Volunteer Training 101

VOLUNTEER TRAINING 101

SHIFT POSITIONS

Host/Hostess

Welcome, direct, assist with books & merchandise

Register & Food

Take orders, communicate w/ team, fill food orders

Cold Drinks & Food

Run back bar, make tea, fill food orders

Hot Drinks

Run espresso machine, make tea & pots of coffee

KNOW YOUR SCHEDULE

Schedules are emailed and cover 6 weeks

Be sure to share with family members

If you have a conflict, email or text ASAP

If you cancel on the day of or night before a shift, plan on making it up later in the month

STARTING YOUR SHIFT

Dress for work – modestly

& close toed shoes

Be on time

Store personal items like

coats & bags in the closet

or in cabinet

Choose black apron from

back of closet door

STARTING YOUR SHIFT

Wash hands w/ soap & use paper towels to dry

Every time you exit & return

If you switch from register to hot or cold drinks

Before and after preparing food orders

Before and after using gloves

STARTING YOUR SHIFT

Be sure there is a cash drawer and tablet in place

and ready to use

If not, get from Manager’s office

Put out tip jar

Turn on espresso machine

– bottom two buttons on

right side of front panel

STARTING YOUR SHIFT

Unwrap food in Display Case

Put out water pitcher & make coffee

Restock as needed (paper goods, sugars, and display

case)

SUNDAY MORNINGS

By 8:15am, be sure one pot of regular and one pot

of decaf non-flavored are brewed and ready for

your first customers

Put out one carafe each of half & half and skim

Fill large water pitcher with ice & water

Then brew flavored regular (& decaf if desired)


Restock paper goods, sugars as needed

Open Gallery & Library, turn on lights

SUNDAY MORNINGS

By 9:00, deliver coffee, hot water, and creamer to

Green Room for worship and tech teams

One pot of non-flavored regular coffee

Two hot water pitchers

One carafe of half & half

Brew backup pots, label and have ready

Heat chili to temp in microwave, then transfer to

crock pot. Hold warm on lowest setting

Uncover/bring out books & merchandise

WEDNESDAY NIGHTS

By 5:30pm, be sure one pot of regular and one pot of decaf non-flavored are brewed and ready for your first customers



Heat chili to temp in microwave, then transfer to crock pot. Hold warm on lowest setting





FRIDAY NIGHTS

By 6:00pm, be sure one pot of regular and one pot of decaf non-flavored are brewed and ready for your first customers



Heat chili to temp in microwave, then transfer to crock pot. Hold warm on lowest setting





FOOD SAFETY

Don’t work if you’ve thrown up in the last 24

hours

Don’t work if you have a fever

You CAN work if you have a mild cough

You can work Cold and Hot Drink stations, make

coffee, clean up – Cough into your elbow & wash

hands a lot

You CAN work if you have a runny nose

Keep plenty of clean tissues on you,

& wash your hands a lot

FOOD SAFETY

Most food poisoning is the result of poor

handwashing – so wash often, and wash right

Use water

Use soap

Scrub around fingers, under nails,

front & back of hands past wrists

Rinse well

Dry with paper towels

FOOD SAFETY

Never touch the food!

Use utensils, gloves, tissue paper

Don’t touch where people put their mouths:

Rims of cups & lids, Heads of forks, knives, spoons

FOOD SAFETY

Rule of thumb

For pastries – 7 days in fridge then it’s trash

Hot foods – heat/reheat twice then it’s trash

Check hot food temps – 165 for chili & pulled

pork (always stir before taking temp)

Check expiration dates:

Yogurt & Juices

Milk & Cream

MAKING COFFEE

Two sets of machines – Left is for flavored coffees, Right is for non-flavored coffees

Scale is stored between machines

Filters are stored in basket on counter

Coffees are in cabinet under counter

MAKING COFFEE

Zero out scale (tare) with empty filter in place

Add beans to 4 oz

Dump beans in grinder hopper

Hit start (twice for flavored)

Place filter in basket

Place coffee pot

Hit green Brew button

Place identifying sign in front of machine & move with pot

MAKING COFFEE

Dump grounds & filters

Rinse basket

Add stem & lid

MAKING COFFEE

Half & Half runs out fast on Sundays, check often

Stock table w/ sweeteners, sleeves, lids, napkins, regular & organic sugar, honey and stir straws

Wipe table & containers periodically during each shift

HOT WATER & TEA

Be Careful –Hot means HOT!

Flipping lever up holds water on, but don’t take your eyes off

Double cup and sleeve when making tea.

Put tea bag in cup before water

HOT DRINK STATION

Keep one damp, and one dry rag at station

Use wet rag on steam wand after each steaming

Use dry rag to wipe out basket after dumping grinds

Keep whisk, spoon & spatula in metal jar w/ water

Keep steaming pitcher rinsed out and in fridge

Don’t allow mugs on top to cover vents

HOT DRINK STATION

Use reference chart as a reminder – study at home

to learn how to be a great barista

COLD DRINK STATION

Keep whisk, spoon & spatula in metal jar w/ water

Use one blender jar for Frappes and one for Smoothies

– Rinse well after each preparation

Use one measuring cup for Frappes and one for Smoothies

– Rinse well after each preparation

COLD DRINK STATION

Use reference chart as a reminder – study at home

to learn how to make great frozen drinks

REGISTER

Be courteous, helpful, andsmile!

Communicate drink orders clearly to team mates

Instruct customers where to expect their order (food to their right, drinks to their left)

Deliver display case drinks & food orders promptly, but never touch the food with your hands!

REGISTER

Using the Leaf tablet

Log in using 9876

Entering orders and cashing out is simple

Want to be super fast? Use the Search Bar

FOOD

Remember, never touch food

Check notes for cook times

Use plates, give forks No tin foil, plastic, or styrofoam in microwave

HOST/HOSTESS

#1 Job – Make sure every customer feels welcome,

appreciated, and plugged in (especially on Friday nights)

Direct traffic, make introductions

#2 Job – Draw attention to books & merchandise

Use second Leaf tablet to ring up credit card sales

Direct customers to café register for cash sales

#3 Job – Keep merchandise safe

At end of each shift, secure all merch either by covering or by

moving to locked area

NEED HELP?

Mikayla’s cell is 402-4321

The custodian’s cell is 315-4581

There is a 2-way radio under the register if you need immediate help on a Sunday or Wednesday

ONLY IN CASE OF EMERGENCY – there is a 911 panic button under the register. Police will respond

DOWN-TIME – PLENTY TO DO

Tables wiped down?

Coffee stations clean, wiped down & stocked?

Floors clear of crumbs, spills, spots & stains?

Creamer bar stocked? (Sugar, honey, napkins, lids,

sleeves, stir straws, sweetener packets)

Cups, lids, napkins, utensils stocked in each

location?

Display case stocked & organized?

DOWN-TIME – PLENTY TO DO

Syrup/Sauce bottles clean?

Coffee bags closed tightly & put away?

Dishes washed & put away?

Steam wands clean?

Grinders & area around grinders brushed & clean?

Group heads & portafilters clean?

Could we start/switch/fold any laundry?

Low on any stock? Make notes for manager

CLEANING UP – SANI-BUCKET

1 tsp bleach/1 gallon of

water

Use bucket in hand-

washing sink

Use rag soaked in sani-

bucket to wash tables,

counters, etc.

For glass tables in Gallery, use blue glass

cleaner and paper towels

CLEANING UP - DISHWASHING

Fill left sink with hot water and soap

Fill second sink with hot water

Fill third sink with cold water and add sani-tab Combine sani-tab and hot water from coffee

machine in metal pitcher until dissolved

CLEANING UP - DISHWASHING

Wash in soapy water

Use middle sink to rinse

Let sit in sani-sink for at

least two minutes

Place on drying rack – let dishes air dry If it is necessary to dry, use one paper towel per dish

Try to keep water from pooling on counter under drying rack

CLEANING UP – WASHING POTS

Empty coffee

Half-fill with hot water

Add one tbsp Baking Soda

Use brush to scrub inside pot (Cover with towel before removing

brush to avoid spraying water on

drying rack and walls)

Empty & Rinse out pot

Dry outside of pot with clean towel

WRAPPING PASTRIES

Plastic wrap is under handwashing sink

Cover trays completely, wrap and press to be sure

seals are air-tight

CLOSING DOWN

Print sales report

Pull gross cash amount from drawer – put in envelope

Count drawer – should be $100 If discrepancy, ask team if a transaction may have

needed to be voided, or other reason for over/short. Make notes and include with deposit.

Return cash drawer and deposit to Manager’s office, be sure office is left locked

CLOSING DOWN

Plastic wrap &/or store food

Wash dishes, clean pots per instructions

Empty water pitcher and invert for drying

Wash tables, chair backs, counters, display case,

espresso machine

Drape wet rags over sinks to dry

CLOSING DOWN

Restock paper goods, sugar, etc. Make notes for

manager of what is running low

Leave 2 clean & dry coffee pots

on counter, put the rest in the

closet on cart

Shut down Gallery & Library

Secure books & merchandise

Turn off all lights

Arm the security system

OFF DUTY?

Ask permission before coming behind the counter

Please no loitering – make room for customers

Customer service knows no schedule – be helpful,

friendly, and courteous all the time

Self Improvement

Volunteer Training 101