Main dishes -- casseroles, quiches, "lunch" type dishes
(Any egg, meat, potato or other dish; French toast casseroles; pancake ingredients; egg/meat/veg cups)
Fruit salads
(Big/medium bowls with variety of fruit or cut-up fruit, such as grapes, berries, cantaloupe )
Breakfast breads, muffins, pastries
(Savory and sweet! )
Juice (orange, apple)
(One or more gallons (some low sugar, low pulp))
Set-up volunteers, 8:30-10:30 am
(Help put out food, dishes, organize serving, tables, maybe cook )
Serve brunch and clean-up, 10:30 am-12:30 pm
(Serve dishes, organize service, clean up)
Serve brunch after 2nd service, 12:30-2:00 pm
(Serve food, clean tables, operate dishwasher, final clean-up )
Cashiers, 10:15-11:30 am
(Take cash and credit payments (maybe oversee Habitat info table); 1st shift, 10:30-11:30 a.m. )
Cashiers, 12:20-1:30 pm
(Take cash and credit payments, total proceeds. 2nd shift, 12:20 to 1:30 p.m. )
