COFFEE HOUR CHECKLIST

STARTING ROUTINE: (Should be done prior to the start of the service, if not already done by Micah):

  1. Plug in & turn on the coffee maker and hot water warmer, grind coffee beans as needed.
  2. Ensure that clean serving utensils, trays, small plates and cups from the kitchen have been brought into the Social Hall and the cups have been placed on clean trays.
  3. Make regular and decaf coffee with filtered water from RO spout in the sink when the green light on the coffeemaker comes on .
  4. Fill the coffee thermos pots with hot water to preheat them and then empty the water out before filling with brewed coffee. Also preheat one thermos with hot water and then fill with hot water from the coffeemaker hot water spigot for the making of tea.
  5. Check and restock, if necessary, the sugar, creamer, tea and/or hot cocoa mixes at coffee service table. Also put out donation basket, hand sanitizers, suggested donation sign, small plates, napkins, and cups and also small plates with small tongs at intervals along both edges of the bar counter.

FOOD DONATIONS:

  1. Bring what your group wishes to bring. Suggestions: fruit, vegetables with dip, cheese & crackers, chips & dip, pita wedges and hummus, fruit breads, cookies, bagels & cream cheese. Provide no sugar added juices or other drinks for adults and children.

CLEAN UP AND SHUT DOWN:

  1. count the money in all coffee baskets and the donation baskets, put it in the Coffee Hour Envelope (which can be found in the front of the mail file folder baskets in the Coat Room). Make sure that you register the amount on the front of the envelope and initial the entry. Then take it to the Counters room no later than 12 o’clock noon.
  2. Consolidate leftover food and package for taking home.
  3. Return unused serving utensils, plates, napkins to the cupboards in the room behind the bar.
  4. Take the used cups, plates, serving utensils, and platters in the grey tubs to the kitchen, rinse and stack them, prior to hand washing using the three sink method described on the cupboards above the three sinks.
  5. Empty out the glass coffee pots into two thermos pots and station them by the coffeemakers. Empty and rinse any other thermos pots and leave them ajar to dry out on the back of the counter.
  6. Using cleaning solution of ¼ cup per ½ gallon water, wipe off bar, counters and table tops.
  7. Empty coffee grounds and turn off machines.
  8. Consolidate and take out trash from Social Hall and two bathrooms to the outside trash container and reline the trash cans with new bags.
  9. Check supplies. There is a green checklist on the wall beside the coffee maker for reordering supplies. Put the checklist indicating what is needed in the Office Administrator’s basket.