Team-specific information:

• We need to insure that every meal is served in a safe, sanitary way.
• We don't want to make any of our guests sick through carelessness in serving their meal.
  

• We serve our guests generously, treating them (and each other) with respect and dignity.
• We must insure sanitation of food served - be sure to wash your hands and have clean gloves on when serving food, and change your gloves when:
  • when you touch: a plate, bowl, or cup that has been used by a guest, any garbage, the floor, your mouth, hair, etc.;
  • after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
  • after handling soiled EQUIPMENT or UTENSILS;
  • after engaging in other activities that contaminate the hands.
• Insure sanitation of drinks served - do not touch the lip of a cup to the pitcher or milk carton from which you are pouring. (Recommended: ask the guest to set the cup on the table, and pour into it.)
• When cleaning up, all liquids are collected into pitchers and dumped in the sink in the kitchen, and other garbage goes into trash bags inside garbage cans, then tables are wiped down and well cleaned, and rolled into the corner - with clean side facing clean side - top to top and back to back.
• Contact the police officer if you are concerned about any potential violence or personal injury of a volunteer or guest. (This is incredibly rare - hasn't happened in the 4 years I've been volunteering. sc)
• For your own personal safety we recommend that you stay on a "first name only" basis with guests. As a precaution, we suggest that you not share personal information (home address or phone number), with guests.
• Please use the lockers in the freezer room to protect your valuables. When you leave, please lock the key 'chain' to the lock (this ensures the correct key stays with the correct lock).

What do volunteers do?

The Floor Manager will organize the volunteers into teams between 5:30 and 5:45 each week.
The teams will generally be:

• Meal preparers: will form "production lines" on the stage, serving appropriate portions of each food item onto each plate and place full plates onto serving trays.
• Milk distributors: will give a carton of milk to each guest as they walk in.
• Meal servers: will take meals from the trays and place one in front of each guest. We always serve from right to left. (Should be an experienced volunteer.)
• Tray "runners:" will carry full trays of meals out to the floor. They should take the trays to the people delivering meals to guests. - always right to left.
• The "lead coffee" person: who will make sure the urn is full (see instructions below)
• Coffee servers: groups of 2 volunteers work together to serve "bottomless cups" of coffee - one will pour coffee, the other milk You are not supposed to fill any guest's coffee cup with an extra cup of milk, as we want to be sure we don't run out, (but after 6:30, you can tell the guest you're not supposed to, and do it anyway.) Remember you must not touch the serving pitcher to the cup of any guest as this may spread disease.
• Water servers: will pour all the water guests want. The big white water holder is on the stage to refill pitchers. Remember you must not touch the serving pitcher to the cup of any guest as this may spread disease.
• Dessert servers: 3 or 4 volunteers will serve dessert when the first row is finished with dinner - 1 plate of desserts to each table. Again, right to left.
• Clean up: Everyone available will help clean up at the end of the meal.

Additional information about each task/responsibility:

Supper Club Setup

The goal is to have 20 round tables in 5 rows of 4. Each table gets 7 chairs. We like to provide a "private area" behind the rolling dividers with a 6 foot table and 2 chairs for the nurse from Boston Health Care for the Homeless. This way he can meet and talk with guests in private. (The area is near the corner where the tables and chairs are kept.)
We also need to place at least 1 garbage can, with liners in each corner of the room, and a few others throughout the room.

Key concerns:

• We need to insure that there is adequate room between tables for servers to walk.
  
• We need to make absolutely sure that tables and chairs do not block the fire exits in any way!

Each place setting should look like this:

Dessert Preparers:

• Each week members of the Paulist Center Community provide desserts for us.
• We need to separate each item and place 7 dessert items onto each plate for distribution later.
• Be sure to wash your hands and have clean gloves before touching any food.

Meal preparers:

• The lead cook will explain and demonstrate how much of each food item to put on each plate. Please stick to these guidelines so we can be sure to have enough to serve everyone.
• Be sure to wash your hands and have clean gloves when serving food. Get fresh gloves and serving utensils if they touch the floor, or any part of your body.

Milk distributors:

• Give each guest a carton of milk as they come in the door.
• If necessary, please serve the "older" dated milk first. (sometimes we have milk that is left over and it should be served first.)
• Be sure to wash your hands and have clean gloves.

Meal servers:

Will take individual plates off the trays and place them in front of guests.

Please be careful not to spill anything off the plate.

Please remember to be friendly and treat our guests as if they are guests in your home.

If a guest asks for a vegeterian alternative, please ask another volunteer to get and deliver a dinner to that guest.

Be sure to wash your hands and have fresh gloves when serving meals.

Remember, we ALWAYS serve "right to left" from the row closest to the doors guests entered through to the other end of the auditorium.

Tray "runners":

Will carry full trays off the stage, and onto the floor to the Meal servers.

Be sure to wash your hands and have clean gloves when serving food. Get fresh gloves and serving utensils if they touch the floor, or any part of your body.

Be careful not to spill anything, especially careful descending the stairs from the stage.

Lead Coffee server:

When the coffee urn on the stage gets low and needs to be refilled, we take coffee from the coffee maker in the kitchen and pour it into the urn. Three things to keep in mind when doing this:

If the urn on the stage is empty (or close) we need to turn it off while we refill it. If it is left on empty, the heating unit can burn out.

Since the coffee is stronger early on in the evening, we dilute it with hot water early on (1 or 2 parts coffee to 1 part water.)

We need to keep making coffee unitl around 6:30 - See below for how to keep making coffee.

To keep making coffee: (Full instructions are on the bulletin boaard next to the coffee maker in the kitchen.)

Take hot water from the water reservoir and pour it in the top (through the coffee filter) to make coffee. (The water in the water reservoir is hot enough when the thermometer is in the "blue zone."

Insure that the coffee reservoir is at least half full.

Insure that the water reservoir is at least half full. To add more (cold) water to the water reservoir, press down on the cold water lever on the right side of the coffee maker.

Coffee Servers:

Will work in groups of 2 to serve "bottomless cups" of coffee - one will pour coffee, the other milk You are not supposed to fill any guest's coffee cup with an extra cup of milk, as we want to be sure we don't run out, (but after 6:30, you can tell the guest you're not supposed to, and do it anyway.)

Can fill their pitchers from the coffee urn on the stage.

Must wash their hands and have clean gloves when serving. Get fresh gloves and serving utensils if they touch the floor, or any part of your body.

Remember you must not touch the serving pitcher to the cup of any guest as this may spread disease.

Water servers:

Will pour all the water guests want. The big white water holder is on the stage to refill pitchers.

Remember you must not touch the serving pitcher to the cup of any guest as this may spread disease.

Dessert servers:

Will place one plate of desserts on each table.

Be sure to wash your hands and have clean gloves when serving food. Get fresh gloves if they touch the floor, or any part of your body.

Serve desserts from right to left, (row closest to doors across to the other side of the auditorium.)

Clean up:

Everyone available will help clean up at the end of the meal.

Pour all liquids (coffee, water, soup, milk) into a pitcher and dump it in the sink in the kitchen. (We don't want liquids in the trash bags, it makes them too heavy and they leak.)

Put all plates, cups, etc. into trash bags inside trash cans.

Carefully wipe down every table with soapy water (with a little bleach) to make sure it is clean enough to eat off of.

Cleaned tables are rolled into the corner and stacked "face to face and back to back" this means the clean side faces another clean side and the "bottom" side faces another "bottom" side.

Wipe off any chairs that are dirty, and stack them onto the rolling carts.

Place 4 trash cans (with trash bags in them) in the auditorium, one near each corner.

Help the kitchen crew finish cleaning pots and pans, and the kitchen.

In the kitchen, make sure the ovens are empty and off, including the warming ovens.

(1) Is suspected of causing, or being exposed to, a CONFIRMED DISEASE OUTBREAK caused by S. Typhi, Shigella spp., E. coli O157:H7, or hepatitis A virus including an outbreak at an event such as a family meal, church supper, or festival because the FOOD EMPLOYEE or applicant:

(a) Prepared FOOD implicated in the outbreak,

(b) Consumed FOOD implicated in the outbreak, or

(c) Consumed FOOD at the event prepared by a PERSON who is infected or ill with the infectious agent that caused the outbreak or who is suspected of being a shedder of the infectious agent,

(2) Lives in the same household as a PERSON who is diagnosed with a disease caused by S. Typhi, Shigella spp., E. coli O157:H7, or hepatitis A virus, or

(3) Lives in the same household as a PERSON who attends or works in a setting where there is a confirmed disease outbreak caused by S. Typhi, Shigella spp., E. coli O157:H7, or hepatitis A virus.

Schedule: What happens when?

Timeline, Wednesday:

Time:	What happens:
2:00 to 3:00p.m.	Volunteer cooks arrive and begin to prepare supper. Usually, supper includes chicken or beef, rice or pasta and a vegetable.
4:00p.m.	Volunteers begin to prepare the auditorium - set out tables and chairs, placemats, cups and plasticware. To see what the room should look like see the Setup team
5:00p.m.	Volunteers collect donated bread from local bakeries and restaurants and prepare it for supper.
6:00p.m.	Guests are welcomed, supper is served, including bottomless cups of coffee and water.
7:30p.m.	Most guests are finished with dinner and the room is cleaned, tables and chairs put away.

Time:	What happens:
6:30 to 7:00a.m.	Volunteer cooks arrive and begin to prepare breakfast. Usually, breakfast includes cereal, eggs, bacon or sausage, potatoes and coffee.
8:00a.m.	Volunteers begin to prepare the auditorium - set out tables and chairs, placemats, cups and plasticware.
9:00a.m.	Guests are welcomed and breakfast is served. Clean up follows.