Difference between revisions of "Dining Hall Manager"
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Needed: 1 person | Needed: 1 person | ||
Time required: Throughout the day from before breakfast until after dinner; about 6 times for 15-20 minutes each. | Time required: Throughout the day from before breakfast until after dinner; about 6 times for 15-20 minutes each. | ||
| − | The Dining Hall | + | The Dining Hall Manager's assignments include: |
| + | |||
| + | * Make sure the Dining Hall is in a general state of cleanliness, check throughout the day. | ||
| + | * At the end of the day or early morning before breakfast put left-out items into the lost & found in the office. Public areas are not for personal storage. | ||
| + | * Tidy up and clean the snack table with the bread and peanut butter and jelly; replenish items | ||
| + | * Manage the hot drinks area (not the cold drinks, that the responsibility of the Drink Manager) | ||
| + | * 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. | ||
| − | + | [[Category:Staff Descriptions]] | |
| − | + | [[Category:Food Staff]] | |
| + | [[Category:Camp Shehaqua Staff Descriptions]] | ||
| + | [[Category:Winter Retreat Staff Descriptions]] | ||
Latest revision as of 08:53, 3 July 2015
Needed: 1 person
Time required: Throughout the day from before breakfast until after dinner; about 6 times for 15-20 minutes each.
The Dining Hall Manager's assignments include:
- Make sure the Dining Hall is in a general state of cleanliness, check throughout the day.
- At the end of the day or early morning before breakfast put left-out items into the lost & found in the office. Public areas are not for personal storage.
- Tidy up and clean the snack table with the bread and peanut butter and jelly; replenish items
- Manage the hot drinks area (not the cold drinks, that the responsibility of the Drink Manager)
- 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.
