Spring, Summer, August & Autumn Series

Week before: the first named in the rota should contact the other person to arrange what to bring – milk, cakes etc.

Rough Guide: allow 4 litres of milk and enough cakes for about 30 people. (Try and establish the level of recent demand and consider the weather forecast).

Arrive for tea duty 15:00. The instant hot water machine needs to be turned on initially. Turn on kettles for back up. Obtain the cash float from a flag officer, the bar steward for the day or ask for it to be left out for you. The key is attached to the box. Count the float and check the amount against the entry shown on the record sheet filed in the green folder. Fill in the fridge temperature box.

Decide on the cake prices to cover the costs plus a margin. Normally the price guide in the kitchen will apply. Price tickets are stored in a basket under the servery.

Take a tray of tea and a selection of cakes to the OD Box. This is free of charge to the OD and the assistants. Please start serving tea at around 15:30 for the sailors after their final race of the day. Non-sailing members should be served after racing sailors. Continue serving subject to demand.

Afterwards cash up and complete the tea return, following the instructions in the green folder. When completed please return the cash box back to the bar for safekeeping. Please clear the rubbish from the swing-bin and take the bag and any other items to the rubbish bin by the main gate. This is locked and the key is clearly identifiable in the kitchen. Please return the key afterwards. Finally, leave the kitchen clean and tidy, the fridge door closed and all the appliances turned on, except the instant boiler which should be drained down. Note: if any of the supplies of tea, coffee etc. are running low and advise the Commodore or Skill Group.