Soupline

So here I am on Saturday morning- the soupline preparations begin. Today is my day to be in charge of feeding anywhere from 300-400 people. It started yesterday with a trip to the local food bank. Basically we get whatever we can there, and anything we get out of the fridge area (except for meats) we don't have to pay for. We look for fruits, veggies, desserts, yougurt, milk, or anything else that could be usefull back here in the kitchen. I serve yogurt on my nights, but since they didn't have any we got chocolate milk instead.

Now I need to start preparing for the day's volunteers, numbering 26 today. Basically they come in around 3 o'clock and do whatever needs done to prepare for serving time. They'll cut and butter bread, cut lettuce and veggies for salad, cut veggies for the goulash, transfer the chocolate milk from the coolers to useable containers, prepare mop buckets, prepare the dining room, wash dishes, and whatever else needs done. I don't do a whole lot of the work, I just manage the volunteers and ensure that everything else is ready for the meal. Last week we served about 450 meals, so this week I'm hoping we serve even more.