4+Saturday+Prep


 * 1) Saturday Morning Preparation (Tasks are not listed in any particular order and may occur simultaneously)

-Move furniture into place. See diagram in kitchen. Move 6 round tables and 13 rectangular tables into place with enough chairs to seat about 100. Set up 2 round tables and chairs in the East dining room for families with children.
 * In the dining room**

-Refill salt and pepper shakers as needed and place a set on each table with the “First Christian Church Building Use and Safety” card.

-Wrap silverware. Lift plastic covers **straight up so as not to tear them** from trolleys and store them on large shelves near men’s room. Wrap a knife, fork, and spoon in cloth napkins and stack on trays at the left of the serving windows. Any objects used for food must never touch the floor!

-Prepare the Snack Tables. Any snack foods, fruit, yogurt, snack bars, energy drinks, bottled water received from FFLC are placed here for guests to take away. Bulk containers are divided into quart plastic bags. Refrigerate any fruit or yogurt until Sunday morning.

-On the hot beverage table, place 4 trays of coffee mugs, sugar, sweetener, creamer, and tea. Place a small waste basket next to the table. These supplies are kept on shelves behind the door on the right in our breakfast pantry. Tape electric cord for coffee pot onto the floor to prevent tripping.

-On the cold beverage table, place 4 trays of small juice cups, 3 trays of larger milk cups, cereal bowls, and cereal in large serving bowls.

-Prepare bussing table: -1 bus tub with water and dish soap for silverware -2 empty bus tub for dishes and cups -trash can -compost bins -laundry hamper -small bucket for liquids

-Set up all the signs from the pantry for snack table, coffee refills, family dining area, bussing tables, etc.

-Hard boil 8 eggs (10 minutes). Let the eggs cool and then -Prepare **and refrigerate** at least 6 take-out breakfasts to be given to latecomers in gallon-sized plastic bags containing: 1 peanut butter and jelly sandwich 1 boiled egg fresh fruit if available yogurt if available beverage in bottle or can paper napkin 2 salt packets plastic spoon
 * In the Kitchen and Pantry**

These are held in the kitchen on Sunday morning until the windows are closed, and then placed on the table outside the kitchen door.

-If breakfast meat is raw, cook and refrigerate. If meat is pre-cooked, remove from freezer to thaw.

-Check freezer to see if there is any food from previous breakfasts that can be served and take it out to thaw (pancake batter and sausages).

-Refill dish soap, hand soap, oil bottles and syrup bottles as needed.

-load three coffee makers, but do not plug in!
 * two 100-cup makers** need 6 cups of grounds, leave one by sinks to percolate in the morning and take 1 out to the refill table to the left of the stage
 * one 40-cup maker** needs 2.5 cups of grounds, place at hot beverage table in dining room

-Line kitchen counters with newspaper where pancakes and scrambled eggs are prepared. Get 2 electric skillets out of the pantry for scrambling eggs. Get 6 bowls and whisks.

-There are 3 serving windows, the first window that guests approach is at the right as one stands outside the kitchen. -At the first serving window, place foil-covered hot pads (on which to place hot trays of pancakes), regular and sugar-free syrups. -At the 2nd window, set up a warming tray (for meat) and extension cords. -At the 3rd, place a hot water food warmer and white crock pot (both in the pantry) for scrambled eggs.

-Use the butter cutter to slice at least 6 lbs of butter into pats. Place these on platters. Cover with plastic wrap and refrigerate.

-Start plate count sheet. Place at least 100 plates next to 1st window and note them on the sheet.