Catering Duty Instrcutions

HAMPTON SAILING CLUB TEAS

Catering Duty:
* To buy, prepare and sell the TEAS
* Clear & Wash up
* Record in Catering Book & hand catering profit to Ellen Cooper

Buy Prepare & Sell the Teas

If you’ve made the sandwiches beforehand, aim to arrive at the Club by 2.30pm to allow sufficient time to serve the Timekeepers and Duty Officers their tea at 3pm. Timekeepers tea should be taken up to the Timekeepers Box. The main tea is served after sailing ends usually between 4pm and 4.30pm. The Tea consists of sandwiches, cakes and a cup of tea or coffee. Deirdre will contact you in advance of the duty to let you know how many sandwiches and cakes and how much milk to bring.

Typically the caterers make 3 or 4 loaves of sandwiches with fillings at their discretion however, tuna mayonnaise and egg mayonnaise have proved the most popular fillings so ideally make at least a loaf of each of these. A home made cake is always a bonus but there is no requirement to make one. A variety of good quality shop bought cakes are just fine.

Take fridge temperature – write in folder and sign

Hot Water for making hot drinks (tea coffee soup) comes from the urn. The urn comes on automatically when the Club electricity is switched on by the Duty Officer.

Dishwasher – the machine needs to be turned on at the start of the duty (unless the bar officer has already done so) as it takes about an hour to heat the filled water. Detergent will be added automatically. Laminated instructions are in the kitchen and Derek, Ian, Deirdre, Maddy & Ellen are happy to help you become familiar.

Provisions – The Club provides standard provisions of coffee, tea, hot chocolate, sugar, packet soup and paper napkins. Please let Ellen know if our stock of any of these look like they’re running out so she can replenish them.

Food Preparation – Use coloured boards for preparing different foods as advised by the Health & Safety notice displayed. Sharp knives to be kept on window ledge out of harm’s way, when not in use. Use small crockery plates to serve. Cakes, sandwiches and plates should be laid out on the counter for members to help themselves.

Pricing – Display the price list (kept in the draw by the sink). All items are priced at 80p each. For the Duty Team, a ‘goodwill’ lunch to the value of 3 items is allowed (over & above to be paid for). The Duty Team comprises: Duty Officer and Assistants, Bar Officer, Timekeepers Catering Team.

Left Overs – If you do not sell all the food as ‘tea’, offer it later on at a discounted price to maximise profit and minimise waste. Members often buy left over sandwiches and cake for lunch the next day. Do not leave food that is likely to become out of date before the next duty either inside or outside the fridge. Take it home, sell it to other club members or throw it away. If you want to leave long life items in the fridge such as unopened packets of cheese or cake, please inform Deirdre or Ellen so she can let the person doing the next duty know it’s there.

Clear & Wash Up

Used T Towels – If you are able to launder and return the T towels it would be greatly appreciated. Otherwise please give them to Ellen, Maddy or Deirdre.

Bins/Rubbish – remove black bin bag and put at front of the counter. Put a new black bag in plastic bin. Stock of black bags (and Council white bags) is under counter on right. The Duty Officer is responsible for putting rubbish in white Council bin bags and placing at the top of the alley way for collection. The white bags are purchased from the Council and are very expensive so should be used efficiently i.e. black bags from catering, bar and the 2 bins in front of the counter should be put in as few white bags as possible.

Record in Catering Book and hand profit to Ellen Cooper

Cashing up – at the end of the duty, record in the Catering Book (kept in the draw). There is a top copy and a duplicate. The top page is self carbonated so put the cardboard under the two pages used.

Enter: Date

No of boats

Takings

Costs

Profit

The names of the catering team

Money: Take out your costs and put the cash profit + top copy in a small plastic bag (e.g. sandwich bag) and give to Ellen Cooper. If Ellen isn’t at the Club then Deirdre or Maddy, or if necessary give to the Duty Officer. Advise Ellen of any standard provisions that are running low.

Thank you for doing your Duty! Deirdre 07990 555005