8+servers

SIgn in, WASH YOUR HANDS for 20 SECONDS, don a clean apron.
 * 1) Servers arrive at 7:15am.

-Get your tools ready. Get butter and syrup from the pantry. Get tongs and gloves. If you handle food directly, you must wear gloves.

-Pour salsa into large serving bowl. Place by the eggs window with a ladle.

-If it hasn’t been done already, place at least 100 plates by the pancake window and note it on the plate count sheet.

-Fruit, yogurt, and other snacks need to be moved from the refrigerator to the take-away tables by the entryway. Plastic grocery bags are available for guests to carry food away.

-Greet each guest and ask what they would like. Syrup and butter are placed on the guests‘ plates for them. We tend to give large servings, but must watch to ensure everyone gets a serving.

-After breakfast is served, clean and stow heating equipment. Clean and put away or discard left over food. -pancake batter may be tightly covered or sealed and frozen for future use, labeled with date. -meat may be frozen for future use, labeled with date. -cooked eggs (trash) and pancakes (compost) must be discarded unless you know someone with a pig who can help out!

-Amount of food discarded must be reported to Breakfast co-ordinator. Please make a good guess about the amount of food discarded in pounds.

-If there is still a line at 9am, we continue to serve those present.

-Stay to help with general clean up, if possible.