Thank you so much for your willingness to contribute to the breakfast and make it a success for all. Please follow the guidelines below when you bring your food:

• If you are coming to the 9:00 a.m. service, please bring your food to the kitchen
• before the service starts. We have a warmer so we can keep the food warm.
• Food can be brought to the kitchen any time, but we would like it there no later than 9:45 a.m. to allow us time to get it set up.
• Mark your food on the foil top, or with a note, stating the name of the dish and the main ingredients. Especially indicate if the dish is vegetarian or dairy free.
• If you bring your dish between 9:30-9:50, we will have a drop-off area at the sidewalk between the office and children’s building off the entrance driveway.
• Some youth group members will transport your food to the kitchen. Please do not use this service any later than 9:50 a.m.
• Use of the foil pans is much appreciated. If you bring your food in a container you want back, please label it with your name.

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Table/Chair Set Up Team  - Coordinator is James Purcell
-Please arrive at 7: 30 AM to start setting up the tables and chairs on the decks

-You will probably get pretty sweaty doing this so a change of clothes may be helpful.  Gloves may prove useful as well.

-This should not take more than an hour to complete.

- We are planning to set up similar to last year with the high tables close to the foyer area and other tables in various places.  We will also put chairs in circle groups for people to sit and fellowship while they eat.

-Tables and chairs will be in the Fellowship Hall.

-Tables will be positioned to allow for people to walk down the decks without having to overly compensate for the tables/seats.

-Garbage cans need to be placed in strategic locations around both decks.  Extra bags should be placed at the bottom of each can to help facilitate quick turnaround of the cans.

-Two lines of 3 or 4 white plastic tables (running north/south) along with a couple of drink
tables will also need to be set up in the Fellowship Hall for the food to be set out buffet style.

Volunteers:
James Purcell, Levi Purcell and Isaac Purcell
Kyle Burks
Rich Schofield
Mike Grantham
Jean-Paul Calixte
Roy Garren
Chad Roth
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Decorating Set Up – Coordinator - Tammi
If you are a Decorating Volunteer, please meet Tammi on the deck where coffee is usually
served. She will instruct you on what to do.

Decorating Volunteers:
Deborah Garren
Karen Schofield
Grace Purcell

Kitchen Help During Breakfast Team – Coordinators – Nina Spencer and Daniel LeBlanc

-Please arrive by 8:15 AM to set up the buffet tables with utensils, cups, napkins, etc.

-Food will likely start arriving by 9:00 – 9:15 AM with a large rush the closer we get to 9:30 AM.

-We are asking everyone who brings food to write what it is on the foil top and whether it is vegetarian, contains dairy and main ingredients.

-Food that comes early and needs to be kept warm will go into the warmer in the kitchen or in the refrigerator if it needs to be kept cold.

-Arriving food will need to be strategically placed on the two buffet lines to evenly distribute the different categories (pastries, fruit, casseroles)

-Drinks (water, juices, coffee, tea, etc.) will be on separate tables after the food lines.  Cereal, milk, yogurts and items for children will be put on the drink table also.

-Coffee will need to be made and replenished while drinks will need to be monitored in order to refill as needed. Laurie Goddard will be in charge of coordinating the coffee.

-A major aspect of the help needed in this area will be to continually set out new food/drinks and remove empty containers.

-For the breakfast casseroles, the kitchen helpers should cut them into small squares to (1) help make them easier for people to serve themselves and (2) help people with their portion control so that the casseroles stretch further.  Some dishes may be gooey and not lend themselves to
it, but for the ones that do, it might be helpful.  
 
Volunteers:
 (TBD)
Coffee:
Laurie Goddard
 
Breakfast Set-Up:
Donna Miller
Myoseon Jang
Seungkoo
Leah Buletti

Clean-Up Teams –

The clean-up team will be split into two areas:

- Clean-up of the deck area – Coordinator - Kyle Burks
- Clean-up of the kitchen area and Fellowship Hall - Coordinator - Sue Cattau
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- Kitchen clean-up - includes washing utensils, dishes, etc., and clearing the tables as dishes are empty.  If someone brought a dish from home, please place it on a designated table in the Fellowship Hall for them to pick it up after the service is over.  Hopefully, most people brought
their food in the aluminum pans so washing dishes will be at a minimum.

It would be best for this group to attend the 9:00 service and then start with clean-up after they have finished
eating breakfast, around 10:45 a.m.

- Breakdown of the tables and chairs needs to take place after the second service is over.   We do not want the noise and activity to distract from the service.  Rented tables and chairs will be placed in the Fellowship Hall.  Church tables are to be broken down and placed in table carts along the wall in the Fellowship Hall.  Garbage will need to be collected and put in the trash container.

Clean-Up of Kitchen and Fellowship Area Volunteers:
Sue Cattau - Coordinator
Paul Volpe
Ed Cattau
Elizabeth Dabenmire

Clean-Up of Deck Area Volunteers:
Kyle Burks - Coordinator
David Dykes
Robert Cantrell
Christopher Nicolich
Robert Cantrell
Mike Roop