Be proactive – check the list in “The Caller” and decide with whom you would like to serve.

  Call the chair for your month and let him/her know which week you will serve.

Plan to serve at 9 a.m. and 11 a.m., unless you have arranged otherwise with your chairperson.

  Prepare for about 30 people for the 8 a.m. service and about 90 for the 10 a.m. service.

Fresh fruit, vegetables, and low fat options are always appreciated. Finger food is easiest to serve and to eat.

The Brew Master will prepare the coffee.

Please consider those who do not drink coffee. Cold water or lemonade (mix is usually above the sink and pitchers are in a cupboard below the pass-through) are easy alternatives. Hot water for tea is a nice option as well. Teabags are in the cupboard above the sink.

Set out snacks and beverages. The coffee is usually rolled out on a cart, and a mat placed below the spigot to catch drips. Be sure that receptacles for trash are available.

When coffee hour is finished, extra snacks may be frozen for next week, taken home for your family to enjoy, sent home with others, wrapped for the staff to enjoy during the week (please leave a note on the receptionist’s desk), or taken to the downstairs dining room for the Tiospaye Wakan potluck meal at noon.

Wipe off serving tables, dining tables, and check chairs for sticky handprints or drips.

Dishes may be washed by hand or placed in the dishwasher. Dishwashing soap is available under the sink. Someone will empty the dishwashers during the week.

Clean up any spills and crumbs. There is a carpet sweeper in the storage room beside the kitchen.

If you notice that supplies are low, please leave a note on the receptionist’s desk. 

   Thank you for serving God’s people in this ministry of hospitality.