In the Grand Hall, near the library, find either Lesley Gower of Katrina Moline to assist in setup and locate kitchen.

Transcription

1 Arrive at the New Happy Garden Restaurant by 1:00 pm Pick up Party trays at New Happy Garden restaurant Stockton Blvd, Sacramento, CA (916) Drive to Clunie Community Center 601 Alhambra Boulevard Sacramento, CA (916) Arrive at the Clunie Community Center between 1:30 1:45pm In the Grand Hall, near the library, find either Lesley Gower of Katrina Moline to assist in setup and locate kitchen. Place all party trays in warmers located in the kitchen; turn on warmers to 140 degrees fahrenheit. Locate/gather the following items: red rectangle tablecloths 5 burlap runners 4 buffet chafers 8 serving utensils 8 tongs, 1 serving spoon sternos 22 (2 for each chafer, 2 for s'mores bar, plus extra) lighter to light sternos on fire ramekins for dipping sauces 4 spoons for dipping sauces 4 appetizer platter cutting board (cold cuts, cheese, and other antipasto items) toothpicks in small gold cup drinks 3 buckets drink dispensers 4 (2 small, 2 large ) fruit to be placed in drink dispensers 4 drink labels (lemon water, strawberry lychee mojito, pineapple coconut water, virgin bloody mary) drink sign ( Is the wedding a snooze? Grab your drink and add some booze! ) liquor bottles beer kegs (Morgan and Jackie will set up) metal ice bowl ice machine in kitchen

2 desserts (cookies, macarons, red bean panna cotta, cream puffs, Chinese almond cookies, chocolate covered raisins, red cherry sour candy, yogurt covered pretzels, strawberries, graham crackers, chocolate bars, marshmallows) 2 white rectangle platters (for red bean panna cotta and strawberries) dessert platter tower 1 apothecary jars for candy 3 clear plastic tongs for apothecary jars 3 hollow books to hold macarons 2 vintage luggages 2 lazy Susan for s mores skewers in mason jar for s mores small wooden crate with 2 sterno and river rocks for s mores large wooden tree rounds 3 brown cocktail napkins small white plates for cake 170 small forks for cake 170 large brown wine crates 4 signage for drink table flowers 2 vases with tree round base towels for cleaning disposable gloves At 2:15pm, use diagram to set up buffet tables, drink tables, and dessert table Set up the 2 buffet tables (Katrina Moline will assist) set up 2 tables with tablecloths and burlap runner set up 8 chafers with tongs and sternos do not fill with hot food until 4:05pm Set up the dessert table (Adrienne Sederquist will assist) Set up the drink tables (Jackie Brown and Morgan Cox will assist) fill dispensers with fruit and beverage, leave room for ice there a 4 flavors lemon water, pineapple coconut water, strawberry lychee mojito, and virgin bloody mary the lemon water will just be tap water from the community center sink with lemon slices set up crates and signage work with Morgan and Jamie in setting up beer kegs At 3:45pm, pour ice in the drink dispensers and ice bowl

3 At 4:15pm, put out the appetizer platter cutting board with toothpicks and cocktail napkins Place the platter at the end of the buffet table At 4:40pm, fill chafers with hot food and light sternos At 4:55pm, remove appetizer platter (cutting board) from buffet tables In the kitchen, store any leftover food Clear as much food as possible from the platter At 5:05pm, open buffet line to guests open lids and place the lids in the kitchen until the line dies down put the lids back on chafers when the buffet line isn t busy Refill food and drink dispensers as needed (when refilling food and beverages, take the or tray dispenser itself into the kitchen to refill there do not take buckets and pour into the dispensers out in the reception hall) Clean as you go At 6:30pm, start collecting guest plates In the kitchen, clear as much food as possible from plates and store plates in the appropriate containers At 6:45pm, the bride and groom will cut into the cake Take the small plates and small forks for cake out from kitchen into the reception hall Cut the cake into several pieces, place them on small plate with fork, and offer to guests in their seats At 7:15pm, close the buffet line

4 Break down buffet tables In the kitchen, clear as much food as possible from the chafers, tongs, etc... and store in the appropriate containers Store any leftover food in the appropriate containers, wrap up At 7:45pm, collect small plates, In the kitchen, clear as much food as possible from the small plates and store in the appropriate containers Pre clean kitchen; prepare to break down for the night At 8:15pm, break down the dessert table Transfer dessert items into kitchen Store any leftover food in the appropriate containers Leave tablecloths and runners until guests are gone (after 8:30pm) At 8:30pm, break down Remove tablecloths and runners Load all items (including food, decorations, servingware, etc.) into van Clean kitchen Must vacate community center by 9:00pm

5