Loaves & Fishes Hospitality House of New Milford

Loaves & Fishes Hospitality House is a non-profit organization under Internal Revenue Code Section 501(c)(3). Our EIN # is 22-2544673.

"Feed the Hungry, Empower the Weak, Nourish the Soul"

Daily Meal: 4:30pm to 5:30pm

The Richmond Center

40 Main Street    New Milford CT 06776


Volunteer Procedures

  1. WASH HANDS: Use the hand-washing sink just inside the door: the Health Department rules do not permit use of food preparation sinks for washing hands.

  2. MAKE COFFEE: Put desired cups of water in the pot. Use ½ as many measures of coffee (40 cups of water & 2 ½ cups of coffee in large pot)

  3. PUT OUT JUICE: Juice will normally be in Fridge #2. Use whatever is available. Additional juice is in the walk-in fridge and small storeroom adjacent to the kitchen.

  4. PUT OUT CUPS: Hot and cold cups are in drawer below pass-thru, extras below

  5. PUT OUT MILK FOR COFFEE: Milk is in Fridge #2 also. Use small creamer and refill as needed. Unused portion must be discarded at the end of the day. Check sugar supply on counter.

  6. MAKE SALAD: Use big bowl. Ingredients and dressings are in Fridge #1 and cupboard #5. Salads are to be served by volunteers, either in separate bowls or on plates with meal as you choose.

  7. STOVE: If oven is to be used, turn it on early to pre-heat it: it takes a while to get hot. Note: When ever stove is on, exhaust fan should be turned on.

  8. PUT BREAD AND BUTTER ON TABLES: one basket of bread and ½ stick of butter per table, refills as needed. Discard leftover bread/butter at the end of the day.

  9. PUT ROLLED SILVER CONTAINER ON COUNTER: Each guest is handed a roll of flatware with his/her meal. Note: may need to roll some each day. Napkins are in the cupboard below.

  10. PUT A STACK OF PLATES ON COUNTER LEFT OF STOVE: Count the number of plates in the stack; it will help in determining the number of guests served.

  11. MAKE SANDWICHES FOR BAG LUNCHES: At least 25 will be needed, put each one in a plastic sandwich bag and return to fridge #3. Sandwich meat is in Fridge #3. If you run out, make up tuna or peanut butter & jelly sandwiches. Opened peanut butter and/or jelly should be put in Fridge #3. Tuna and more peanut butter and jelly are in the adjacent small storage room. Be sure to use up any leftover sandwiches first; they would be in Fridge #3. One bag lunch per guest.

  12. ASSEMBLE REST OF BAG LUNCHES: In a paper bag, put a sweet and a piece of fruit (whatever is available) and anything else that has been left for lunch use (e.g. popcorn, cookies, candies, pocket tissues) and put bags on counter by Fridge #3. When a guest asks for a bag lunch, just add a sandwich.

  13. SERVE THE MAIN MEAL: Keep track of number served and number of bag lunches given out. Enter in log at end of day (see #17) Carry outs are for guests listed on the side of refrigerator 2 ONLY.

  14. DISHWASHING PROCEDURE: Dirty dishes are received at the left pass-thru. They are scraped into garbage there and taken to the 3-bay sink. Dishes are washed in detergent and hot water in a dishpan in the left bay, rinsed under running water in the middle bay, and soaked for 3 minutes in a Clorox bath in a dishpan in the right bay. (Clorox is under the sink; use ½ tsp per gallon of hot water.) Dishes go into the drainer to dry; flatware can be dried on a towel. If the water is hot enough, they will dry in a few minutes.

  15. PUT DISHES AND FLATWARE AWAY AS THEY DRY.

  16. WASH COOKING POTS AND UTENSILS AT SINK BY STOVE: No Clorox needed.

  17. MAKE ENTRIES IN LOG.

  18. IF DONATIONS ARE RECEIVED, ENTER ON CARDS IN FILE BOX.

  19. PUT EVERYTHING AWAY: Leftovers should be wrapped, dated, and identified.

  20. WASH TABLES IN SERVING ROOM: Use Clorox Clean-Up or Clorox in wash water.

  21. CHECK BATHROOM.

  22. TAKE OUT GARBAGE: Put new bags in cans, covers on. Trash goes into small dumpster.

  23. PUT RECYCLABLES IN RECYCLE BOXES: On Tuesdays recyclables go into trash cans outside, by the dumpsters.

  24. TURN OFF FANS, LIGHTS, STOVE, LOCK DOORS.

  25. CHECK ENTRY DOORS.

THANK YOU FOR VOLUNTEERING!

If you have a problem or questions, call Lisa Martin at (203) 417-1333. If no answer, call Molly Sherman at (860) 488-4381 or Patty & Chas Bates at (860) 354-0277

For Police call (860) 355-3133. For Ambulance call 911

For building emergency (broken pipe, plugged toilet, electrical failure etc.) call building maintenance at (860) 355-6081.

Final note: USE OF PHONE BY GUESTS: We allow guests to use kitchen phone to make brief local calls. They may not make long distance calls or spend a lot of time on the phone. Only volunteers may use the office phone.