Christ Church EYC Dinners & Snacks 2019 - 2020
Thanks to our wonderful Youth Ministry Team (staff and volunteers), our children enjoy a meaningful EYC program at Christ Church during the school year. An important part of the evening is a shared meal with the Jr. and Sr. EYC members.
The nut-free meal, which is prepared and served by a team of four parents, is served at 6:30 pm, between the middle and high school EYC programs. Please help us by signing up to prepare and serve a meal to consist of:
- an entree, including a vegetarian option;
- a vegetable or salad;
- fruit (optional but encouraged)
- bread; and
- a dessert.
Below you'll find more details about the commitment and meal ideas. Please grab some friends and have fun preparing a meal for our youth and their leaders. I'll add the 2020 dates later in the fall, as we need help with the September - December Sundays first.
Dates To Note
- October 6 - Pre-EYC for 6th graders
- November 17 - Pre-EYC for 6th graders
- December 9 - Pre-EYC for 6th graders
- Starting in January, 6th graders join EYC every Sunday
- January 24-26 - Middle School Ski Trip
- January 31 - February 2 - High School Ski Trip
- April 19 - kitchen unavailable / dinner served in the basement (b/c of Daughters of Christ Church)
- Arrive by 5:30/6:00 to set-up
- Serve dinner from 6:30 to 7:00
- Clean up and wash dishes at 7:00
- Prepare to feed 80-95 during the fall semester and 100-110 kids when sixth graders attend
- Prepare for 65-70 kids during the spring semester
- Please provide a vegetarian main dish option for at least 6-8 kids and keep in mind our friends who are gluten free.
- No items with nuts or peanut butter should be served.
- Please, no pizza. While it is easy and inexpensive, we rely on pizza as Plan B when plans fall through and when there's a week without volunteers.
- It's difficult to gauge the headcount precisely, so if you have leftovers, enjoy. And if you run out of food, it’s not the end of the world. Hint: extra rolls and dessert make everyone happy.
- Be sure to make a note of your meal plans on SignUpGenius so other parents can plan accordingly.
The Church provides and will have set out for you when you arrive:
- Plastic, washable plates and cups
- Lemonade and water
- Plastic/disposable utensils
- Compost bins
- Serving tables and eating tables set up in the Parish Hall or Commons area
- Additional supplies can be found in the pantry in the kitchen
Set-up and Serving
- Set empty black bins out to collect scraped plates and emptied cups at end of dinner.
- Set white "buckets" out to collect liquid from cups (located on top of shelves in middle of kitchen)
- Use hot pads or table cloth under hot items.
- We recommend that parents actually stand behind the buffet and SERVE kids plates. Sometimes when kids serve themselves they pile on the food and then don’t eat half of it. Tell them they are welcome to come back for seconds once everyone has been served.
- Wipe down all tables (serving and eating) when done
Composting, Dishwashing and Cleaning Up
- Compost bin(s) will be set out in eating area
- Kids will scrape plates into compost bins
- Kids will pour liquid from cups into white "buckets"
- One parent volunteer may want to supervise the compost bins
- Napkins (and paper plates if needed and used) go into compost bins
- Plastic utensils can NOT go into compost bins
- Dirty plates are collected in one bin and dirty cups in another
- Cups and plates (if scraped well) do NOT need to be rinsed before putting in trays for dishwasher
- A parent volunteer should begin washing dishes as soon as possible. You do not need to wait until dinner is over.
- Wash plates, cups and bins in dishwasher
- Towel dry plates, stack in a bin and return to cart
- Place cups face up in bins on cart so they can dry overnight (no need to towel dry but do NOT stack so they can dry)
- There are 6 Youth Ministry bins are marked as "youth" bins. There are four other bins that belong in the kitchen and should not be mixed up with the "youth" bins.
- Dump white buckets and run through dishwasher
- Wipe down all tables (serving and eating) when done
General Checklist for Kitchen Use
- Take trash to dumpster & put in new trash bags; NO trash or food should be left in trash cans overnight.
- Clean all food off the counters and from sinks.
- Clean all dishes & put back in the original place.
- Do not put wet items away. Use the drying rack/shelves for wet clean items.
- Sweep/clean floors to remove all food spillage.
- Run garbage disposal if needed. The Start/Stop button is located on wall to right of “Do Not Enter” door.
- Drain dishwasher if used. Lift dishwasher doors up and lever is on outside wall – bottom right hand corner.
- Turn off dishwasher.
- Turn off ovens.
- Turn off stoves & make sure pilot lights are NOT out.
Other Items to Note
- The only sink with a garbage disposal is the sink to the left of the dishwasher.
- Trash bags (black roll – not in a box) are on the shelf to right of dishwasher.
- Counter top spray is sitting out on counter near swinging doors.
- Cleaning Supply closet is around corner past the pantry near the lockers. Extra cleaning supplies and broom can be found in this closet.
- Clean kitchen towels are in the pantry in a plastic bin on the floor under a food shelf
- Dirty kitchen towels should be placed in the laundry baskets to the right of the side-by-side sinks.
- Aprons are in the pantry (hanging on food shelf). Extra aprons are kept in Locker #8 (near Cleaning Supply closet).
If you need help, the Sunday Sexton is on site and can answer questions since Martha and the Youth Ministry Team will be with kids.
- Spaghetti/Spaghetti casserole
- Taco Bar
- Potato Bar
- Chicken strips
- Macaroni & Cheese
- Soup and Grilled Cheese
- Sloppy Joes
- Sub Sandwiches
- BBQ pork or chicken sandwiches
|| Melissa Tillman