Many of us who will be involved with the Cold Weather Shelter project next week will be helping with meals. Our meals coordinator Jeff Krause has prepared this excellent checklist for you to use if you are a meals volunteer. Please especially note the item for those who will be bringing hot food for a dinner—you are requested to bring your food in a particular container that will work with a sterno system to keep it hot as dinner is being served.
Breakfast Process
- My contact info – Jeff Krause – home # 410-480-9002 – cell # 443-610-7855 – email address jeff444@comcast.net should you have any other questions.
- Volunteers arrive between 6:00-6:30am. Departure time is 7:30am.
- Breakfast will be served between 6:00am-6:45am. Breakfast will be prepped by the dinner servers the night before. Coffee will be set up so all they have to do is push a button to brew. There will be a staging table in the kitchen where the cereal boxes will be set out, oatmeal boxes, fruit, bread items, etc. The “night shift” people will easily be able to get breakfast going in the morning along with any early breakfast server arrivals.
- Guests will be leaving by 7:00am.
- Light cleanup will be needed – putting breakfast items away, wiping down tables, taking out trash, etc. Departure time 7:30am.
Lunch Process
- My contact info – Jeff Krause – home # 410-480-9002 – cell # 443-610-7855 – email address jeff444@comcast.net should you have any other questions.
- Bagged lunches need to be dropped off to Cornerstone anytime after 5:30pm the night before they are needed. Example: If you signed up for Friday lunches, you’ll need to drop them off Thursday night. They will be stored on the big shelving racks labeled “Cold Weather Shelter” in the kitchen.
- We need at least one person each day to make an extra bagged lunch. The signup was for groups of 8 bagged lunches per volunteer which will give us 24 lunches. We need enough for 25 people. Feel free to make 9 lunches instead! It won’t go to waste.
- Lunches should be in a brown paper lunch bag. Lunch should consist of a sandwich (no mayo or mustard or condiments – we will supply condiment packets), chips, piece of fruit, cookie/dessert snack, boxed drink and napkin. Please label the bag with the type of sandwich inside.
Dinner Process
- My contact info – Jeff Krause – home # 410-480-9002 – cell # 443-610-7855 – email address jeff444@comcast.net should you have any other questions.
- Volunteers arrive with dinner items by no later than 6:00pm. Departure time is 7:30pm.
- Dinner will be served by 6:15pm.
- Please put hot dinner items in EZ Foil Roaster Pans either “full pans” or “half pans” to fit into the Sterno Heating System. The pans should be no more than 2 ½” deep. “Half pan” size is 11 ¾” x 9 ¼” x 2 ½”. In general, the “full pans” are the long rectangular ones and the “half pans” are the smaller more square ones. If there’s an issue getting pans, I’ll have a few extras we can use just in case.
- Cold items can be served in whatever you like.
- Please bring serving items (spoons, forks, knives, etc) needed to serve your dish.
- People that are staying to also serve the food (which is needed!) will also be able to eat along with our guests. They will be needed for some light cleanup (everything will be disposable items), so wiping down tables, taking out trash, etc. Departure time is 7:30pm.
Supply Volunteers
- My contact info – Jeff Krause – home # 410-480-9002 – cell # 443-610-7855 – email address jeff444@comcast.net should you have any other questions.
- Supply items need to be dropped off to Cornerstone by 1:00pm Sunday, December 10th. I will be taking an inventory of all items at that time and whatever we are missing will be purchased that afternoon.
- Supply items will be stored on the big shelving racks labeled “Cold Weather Shelter” in the kitchen.