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Instructions for Volunteers
There are 2 Saturday Lunch bins. One contains table cloths, signs, tape, coffee, tea, sugar, stir sticks, labels and styrofoam cups and lids for take-away food, bleach, rubber gloves, cloths. The other contains ingredients for making the soup. The bins are currently stored with the Feeding Ministry freezer in the churchís electrical room near the kitchen. Supplies to replenish the bins are located in the Saturday Lunch cupboard in the large church kitchen, or need to be bought by the Lead Cook. Give the bills to Ariel Creighton for reimbursement.
Mayonnaise and other perishables are stores in the refrigerator crisper at NSNH, clearly marked Saturday Lunch. Each week, the Lead cook should leave a list of what is in that crisper, in the soup-ingredient bin.
Job description for the Lead Cook:
- Get bins from the church or directly from last weekís lead cook or designate
- Do the food shopping and replenishing of the bins as necessary.
- Arrive at NSNH at 10:30
- Check in with Receptionist, and she will contact Caretaker who will unlock the kitchen, the locked cupboard in the kitchen which contains our bowls, spoons, salt and pepper, envelope with our health permit. Ask him to assemble 24 chairs outside the Marcino Room.
- Sanitize kitchen counters and sinks (There are often dishes left by previous groups.)
- Prepare the soup (about 1 ? hours for 3 people)
- Prepare cheese and cracker tray OR sandwiches or buns
- Put 20 sandwiches on a tray and the rest in waxed paper bags for seconds or take-aways.
- Put fruit in bowl
- Set up the trolley for the server/greeters. The following goes on the trolley:
30 bowls and 30 mugs
Spoons and stir sticks
Salt and pepper
Napkins and table cloths
Bleach, cloths and rubber gloves
Saturday Lunch signs and tape
Labels and pen or pencil
Styrofoam cups and lids for take-away soup.
Fruit bowl and cookies or cake
Bus pan for dirty dishes
Hot pad or cutting board on which to put the soup pot.
- Server/Greeters will arrive at about 12:20 and take the trolley to the Marcino Room and return with the trolley for soup, coffee, tea and milk, sandwiches/cheese tray and tongs at about 12:40
- Make the coffee and tea
- Begin Kitchen clean-up.
- The lead cook is responsible to make a list of what is left in the NSNH refrigerator crisper drawer for the next weekís cook and to put this list in the food bin.
- The lead cook is responsible to deal with the bins and leftovers, if any, OR to designate one of the Greeter/Servers to do this. It is our aim to have no left-overs. If there are a lot of left-overs, Dovercourt residents (corner of Lynn Valley Rd. and Hoskins) would welcome them.
Job description for the Cooks
- Unless notified by head cook, arrive at NSNH at 10:30am
- Assist head cook to bring groceries in.
- Working with the lead cook, prepare the lunch
- Sanitize kitchen counters and sinks (There are often dishes left by previous groups.)
- Prepare the soup (about 1 ? hours for 3 people)
- Prepare cheese and cracker tray OR sandwiches or buns
- Put 20 sandwiches on a tray and the rest in waxed paper bags for seconds or take-aways.
- Put fruit in bowl
- Set up the trolley for the server/greeters. The following goes on the trolley:
30 bowls and 30 mugs
Spoons and stir sticks
Salt and pepper
Napkins and table cloths
Bleach, cloths and rubber gloves
Saturday Lunch signs and tape
Labels and pen or pencil
Styrofoam cups and lids for take-away soup.
Fruit bowl and cookies or cake
Bus pan for dirty dishes
Hot pad or cutting board on which to put the soup pot.
- Server/Greeters will arrive at about 12:20 and take the trolley to Marcino Room and return with the trolley for soup, coffee, tea and milk, sandwiches or cheese tray and tongs at about 12:40
- Make the coffee and tea. Put milk in covered jug.
- Begin Kitchen clean-up.
- You should be able to leave at 1:00pm or join the group in the Marcino Room
Job Description for the Server/Greeters
Server/greeters set the tone for our guests. Weíve learned a lot in the four months weíve been operating the program. If there is any question about a guest receiving additional food, please err on the side of generosity. Take time to sit with our guests, many of whom are coming for the social contact as well as for the food. There should be three server/greeters.
- Arrive at NSNH at 12:20 and report to lead cook
- Take the trolley and go to the Marcino Room. (If itís your first time one of the cooks will show you the route via elevator.) Check that the caretaker has assembled 24 chairs and opened the locked cupboard containing the tables.
- At 12:30 pm, as soon as the Drama Group is finished, set up 4 tables with chairs, and 2 tables along the mirrored wall, to be used as a serving table.
- Put Welcome to Saturday Lunch signs on external door and in the Laneway
- Set the tables.
- One person should return to the kitchen to get the soup, coffee, tea, milk, sandwiches and tongs.
- As soon as you are ready, open the door and greet the people. We are often able to open the doors at 12:45pm
- If people arrive before the food is in place, go out and talk to them or invite them in and chat with them, telling them when the meal will be ready. Invite guests to sit at the tables to be served.
- Rubber gloves are available for all server/greeters.
- Cheese and crackers or sandwiches should be served by two servers, one holding the tray, the other serving the guest using tongs. We need to be aware of portion control.
- If there is a guest who is alone, one of the Server/Greeters should grab a cup of coffee/tea and sit with that guest.
- If there are left-overs, the guests can be offered a take-away cup, labeled with the date and time by which it should be consumed if unrefrigerated. Left over fruit and cookies should be given to guests. We hope to have no left-overs.
- At 2:00 pm gather dirty dishes in bus pan, and transport dishes to kitchen.
- Wipe table cloths and the tables with bleach. Put tables away. Stack the chairs.
- Wash dishes in soapy water, rinse, run through Dish Sanitizer. (instructions on wall.) Put bowls, spoons, salt pepper, and envelope containing our permit into the cupboard on top shelf and bleach bottle on second shelf.
- The lead cook or designate will pack the bins and return them to the church.
- Everyone should be gone by 2:45. NSNH closes at 3:00
Thank you for your part in this valuable ministry.
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