PCO Staff Appreciation

Lower School Staff Appreciation Luncheon

For 2019- refer to Google Doc.

Reevaluate inside vs outside set up. See Google Doc for pros and cons.

For 2018 we used 3- 6' tables and 1- 4' table inside plus 1- 6' table and 8 chairs outside. Drinks and dessert were on one table and the other food was arranged on the remaining tables. 

Food and drink- quantity was good for food. Remember to ask for La Croix water for LS and add 1-2 more desserts. Fewer litres of sparkling if we get La Croix. Maybe buffer the food quantities in case of no shows (a problem this year!).

To go containers worked well. Don't forget e-day!



Volunteers are needed to make the lower school staff appreciation week great!

Thank you to 3 of our great ECS restaurant families, Point Brugges, Brassero Grill and Legume for providing food for our staff!

Luncheon Things to Remember:

  1. All contributions must be NUT FREE.
  2. Your contribution should serve 10-12 people unless otherwise noted.
  3. Drop off in office or staff lounge (preferred- upper level of school) by 9:30
  4. Bring labeled serving utensils and containers! You will need to make plans to retrieve your items within 1 week or items will be donated, repurposed.
  5. If your item should be served chilled or heated, please provide the necessary items for that (extra ice, a crockpot...).  The food is out for a while and we don't want to get anyone sick.
  6. Please bring drinks chilled as there isn't enough time to get them cool for the first round of eaters.
  7. Please note any common allergens on the food you bring in.

Thank you for making the week great!


Date: 05/09/2018 (Wed.)

Created by:   Beth Lott
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Time (EDT) Available Slot
8:30am - 10:00am  

Donation from restaurants (3)

We are lucky at ECS because some of Pgh's best restaurants are owned by ECS families! List your restaurant here if you can send something in! Please list what you will be sending and anticipated serving size.

All slots filled
Amy Seager
Med. platter from Point Brugge
Lety Espejel
From Brassero Grill
Sarah Hooper
Legume; dessert

Meat main dish (4)

make some carnivores happy!

3 of 4 slots filled
Alison Richardson
Little ham and cheese sandwiches
Stephan Frazier
Beef Daube
Victoria Fisher
Chicken enchiladas

Vegetarian main dish (5)

Make some vegetarians happy!

All slots filled
Michelle Boehm
Potato leek soup
Julie Paris
Cheese Lasagna
Sarah Canna
Chana Masala in crock pot
Maria Zibert
quinoa salad
Erica Tolin
Garden Quiche

Side dish (3)

All slots filled
Jeanne McHale
farro salad with roasted veg and feta
Corinna Fritsch
Mexican Salad
Katy Frey
Homemade sourdough bread and cheese

Green salad (2)

please provide a way to keep salad fresh (ice bowls...)

All slots filled
Kirsten Raglin
Apple spinach Salad
Lauren McNulty
Lentil salad, over spinach - feta on side

Fruit or fruit salad (3)

All slots filled
Sabrina Fossi
Shannon Freling
Lisa Henciak
fresh Manderine oranges and whole apples

Crudite platter

cut veggies and dip- large

Molly Stephany

Desserts (5)

Homemade, one batch (one tray of brownies, one cake, one dozen cookies...)

All slots filled
Alison Richardson
Strawberry sheet cake
Lauren Thompson
Heidi Green
Jennifer Briggs
Alison Alvarez

1L Perrier or San Pelligrino (6)

Chilled. These brands, please. They were a lot more popular than other options last year.

All slots filled
Shannon Freling
Stamatia Protopapa (2)
Susan Morine (3)

16oz unsweetend, fresh iced tea (2)


All slots filled
Lisa Hurst (2)

Ice- 20lbs (2)

1 of 2 slots filled
Tyrone Turner

50-60 Dinner sized paper plates (Chinet or similair preferred) (2)

reusable (like Preserve brand- thin and light weight) ok but only if you are willing to wash them :)

All slots filled
Tamara Dillard
Sabrina Fossi

50-60 dessert sized paper plates

reusable (like Preserve brand- thin and light weight) ok but only if you are willing to wash them :)

Alison Halasz

Potted flowers or bouquet and vase of flowers (2)

All slots filled
Jessica Wade
Michelle Landau

Disposable bowls (paper)- 40-50 (2)

All slots filled
Thilini Wanigaratne
Jenyne Carter

Disposable silverware- 120 each type (fork, spoon, knife)

Rebecca Hurowitz
9:40am - 11:00am  

Set Up (4)

move tables and chairs, arrange food

2 of 4 slots filled
Julie Paris
I’ll be there by 10.
Kirsten Raglin
I'll be there by 930a
10:30am - 1:00am  

Maintain food stations (2)

Keep the food safe and nice

All slots filled
Alison Richardson
Julie Paris

Pack up food to take to staff members that can't make it down

12:35pm - 2:30pm  

Clean up (6)

Put tables and chairs away, pack up and refrigerate leftovers...

1 of 6 slots filled
Julie Paris
I can stay until 2.

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