Difference between revisions of "Drink Manager"
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Needed: 1 person. Heavy lifting required. | Needed: 1 person. Heavy lifting required. | ||
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The drink manager needs to work as much as possible in the kitchen when the kitchen and cleanup crews are not there. So the barley tea can be made before the lunch crew or the dinner crew come into the kitchen. And the drink table cleaning needs to be done at a different time than the groups wash the dishes. | The drink manager needs to work as much as possible in the kitchen when the kitchen and cleanup crews are not there. So the barley tea can be made before the lunch crew or the dinner crew come into the kitchen. And the drink table cleaning needs to be done at a different time than the groups wash the dishes. | ||
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Revision as of 20:18, 29 November 2014
Needed: 1 person. Heavy lifting required.
Time required: Throughout the day from before breakfast until after dinner; about 6 times for 15-20 minutes each.
The drink manager's assignments include:
- Refill the water and drink coolers
- Prepare the drinks and refill the water throughout the day and keep the area clean. The most important times are before each meal, at the start of free time (after sports), and after dinner for those hanging out in the dining room after the evening activities.
- Keep buckets under the spouts of the water and drink coolers. Mop up any puddles if necessary.
- Clean the spouts of the water and drink coolers regularly
- Fill water into the containers for cleaning the cups on the dining hall porch, and replace the water at least 4 times a day. This is important for food safety. Get others to help with this.
- Stock the coffee and tea table with supplies like tea bags, sugar, and honey.
- Make coffee; make hot water
- Keep the coffee and tea table stocked up, tidy, and clean throughout the day. The most important times are before the meals and at the start of free time.
- Around 7:30 am hot water for tea and also coffee need to be made a few times and poured into an urn for keeping hot until breakfast at 8 am.
- More coffee needs to be made some time after breakfast for those who want coffee later on in the morning.
- There may be other drinks to be made like orange juice from frozen concentrate in the mornings and fresh barley tea, green tea, or red bush tea for lunch and dinner when available.
The drink manager needs to work as much as possible in the kitchen when the kitchen and cleanup crews are not there. So the barley tea can be made before the lunch crew or the dinner crew come into the kitchen. And the drink table cleaning needs to be done at a different time than the groups wash the dishes.
