Christ S United Lutheran Church

CHRIST’S UNITED LUTHERAN CHURCH

13765 Old Turnpike Rd., Millmont, Pa. 17845

CHRIST’S UNITED LUTHERAN CHURCH MEAL POLICY

The following shall be the policies for serving meals:

1. Confirmation of numbers must be made to the meal chairperson (Shirley Kerstetter - 966-0034) no later than one week prior to the scheduled meal. Payment is required on the day of the meal for the number of reservations made.

2. Each additional reservation made after the one-week deadline will be assessed $1.00 more per meal. This late fee will also apply to walk-ins.

3. A minimum number of reservations required is 40. If less, you will be charged for 40 meals.

4. Cancellations must be made to the meal chairperson no later than two weeks prior to the scheduled meal date.

5. The price of all meals beginning January 1, 2009 will be:

$______(one meat) $______(two meats)

Children age 5-10 will be one-half price of the regular meal

Children age 0-4 will be free

(Price of meals is subject to change depending on cost of food)

The menu will include meat, potatoes, filling, vegetables, dessert & beverage.

6. A copy of this policy will be given to the person making the reservation on behalf of the group to be served at the time a date is set for the meal by the meal chairperson.

7. Please allow 15 minutes for tables to be cleared before program begins.

8. Confirmation of room set-up must be made with Beverly Catherman (922-1640) no later than one week before the meal.

9. Please sign one copy and return to Shirley Kerstetter, 175 Scottsdale Dr., Mifflinburg, Pa. 17844

Organization______

Date of Meal______

Number of Reservations 40-100 100-150 150-200

Signed______

Address______

Telephone______Date______

Revised 1/09 Return one copy – Retain one copy for your records

CHRIST’S UNITED LUTHERAN CHURCH

Contact Person______

Address______

______

Telephone Number______

ORGANIZATION

Contact Person______

Address______

______

Telephone Number______

Revised 1/09 Return one copy – Retain one copy for your records

3. The net profit from all suppers served will be divided in the following manner:

50 % will remain within the Women of the ELCA of Christ’s United Lutheran Church.

50 % will go to the treasurer of Christ’s United Lutheran Church to be equally divided

between the general fund and parking lot fund.

4. A soup and sandwich meal is available. This includes soup, sandwich, chips, saltines,

relishes, dessert and beverage at a cost of $9.00.

5. No meals will be served in the months of July, August and December.

6. No more than two meals per month will be scheduled.

The supper policy will be reviewed annually during the month of August by the supper

committee and results given to the executive committee. Any changes will be implemented

January 1 of the following year.

(Revised 1/07)

CHRIST’S UNITED LUTHERAN CHURCH

13765 Old Turnpike Rd., Millmont, Pa. 17845

WOMEN OF THE ELCA SUPPER POLICY

The purpose of serving suppers is to provide a source of income as well as fellowship for our

organization.

The following shall be the policies for serving suppers:

1. Reservations must be made to the supper chairperson no later than one week prior to the

scheduled supper. Payment is required on the night of the supper for the number of

reservations made. NOTE: Each additional reservation made after the one-week

deadline will be charged $1.00 more per reservation. This late fee will also apply to

walk-ins.

2. Minimum number of reservations required is 40. If less you will be charged for 40 meals.

3. Cancellations must be made to the supper chairperson no later than one week prior to the

scheduled supper date.

4. The price of all meals beginning January 1, 2007 will be:

$11.00 for one meat

Children age 5-10 will be one-half price of the regular meal

Children age 0-4 will be free

The menu will include meat, potatoes, filling, vegetables, dessert & beverage.

5. A copy of this policy will be given to the person making the reservation on behalf of the

group to be served at the time a date is set for the supper by the supper chairperson.

6. Please allow 15 minutes for tables to be cleared before program begins.

Revised 1/07

GUIDELINES FOR DINING ROOM SERVERS

1. Clothing neat and comfortable.

2. Wash hands upon arriving.

3. Wear gloves (last drawer at far end of front counter) when doing the rolls and ice.

4. Serving

A. Order of serving the food

1. Meat

2. Potatoes

3. Filling

4. Gravy

5. Vegetables

B. The servers at the far end will go first with each item of food.

C. Do not come for refills until everyone has served the initial food.

D. When you need a refill, please wait at the counter until you receive it.

E. There will be a wet dishcloth on the counter for wiping hands and the serving dishes if they are

messy.

F. Once all have been served, do the coffee & tea.

G. Start clearing your tables only if everyone at the table is finished eating.

H. Order for clearing the tables:

1. Relish Dishes

2. Salt & Pepper

3. Rolls & Butter

4. Serving Dishes

I. Place these items at the end of the counter towards the parking lot.

J. Then remove dirty dishes and silverware except the forks.

K. If you have cleared your table, please help a server if not done.

L. After all tables are cleared, serve cake and coffee refills.

M. There may be someone to start with the coffee, depending how much help we have.

N. When your table has finished, clear everything.

O. If they would like to have water, leave pitchers on the table with Styrofoam cups.

P. Go into the kitchen and serve yourself to the meal. After you have eaten, it is greatly appreciated if

you would stay awhile to help clean up.

Thank you so much for all your help!

Bev Catherman

Dining Room Coordinator

Revised 9/08

DINING ROOM RESPONSIBILITIES

1. About one week ahead of the banquet find out from head cooks how many will be attending

and get servers. You should have one server per eight people (one serve can handle two

tables).

2. Call servers ahead of time and remind them to come 30 to 45 minutes early. However, if you

Need help setting the tables, or if there is a social hour ahead of time, you may want more people there early.

3. Find out from head cooks how many tables are needed (8 persons per table). Arrange

however you decide unless the party you are serving has a preference (i.e. head table, long

rows, single tables, “V” shape).

4. Put on tablecloths and set the tables.

5. Find out if you need table decorations (Shirley usually lets you know). You can use candles

and candle rings that are in the kitchen cabinet drawers. If you need more candles, the

Women of the ELCA will pay for them. Also, some little centerpieces are in the storage

room.

6. Set up flag, piano, sound system, etc. as needed.

7. Provide ice for dining room.

8. Serve banquet

9. After banquet, clean off tables. Save tablecloths for quilts.

10. Help out with kitchen clean-up.

DINING ROOM SET-UP PERSONS DUTIES

1. Arrange tables and chairs in dining room. Put tablecloths on tables.

2. Put place settings on tables – dinner plate, monkey dish, napkin, knife, fork and spoon.

3. On each table put one set of salt and pepper shakers, sugar bowl and sugar spoon.

4. Count out water glasses and put on trays on counter, also coffee cups.

5. Count out cream pitchers, butter dishes (monkey dishes) and butter spreaders – one each per

table – also baskets and napkins for rolls.

6. The kitchen crew will count out the vegetable dishes, meat platters, gravy pitchers, water and coffee pitchers.

DINING ROOM COORDINATOR DUTIES

1. Recruit people for servers if you do not have enough volunteers. Figure on one server for two tables. Call servers several days before scheduled dinner informing them of expected arrival time (30-45 minutes before serving time). Shirley Kerstetter (966-0034) will be able to tell you serving time.

2. You are responsible for bringing ice for water glasses and pitchers. Also make sure microphone is out and turned on if requested.

3. The servers look to you for guidance as to when ice, water, and rolls should be put on tables, their table assignments and who they will be paired with for serving coffee and dessert.

4. Get the Styrofoam cups out to be put on tables when dishes are cleared.

5. See that everything is cleared from tables including tablecloths when dinner and program are over. Put microphone away being sure it is turned off and storage area is locked.

6. Tables and chairs can be left in place.

Enclosed you will find a copy of our meal policy and information regarding dining room set-up. You have a choice of two dining room table placements—tables facing east/west or tables facing north/south (north/south seating will face stage).

Choose the one which best suits your needs and notify Beverly Catherman (922-1640) one week before the supper date. She will ask you the number of people attending, if you will need a podium, microphone, head table, registration table, etc. If you are providing table decorations, we suggest you keep them simple to make room for serving dishes and food passing.

For any information regarding the meal, contact Shirley Kerstetter

(966-0034).

NOTE: Reservations must be made with Shirley and Beverly. Any reservation made after the one-week deadline will be assessed an additional $1.00 per meal. This late fee will also apply to walk-ins.

Thank You,