Committee-Hospitality

Responsibilities at each monthly meeting include:

  • Overseeing the kitchen
  • Purchasing supplies
  • Clean-up

Need at least 3 members. Chair is appointed by Club President.

PURCHASE SUPPLIES

Supplies to be on hand in cabinets as marked for each meeting:

  • 1 lb. Box of sugar cubes
  • Box of Splenda (50 to 100 depending on supply already in cabinet)
  • Box of 50 tea bags (Lipton or Red Rose)
  • 1 lb. Decaffeinated coffee (Maxwell House preferred)
  • 24 small bottles of water
  • 1 large jar of bread and butter pickles
  • Compostable bags

Fresh Items:

  • 2 lemons
  • 1 quart of whole milk (for tea)
  • 1 pint of half and half (for coffee)
  • 2 large bags of potato chips

[NOTE: SEPTEMBER TASTING LUNCHEON — NO NEED FOR CHIPS, PICKLES.]

At least one week prior to the Members’ meeting, a Program Committee member contacts  the First Parish Church Office Manager: 978-526-7661, ext. 1 or email and either describes the Function Room set up needed for the upcoming program or prepares the Function Room template provided by the Church and emails it. The Office Manager will contact the custodian with the information.

PREPARATION & SETUP

Hospitality Committee and monthly Hostesses, along with their helpers, should arrive in the kitchen at 11:00 A.M. to help set up the luncheon.

  • Hospitality Chair opens the three cabinets with keys marked #5, #6, and #9.
  • Remove plates and cups from cabinets and put onto trolley cart for placement on food table.
  • Remove cups, plates, and glassware for the pickles, and chips.
  • Remove silver service pieces from the cloth bags and set up on trays.
  • Cut lemon slices and place along with milk on tea service tray; put half and half on coffee service tray.
  • At 11:40 start to set up 2 pots of water for boiling. Once water has fully boiled, place 5 tea bags in each silver pitcher. Once tea is brewed, pour hot tea into the 2 silver tea pots. Continue to keep at least 1 pot of boiling water ready for refills. Additional hot water may be needed for the tea service. A carafe is available for that.
  • Begin brewing coffee around 11:30 A.M. Refill coffee, tea, milk, cream as necessary.

Hostesses are responsible for arranging food on the table and counter. Assist as needed.

CLEANUP

Cleanup is the responsibility of the Hospitality Committee. The Town of Manchester-By-The-Sea encourages recycling and composting whenever possible. Our Club should strive to comply.

  • Use compostable bags for all food items including coffee grinds, compostable plates, cups, utensils. 
    • Purchase compostable bags marked BPI, CMA, or OK Compost certified. Items that say biodegradable, compostable or ASTM-6400 alone are NOT accepted.
    • Compostable bags 
    • Orange trash bags are NOT used for compost.
  • Please, no wet garbage in any trash bins.

Run the dishwasher.

Silver service pieces are to be washed by hand separately from dishes. Once washed, rinsed, and dried, put into cloth bags with paper towels inside and return to cabinets.

The Club’s silver spoons go back into the square plastic tub and the stainless spoons borrowed from the Church go back where they came from.

Return all unused items (sugar cubes, Splenda, tea bags, coffee) to cabinets and lock securely with numbered keys on the green chain.

Leftover food may go home with Committee members, Club members or can be donated to the Library, Police or Fire Stations.

Submit receipts to the Club Treasurer with “Hospitality” noted on them and the name of the member to be reimbursed.

Revised and updated June 26, 2023
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