The cash box: You will need change.  $100 in change is more than enough (suggest: 60 quarters, 20 singles, 3 fives and 5 tens).  You can get away with less.  If you are asking for donations rather than fixed prices, you need much less change. (For RE Brunches: you will find cash boxes in an upper cabinet in Room 15.)

AFTER YOUR BRUNCH: count the money and prepare a Brunch Collection Form (copies are in the blue Sunday Service folder.)  Put your money in a sealed envelope with the Brunch Collection Form, detailing which group held the brunch, and exactly how much money is in the envelope. Put the envelope in the safe in the Parish Minister's office, or if necessary bring the money to the office on Monday and give it to the UUCP Administrator for bank deposit.

Set-up of Tables (serving and eating) and Chairs

• The UUCP sexton should have tables and chairs in place by 9 AM Sunday.

Advertise your brunch

• Use posters and signs. Post your menu with prices. Use the tack strips on the walls if you hang signs or posters – try not to use tape, it damages the paint on the walls

The Menu - a typical brunch might have

• 2 to 3 dozen assorted bagels (you will need butter, cream cheese - non-fat and regular) 2 dozen assorted donuts or brownies Fresh fruit salad Fruit juices, cider, soda (regular and/or diet), ice & cooler for drinks Supplement with: soups, stews, quiches, sloppy joes, chili, hot dogs, baked pastas, cold salads (including dressings) etc. Try to serve at least one hot entree that is vegetarian.
• Bring you own condiments (ketchup, mustard, salad dressing, etc) and a good bread knife to cut the bagels
• Expect to serve about 80-100 people
• Option: have a theme for brunch

Volunteers Needed to:

• Bring in the food and paper goods (napkins, cups, plates, bowls, and cutlery). (NOTE: RE Brunch paper goods and cutlery are supplied by the RE program and can be found in the RE cabinet in the Founders Room closet and in the RE closet downstairs.) Coordinate brunch crew as to who will bring what item. Ask hot-dish people to be responsible for heating up their dishes (for both sessions). If they can’t stay, then they should make arrangements for someone else to heat up or prepare their food. Getting tables set up and food set out. Recommend at least 2 people plus those heating up their food. Supervise or dish out hot entrees. 1-2 people to replenish food during serving times.
• 2-3 people to help with clean up.

Founders room storage area supplies:

• Has extra tables and additional chairs (folding).
• Plastic tablecloths are in labeled drawers. If you use the plastic cloths, please sponge off the cloths if they’re still in good shape, dry, fold and return to the drawer. There are usually assorted rolls of plastic/paper table coverings on top of the cabinet that you may use if you wish.

UUCP kitchen has a stove, ovens and a microwave.

• The on/off round toggle switch for the two wall ovens is located under the counter between the sink and the dishwasher.
• Turn the ovens off when you are done.

Useful items in the kitchen:

• Trays (in the cabinet below the microwave) Serving utensils Bowls of all sizes Large platters, large and small pots and pans
• Garbage pails (dark brown plastic) are under the counter – take one for the Founders' Room. Extra trash bags are in a box in a lower cabinet just to the left of the dishwasher. (Sometimes there’s a big box of rags sitting on top of the trash bags.)

• Bring your own crock-pots and fryers. Any owned by UUCP are in very poor condition.
• Provide paper supplies for eating (napkins, cups, bowls, plates, forks, spoons, knives) and paper towels for clean-up.

Electrical needs:

• If you will be bringing in and using crock-pots, electric pans, etc., you will need to bring an extension cord Bring a power-strip if you have one (** but, Please do not plug in more than four crock pots on one plug strip **)
• The outlets are on the floor by the windows

Brunch electricity alert

The Partnership Church asks that you please observe these safety rules:

• Do not plug in more than four crock pots on one plug strip. Keep the crock pots on low heat. If you need to make toast, make it in the kitchen and carry it to the brunch room. Electric frying pan - keep it on low or medium heat---never on high. We burned out two outlets and we don't want to do that again! Ron thinks he has repaired those outlets, so let's hope so, and let's be careful in the future.
• To heat up a crock pot, just put hot water in it. Then dump the water and put in the soup.

Times

• Be ready to start serving at 10:15 AM. Set up should begin at 9:15.
• Brunches are held between and after services so brunch is usually served until at least 12:45 or even 1:00 p.m.

Clean-up

• Recycling – no need to separate recyclables, they can all go in one container.
• Wipe off serving tables. Wash and put away any UUCP kitchen equipment. Put away trays. Bus around the eating tables
• Sweep (if necessary)

Suggested price list:
You may price by item or offer a package or per plate price for some food items. Some brunches have simply asked for a donation (and often make more money!).

Sample menu/price list

Sunday Brunch Guidelines