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Beaver Valley Probus Club- Home
- Casual Dining Responsibilities
Casual Dining - Responsibilities and Considerations
HOST- Decide what you will provide for the main course.
- Set up buffet-style serving areas for food & drink. You may choose to use tablecloths, candles etc., but otherwise do not set tables.
- Provide napkins, condiments, drinking water, tea, coffee, and decaf coffee. Have a few dishes, glasses etc., available in case someone forgets.
- If you haven’t been phoned by a guest after two or three days since the coordinators' email, phone the guest to see what they are bringing. Contact the coordinators if you still have problems.
- RSVP: Email "yes" or "no" to the coordinators a week in advance.
- If your plans change, be sure to advise your host you are canceling.
- If you want to bring a hot or a frozen dish, coordinate with the host regarding oven or freezer space.
- Arrive on time – especially if you have appetizers. Wear your name tag if you are not familiar with all the guests.
- Co-ordinate with the host about the timing of the meal and your needs for heating up items, etc.
- Help with set-up and cleanup as required.
What guests should bring:
- Bring your own dishes, cutlery, glasses, mugs, serving dish, and serving utensil. Bring a bag to take your dirty dishes home.
- BYOB: Whatever beverage you want to drink other than water, coffee, tea.
- Guests will always know from the assignment email the total number of people around the table and should adjust their food quantities accordingly.
- If you suffer from diabetes or food allergies please notify the coordinators when you join.
- When the coordinators send out the list of host locations each month, any food restrictions for a particular group of diners will be stated for the benefit of the hosts, cooks, and guests.
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