Hospitality Guidelines

The lead hostess in charge of the luncheon is indicated by an asterisk (*) in the list of hostesses for the month in the BHGC yearbook. She is responsible for contacting the other co-hosts of that month, arranging for a variety of menu items to be served, and organizing the set-up and cleanup of the luncheon.

❀ Her team should prepare a luncheon for 30-35 members and guests. (See menu specifications below.)

❀ The lead hostess should send reminders to the hostesses to provide ample time for preparing for the luncheon.

❀ Any hostess who is unavailable during her assigned month should find a substitute for herself and let the lead hostess and hospitality chair know who the substitute will be.

❀ Hostesses should minimize disruptions to the meeting by setting up as much as possible prior to the speaker presentation. Last minute preparations can be made after the presentation while judging results are announced.

Specific duties of the hostesses for the month include:

Set-up:

❀ Prior to your month as lead hostess, check out the hostess storage bin near the stage. This will allow you to determine whether you want to use the cups and plastic utensils available there or purchase your own. Typically in addition to tablecloth, napkins and plates, the lead hostess or another on her team provides cold drink cups. Hot cups for coffee and tea are usually in abundance in the bin.

❀ Church table set up for our use measures: 8’ x 2.5’

❀ Provide a floral arrangement of your choice for the food table. Keep in mind we are donating these flowers in container to the church office immediately after our meeting, so do not use any container you want back.

Coffee preparation:

❀ Arrive early to set up the buffet table and prepare the coffee, tea, sugar, cream (half-and-half provided by lead hostess), and cups, by 9:00 am.

❀ Prepare 24 cups of coffee for the meeting.

❀ Empty the old coffee water from the coffee maker, if needed (check levels on the front of the machine.)

❀ Instructions are on the door of the cabinet below the coffee maker. Filters are in the same cupboard.

❀ Please note that the middle lever on the coffee machine is hot water and is always available.

❀ Provide a snack tray for the visiting judges, such as a hot drink and a pastry.

Drinks: In addition to hot beverages, please provide a cold drink such as water, iced tea, or lemonade.

Menu:

❀ Menu items should be prepared to feed 30-35 members, plus judges and visitors. The menu should include at least a green salad, a protein, a vegetarian dish, and a dessert.

❀ Vegetarian and gluten free items should be labeled as such and all items must list any allergens identified by member surveys. The hospitality chair shall provide a list of those allergens to each lead hostess to ensure safe food choices for our members.

Kitchen:

❀ Do not use the stove or any other kitchen appliances.

❀ Additional paper towels, if needed, are in the supply closet.

❀ The key hangs on the wall near the kitchen light switch.

❀ Make sure to flush the disposal with water. The disposal button is located below the disposal.

Clean-up:

❀ Turn off, empty and clean the coffee maker.

❀ Wash all dishes in sink in back of kitchen. Return all church items to their proper places. Leave kitchen in good and clean order.

❀ Make sure the stove pilot lights are all on low.

❀ Make sure nothing of ours is left in the refrigerator.

❀ Place any dirty dishcloths in the dirty laundry basket by the kitchen door.

❀ Return all remaining luncheon supplies to storage boxes on/near stage.

❀ Turn off the kitchen lights, the bridal room lights, and the main room lights.

❀ Lock the bridal room door.

❀ Make sure the outside door is closed and not propped open.