1.) Coordinator/Committee

Organize the various committees and make sure the individual coordinators of the committees are doing the job delegated to them. Being available if a problem arises. Conduct 3 meetings regarding the Fish Fry.

 

2.) Calling Chairman/Helper

Telephone new and previous volunteers to see if they are interested in working the PTL Fish Fry in any of the many jobs that help make the Fish Fry a success.  Request a list of men and women from the Director of Volunteer Services at the Church Office.  Divide this list among all the people that will be helping with the calling. The Chairman and helpers will make calls until all areas have been filled with enough workers.

 

3.) Cleanup

Friday evening after the Fish Fry, the Dining Room (Gymnasium), small kitchen, Multi-Purpose Room, and Kitchen have to be cleaned and put in order.

 

4.) Dining Room Chairpersons/Decorating Committee

Planning the decorations for the Dining Room and for the tables. Help make calls to fill volunteer positions of hostess/waitress.  Make and post a sketch of how the tables will be set up, including what foods are served and how they are to be served. Make a chart and post it on the wall to show where each waitress has been assigned to a table. Get place mats for the tables. Prepare name tags for the waitresses and write name of waitress on the tables.

 

5.)Dishes

On Thursday kettles have to be washed after boiling the potatoes.  On Thursday afternoon, dishes are taken from the small kitchen and run through the dishwasher.  Wipe out the empty cupboards.  Take dishes back to the small kitchen and leave them on the counters and cover with cloths.  Dishwashing with the dishwasher on Friday, while serving is in progress and after everyone is served, until all dishes are washed. Pots and pans are washed at various times on Friday.  After the dishes are washed on Friday evening, all dishes are put back into the cleaned cupboards.

 

6.) Food Preparation - Thursday

Workers are needed in various areas, such as washing and boiling potatoes, peeling and dicing potatoes, cleaning vegetables and cutting fish.

 

7.) Helpers - Friday Morning/Afternoon

Morning - One group of people is working in the dining room, to put tablecloths on the tables and set tables.  Another group is working in the kitchen to add butter and seasoning to diced potatoes, and put them in the pans so they are ready for baking in the afternoon.

Afternoon - Various jobs available would be: dipping the fish, frying fish, carrying trays to the two serving areas, working at the salad table, refilling dishes of potatoes and platters of fish, cutting pies and putting them on plates, putting bread on trays, preparing coffee, selling tickets, etc.

 

8.) Hostess/Waitress

Hostess - let main hostess know you have a table available for seating. Lead group to open table for seating.  Assist waitress in clearing dirty dishes from table once people leave the table. Set up the table with new tablecloth, dishes and side bowls. Assist waitresses as needed in serving the needs of the diner. Help clear all items off the table when all serving has been done for the Fish Fry.

Waitress - When first arriving, help to ensure that all tables are set up.  Serve diners beverages. Serve foods, bring refills, clear table of dirty dishes, set up table with new tablecloth, dishes, silverware, place mats, napkins and side food.

 

9.) Kitchen Chairman

Check into prices and cuts of fish and then arrange for the purchase of fish.  Order needed supplies.  Solve problemsthat come up as people are doing their various duties. Coordinate so everything falls into place at the right time.

 

10.) Publicity

Send letter regarding the Fish Fry to all churches in the area asking them to print the information in their bulletin.  Contact Frankenmuth News for an article about the Fish Fry the week before the event, and an advertisement the week of the event.  Deliver posters to Jellystone RV Park and possible other businesses. Send a postcard to radio stations.

 

11.) Take Outs

6 weeks prior to the event, take an inventory of supplies for the take-outs.  Order any necessary supplies. Fold boxes used for take-outs.  Arrange and cover tables in the Multi-Purpose Room where take-out orders are filled.