Purpose: To encourage warm social relations among congregation members, and encourage personal and spiritual growth in the volunteers
Membership and Meetings: Membership is voluntary. There are no meetings. Sign up to be a provider on the sign-up sheet in the back of the Fellowship Hall. Instructions are available. Roy Dickerson can answer any questions, and will help you if you’re a first-timer.
Job Description for Coffee Ministry Coordinator
- Ensure that volunteers are available to handle each Sunday service
- Explain tasks to new volunteers
- Ensure that supplies are adequate (coffee, milk, half&half, soy milk, sugar and sugar substitutes)
- Check food and discard expired items
Job Description for Coffee Provider of the Day
Sign up on the sheet in the rear of the Fellowship Hall. If you can get someone to sign up with you, you can share the expense and the work. It works well if one person is the food preparer and the other attends to clean up.
Coffee, creamers, napkins, plates (paper and pottery), flatware, knives, and serving implements are provided.
Buy food at your expense—80 or so servings of four or five sweet and non-sweet items. One recent (rather expensive) menu included
- 1 lb. very thinly sliced salami
- 1 lb. 1” x 1” slices of cheese
- One thinly sliced baguette
- About 6 quarts of cut up fruit
- One 9” x 13” sheet cake sliced into 45 squares (5 x 9)
- One 9” x 13” pan of brownies, sliced into 45 squares (5 x 9)
- 2 dozen cookies
On your day of service, plan to start setting up around 10:00 a.m. Start the percalators (regular and decaf coffee and hot water) before the service if that hasn’t already been done. Coffee brewing instructions can be found on an emply coffee can in the food cabinet, the upper cabinet in the corner to the right of the sink.
Put half and half in the white pitcher, milk in the blue pitcher, and soy milk in the clear pitcher. Set them out, with the various sweeteners and tea bags.
Arrange food onto plates. Be careful to keep animal products separate from other foods. There is often leftover food and drinks in the fridge and in the food cabinet; any available food can be served unless you’re told otherwise.
Place food on the table for the “after service rush” between 10:00 a.m. and 10:30 a.m., when the service starts.
After the service, put out the rest of the food, replenishing and rearranging to keep the table looking nice.
Refill the creamers if necessary.
Load dirty cups and dishes into the dishwasher. Rinsing is not necessary unless the dishes are very dirty. As the crowd thins, gather any cups, dishes, or trash left in the Fellowship Hall.
Deal with leftovers.
At 12:30 p.m., if not before, empty and rinse the percolators. Dispose of coffee grounds in the compost area.
At 1:00 p.m., if not before, close up shop. Locking up is not your responsibility.