ROTR - Basic tenents

Basic Tenets of the Colts Food Program

Every Morning
Corps members have all the cereal and oatmeal they can eat every morning. This is in addition to a hot breakfast item. An assortment of cereals is put out on a table in front of the food trailer, near the serving line. Members like to have a bowl of cereal while they are waiting in line.
Milk goes out with the cereal.
We serve orange juice every breakfast. Remember cups for juice. If we can, we mix it the night before in one of the large drink coolers and let it sit in the frig overnight to cool.

Peanut Butter and Jelly
Peanut butter and jelly are served for every meal including breakfast and snack. Members use this as an appetizer when waiting in line as well as the fall back when they really don’t like/can’t eat/don’t fill up on what we are serving.
There are specific serving utensils for peanut butter and jelly. They should be kept together at all times to minimize the confusion when they are needed (as they are needed at least four times a day). And we have to use these utensils. When we use something else, we confuse the corps members. (We admit it – we have a thing about the PB&J.)

Paper Products
Corps members should use one plate and one cup only for each meal. Seconds are served on the same plate. If they toss the plate, they lose their chance for more food.
Check utensils, cups, and napkins prior to the start of each meal. Don’t set out utensils unless they are necessary for what you are serving that meal. No knives with soup.
Plates should be counted out prior to each meal. This helps with portion control (50 plates for each pan, for example), the bane of serving.
Paper products are not a renewable resource. We do our best to think and plan what is really needed to serve the meal. Try to really fill that plate rather than go to an extra piece.

Things to Remember for Every Meal
Salt, pepper, and hot sauce should be set out for every meal. Remember to put out ketchup or ranch dressing when needed. (It has been noted that many of today’s young adults use ranch dressing the way some of us use ketchup – as a universal condiment.)
Juice and water are to be served at every meal. Leftover juice beverages are never thrown away. “Beverage experts” are free to create new varieties by combining new flavors to the current stock. (Really, everyone loved the Brown.)
REMEMBER VEGETARIANS. We try to have alternate entrée items available. Leftover breakfast items and/or pasta items work well for this. Also, we try to keep a small quantity of egg salad on hand. Head cooks generally appreciate a gentle reminder (or even a panicked one) on this.

Much Ado About Serving
Forty-five minutes are set aside for serving. The rule for members is: Get there or go hungry!!
Meals are ALWAYS served in the following order: corps members first, staff members second, cooks and other volunteers third. Visiting family and friends are welcome to dine with us, quantities and time allowing.
It is important to keep the serving line moving quickly. We try not to overdo choices. Corps members are generally ready for a rest, and speed is more important than customization. Something as simple as “peas or corn” can confuse a worn out Colt and really slow the line. The general rule is: Serve it unless asked not to.
Seconds are served at the discretion of the head cook.
Staff members, drivers, and other volunteers arriving after the allotted serving time are welcome to eat, but it’s strictly self-serve.
Food should be served in the following order: hot entrée, potato or rice, etc., vegetables, salads, and dessert. Some items are placed on tables where corps members serve themselves. For example, lettuce salad can be served that way.
While we never serve milk for lunch or dinner, we always serve milk at snack – as much as the corps members can drink, until it is gone. Nine-ounce or ten-ounce cups for milk.

Things to Remember for Every Day
A daily schedule is posted every morning.
The head cook assigns tasks, and all volunteers are expected to willingly cooperate. Acting as head cook is an awesome responsibility. He or she must have the support of the rest of the crew. Flexibility, patience, and a sense of humor all contribute to a congenial environment and getting the job done. In other words – LOVE THY FELLOW COOK!
Emptying the trash and doing the dishes are everyone’s jobs.

Size Matters
9 ounce cups are used for beverages. Pop floats (soda with ice cream) are served in larger cups, when available, particularly those that are donated or that are received from liquidators.
Fruits, Jell-O, and pudding are usually served in 7 ounce cups with them being approximately two-thirds to three-quarters full. If necessary, salads and desserts are served on salad plates or in bowls.