Family_Fun_Night

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What do I have to do if I volunteer for FRIDAY Dinner on the Deck Night?

It's easy! You show up on the Friday you signed up for at 4:30 the afternoon.
The dinner time shift runs until 7:00 p.m (2.5 hours).
Essentially, you will be the host for dinner that evening!
The goal of these evenings is to bring the members together in a fun way and
have a dinner together that won't break the bank.

Upon your arrival, you begin prepping the area for food serving.
All the items are provided for you and in most cases, will already be
ready in containers in the silver fridge.
Paper plates, plastic utensils, napkins, food, etc are all there at the Snack Shack.
(if you run out of something, please write it on the list on the tall freezer)

A typical Friday Dinner on the Deck Night meal consists of a main dish,
your choice of chips or other side item,
and your choice of available beverage, cost is in the $5-$6 range.
About the same as you'd pay at McDonalds!

HRA provides hamburgers, hot dogs,
basic condiments, cheese, lettuce, onions, & tomato.
We have sinks, cutting boards and a few knives,
so you can wash and cut things at the Snack Shack.

If you (out of the kindness of your generous heart) wish to bring
a side dish to spice up the variety, more power to ya!
Baked Beans, Potato Salad, Cole Slaw and Macaroni & Cheese
have been popular side items.
Feel free to have additional items on hand, but know that it is not imperative.

Looking for DINNER ideas!
If you have a specialty of your own that you want
to share with the crowd, let us know!
For example: If you want another type of food to serve,
like baked potatoes or barbecue,
or marinated chicken breasts.
Let us know ahead of time and
we can have the items there for you.
We need to know at least 5 days in advance in order to coordinate the purchases.

As soon as you know what you wish to serve (if different from hamburgers & hotdogs)
email: webmaster@hidenwoodpool.com
and we can get it up on the list and front page so people know what to expect.

If you are new to the process, there will be a
member of the concessions committee there to meet you at 4:30
and that person will guide you in the use of the grill & fryer (both outside),
the cash register (scanning UPC numbers for the evening count of dinners sold)
and the most efficient way to plate and serve the food.
Recognize it is not a science and if you have a better way to do it,
feel free to offer your ideas!

If you have questions, email Amy!