1. Arriving about 15 minutes before the meal time works well. Food will get cold if it arrives too early. We begin meals at the expected/scheduled time.

2. Meal Teams can park in the alley, close to the ORM fence so as to allow plenty of room for cars to pass by) and enter through the alley gate.

3. Meal teams that choose to park on G or Church street can enter through the right gate rather than the alley gate.

4. Meal teams who choose to serve inside can enter through the front door. Meal teams decide if/when they want to serve in the kitchen rather than outside, usually related to bad weather.

5. Meal teams decide on the general setup, your teams responsibilities, and how you want the serving handled (based on ORM guides).

Even though ORM has supplies, the meal team can replenish what we provide on our working carts, which helps decrease our meal time expenses (i.e. add to plastic utensils and napkins).

1. Food for about 40 (hearty servings), when attendance dramatically changes meal teams will be notified to adjust the amount. Meals should have a balance/variety (e.g. main dish, salad, vegetable, rice and pasta are filling, canned fruit or jello salad). Whole fruit like apples, oranges, etc. are difficult to eat without teeth so we do not recommend fresh fruit as part of a meal unless cut-up.

2. Condiments required for the meal: butter for bread, ketchup, mayonnaise, mustard, hot sauce, salad dressing etc.

3. Serving utensils for all the meal’s food (spoons, knives, cake cutters, tongs, etc)

4. Disposable main dish plates (10" better size for our large meals)

5. Disposable dessert size plates (6")

6. Disposable bowls if meal has soup, chili, etc.

7. Disposable eating utensils and napkins. Even though our meal cart has these supplies, the meal team's supply helps us keep replenished.

8. Paper towels for serving area cleanup

9. Bottled water minimum 48, in hot weather they are grateful for more

10. Flip top take-out containers for meals to go

11. Take-out soup containers if part of your meal (paper coffee cups with lids work too)

NOTE: Our friends very much enjoy "home made" bread and desserts so meal teams are welcome to make/bring your own. ORM receives grocery store donations so we always have bread and dessert available. As well, in addition to bottled water, meal teams from time to time bring some different beverages to share (e.g. lemonade) - not an expectation.

There are two working carts, one with meal team supplies like latex gloves, etc., kept in the corner by the back stairs. The other cart has supplies for our friends like plastic utensils, napkins, and is pulled out to the left of the serving area. A third food cart is used for breads, desserts, etc. and is directly next to the left end of the serving tables.

1. Bread and desserts

2. Name badges (stick on); all meal team please wear

3. Disinfectant wipes for meal team hands (not for cleaning tables)

4. Plastic/latex gloves for serving

5. Salt and pepper

6. Plastic bags for placing to go meals, etc.

7. Cleaning cloths

8. Cleaning spray for tables

9. Broom and large dust mop

10. Dog food for our friends dogs

11. Help and support, which includes handling behavior issues. Meal team members should notify the Lead Volunteer if something goes unnoticed (e.g. unacceptable language, arguing, etc.)

12. Our volunteers and friends do the cleanup and empty the trash