Cooking Training 2022

1. VOLUNTEER TRAINING 101

2. 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

3. 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

4. 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

5. 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

6. 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

7. STARTING YOUR SHIFT
 Unwrap food in Display Case
 Put out water pitcher & make coffee
 Restock as needed (paper goods, sugars, and display
case)

8. 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)
 Unwrap food in Display Case
 Restock paper goods, sugars as needed
 Open Gallery & Library, turn on lights

9. 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

10. 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
 Fill large water pitcher with ice & water
 Then brew flavored regular (& decaf if desired)
 Heat chili to temp in microwave, then transfer to crock
pot. Hold warm on lowest setting
 Unwrap food in Display Case
 Restock paper goods, sugars as needed
 Open Gallery & Library, turn on lights
 Uncover/bring out books & merchandise

11. 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
 Fill large water pitcher with ice & water
 Then brew flavored regular (& decaf if desired)
 Heat chili to temp in microwave, then transfer to
crock pot. Hold warm on lowest setting
 Unwrap food in Display Case
 Restock paper goods, sugars as needed
 Open Gallery & Library, turn on lights
 Uncover/bring out books & merchandise

12. 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 the 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. MAKING COFFEE
 Dump grounds & filters
 Rinse basket
 Add stem & lid

19. MAKING COFFEE
 Half & Half runs out fast on Sundays, check often
 Stock table w/ artificial sweeteners, sleeves, lids,
napkins, regular sugar, organic sugar, honey and stir
straws
 Wipe table & containers periodically during each shift

20. 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

21. 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

22. HOT DRINK STATION
 Use reference chart as a reminder – study at home
to learn how to be a great barista

23. 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

24. COLD DRINK STATION
 Use reference chart as a reminder – study at home
to learn how to make great frozen drinks

25. REGISTER
 Be courteous, helpful, and
smile!
 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!

26. 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

27. FOOD
 Remember, never touch food
 Check notes for cook times
 Use plates, give forks
 No tin foil, plastic, or styrofoam in microwave

28. 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

29. 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

30. 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?

31. 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

32. 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

33. 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

34. 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

35. 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

36. WRAPPING PASTRIES
 Plastic wrap is under handwashing sink
 Cover trays completely, wrap and press to be sure
seals are air-tight

37. 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

38. 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

39. 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

40. 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