​Guidelines for Cakes Monitor

 

• Please be responsible for plating up/putting out cakes and biscuits in time for morning coffee break, any afternoon drinks breaks and for evening drinks.

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• Cakes will be stored in boxes in the Burbage Dining Room and a few will need to be put out on the adjacent trolley for each session.

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• Please use all the homemade cakes up first.

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• Ensure a pile of serviettes is readily available.

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• Please put the cakes back into tins or cover with cling film etc at the end of each break.

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• Wipe up crumbs and keep the area clean.

 

Guidelines for Children’s Classes and Creche

 

• As the make-up of attendees will be different each year, the size and age profile of each class is difficult to quantify. This will involve missing one study session.

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• Children’s Classes. To teach one lesson (to be advised by the committee) of the age group of your choice.

     Any cost of materials will be reimbursed.

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• Creche. To be part of a team to help look after pre-school age children for one session.

 

Guidelines for Children’s Presentation

 

• To prepare and organise a short play or presentation or song etc for one age group of children (as advised by the committee).

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• To run 2 practice sessions each approximately 1 hour.

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• To ‘perform’ at the Family Evening.

 

Guidelines for Choir Leader

 

• To select and bring copies of a few hymns or ‘Christadelphian-type’ songs (generally 3).

 

• Please be mindful to reflect our core beliefs and the sensitivities of all brothers and sisters.

 

• To organize an ‘ad-hoc choir’ with 2 practice sessions each approximately 1 hour.

 

• To ‘perform’ the pieces at the Family Evening (to the praise of our Heavenly Father).

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Guidelines for Crafts

 

• To run a craft session of your choosing for either adults or children.

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• Please specify on the Help Form which craft and whether for adults or children, so that any we can avoid any duplication.

 

• All costs of materials will be reimbursed.

 

• Please note that for the children’s craft session this may involve missing one study session or be held during free time.

 

Guidelines for Dining Room Supervisor – Ashton

 

• Please ensure that the dining room always has the following available:

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• Cutlery

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• Serviettes

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• Paper plates:

  • Strong, large for dinners

  • Thinner, ‘paper’ plates for breakfast

  • Small plates may be used as required

 

• Bowls

 

• Paper cups (large and small)

 

• Plastic Teaspoons

 

• Coffee

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• Tea

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• Milk

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• Sugar

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• Rubbish bins

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• The Breakfast Team will set both dining rooms for breakfast, but thereafter please ensure the tables are set for lunch and dinner and include:​

 

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• Water jug and plastic beakers on each table

• Juice cartons (if used)

• Salt & Pepper

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• Hand Sanitizers should be available and used on entering the Dining Room.

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• Please fill the two large flasks with boiling water and take to the dining room in readiness for lunch and dinner drinks.

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• Ensure Serving Team is ready (refer to rota on wall, if needed).

 

• Encourage everyone to sit down after using hand gel on entry and when servers are in place, call the ‘Washing-up Team’ first and then tables one at a time.

 

• Check/help the dishwashing team to wipe tables at the end of each meal and ensure the room is left clean & tidy for the next meal.

 

• Sweep floors if necessary.

 

Guidelines for Dining Room Supervisor – Burbage

 

• Please ensure that the dining room always has the following available:

 

• Cutlery

 

• Serviettes

 

• Paper plates:

  • Strong, large for dinners

  • Thinner, ‘paper’ plates for breakfast

  • Small plates may be used as required

 

• Bowls

 

• The Breakfast Team will set both dining rooms for breakfast, but thereafter please ensure the tables are set for lunch and dinner and include:

 

• Water jug and plastic beakers

 

• Juice cartons (if used)

 

• Salt & Pepper

 

• Hand Sanitizers

 

• Check and refill the juice containers.

 

• Ensure Serving Team is ready (refer to rota on wall, if needed).

 

• Encourage everyone to sit down to avoid congestion in the corridor and remind everyone to use the hand gels.

 

• When servers are in place, call the ‘Washing-up Team’ first and then tables one at a time.

 

• Check/help the dishwashing team to wipe tables at the end of each meal and ensure the room is left clean & tidy for the next meal.

 

• Sweep floors if necessary.

 

• Please note that as the Hot Drinks Station will be serviced as a separate job there will be no need to include this in your role.

 

Guidelines for Hot Drinks Station Supervisor

 

• The Hot Drinks Station in the Burbage Dining Room needs to be continually monitored as it is constantly in use, but particularly at morning, afternoon and evening drinks breaks.

 

• Please regularly check that the area is kept clean & tidy, and has a supply of the following:

  • Water

  • Milk

  • Coffee

  • Tea

  • Other tea bags (eg fruit, peppermint, Earl Grey)

  • Sugar

  • Tea spoons

  • Paper cups (large and small)

  • Lids for cups

  • Hot chocolate – to be put out for the evenings only.

 

• Please check on rubbish and empty the bin when necessary.

 

• Check and empty drip tray of water heater when full.

 

Guidelines for Hostel Supervision

 

• To ‘patrol’ the hostel at bedtime (11.00pm / 12.00pm final night).

 

• To ensure that noise is kept to a minimum.

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• To ensure all in bed, lights off, doors locked etc.

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• In the event of any difficulty to contact a member of the Committee to help resolve any problem.

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Guidelines for Meal Preparation Kitchen Assistant

 

• To help prepare and cook one meal in a team under the guidance of a ‘lead chef.’

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• This may involve missing all or part of one study session.

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Guidelines for Meal Preparation Lead

 

• To lead a team to cook one meal.

 

• Menu and food all arranged and provided by the committee.

 

• The menu is carefully chosen to ensure that meal preparation is as easy as possible and work is kept to a minimum.

 

• This may involve missing all or part of one study session or another activity.