Common Room

July-August

When setting up the fellowship hour in the Common Room, or Social Hall, feel free to contact others to prepare or provide whatever “goodies” you like. I would be happy to make any calls on your behalf.   If you have not done this before, you may find the info below useful.  Other than food safety concerns, there are no set requirements for what you serve – please feel free to put your own personal “stamp” on it.   

Set-Up

This typically takes about 45 minutes.  Folks who wander in are usually happy to help –if they don’t offer – ask. There should be four small tables – side to side and end to end to comprise a rectangle in the center of  room and two small tables abutting near the window.  Long cloths, apricot  floral or cream-colored are located in the locked cabinet below the dumb waiter in the kitchen. The key is in the drawer under the microwave.  There also may be some cloths in the closets in the common room  - any may be used.

 

If you have something appropriate, flowers or holiday decorations, you can bring these from home to use as a centerpiece – this is certainly optional. Small napkins/plates/ hot and cold cups should be in the closet closest to the kitchenette.  Assorted trays, plates and baskets are also in the closet.

 

Pitchers are in the upper cabinets.

Hot Beverages

Coffee and hot water should be provided unless the weather is very warm.  The coffeepots are usually in one of the closets in the common room.  Coffee should be in the upper cabinet above the sink, as are the sugar, stirrers and artificial sweetener.

 

On a warm summer Sunday 20 cups of coffee is plenty – the recipe for the coffee is on the bulletin board in the kitchen, but in general 1-1.5 cups of ground coffee is the correct amount for 20 C of water.  Turn the coffeepot on before service – I do it as early as 10:30.  Check the percolator to make sure it is running – I think they all have a switch.

 

I don’t bother with tea bags and decaf coffee in the summer. You will need to provide cream, milk or half-and-half. If there is no extra sugar in the cabinets, there is more in the kitchen downstairs. I try to avoid using powdered creamer.  Pour the cream into the creamers and leave in the refrigerator below the sink.  The “early birds” know to fetch the cream from the fridge after the 11:00 service.

Cold Beverages

2 cans of frozen juice are enough in the cool weather – you may want to make more when it is warm weather.  I place the juice on a tray at the end of the table.  The plastic “beer” pitcher is ideal for the children to pour their own.  This pitcher should be in the cabinets above the stovetop Put out the small cold cups (4-5oz??) and medium one if available.  If there are no cups in the closet in the common room, check the closet in near the water fountain in the social hall. Everyone seems to like the “non-apple and non-orange” juices.  I make lemonade when the weather is warm, but recently some folk are trying to avoid high fructose corn syrup and that is what frozen lemonade contains.

 

I usually make iced tea in the warm weather. You can make the tea at home and buy a bag of ice on the way in to church, but it is easily made in the kitchen as well.  I make both sweetened and unsweetened and label the pitchers somehow.  You may also want put out ice water.   If it is not hot out, I will put out the cold drinks before service.

 

If serving fresh fruit, please ensure it is rinsed well.  If serving melon wedges – scrub the entire outside surface of the whole melon with mild detergent first – of course rinse it well before cutting.

Social Hall

[September- June]

 

When setting up the fellowship hour in the Social Hall, feel free to contact others to prepare or provide whatever “goodies” you like. I would be happy to make any calls on your behalf.   If you have not done this before, it may be helpful to come one Sunday while one of the “veterans” does it - it really is not as daunting as it may seem.

                              

Set-Up

This typically takes about 45 minutes.  Folks who wander in are usually happy to help –if they don’t offer – ask. There should be two long tables end to end in the center near the kitchen end of the social hall.  Long cloths, apricot, floral or cream-colored are located in the locked cabinet below the dumb waiter in the kitchen. The key is in the drawer under the microwave. If you have something appropriate, flowers or holiday decorations, you can bring these from home to use as a centerpiece – this is certainly optional. Small napkins are located in the cabinets next to the warming drawers.  Trays and punch bowls are located in the cabinet above the warming drawers.

 

Tablecloths

There are a variety of tablecloths in the cabinets directly below the “pass-through” from the kitchen to the social hall.  There is a lock on this cabinet, but it is not usually locked.  If it is, the key is on a small chain with a blue fob and is usually in the drawer under the microwave.

 

I usually put out the 3 card tables with 4 chairs each.  There are small “ bridge” cloths in the cabinet for these.  If the tables are not out, they are in the closet by the water fountain.

 

Tea towels and aprons are in the slim cabinet tucked to the right of the freezer.

Hot Beverages

Coffee and hot water should be provided unless the weather is very warm.  The 30–cup coffeepots are usually on the counter next to the steam tables.  Coffee is in the refrigerator if there are open bags; otherwise they are in the cabinets below where the coffee pots are stored, in the right lower cabinets next to the warming drawers.  30 -45  cups of coffee is plenty – the recipe for the coffee is on the bulletin board in the kitchen.  Measuring cups are hanging on hooks over the island in the kitchen or in the left bottom cabinet across from the sink (nearest the door).  Heat the hot water for tea (15-20 cups) in the one of the percolators marked, “hot water only” while you are setting up – occasionally a circuit blow if you turn on both water and coffee pots at the same time. Once the water is heated ( the red light comes on) , it is fine to plug in and turn on the coffee.  Turn the coffeepot on before service – I do it as early as 10:30.  Check the percolator – I think they all have a switch.

 

Tea bags and decaf coffee are also in the right lower cabinets next to the warming drawers, as are the artificial sweeteners, cocoa mix, coffee stirrers, and disposable insulated cups. ( if you would like to use mugs and real plates, they are in the lower cabinets to the right of the dishwasher.) Sugar spoons are supposed to be in a coffee can in these cabinets also – if you can’t find them, look in the silverware drawers in the kitchen.   I only put out cocoa when the weather is cold. There should be a container in the lower right cabinet in the social hall.  I put the tea bags in a basket and open the jar of decaf coffee and place a spoon in it. Additional sugar bowls and creamers on in the right cabinet beneath the steam tables.  Sugar is in the canisters next to the freezer. You will need to provide cream, milk or half-and-half.  I try to avoid using powdered creamer.  Pour the cream into the creamers and leave in the refrigerator.  The “early birds” know to fetch the cream from the fridge after the 11:00 service.

 

Cold Beverages

2 cans of frozen juice are enough in the cool weather – you may want to make more when it is warm weather.  I place the juice on a tray at the end of the table.  The plastic “beer” pitcher is ideal for the children to pour their own.  This pitcher should be hanging above the island in the kitchen.  Rubbermaid pitchers for mixing the juice can be found in the cabinet below the microwave or hanging above the island.  Put out the small cold cups (4-5oz??) – I sometimes buy seasonal cups.  If there are no cups in the cabinets in the social hall, check the closet near the water fountain. Everyone seems to like the “non-apple and non-orange” juices.  I make lemonade when the weather is warm, but recently some folk are trying to avoid high fructose corn syrup and that is what frozen lemonade contains.

 

I usually make iced tea in the warm weather. You can make the tea at home and buy a bag of ice on the way in to church, but it is easily made in the kitchen as well.  I make both sweetened and unsweetened and label the pitchers somehow.  There is masking tape and markers in the drawer below the microwave.  You may also want put out ice water. I use the retro aluminum pitchers for this since it seems to help keep it very icy cold.   If it is not hot out, I will put out the cold drinks before service.

 

If serving fresh fruit, please ensure it is rinsed well.  If serving melon wedges – scrub the entire outside surface with mild detergent first – of course rinse it well.

 

Sweets and Savories – Suggestions – remember these are not requirements – just ideas – quantity and variety is strictly up to the host.

 

Cheese and crackers

Veggies and dip

Hummus and Pita

PBJ sandwiches – cut in halves or quarters

Cheese Ball

Salmon/cream cheese spread

Bagels/cream cheese

Cookies

Coffee Cake

Tortilla chips/salsa

Brownies

Melon wedges

Grapes

Orange slices

Mini-muffins

Provide whatever you like – my experience is that just about anything is welcome and disappears quickly.  Cheese and crackers always go quickly.  Grapes, melon or orange slices are also popular.  I typically get whatever looks good and may be on sale that weekend.  I often pick things up at the Safeway right before church. If I get donuts, I cut them into quarters.  The kids of course like anything with sprinkles.  There is plastic wrap on the counter next to the freezer if you need to cover trays during church.  If you think of it, set aside a few goodies in the kitchen for Graham, the counters and ushers – they often get short shrift because they come down late.

 

 

Clean Up

The reception usually winds down in 30-45 minutes.  I try not to clean up too soon – don’t like to rush folks.  Basically everything needs to be washed and put back where you got it.  If there are linens to launder, ask around, someone will often offer to take the tablecloth home to launder.

 

IMPORTANT - Please remember to submit receipts for purchased items.  

Thanks so much for your help – feedback and suggestions are always welcome.