FOOD & HOSPITALITY

Job Description
Working inside the classroom /coaches area Preparing food/drinks to be served out periodically (see menu below) Passing around food/drinks on deck to coaches and volunteers on deck Getting the pizza lunch organized

Your Team
Sandy (my mom) Claire Lauren Sally (my nanny) Boyd/Kevin/Will/Cam/Micaela/Jamilla from time to time if you need them to serve

Pretty much, you four will be in charge of prepping the food and drinks to be served around every 45 minutes. When it comes time to pass around food, Claire & Laur you guys will be going out to serve, while my mom and nanny will stay in the room making sure theres enough food. There will probably be one or two others (from that list) available to help you pass around food, but they might not always be the same people every time.

Who gets the food?

Coaches (coaches menu) Officials & other volunteers on deck (officials/deck menu) Parents & students working on deck (officials/deck menu)

Snacks & refreshments are not meant for swimmers. But, for example, if you are at the coaches tables, and a kid is like can I have a grape, then use your judgment. Near the end, when we have leftover food, you can be a bit more generous. Some of the student volunteers (particularly the boys) may think they are super-duper cool and try and eat the whole platter. DO NOT LET THIS HAPPEN.

Where is the food coming from?

Parents should be donating most of this food Pizza is being delivered from Panago we are ordering around 16 pizzas so we will need people to meet the delivery guy and carry them back to the room

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Other info
Generally the two are quite similar, however, sometimes when coaches are busy running warmups, that is when they differ. This is not set in stone, so work with what you have, you will probably have to adjust on the day of, depending on how much of everything there is When you pass around pizza put multiple types in one box, and then go back and refill Pretty much everything is being distributed, except the breakfast and during the break for officials. Also, if a coach or volunteer comes in randomly and asks for a quick bite, or a glass of water, just give it to them I have included the signup list of what I have asked parents bring. All portions should be for 1015 people unless otherwise indicated. Hopefully they reply asap, and start bringing stuff in asap. If stuff is missing, I will likely do a Costco run the weekend before (Jan 12 or 13). Hope I will be able to transport the food to the pool on the night before (Jan 21), or for stuff that needs refrigerating, I will bring on Jan 22

Le Menu
Time 7:30-9:00 Coaches

Officials/Deck

Muffins, granola & yogurt Coffee, tea, hot water self-serve from Starbucks travelers/thermos In hospitality room (available all day)

Muffins, granola & yogurt Coffee, tea, hot water self-serve from Starbucks travelers/thermos In hospitality room (available all day)

9:45

Fresh fruit platters Water & tea Distributed around deck

Fresh fruit platters Water & tea Distributed around deck Break time (20 min)

10:30

Will be doing warmups Have to go to room themselves

Cheese & crackers, veggies and dip on trays, set out on table All drinks available In hospitality room

11:15

Savoury snacks, pretzels, other appetizers, Juice and water Distributed around deck

Savoury snacks pretzels, other appetizers Juice and water Distributed around deck

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12:00

Pizza lunch Veggies & dip Lemonade and water Distributed w/ plates & napkins

Pizza lunch Veggies & dip Lemonade and water Distributed w/ plates & napkins Dessert - chocolate, brownies, cookies, candy, all things sweet Whatever drinks left over Distributed

1:30/1:45

Dessert - chocolate, brownies, cookies, candy, all things sweet Whatever drinks left over Distributed

End of meet onwards

Whatever is left, put out on tables In hospitality room, self-serve

Whatever is left, put out on tables In hospitality room, self-serve

What I have asked parents to bring in

Breakfast fare: Muffins, Danishes, croissants, etc Muffins, Danishes, croissants, etc Granola & yogurt (fill 10-15 dixie cups) Timbits (or something similar) Timbits (or something similar) Mid-morning healthiness: Veggies & dip platters (washed, cut, peeled, assembled on a tray) Veggies & dip platters (washed, cut, peeled, assembled on a tray) Veggies & dip platters (washed, cut, peeled, assembled on a tray) Fresh fruit platters (washed, cut, peeled, assembled on a tray) Fresh fruit platters (washed, cut, peeled, assembled on a tray) Fresh fruit platters (washed, cut, peeled, assembled on a tray) Snack time: Cheese & crackers, pretzels, etc Cheese & crackers, pretzels, etc Mini quiche, sausage rolls, etc Mini quiche, sausage rolls, etc Dessert: Brownies, cookies, etc Brownies, cookies, etc Brownies, cookies, etc Assortment of candy (fill 10-15 dixie cups) Assortment of candy (fill 10-15 dixie cups)

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Drinks: 2L carton of fruit juice/lemonade/ice tea 2L carton of fruit juice/lemonade/ice tea 2L carton of fruit juice/lemonade/ice tea Kitchen supplies: 1 roll of paper towels & 200 napkins 200 paper plates and cups 20 tea bags (variety of english breakfast, orange pekoe, earl grey, green, etc) Knife & cutting board (suitable to cut fruit & veggies) Knife & cutting board (suitable to cut fruit & veggies) Extra tray/platter Extra tray/platter Extra tray/platter Electric kettle - to boil water (needs to be able to plug in) Hot water thermos/flask for hot water (should be able to hold 1L) Jug - to pour lemonade/ juice out of (around 1L) Jug - to pour lemonade/juice (around 1L) General info I have told parents: 35 items to sign up for - I would assume 1 item per person on swim team, but thats up to Mr. Gardiner All non-perishables, drinks and kitchen supplies are encouraged to be brought in Jan 14 -18 to the PE office (this is exam week, but I will take stuff from the office home every other day) All items MUST be brought in by Monday, Jan 21 to the PE office by 3:30pm If they would like to bring the item on the day of, they must let me know asap Portions should be for 10-15 people, unless otherwise indicated Have them to kindly label all plates, platters, trays, etc, to ensure it is returned to its rightful owner.