Drink Bar Handbook by AW Handbooks

DRINK BAR INSTRUCTIONS

Heart of the Drink Bar The goal of the Fellowship Center and the retreat properties as a whole is to provide a wholesome environment that is restful, peaceful, and free from interruptions. It is intended that in this setting the saints will focus on the Lord by spending extended time together in rich ministry, His Word, prayer and fellowship, and relaxing activities, thereby growing together in Him. All things provided at the retreat properties are intended to support and strengthen these healthy habits of our Christian life. As we participate together in what is healthy we enable what is fresh and current of the Lord to be enjoyed to the fullest extent by all. The drink bar offers such a support. A warm drink at a timely moment may make a difference in someoneâ&#x20AC;&#x2122;s alertness and ability to receive from others. A warm mug held in your hand often relaxes an otherwise stiff moment. Those who serve the drink bar should care for it joyfully realizing that the very refreshment they are providing will help to open the way for what the Lord desires to gain through fellowship and their event as a whole.

STATION 2 1

STATI

DRINK BAR INSTRUCTIONS

STATION 1

ON 3

STATION 4

STATION 5 2

DRINK BAR INSTRUCTIONS

Overview The drink bar functions as the hot and cold drink center for the entire house.

COAT ROOM FOYER BEDROOM KITCHEN

LIVING/DINING WOMEN’S

PANTRY

DRINK BAR

DINING ROOM

GREAT ROOM MEN’S

Water bottles with lids only!

DRINK BAR INSTRUCTIONS

STATION #1 

C L E A N

D I R T Y

Mugs for hot drinks are stored in the kitchen in a glass- front cupboard. They are made available for use here on the shelf over the drink bar. Clean mugs ONLY should be placed on the shelf at the coffee bar. When placing them there, the mug handles should be placed at a 45o angle to the right.

Dirty (used) mugs should be placed on the middle shelf of the cart designated for dirty dishes in the dining room. From there they are taken to the kitchen where they should be first rinsed and lightly wiped to get coffee/tea/hot chocolate marks off, and then placed in the dishwasher. After washing, they can either be placed back on the mug shelf at the drink bar or put into the kitchen mug cupboard until needed. Dish detergent can be found under the sink. Wash mugs on “Normal” setting. COAT ROOM

FOYER BEDROOM KITCHEN

LIVING/DINING WOMEN’S

PANTRY

GREAT ROOM MEN’S

DRINK BAR

DINING ROOM

DRINK BAR INSTRUCTIONS

STATION #2:



Water Cart The water cart has three shelves, and each shelf holds a case of water bottles.

Shelf 1

The package on the top shelf should be used first. Shelf 2

When the first carton of water is emptied, the second should be moved up to the top shelf. Extra cartons of water bottles are stacked i the hallway off the kitchen leading to the side door, and when the cart is emptied, it can be whelled over to the side door to be refilled before it is returned to its proper location.

Shelf 3

COAT ROOM FOYER BEDROOM KITCHEN

LIVING/DINING WOMEN’S

PANTRY

DRINK BAR

DINING ROOM

GREAT ROOM MEN’S

All saints MUST put their name or initials on their water bottle when taking it. Markers are placed on the top shelf of the cart expressly for this purpose and should not be removed for any reason. Do not allow children to play with the markers.

The water bottle package on the top shelf should be cut open with scissors (found in the top left counter drawer) so the bottles are easily available.

DRINK BAR INSTRUCTIONS

Recycle Bin All empty water bottles must be recylcled in the blue recycle bins. There is one located next to the water cart and one in the kitchen. When full, the blue bag should be tied and placed outside under the side stairs. The replacement blue bags are kept in the kitchen closet.

COAT ROOM FOYER

DUMPSTER BEDROOM KITCHEN

LIVING/DINING WOMEN’S

PANTRY

GR MEN’S

DRINK BAR

DINING ROOM

Wastebaskets The paper wastebaskets at both ends of the drink bar are small and may fill quickly. When full, the bag should be tied and carried out to the dumpster. Replacement bags are either in the bottom of the wastebasket or in the middle drawer under the counter.

*TIP: Crushed water bottles take up less

space in the recycle bin which means the recylcing can be taken out fewer times. Saints can choose to crush their empty water bottles before recycling them. 6

DRINK BAR INSTRUCTIONS

STATION #3:



A. Tri-Level Baskets Top: Caffeine-Free Teas Middle: Regular Teas Bottom: Hot Chocolate

E. Cubicle Supply See next page.

B. Paper Towels Paper towels are to be placed on the towel holder. Replacements are in the kitchen cupboard above the double-oven.

F. Hot Water Pumps See next page.

C. Cough-Drop Bowl Refills can be found in the middle cupboard below.

D. Kleenex Box A Kleenex Box can also be placed on this counter if room allows. Replacements can be found in the storage closet at the bottom of the stairs off the basement lounge.

G. Under the Counter Storage Top Drawer - Scissors for cuttingopen new supplies and water cases - Specialty teas - both caffeinated & caffeine free Cabinet - Top Left Shelf - black teas with caffeine - Top Right Shelf - herbal & caffeine free teas - Bottom Left Shelf - hot chocolate packets - Bottom Right Shelf- ? *Coffee Grounds are stored in the kitchen right, front, bottom corner cabinet on the turntable. *Coffee Filters are in the cupboard above.

DRINK BAR INSTRUCTIONS

F. Hot Water Pumps 2 Hot Water Pumps are provided on the counter to ensure the supply of Hot Water even during the busiest of times.



E. "Cubicle Supply”

Items made available here can be refilled from the supplies in the drawers & cupboards below. REFILLS: - Drink Stirrers (drawer below) - Honey (refills in kitchen spice cabinet) - Napkins (cupboards below) - Snack plates (drawer below) - Apple Cider Packets (available in season; found in cupboard below) If hot chocolate packets run out from the cabinet, replacement boxes can be found on the shelves in the pantry.

           There are 3 pots total. One pot should always be kept ready in the kitchen as a replacement for a pot on the drink bar when the water level is around 1/4 full. DO NOT LET POTS RUN DRY. They should be taken back to the kitchen, refilled with cold water, and the process then repeated.

DRINK BAR INSTRUCTIONS

STATION #4:



H. Cubicle Supplies On top: Stirrer Sticks Honey Bear Cinnamon

2 large 55-cup coffee pots are provided on the counter. They are set on ceramic stands to lift them high enough for convenient coffee cup filling.

Cubcle Shelves: N’Joy - Creamer packets Splenda - packets Half-n-half creamer packets French Vanilla creamer packets Mints - individually wrapped Napkins

The pots are filled and set-up in the kitchen and then carefully carried to the drink bar, placed on the ceramic stand, and then plugged in and turned on.

I. Under Counter Storage Drawer: - wastebasket insert bags - brew cups that say “Not Ready” - counter towels Cabinet: - coffee stirrers - Splenda - ‘NJOY creamer packets - ’NJOY 16 oz. containers (these can be placed on the counter) - Half-n-half creamer packets - French Vanilla cream packets - cough drops - mint packets - flavored syrups (these can also be placed on the counter)

J. Coffee Pots

A styrofoam cup labeled “Not Ready” (found in the middle drawer) is then placed over the dispenser handle until the ready light on the pot turns on. (approx. 40-50 minutes) A snackplate should be placed under each dispenser spout to catch drips. It can be changed periodically to maintain a clean attractive counter. Coffee grounds are stored in in the kitchen next to the double oven in the corner cabinet on the turn table. Coffee filters are in the cupboard above the counter to the right.

K. GFCI Outlets See page 14 for more info.

DRINK BAR INSTRUCTIONS

*Tip: Good planning and timing is crucial for brewing good coffee: 1. Know your group’s schedule 2. plan and time the readiness of your coffee to coincide with the demands of your group (i.e. breakfast time, breaktimes, etc.) 3. A nice addition to any event is to provide specialty warm drinks...Consider this in advance and bring the necessary ingredients for these.

SUGGESTIONS for Brewing Coffee:

55-Cup Coffee Maker Brewing Instructions

Specialty coffees or strong coffees or decaf coffee can be brewed using the two available 12-cup coffeemakers (in the main kitchen and the upstairs kitchen directly above).

The pots are filled and set up in the KITCHEN first. 

These 12-cup coffee makers can be used to provide decaf coffee at any time of the day.

 

WHEN SHOULD I BREW?

 

Prepare your coffee pots at night before going to bed. Do not turn them on. In the morning, turn 1 pot on 45-50 min. before the first person will want a fresh cup of coffee. Early risers often want a fresh cup first thing. Turn the second pot on in time to have fresh coffee for the breakfast rush. Discard any coffee that has sat too long from the first pot and prepare a third pot for fresh coffee at the mid to late morning mark.

    

COAT ROOM

  

FOYER

EDROOM KITCHEN

 

LIVING/DINING WOMEN’S

PANTRY

GREAT ROOM

MEN’S

 

DRINK BAR

DINING ROOM

DRINK BAR INSTRUCTIONS

STATION #5:

 K. Cold Drink Dispensers 2-3 gallon cold drink dispensers are provided so cold drinks can be offered at the drink bar. What is put in them is up to each group and which cold drinks they feel are fitting for their event. Two powdered drink mixes are always available but no group is limited to these two options.

L. Storage Drawer: - contains unwrapped clean styrofoam cups or drink cups that were placed on the counter at some point but were not used...These should be used FIRST before any other cup packages are opened. Cabinet: -Top Shelf- styrofoam cups for HOT drinks -Bottom Shelf - plastic cups for COLD drinks

M. Right Side Wastebasket See page 6 for more details.

DRINK BAR INSTRUCTIONS

Depending on the season:

When mixing powdered drinks... - Drink mixes MUST be made in the kitchen!

Summer - Check the refrigerator outside under the back deck. If space is available, drinks can be stored there and chilled.

-DO NOT put dry powder directly into the dispensers at any time!!! (It will plug the spout) - Drinks that are prepared ahead of time can be pre-chilled.

Fall/Winter/Spring - Anytime outdoor temps are below 55o, store the drinks on a table on the deck. - If winter temps are below 32o, drinks can be placed outside long enough to chill the drink to the desired temperature. **DON’T FORGET THEY ARE OUTSIDE! THEY WILL FREEZE**

Mixing Supplies: -Supplies for mixing cold drinks are kept in the right corner cabinets of the kitchen. - 1 gallon pitchers and 1 gallon lidded plastic jugs are stored in the upper cabinet

Mixing Cold Drinks                  COAT ROOM 

FOYER

   

- Powerdered mixes are kept in the BEDROOM bottom cabinet KITCHEN PANTRY

LIVING/DINING

WOMEN’S

MEN’S

DRINK BAR

DRINK BAR INSTRUCTIONS

The Less Obvious Stuff 

Several times throughout the day, the area should be checked and any needed tasks should be done: * Wipe the counter clean. (Anything sticky or anything that’s been splashed on should be wiped with a damp rag) *Restock the mug supply *Restock all the counter supplies *Empty wastebaskets *Sweep the area around the drink bar. Use a damp “orange floor rag” to clean up any drips on the floor *Empty the recylcing bin and combine with the kitchen recycling bin if it is not completely full. Tie and leave the bag under the staircase by the sidedoor *Wash the drip trays unde the spouts each night. If needed, this can also be done during the day. 13

* Notes and tips from previous events can be available upon request. *

DRINK BAR INSTRUCTIONS

LAST DAY CLEAN-UP * Wash iced tea and lemonade (cold drink) dispensers completely. Make sure spouts are cleaned, running clean water through them. Dry them and return them to the counter. * Empty the hot water pots, return them to the drink bar, and leave them unplugged.

“No Power??”

* Restock all cubicle and basket items: creamers, mints, napkins, tea, hot chocolate, honey, stirrers, etc.

GFCI Switches

* Store canisters of sugar and creamer under the counter.

If electrical outlet at the drink bar is not working, it’s possible the GFCI switch has tripped and needs to be reset:

* Return all unused mugs to the kitchen. Check each one to ensure they are clean before placing them in the mug cabinet. * Wash all dirty mugs. * Empty coffee percolators, rinse and wipe thoroughly (without soap), dry, and return to counter unplugged. * Wipe down the entire drink bar counter with a damp rag and wipe off any splashes or spots on the back wall. * Wipe the cabinet doors and the empty mug shelf with a damp rag, and then dry them with a dry rag.

   “” “”   (Both buttons may be hard to press. Use a car key to press them if this is the case. ) If after resetting you still do not have power, switch appliances to another outlet and let Tim Miller or Ben Shumway know.

* Sweep the floor in the drink bar area. * Empty the trash cans and recycling bin and put in clean liners. 14