Volunteer Manual

March 1, 2018

Dear Valued Volunteer,

Welcome to Table One! We are excited to serve with you.

Table One is nothing without our volunteers who give of their time and talents—the heart behind our mission. Given the many opportunities to serve in our community, we appreciate and thank you for choosing to be a part of Table One and for your willingness to serve with us.

Our goal is to provide a safe, friendly, enjoyable and uplifting environment for you.  In serving at Table One, not only will you be a blessing to the lives you touch, but your life will be blessed by the good you do to make a difference in this community.

Thank you for your interest in serving. We love our volunteers and consider you as part of our Table One family.

 

Jennifer McMurray

President of the Board of Directors


Volunteer Positions

Busser / Dishwasher

Bus and sanitize tables. Take dishes to sink. Wash and dry dishes, and restock line.

Front of House

Cleaning and wrap silverware. Clean, organize and stock beverage station. Sweep and mop floors. Clean bathroom. Trash removal. Wash windows, walls and doors.

Hostess

Welcome and seat our guests at tables. Provide menus and explain our “pay what you can” concept.

Server

Take beverage and entree orders. Fill out guest check and take to kitchen. Bring out beverage and entree orders. Check for beverage refills.

 Other Projects

Gardening or landscaping, maintenance, sweep sidewalks or alley. Pick up exterior trash.

 

Customer Service

  • Welcome your guests like family.  Introduce yourself: “Hi and welcome to Table One. My name is…”
  • Ask your guest if this is their first visit to Table One.
  • Explain mission of Table One including our “pay what you can” concept.
  • Make eye contact and smile—a universal way of telling someone you enjoy what you do.
  • Use positive body language—Don’t lean. Stand attentively and energetically, always facing your guest.
  • Show kindness and consideration. Good manners are based on respect.
  • Share the daily specials and any changes to the menu.
  • Take drink order and return with the drinks.
  • Take the order.  Always repeat the order to ensure accuracy.
  • Place the ticket at the window and let the kitchen know you have an order.
  • Return to the table and check on your guests’ beverages for refills.
  • Serve the meals.
  • Check back within 2 minutes.  Check to make sure the guests are enjoying the meal and it was prepared as requested.  Correct any order errors and notify the kitchen.
  • Offer to box up any “left-overs.”
  • At this point, there should be no empty plates, garbage, dirty silverware, etc. on the table
  • Promptly present the check, and direct guests to the front counter to make payments.

Health Code Requirements and Food Safety Guidelines

It is everyone’s responsibility to practice and enforce proper food safety and personal hygiene to prevent contamination. Below are some important health code requirements and food safety guidelines:

Actions That May Contaminate Food:

  • Scratching scalp or running fingers through hair.
  • Coughing, sneezing or spitting into hand or around food-contact surfaces.
  • Wiping or touching the nose, face or ears.
  • Touching cell phone or other electronic devices, or anything that may contaminate the hands.
  • Touching clothing or apron.
  • Touching infected wounds.
  • Wearing a dirty uniform or dirty clothes.

Proper Sanitation and Personal Hygiene:

  • Wear gloves when serving or handling Ready-to-Eat foods (a food that is to be given to the customer to be eaten or a food that will not need to be cooked any longer).
  • Wear gloves whenever handling raw meat.
  • Wash hands frequently and before putting on new gloves. Use the hand sanitizer located to the left of the kitchen window.
  • Remove aprons when taking out trash or using the restroom.
  • Handle glassware and dishes properly. Never touch the food-contact area of the glassware or dishes.
  • Hold flatware and utensils by the handles and not by the food-contact surfaces.
  • Cloths used for cleaning spills should not be used for anything else.
  • Wear clean and appropriate clothing and follow dress code.
  • Maintain personal cleanliness, such as showering daily and keeping hair clean.
  • Wear a bandage over wounds and a glove over the bandage.
  • Remove rings (except plain band), bracelets, watches, or other hand/wrist accessories.
  • Use proper hair restraints (long hair in a ponytail or bun). Or, wear hat, hairnet, or scarf/bandana.
  • Avoid unsanitary habits and actions, such as chewing tobacco or gum, smoking or spitting while around food or food-contact surfaces.
  • Keep short fingernail length (no false fingernails, no nail polish).

When to Change Gloves:

  • As soon as gloves become soiled or torn.
  • Before beginning a different task.
  • At least every 4 hours during continual use.
  • After handling raw meat, poultry or seafood.
  • Before handling Ready-to-Eat foods.

When to Wash Hands:    After…

  • Using the restroom.
  • Handling raw meat (before and after).
  • Taking out the garbage, cleaning tables or bussing dirty tables.
  • Touching the hair, face or body. − Sneezing, coughing or using a tissue.
  • Eating, drinking, smoking or chewing gum.
  • Handling disinfectant, cleaning products, or chemicals.

 Safety / Security

  • Volunteers are encouraged to leave personal belongings in their car to prevent the occurrence of theft.
  • Fire extinguisher is located in the kitchen (by the dining room door) if needed for fire safety.
  • Wipe up spills immediately.
  • Wear closed toe shoes to protect feet.
  • Report accidents and defective equipment or tools to manager.
  • Wear gloves when handling Ready-to-Eat foods to avoid contamination.
  • Use caution when picking up hot items or lifting heavy items, and alert others if carrying anything hot.
  • Use caution when handling knives or other equipment.
  • If you ever feel uncomfortable with an assigned task, please notify manager.

 

DAILY OPENING CHECKLIST

FRONT OF HOUSE MANAGER

  • Check voicemail
  • Clean front door windows
  • Restock to go menus and business cards
  • Restock guest checks
  • Check reservation book; set tables accordingly
  • Check register and credit card tape
  • Update Daily Specials chalkboard (as needed)
  • Update Community Meal chalkboard (as needed)

RESTROOMS  

  • Restock paper towel dispenser
  • Restock toilet paper holder
  • Restock soap dispenser
  • Clean mirror
  • Clean toilet
  • Clean vanity, sink, faucet and handles
  • Sweep and mop floor

DISHWASHING

  • Restock clean/dry plates, bowls and silverware
  • Fill dishwashing sink with hot, soapy water
  • Fill sanitizing sink with sanitizer (1 tablet per 1-1/2 gallons of water)
  • Fill ice bin with all ice

SERVER

  • Restock glassware and clean shelving area
  • Restock disposable cups, lids and straws
  • Restock to go boxes, bowls, lids & condiment cups
  • Restock condiment packets (ketchup, mustard, jams/jellies)
  • Advise kitchen if lemons need to be cut
  • Put out lemons
  • Brew tea (2 gallons); place one pitcher next to soda machine and one pitcher in refrigerator
  • Refill water pitcher with fresh water and place next to soda machine
  • Refill sanitation spray bottle
  • Sanitize countertops; ensure free of debris
  • Sanitize tables
  • Sanitize menus and table tents
  • Fold napkins; Polish and roll silverware
  • Set tables with silverware placed at the right of each place setting
  • Ensure proper spacing between tables
  • Restock salt/pepper shakers and sugar caddies, wipe clean with sanitizer, and reset on tables
  • Have one clean towel ready for table wipe down
  • Sweep hardwood floors

DAILY CLOSING CHECKLIST

SERVER

  • Wipe down all counters, tables and surfaces with sanitizer
  • Wipe down soda dispenser, soak heads and pour hot soapy water down drain
  • Wipe down all counters, tables and surfaces with sanitizer
  • Restock all glasses
  • Restock to go boxes, bowls, lids and condiment cups
  • Restock sugar caddies
  • Restock condiment packets (ketchup, mustard, jams/jellies)
  • Restock to go plastic ware packets
  • Fold napkins; polish and roll silverware
  • Set tables with silverware placed at the right of each place setting
  • Return iced tea pitcher and lemons to refrigerator
  • Sweep and wipe down floor area by three compartment sink
  • Sweep front floor

DISHWASHING

  • Ensure all dishes are washed and put away
  • Strain liquids bucket
  • Empty all trash cans, replace liners and take out to dumpster

RESTROOMS

  • Empty trash can in restroom and replace liner
  • Clean sink, vanity and toilet in restrooms
  • Refill soap dispenser, toilet paper and paper towels in restrooms

FRONT OF HOUSE MANAGER

  • Bring “open” flag inside at 2 p.m.
  • Restock guest checks
  • Restock business cards and to go menus
  • Check register and credit card tape
  • Pull blinds down
  • Lock front door and place board across both doors
  • Set heat to 55 degrees or turn air conditioner to 75 degrees or turn off (IN SEASON)

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One Table. Everyone Eats.