St Patrick's Day Team

Use this sign-up form help with the St Patrick's Day Dinner:

Kitchen

• Salad preparation: All salad components will be prepared ahead of time.  The salad prep team (3 people) will combine the salad in large aluminum trays, add dressing, apportion in serving bowls, cover bowls and refrigerate.  
• Entree preparation: This team will assist and monitor the reheating operation for the three main dinner items: Irish stew, colcannon, and bangers (sausages) w/ onion stout gravy.  

Front of House

• Servers: The buffet servers will be dishing out food from the steam tray for guests in lines at each of two buffet tables.  
• Beverage service: servers for water, soft drinks, beer, wine, and Irish coffees.
• Waiters / Waitresses: Deliver salad in serving bowls, bread basket and butter to each table. While the guests from each table are called to the buffet line. Then, deliver main entree from the buffet tables to each guest with restricted mobility. Clear tables after dinner service.

Operations

• Set up: move tables from SJN to MOGS, setup tables and chairs, decorate tables, put out salad plates and utensils, menu tent cards. Saturday morning starting at 9:00am after TMIY.
• Clean up: remove decorations, clear and collapse tables and chairs return SJN tables, etc.
• Auction: The auction team will be responsible for setting up the auction tables, distributing the auction items, monitoring the bidding, and answering questions during the bidding period.  At 8:30, bidding will close.  The auction team will collect payment and ensure that the highest bidders receive their items.  They will also collect any unsold items and store in the KofC closet in the Parish Center.