LunchPrep

Lunch Prep

Time frame: 10:00 am - noon - ish

Duration: 2 hours

Crew members: 2

Description: Transition from breakfast to lunch: keep kitchen clean and organized, facilitate a mostly self-serve lunch, help prep for juicing.

Please note that during the transition from breakfast to lunch people might be popping in for a late breakfast or snacks, so keep the part of the table near the refrigerators stocked with a few non-perishable nibbles and a mini assortment breakfast items. Keep an eye on this area to keep it organized and appetizing as you are attending to the other tasks.

Please also note that the juicing master for the day will be relying on your support in terms of keeping space available to process vegetables for juicing, and may also need help with washing and processing vegetables. The juicing shift is from 11 to 1, so please be prepared to do most of the cleanup before 11, or set up taks so that one person can help with juicing prep (if needed) while the other person attends to other lunch tasks.

The things that need to be done between breakfast and lunch are:

create work space by organizing the common areas. Package up and store dry breakfast materials on the shelves, keeping like things together. Package up and store things that need to be refrigerated. If needed, move the coffee station to a side table to make room for veggie prep.
thoroughly clean the prep tables and help juicing master set up to process vegetables for juicing:
- fill large bowls with water (for washing vegetables and place on table
- set up cutting boards and knife stations
- find large containers (or clean trash bags) to hold vegetables to be juiced (carrots, celery, beets, ginger, greens, as noted on the board for that day).

Once things are set up, help juice master wash and process vegetables, as needed.

Lunch options

set out basic things to make sandwiches (but most things will need to stay in the fridge) Daily options will be on the bulletin board and might include cheese, eggs, cold cuts or hummus - check the board for particulars.
If a particular dish is on the menu that day, prepare it according to the recipe in the red cookbook. (Could be pasta or tuna salad or something easy like that.)
If it makes sense and appetizing leftovers are available - ask around to see if people are interested and if so, heat it up. Warming up a pot of leftovers so that people don't need to do that individually cuts congestion at the prep table.

Final tasks

Make sure the large orange beverage containers are filled with cold drinks before you leave.

Thank you for creating the space for a relaxing and delicious communal lunch!