System Owner:  Rebecca Allen

Purpose and Scope:
This system is to help anyone who will be serving our members and guests through the wonderful gift of prepared coffee on Sundays or for any services or events as needed.

Coffee Making Procedure:

1. Make sure that the Coffee Maker in the Kitchenette is plugged in and the main switch is on in the back (usually is left on now because we use it often).
2. If the coffee maker is not on, flip the switch in the back to the up position carefully. (It is a little fragile).
3. Then turn the coffee maker "ON/OFF" switch to ON in the front of the coffeemaker on the top (RED BUTTON). It will light up if everything is on correctly.
4. Use two level (not heaping) scoops of coffee beans - and grind on medium.
5. Place grinds into a single filter in the filter holder, and place onto the coffee maker correctly.
6. Place an airpot directly underneath where the coffee will be coming out of the coffee maker. (Open top, remove the metal/plastic spout first.)
7. Make sure the Open/Close level on the airpot is close (up position) to prevent coffee pouring out while making coffee.
8. When both the green light ("ready") and the red lights are lit up, you are able to push the cycle button (the black switch in-between the "ON/OFF" switch and the green "ready" light).
9. After the coffee maker has finished it's cycle and is no longer dispensing hot coffee, remove the airpot, put the spout back in and close the lid of the airpot.
10. Dispense of the used coffee and filter in the trash can. (Repeat Above Process as needed for more coffee).

Other Necessary Items:

1. Half and Half milk should be available in the   fridge (if not, a quick trip to the store might be required).
2. Place half and half in  the clean stainless-steel dispensers.
3. Place half and half dispensers in the coffee station areas 
4. Make sure we have sweeteners (stored in the kitchenette and by hall coffee station) in the appropriate places for people to find them.
5. Make sure there are cups, lids, stirrers etc... at the stations ready to go.
6. Please try to keep the coffee station areas neat and clean by checking on them every 5-10 minutes until service starts.

Coffee Clean Up Responsibilities:

1. After service(s) are completed and people have begun to leave, collect the airpots and cream dispensers and take to the nursery kitchenette.
2. Make sure all dispenser  and airpot  are clean and left open for drying.
3. Replace any items in the coffee stations that are low or missing.
4. Make sure the kitchenette is left clean and tidy and coffee items are put back into their proper place.
5. Notify the F.I.T. Team leaders of any items that need to be restocked soon.
6. Also, if coffee station table covers need cleaned, make sure the team leaders are made aware so that they can be changed.
7. We do have extra table covers on site in event of an emergency.

Acknowledge