Spaghetti Supper Volunteer Tasks & Duties (by Role)

Thank you very much for your time and effort!

Dessert and Other Prep

4-6 persons per shift

  • Watch for and mark incoming non-disposable dessert containers with donator's name and phone; consider transferring to other containers for bake sale table or serving as dessert.
  • Use only desserts with disposable containers in bake sale.
  • Divide and plate desserts into single servings (400-550); desserts such as cookies and bars may be served more than one to a plate, depending on individual size.
  • Place desserts on serving table and refills on large trays in tray racks.
  • Try to keep nicer and/or fancier homemade desserts in disposable containers—particularly pies and cakes—for bake sale (approximately 12-20 items).
  • Price bake sale items ($10-20 each, usually $12-15 each [non-pies and non-cakes $8-10 each]).
  • Wash pans and utensils, as time allows.
  • Save some disposable containers to transfer leftover desserts to staff and teachers lounge and custodial staff break room.
  • Set up prepaid and door sale ticket tables well inside door in case of inclement weather.
  • Set up serving, dining, and special tables, as necessary. (Use masking tape to mark beverage table surface with beverage types.)
  • Place signage and volunteers schedules.
  • Place table tents.
  • Assist food service and custodial staff, as necessary.
  • Supplies:
    • cutting utensils and spatulas (provided by food service)
    • small, disposable plates (provided by food service)
    • extra disposable containers for bake sale (gallon plastic bags, plates, pie pans)
    • transparent and masking tape
    • labels and/or price sticker
    • markers
    • washcloths
    • cleaning solution in water
    • printed signage
    • materials for ad hoc signage

Thank you very much for your time and effort!

Ticket Sales

3 persons per shift (2 for door sales, 1 for prepaid ticket pick-up)

  • Maintain separate lines for purchasing and pre-paid customers. When no pre-paid customers are waiting, serve purchasing customers in pre-paid line one purchaser at a time (to assure pre-paid customers quick access to their tickets).
  • Collect payments and distribute tickets (red = adult [$6], salmon = child [$3, grade 6 and under]).
  • Encourage payment by check or with $1 bills to avoid the need to give change.
  • Consult ticket list, order forms, and submitted checks for discrepancies. Give patrons benefit of the doubt about prepaid orders; record name as it appears on check and phone number for discrepancies to be resolved later.
  • As much as possible, avoid keeping people waiting outdoors.
  • Direct patrons to both food serving lines.
  • Sort, count, bundle, store tickets from ticket takers at pre-paid ticket table for final counts.
  • Supplies:
    • change box or cash drawer
    • change
    • tickets
    • ticket lists and order forms
    • pens

Thank you very much for your time and effort!

Ticket Takers

1 person per shift

  • Help maintain two, fairly balanced serving lines.
  • Collect tickets at the head of the serving lines to avoid customers having to juggle food and tickets.
  • Encourage patrons to remove items from trays immediately upon arriving at table (adequate supplies of trays are sometimes difficult to maintain).
  • Remind patrons about location of dessert and beverage tables.
  • One ticket pays for one serving of each food and beverage item.
  • Take tickets to prepaid ticket table for sorting and final counts.
  • Assist tray collectors in keeping sufficient numbers of trays near head of line.
  • Store used tickets separately (ticket box) in order to track number of people served.

Thank you very much for your time and effort!

Servers

4 persons per shift

  • Plate spaghetti and sauce (other items are self serve).
  • Give food service some warning about dwindling food supplies (including spaghetti, sauce, and self-serve items)
  • Supplies:
    • provided by food service (including gloves, aprons, and necessary hair nets)

Thank you very much for your time and effort!

Tray Collection and Cleaning, Table Cleaning & Kitchen Crew

4-6+ persons per shift

As numbers allow, establish groups that (1) collect trays and maintain tables, (2) wipe and restock trays, and (3) wash dishes in kitchen. (Volunteers may optionally wish to rotate duties during shift.)

  • Monitor dining area for empty unnecessary trays.
  • Encourage patrons to remove items from trays immediately upon arriving at table (adequate supplies of trays are sometimes difficult to maintain).
  • Collect and wipe trays.
  • Restock supplies of dry trays at head of serving lines.
  • Collect and dispose of table debris.
  • Wipe unoccupied sections of table.
  • Alert custodians to full garbage receptacles.
  • Rotate volunteers in and out of kitchen during shift (unless a particular volunteer prefers to wash dishes).
  • Wash food service pans and utensils as they accumulate at kitchen sinks (ask food service personnel about proper procedures).
  • Wash non-disposable dessert pans and utensils. Please keep dessert pans separate from food service equipment.
  • Act as substitute or extra help in other volunteer areas.
  • Supplies:
    • buckets of water and cleaning solution (provided by food service)
    • damp and dry rags (provided by food service)
    • dishwashing supplies (provided by food service)

Thank you very much for your time and effort!

Beverage Servers

3 persons per shift

  • Fill cups beverages and ice (if necessary).
  • Maintain small number of servings of each beverage from which patrons may choose.
  • Inform food service of non-soda, beverage-related needs.
  • Supplies:
    • cups (provided by food service and soda vendor)
    • soda (provided by vendor)
    • other beverages (provided by food service)
    • ice (provided by food service)
    • sugar, sweetner, etc. (provided by food service)
    • drink labels or signs

Thank you very much for your time and effort!

Dessert Servers

2-3 persons per shift

  • Replenish dessert table as necessary.
  • Place desserts on dessert tables and keep refill desserts on counter.
  • Take non-disposable pans and utensils to kitchen for washing as time allows. Please ask kitchen staff to keep dessert pans separate from food service equipment.
  • Move leftover desserts to custodians' break room and faculty-staff lounge immediatley after meal (7:00 pm)
  • Supplies:
    • cutting utensils and spatulas (provided by food service)
    • small, disposable plates (provided by food service)

Thank you very much for your time and effort!

Bake Sale

1 person per shift

  • Collect payments for bake sale items.
  • Collect donations and Macomb Band Boosters membership payments and forms.
  • Assist with tickets held at door for pick-up.
  • Supplies:
    • change box/drawer, change, and order forms
    • Macomb Band Boosters order forms
    • pens

Thank you very much for your time and effort!

Clean-Up

6+ persons

  • Assist custodial and food service staff in clean-up of commons; dessert room ("Snack Shack"); kitchen; and hallway area behind commons, if necessary.
  • Move leftover desserts to custodians' break room and faculty-staff lounge after 7:00 pm
  • Supplies:
    • see food service and custodial staff

Thank you very much for your time and effort!

Director Reminders

  • Thanks to all the volunteers who have donated their time, effort, and money to make tonight as successful as it has been.
  • If you like the kinds of desserts served with dinner, you'll really like what's available at the bake sale table. Check out the variety of baked items on sale at the bake sale table.
  • Macomb Band Boosters membership forms also available at bake sale table. (Talk up importance of membership.)

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