3 lbs Cooked Pork Loin (10 - 5 oz.* servings)
(Mild marinade or rub preferred)
Brown Gravy
(Appropriate to serve with pork)
Mashed Potatoes (12 servings)
(Hot and ready to serve. 1 cup serving size. Each slot is 12 servings.)
Fresh Seasoned Green Beans (1 pound per slot)
(Steamed, sauteed, garlic, seasoned )
Clean lettuce mix for 8 large servings
(Approximately 12 cups of Romaine or iceberg please)
32-48 oz Apple Sauce
(Jars)
16 oz bottle of creamy salad dressing
36-48 Dinner Rolls
(Large bag - COSTCO)
Juice (48-64 ounce container)
(Cranberry & Apple)
Soda 2 Liter container
(Each row is for one container. Coca Cola, Sprite, or Root Beer etc.)
Desert - brownies/cookies 2 doz
(Each row is 2 dozen)
Whole Fruit - cuties, small apples, bananas (10 pieces)
(Morning wake up, each slot 10 servings)
5:15 pm - Table and Chair Set Up
(Setup dining, drink, and buffet tables)
5:15 pm - Hot Beverage Station Setup
(Coffee, tea, hot chocolate, hot cider)
5:15 - 7:15 pm - Kitchen and Food Prep (Help Carla)
(Receive food, cut and ready for serving, clean up)
5:45 pm-8:00 pm -Table Hosts - Greet, Issue Name Tags, Dinner Activities, Engage w/ Guests @ Tables
(Engaging w/ the guests on a personal level is very instrumental)
6:00 pm - 7:15 pm - Food Servers
(Serve food to guests - cafeteria style - help clean up when done)
Help With Kitchen and Facility Cleanup
(Check in with Dan D)
Facility Clean Up - 5:45 AM Wednesday morning
(Good time to say thank you to the guests for coming!)
