WELCOME TO THE COFFEE TEAM

Instructions for Sunday Morning Shifts

COFFEE TEAM: Coffee keeps me warm, Jesus keeps me strong!


The coffee team creates an outstanding environment by engaging with guests in the coffee area and helping to pass out cups, greeting guests, filling empty coffee carafes, and keeping the area clean.

Wear a "How Can I Help" lanyard to identify yourself to guests who may need assistance.


BE JOYFUL - ENERGETIC - HELPFUL - INTENTIONAL



If you have any questions please contact Jeff Brenner.


Before the 8:15 am Service

  • Arrival time is by 7:45 am so coffee is in place by 8:00 am.
  • Brew 4 pots of coffee. 3 regular and 1 decaf and place them on the carts in the atrium cafe.
  • Summer Months: Fill the large water dispenser with ice, cold water, and fruit (if Jeff remembers).
  • Place the hot and cold waters on one station, and 2 regular and 1 decaf coffee on the other.
  • Brew 1 or 2 additional pots of regular and leave in the kitchen ready to go.
  • Fill the Hot Water Carafe and get the station 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.
  • ALL supplies are located in the carts.
  • If we are low or out of any supplies, please let Jeff Brenner know.
  • Before the start of the service check that the pots still have coffee and replace if needed.



Before 9:45 & 11:15 Services

  • Shift starts at 9:15 / 10:45 and ends after the opening song.
  • Be sure we have 3 full pots of regular and decaf is full in the atrium cafe.
  • Depending on Cold weather and increased consumption, those 3 pots might go quickly and need to bring more between these services.
  • 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.
  • Top off the Hot Water Carafe in the atrium cafe if needed.
  • Top off the Cold water dispenser with additional ice and cold water.
  • 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. ALL supplies are located in the carts.
  • Wipe down the countertops 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 taken to the sink in the kitchen. Rinse / Wash them and place them upside down on towels on the counter by the brewing station.


After 11:15 am Service

  • 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 countertops 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 let Jeff Brenner know.