair Person Duties
1. Purchase plates, cups and
napkins for the Friday night meal. You will need 72 of each. Check with the Lay
Director of the walk and see if they have a particular theme. Save your receipt for reimbursement.
2. Purchase plates, cups and
napkins for the Saturday lunch meal.
These need to be bold, bright colors. (Red, Blue, Green) You will need 72 of each. Save your receipt for reimbursement
3. Call and ask for volunteers
to come and serve.(You and your co-chair will need to be at the camp the entire
weekend.) You will need at least 4 people to help you set up Wednesday night
after send-off. In addition to you and
your co-chair, you will need at least 8 servers for each meal. You will serve 3 meals on Thursday, 3 meals
on Friday and 2 meals on Saturday.
4. You will need extra help for
the Friday night dinner set-up. Assign
at least 2 people to hang lights. You
will need to have extra servers (at least 4) for this meal. Be sure to remind servers to wear black pants
and a white shirt.
5. Welcome anyone that wants to
come and serve. If someone shows up to
serve let them – turn no one away. It is
important that everyone feels welcome.
Be flexible. Show the love of
Jesus to all. We are all here to be
servants to the pilgrims.
6. Read this manual prior to
the walk and contact the Board Representative for Meal Service if you have any
questions.
Wednesday Night
1. After send-off, logistics
will come and put up the black cloth
that divides the dining area from the work area. They will assist you in setting up the dining
tables.
2. You will have 2 pilgrim
tables on each of the outside rows and 3 in the center row. You will need to check with an ALD to see how
many pilgrims are assigned to each table and set chairs accordingly. (Put a
different color chair for the center table in the center row – this will help
distinguish the tables as you are serving)
3. Set up table behind the
black cloth for the Speaker’s Prayer Chapel meal table.
4. Check with an ALD to see how
many chairs will be needed at the head table.
5. Get a weekend schedule from
an ALD.
6. Check an ALD to see if there
are any dietary restrictions for any of the pilgrims. Share this information with the kitchen.
7. Organize your supply boxes
behind the black cloth. Put all like items together. Put all of the boxes for
Friday night and Saturday near the stairs to get them out of your way.
8. Double check to make sure
that there are enough supplies for the weekend.
You should have enough for 500 place settings (plates, cups, napkins,
utensils)
9. Unpack condiments and salt
and pepper shakers and place on the salad bar (kept behind the black cloth)
10. Make sure
you have tea bags and hot chocolate
packs available
11. Unpack
and wash Coffee Pots
12. Unpack
and wash pitchers and coffee decanters.
13. Make sure
2 trash cans with liners are ready for
tomorrow.
14. Post your
condiment list for easy reference.
15. Post sign
in sheet for workers.
16. Put out the basket for servers payment for
meals. If they are staying at the
camp, they do not pay for their meals.
If they are not staying at the camp, they are to put payment in the
basket for their meals. (Do not pressure people to pay as some people cannot
afford to pay – just have the basket available)
17. Set up for Thursday
Breakfast.
Thursday Breakfast Set-up
·
No paper table cover on tables unless tables look really bad
·
White plates & napkins (turn plates upside down)
·
Coffee cup & juice cup (place upside down)
·
Packaged plastic utensils
·
Set out condiments per condiment sheet
·
Cereal bowls and boxes of cereal in the center of each table (a set of
each at either end of the head table)
·
Fill coffee pots with water and coffee (large urn for regular and small
for decaf) and place on serving table in dining room.
·
Fill coffee pot marked “Hot Water” with water and place on serving
table in dining room.
·
Get a large bowl from kitchen to be used for ice and place it serving
table in dining room.
·
Assign someone to come down Thursday morning and plug in coffee pots
(90 minutes before breakfast)
Thursday Breakfast Service
·
Have all servers in place 30 minutes before breakfast.
·
Circle up and pray.
·
Have all servers sign in on sheet.
·
Assign servers to specific tables. (2 to the outside tables, 3 to the
center tables, 2 to head table) Assign 1
per group to be the food server and 1 to be the drink server.
·
Advise the servers of any dietary restrictions for any of the pilgrims
·
Tell the servers what items will be served for that meal. Explain how we serve:
·
Food servers will come to the curtain and get 2 dishes of the same item
from the person assigned to hand out the food.
They will take 1 dish to the front end and one dish to the back end of
their assigned table. (will have 3
dishes for center table) They will repeat this until all items for this meal
have been distributed. Then (and only
then) they may take bowls back to the curtain for refills. It is very important
that only the person assigned to be a food server for a particular table handle
the food for that table. (this helps to keep confusion to a minimum)
·
Beverage servers will have water, juice and coffee to serve. There will be tea bags and hot chocolate
available for those that request it. If
a pilgrim requests milk, do not take the entire milk container to the table,
pour them a glass of milk and take it to them. The food servers may assist the
beverage servers after they have served the food.
·
Tell the servers not to remove any dishes from the tables until after
the pilgrims have left the dining hall.
·
Get the large containers of juice from the kitchen and place on the
serving table in the dining hall.
·
10 minutes before breakfast, fill the juice glasses with ice.
·
Fill 4 iced pitchers with juice, 2 with water
·
Fill the large bowl with ice and bring the milk from the cooler here.
·
Have all servers stand at the front as the pilgrims enter the dining
hall. If the pilgrims are singing, the
servers may sing also.
·
After the prayer by the Lay Director, begin serving.
·
After the pilgrims have been served and drink refills have been done,
all servers go behind black cloth. (chairperson keep monitoring dining hall)
·
When the ALD says “let’s thank our servers,” all servers come out,
stand for a few seconds and then go back behind black cloth. Only conference room people should remain in
dining hall at this time.
·
After the pilgrims leave, all servers clear tables. Take the food back
to the steam tables. Pour excess liquid
from cups into a bucket. Do not put
liquid in trash cans.
·
The servers may all eat at this time and then set up for Thursday
lunch.
·
Wash pitchers and coffee decanters
·
Spot mop dining hall if needed.
Thursday Lunch
·
Same set up as breakfast with the addition of white paper on tables (no
cereal or bowls of course and will serve tea instead of juice).
·
Add construction paper table names on tables (should have some in the
boxes or you can make some with paper from Agape).
·
Check condiment list for needed condiments and place on tables.
·
Bring large containers of tea from kitchen. Fill up clear pitchers with sweet tea and
amber (unclear) pitchers with unsweet tea.
·
Have coffee available for requests.
·
After pilgrims leave, clear tables (see Thursday Breakfast).
·
Servers may eat when tables are cleared.
·
Set up for Thursday dinner.
·
Spot mop dining hall if needed.
Thursday Dinner
·
Same as Lunch.
·
Check for needed condiments and place on tables.
·
Severs may eat after tables are cleared. Set up for Friday breakfast.
·
Set up coffee pots for the morning.
·
Wash pitchers.
·
Spot mop dining hall if needed.
Friday Breakfast
·
Same as Thursday Breakfast with addition of non-packaged utensils
·
Check for needed condiments
·
Servers eat after clearing tables.
Set up for Friday lunch.
·
Spot mop dining hall if needed.
Friday Lunch
·
Same as Friday Breakfast (of course tea instead of juice).
·
Servers eat after clearing tables.
Set up for Friday dinner.
·
Spot mop dining hall if needed.
Friday Dinner Set-up
·
Have at least 2 people hanging lights.
·
Use linen table cloths and hurricane lamps with candles.
·
Set tables with special plates, cups and napkins.
·
Decorate the tables with the theme of the walk.
·
Hang black cloth on back windows to block light.
·
Logistics will set up for entertainment. (microphone etc.)
·
Locate cummerbunds and bow ties and have available for the servers.
Friday Night Dinner
·
Make sure all servers have cummerbunds and bow ties.
·
Have all servers sign sheet.
·
Check with kitchen to see if they have any salads for you to place on
tables ahead of time.
·
Check with kitchen to see if desert will be placed on tables or served
later.
·
There will be a lot of additional servers. Make sure that everyone has an opportunity to
serve. You may need to assign 1 person
per beverage per table etc. Be sure to
that only 1 person is in charge of food for a particular table and that person
gets refills as they are needed. It can
get really confusing if everyone tries to do this job.
·
If the tables are crowded, you may pick up the serving bowls after the
pilgrims have finished (as desert is being served is a good time)
·
After the pilgrims have left the dining hall, clear tables, take down
decorations and lights. Box up the
hurricane globes and candle holders.
·
Servers may eat then and set up for Saturday breakfast.
·
Set up coffee pots for in the morning.
·
Spot mop floor if needed.
Saturday Breakfast Set up
·
Same set up as Friday breakfast but use colorful table cloths instead
of paper.
·
Use wooden rainbow table names
·
Put ceramic roosters out on tables.
·
Check for needed condiments
Saturday Breakfast
·
Have servers wear Rainbow aprons or cummerbunds.
·
You will have a lot of extra servers – make sure everyone has an
opportunity to serve.
·
After the pilgrims have left the dining hall, clear tables.
·
Servers may eat now and then set up for Saturday lunch.
·
Spot mop dining hall.
Saturday Lunch
·
Same as Saturday breakfast but use colorful plates, cups and napkins.
·
Add inflated helium balloons to wooden table names.
·
After the pilgrims have left the dining hall, clear the tables.
·
Servers may eat now and then
stay to pack up.
Pack-Up and Inventory
·
All items need to be packed up and the inventory needs to be done.
(Turn in or mail inventory sheet to board rep.)
·
Give needed items list to kitchen for ordering.
·
Thoroughly mop dining hall.
MEAL SERVICE SIGN-UP SHEET
PLEASE PRINT
Name &
Walk # Name & Walk #
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1. |
26. |
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2. |
27. |
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3. |
28. |
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4. |
29. |
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5. |
30. |
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6. |
31. |
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7. |
32. |
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8. |
33 |
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9. |
34. |
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10. |
35. |
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11. |
36. |
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12. |
37. |
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13. |
38. |
|
14. |
39. |
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15. |
40. |
|
16. |
41. |
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17. |
42. |
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18. |
43. |
|
19. |
44. |
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20. |
45. |
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21. |
46. |
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22. |
47. |
|
23. |
48. |
|
24. |
49. |
|
25. |
50. |