October 28 - November 4
Can you help?
Turkey jobs/soup/veggies/Saturday kitchen - contact Harriet
Pies / baking prep - contact Anne
Dining room service - contact Marianne
Take-out - contact Doug
Steam table - contact Kathy
White Elephant / bake table - contact Nancy
There are lots of other team leaders, but if you wish to help with a
specific task or time, call Marianne and she will help get message.
TURKEY SUPPER SCHEDULE OF CHORES
EVERYDAY Monday to Sunday - need helpers for dishwashing, evening clean-up and mopping, laundry (take home towels, cloths, aprons in pm/return in am), help with trash, recycling, compost removal
Monday Morning (9 AM) Prep onion/celery. Pick-up turkey & refrigerate safely.
Tuesday Morning (8 AM) - Roast turkey. Pie dough crumbs, other small jobs.
Tuesday Evening - Debone turkey, broth work. Prep for Wednesday turkey roasting.
Wednesday Morning - (8 AM) - roast turkey. 9 AM sweet crumbs, peel/chop apples, prepare mincemeat, start some crusts, clean and chop produce, slice cooled turkey.
Wednesday Evening - Debone turkey, broth work, prep for Thursday bone/ broth cooking, chop produce (if needed). Youth group prep jobs.
Thursday Morning (8 AM) Slice turkey, cook and pick bones, cut small parts for soup, make mince crusts/tops/pies, make other crusts, make pepper cabbage, chop produce.
Thursday Afternoon - Make soup for sale and pack, bake some shoo-flies, make more crusts, brown crumbs for cherry, bake crusts.
Thursday Evening Package cooled soup & take downstairs.
Friday Morning (8 AM) Bake shoo-flies, make crusts, apple pies, prep more meat for soup/gravy, slice more meat if needed, break bread for filling, any produce left?
Friday Afternoon - Finish apple pies, cherry pies, start pumpkin pies, make soup to serve, saute veggies for filling.
Friday Evening - Continue pie baking, prep for coconut pies, prep for filling, grease pans, arrange tables/chairs in dining room, set-up take-out
Saturday 6 AM - 7 AM Filling, coconut cream pies.
Saturday 9 AM - Set up dining room, move items to bake table and take-out areas.
Saturday 12 Noon - Start heating items in kitchen and take-out, start coffee, prep steam tables and serving areas.
Saturday 2 - 7 - Serve (even though the signs say serving at 3, we hope to start seating people at 2:30, so the serving teams need to be in place by 2 PM), dishwashers arrive by 3
Saturday 6:30 PM - Need NEW crews to package leftovers, sell leftovers, CLEAN-UP, put away, and prep for Sunday service.
Sunday AM - Sell leftovers (new helpers are great here, too), take tablecloths to wash
Monday - Organize and finish cleaning kitchen, walk-in, fridge/freezers, closets.