January 1, 2016

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.

 

Rev. Loran Miracle

President & Director


General Information

Managers

Director: Pastor Loran Miracle

Managers:

Front: Alysia Yager

Back: Shenia Hogan

Hours of Operation

Monday: Closed

Tuesday through Saturday: 11 a.m. to 2 p.m.

Thursday through Saturday : 4 p.m. to 8 pm.

Sunday 10 a.m.to 2 p.m.

Our Mission

To provide a place where everyone eats and comes together in community.

Our Vision

– Share love, give hope, and provide a sense of community to our neighbors.

− Reach out and help meet the needs of neighbors, both physically and spiritually.

− Serve our neighbors, the privileged and under-privileged, by giving a hand up and not a hand out.

− Provide healthy, affordable meals in a warm and welcoming environment.

− Eliminate hunger, build relationships, and celebrate community with our neighbors.

Our Values

All neighbors are welcome to sit at our table. The door is open. A seat is waiting if you are hungry, or if you have a hunger to help our neighbors and make a difference in this community. We believe a good meal in a warm and welcoming environment  feeds one’s soul. Come on in! Good is in the hands that serve. We cannot function without volunteers who give of their time and talents—the heart behind our mission. We continually pray for volunteers to help us make good happen in the community by being the hands and feet of Jesus. Togetherness will satisfy your appetite.

At Table One, our neighbors come together. Neighbors from across the street or across town.  New friends.  Families. Those in need of help and those with help to give. All come together to enjoy a good meal and the pleasure of good company. All may eat with love on the menu. Our menu is affordable at $7 per meal. Pay what you can afford. Pay the full amount of the suggested price, or even more to “pay it forward” and help to feed your neighbor. If unable to pay, give your time in service as payment for a meal. Community is the chef’s special of the day. Don’t be a stranger. Say hello. Introduce yourself to neighbors around you. Take time to get to know your neighbors.

Be part of the Table One commitment to eliminate hunger, grow relationships, and celebrate community. Top it off with a “to go” of happiness. With our core ingredient of love and a dash of friendship, we hope you’ll end the meal with a “to go” order of happiness—a happiness that follows you all the way home.

Our Concept

At Table One, we embrace a “pay what you can” concept by offering a few different payment options:

  1. Pay what you can afford to pay. If you are unable to pay, you can give your time in service as payment.
  2. Pay the full amount of the suggested meal price.
  3. Pay the full amount of the suggested meal price, plus extra to “pay it forward.”
  4. Give your time in service to “pay it forward” so your neighbor can enjoy a meal.

Give and Take. Pay it Forward. Support your Community.

Our Menu

− Take a few minutes to review the menu and familiarize yourself with the items offered. − Current menu selections are available at TableOneKenton.com

Frequently Asked Questions

What is Table One?

Table One is a community restaurant  where individuals or families can enjoy a healthy, affordable meal in a welcoming environment. We are a non-profit Social Entrepreneurship established for the betterment of our local community and to serve the privileged and under-privileged.

What if a customer cannot pay for a meal?

We recognize that times are tough. As such, have embraced a “pay what you can” concept. If unable to pay for a meal, a customer can give their time in service as payment.

Are reservations accepted?

Although not needed, we do accept reservations. All guests are welcome at Table One and will be seated on a first come, first serve basis.

Volunteer Positions

To volunteer, sign up at www. signupgenius.com/tableone for any of the following volunteer positions. While we will do our very best to keep volunteers in requested positions, there may be instances when we ask volunteers to help out in other areas as the need arises.

Busser / Dishwasher

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

 Front of House

Cleaning 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

  1. Welcome your guests like family.

Remember we are here to serve the community.

1)  Always extend a genuine welcome. Introduce yourself: “Hi and welcome to Table One. My name is…”

− Ask your guest if this is their first visit to Table One.

− 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.

*Treat customers and volunteers as special guests in your home.

*Use “please” and “thank you” as often as possible.

*Anticipate when something isn’t right or if a guest is in need.

  1. Communicate daily specials and go over menu.

− Explain mission of Table One including our “pay what you can” concept.

− Explain the “pay it forward” concept. − Share the daily specials and any changes to the menu.

− Take drink order.

  1. Return with the drink order.

− Ask guests if they have any questions about the menu.

  1. Take the order. − Always repeat the order to ensure accuracy.
  2. Place order with kitchen.

− Ensure the chefs have all the information needed to fill the order.

− Return to the table and check on your guests’ beverages for refills.

  1. Serve the meals.
  2. 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.

  1. Suggest coffee and offer a dessert.

− We offer a variety of baked goods and desserts .

− Suggest one of your favorite desserts.

− Offer coffee or hot tea to accompany any dessert order.

  1. Offer to box up any “left-overs.”

− At this point, there should be no empty plates, salads, garbage, dirty silverware, etc. on the table.

− Bring extra forks for sharing if guest has ordered dessert.

  1. Promptly present the check and provide payment instructions.

− Sincerely thank guests for dining at Table One. Verbalize appreciation and invite guests back.

− 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.

− 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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