Responsibilities of a Wednesday Night Cook: 

1. Maintain a spirit of hospitality in planning, preparing, and serving your meal.  We are gathered to share and experience the nourishing love of God!  Meals are not “extras” in the Gospel – they were often how God is revealed in a concrete way! 
   
2. Plan and prepare a well-rounded meal for approximately 35 people.  Be mindful of the range of eaters: chil- dren through older adult and common dietary restrictions (salt! Vegetarians!). 
3. All food should be ready to be served by 5:15 pm on Wednesday.  You are welcome to do your prep at the church or at home.  Serving will end at 5:45 pm.  If there are extras, to-go meals will be boxed and available from 5:45-6:00 pm. 
4. Please turn in all receipts to Rev. Rascoe with your name on the top.  Please indicate if you would like to be reimbursed or if you would like your purchase to be considered a donation. 
5. Please use what is ours and don’t touch the things that aren’t.  Most items in the fridge and freezer are labelled but be mindful that we share our space with many other groups. 
6. Leave the kitchen as you found it:  equipment turned off, things put away, surfaces clean.

Responsibilities of the Wednesday night Hospitality Crew 

1. Maintain a spirit of hospitality in hosting and serving our meal.  We are gathered to share and experience the nourishing love of God!  Meals are not “extras” in the Gospel – they were often how God is revealed in a concrete way!
2. Please be gracious – wear your name tag. 
3. Have the fellowship hall prepared for dinner to be served by 5:15pm.  This includes table settings (placemats, napkins, plasticware), trashcans, and the drink station.  *If you are willing and able to run the dishwasher you are encouraged to use the “real” dishes and silverware.
4. Make & Maintain the drink station with at least two beverage options.  Use the plastic solo-style cups – both 5oz and 12oz.  Keep an eye on cups, ice, and sweeteners.  Mixes for lemonade & tea will be available in the W@W cabinet in the kitchen.  If you prefer to bring something yourself, please try to make it sugar- free.
5. Assist cooks with the serving line, if necessary.
6. Put out money box and take a plate count.
7. Wipe down tables after use and sweep/mop any noticeable messes on the floor.
8. Wash drink pitchers. Run dishwasher if necessary.
9. Help maintain our inventory of:  drink mixes; Table settings (cups, plates, plasticware, napkins, placemats); Condiments (ketchup, mustard, Ranch dressing, applesauce).