SERVICE TIMES WORSHIP WITH US EVERY SUNDAY AT 9 & 10:20 AM

COFFEE TEAM

Here is where you learn about the coffee team and how we welcome guests with a warm cup of coffee.

Instructions for Coffee Team: Shift 1, before first service

  • Arrival time about 8:15am so coffee is in place by 8:30am. 
  • Brew 5 pots of coffee.  2 regular and 1 decaf. And place them on the carts in the atrium cafe.
  • Brew 2 additional pots of regular and leave in kitchen ready to go.  
  • Fill the Ice Water Dispenser & Hot Water Carafe and get those  stations set up in the atrium cafe.
  • Be sure the stations in the atrium cafe are stocked with creamers, sugar, non-sugar sweeteners, stir straws, cups, lids, sleeves, tea bags and of course the MINTS.  
  • The cups, lids, sleeves, stir sticks, extra creamers, and large sugar containers are  located in the carts or the kitchen storage room just to the left of the kitchen entrance. 
  • Tea bags and mints are under the water cupboard. 
  • The splenda, equal, etc. are under the tea cupboard in the atrium cafe.
  • If we are low or out of any supplies, please record those on the supplies clipboard located there.
  • Before the start of the service check that the pots still have coffee and replace if needed.


Instructions for Coffee Team: Shift 2, between service 1 & 2:

  • Shift starts at 10:00 and ends after the opening song.  
  • Wear a lanyard to identify yourself to visitors who may need assistance.  
  • Be sure we have 2 full pots of regular and decaf is full in the atrium cafe.
  • Depending on Cold weather and increased consumption, those 2 pots might go quickly and need to bring more between these services.
  • Brew 2 additional pots of regular and leave in kitchen ready to go.  
  • Refill the  Ice Water Dispenser & Hot Water Carafe in the atrium cafe.
  • Be sure the stations in the atrium cafe are stocked with creamers, sugar, non-sugar sweeteners, stir straws, cups, lids, sleeves, tea bags and of course the MINTS.  
  • The cups, lids, sleeves, stir sticks, extra creamers, and large sugar containers are  located in the carts or the kitchen storage room just to the left of the kitchen entrance. 
  • Tea bags and mints are under the water cupboard. 
  • The splenda, equal, etc. are under the tea cupboard in the atrium cafe.
  • If we are low or out of any supplies, please record those on the supplies clipboard located there.
  • Wipe down the counter tops of the stations in the atrium cafe.  Rags are located above the sink in the rear of the kitchen.


Instructions for Coffee Team: Shift 2, between service 2 & 3:

  • Shift starts at 11:20 and ends after the opening song.  
  • Wear a lanyard to identify yourself to visitors who may need assistance.  
  • Be sure we have 2 full pots of regular and some decaf coffee in the atrium cafe, but we shouldn’t have to brew any additional pots. 
  • We would rather run out of coffee during service 3 than throw out lots of coffee.
  • If the pots seem to be low, you can brew 1 additional pot of regular to put out.
  • Refill the Ice Water Dispenser & Hot Water Carafe in the atrium cafe.
  • Be sure the stations in the atrium cafe are stocked with creamers, sugar, non-sugar sweeteners, stir straws, cups, lids, sleeves, tea bags and of course the MINTS.  
  • The cups, lids, sleeves, stir sticks, extra creamers, and large sugar containers are located in the carts or the kitchen storage room just to the left of the kitchen entrance. 
  • Tea bags and mints are under the water cupboard. 
  • The splenda, equal, etc. are under the tea cupboard in the atrium cafe.
  • If we are low or out of any supplies, please record those on the supplies clipboard located there.
  • Wipe down the counter tops of the stations in the atrium cafe. Rags are located above the sink in the rear of the kitchen.
  • Any pots that are already empty can be put in the back sink and cleaned up using the clean up instructions below.

Instructions for Coffee Team Clean Up

  • Take all coffee pots, water dispenser, hot water pot, stands for each to the sink at the back of the kitchen.
  • Be sure coffee brewing grounds and filters are disposed of and rinse the filter basket thoroughly and return to the coffee brewing station.
  • Rinse all coffee and hot water pots thoroughly with hot water.  Run hot water through with the spouts open to ensure it is cleaned.  **Make sure the spouts are returned to the closed position**
  • Wipe down the outside of the coffee pots so they don’t leave water spots.
  • Place the pots Upside down on a towel adjacent to the coffee brewing station.  
  • Clean towels are  located over the wash sink.  
  • Dirty towels should be placed in the basket under the right hand side of the wash sink.
  • Unscrew the tops of the pots and rinse those parts thoroughly, dry them, and place them on top of the corresponding pots.
  • Dismantle the stands for the pots, rinse them off, dry them and stack them on the counter by the coffee brewing station.
  • Empty the water dispenser, rinse as necessary, dry it off and leave it upside down on the drying rack adjacent to the wash sink.
  • Wipe down the counter tops of the stations in the atrium cafe.  Rags are located above the sink in the rear of the kitchen.
  • If we are low or out of any supplies, please record those on the supplies clipboard located there.


Complete the form below to Join the First Impressions Coffee Team