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Mt Sinai
Congregation

Yom Sheini, 9 Elul 5778

Guide to hosting an Oneg Shabbat (Friday Evening): A Step-by-Step Guide 

Note:  Our kitchen is kosher-style.  This means no pork or shellfish dishes are allowed.  Vegetarian choices are easy.

I.           COFFEE

I.    Plug in the Bunn coffee machine in the social hall.  It must have time to warm up before making coffee.

II.   Pull out the basket and add a filter. Cut open a packet of coffee and add in filter. Usually, one pot of decaf and one pot of regular is sufficient.

III.  Fill plastic pitcher with cold water to black line marked on the outside.  DO NOT pour water into coffee maker yet.

IV.  Check supplies on beverage table for refills.  All refills should be in pantry, fridge or under pass-through to social hall.

 

II.          TEA

A.    Electric tea kettle located by Keurig coffee maker.  Fill but do not plug in yet.

B.    Check table in social hall for tea bags.

 

III.         KIDDISH

A.   Prepare wine and juice cups.  Plastic 1 oz cups are located above sink on east wall.  Rabbi’s cup is located in the same cabinet. 

B.   One pink tray for wine cups and one green tray for juice cups located on south wall to the right of the gas stove.

C.   Line tray with cups.  Fill respectively with grape juice and/or wine.  Both are located in the beige fridge.  Extra juice is located in pantry.

D.   Fill Rabbi’s cup with wine.

 

IV.             SERVING PLATES

A.   You and your partner for the Oneg are responsible for food.  Choices can be cookies, bars, cakes, fruit, vegetables and dip, nuts, cheeses, etc.  You may bring these already trayed or use the trays in the kitchen.

B.   Trays are located under the microwave.

C.   Individual paper plates, cups, napkins and plastic silverware are located under the pass-through into the social hall.  Paper is acceptable for Friday evening onegs.

D.   Individual items should be placed on the table in the social hall.

 

V.                TABLECLOTHS, TOWELS

A.   Tablecloths are located in the drawers under the oven or hanging in the multipurpose room next to the kitchen.  If used, you are responsible for washing and returning them before the next event.

B.   Towels, hot pads and aprons are located next to the sink on the east wall.  Again, you are responsible for all washing.

C.   Most of the time, unless a special event is happening, a tablecloth is not necessary in the social hall.

 

VI.             TIME FOR KIDDISH!

A.   During “Aleinu” return to the kitchen.  Pour the water into the coffee maker, making sure there is a pot underneath! The coffee will begin to pour into the pot immediately! 

B.   Turn on the hot burner switches.

C.   Refill the plastic container with cold water to make the second pot.

D.   As the first pot finishes, move it to the second burner. Change the coffee filter, add decaf pouch and pour water in, again making sure the orange pot is underneath.

E.   Bring the hot teapot, pitchers of ice water and any other beverages you brought (or are open in the beige fridge) out to the table.

F.   Bring out all the food to the long tables.

G.   Plug in the tea kettle and press the tab on the bottom of the pot down.  You will hear the heater begin.

H.   As people come into social hall, pass out trays of wine and juice.  Give Rabbi his/her wine cup. 

I.     Rabbi will lead kiddish and motzi.

 

VII.          CLEAN UP

A.    Clear all the waste from the social hall and throw away in large garbage cans.

B.    Pour out any leftover coffee.  Turn off burners and unplug coffee maker from the wall.

C.    Unplug teapot.

D.    Wash, dry and put away all dishes, trays, coffee pots, pitchers, etc. that you used.

E.    Take home all food.  Nothing should be left in fridge for staff. 

F.    Empty large and small trash into containers outside.  Make sure the bolt on the door is relocked.

G.   Take home any laundry.

H.   Kitchen should look exactly as you found it.

 Guide to Hosting a Kiddish (Saturday Morning): A Step-by-Step Guide

Note:  Our kitchen is kosher-style.  This means no pork or shellfish dishes are allowed.  Vegetarian choices are easy.

I.                   COFFEE

              A.  Plug in the Bunn coffee machine in the social hall.  It must have time to warm up before 

                    making coffee.

B.  Pull out the basket and add a filter. Cut open a packet of coffee and add in filter.

C.  Fill plastic pitcher with cold water to black line marked on the outside.  DO NOT pour water

      into coffee maker yet.

D.  Check supplies on beverage table for refills.  All refills should be in pantry, fridge or under

      pass-through to social hall.

 

II.                TEA

A.    Electric tea kettle located by Keurig coffee maker.  Fill but do not plug in yet.

B.    Check table in social hall for tea bags.

 

III.             KIDDISH

A.   Prepare wine and juice cups.  Plastic 1 oz cups are located above sink on east wall.  Rabbi’s cup is located in the same cabinet. 

B.   One pink tray for wine cups and one green tray for juice cups located on south wall to the right of the gas stove.

C.   Line tray with cups.  Fill respectively with grape juice and/or wine.  Both are located in the beige fridge.  Extra juice is located in pantry.

D.   Fill Rabbi’s cup with wine.

E.   Place all these on the counter by the pass-through into the social hall.

 

IV.             SERVING PLATES

A.   You and your partner for the Kiddish are responsible for food.  There is always bagels, cream cheese, sliced tomatoes, sliced onions. 

B.   You may choose to purchase lox and capers.  Sam’s Club in Wausau has a plank of lox for approximately $15.

C.   Other choices can be fruit, vegetables and dip, nuts, cheeses, tuna salad, egg salad, coffee cake, sweet rolls, etc.  You may bring these already trayed or use the trays in the kitchen. Some people bring a kugal, an egg bake or another hot dish.  This is your choice. Remember, all items must be pork and shellfish-free.

D.   Trays are located under the microwave.

E.    Individual paper plates, cups, napkins and plastic silverware are located under the pass-through into the social hall.  Paper is usually acceptable for Saturday morning kiddish.

F.    Individual items should be placed around the center in the kitchen, allowing for a good flow into the social hall.

 

V.                TABLECLOTHS, TOWELS

A.   Tablecloths are located in the drawers under the oven or hanging in the multipurpose room next to the kitchen.  If used, you are responsible for washing and returning them before the next event.

B.   Towels, hot pads and aprons are located next to the sink on the east wall.  Again, you are responsible for all washing.

C.   Most of the time, unless a special event is happening, a tablecloth is not necessary in the social hall.

 

VI.             TIME FOR KIDDISH!

A.   During “Aleinu” return to the kitchen.  Pour the water into the coffee maker, making sure there is a pot underneath! The coffee will begin to pour into the pot immediately! 

B.   Turn on the hot burner switches.

C.   Refill the plastic container with cold water to make the second pot.

D.   As the first pot finishes, move it to the second burner. Change the coffee filter, add decaf pouch and pour water in, this time making sure the orange pot is underneath. Usually, two regular pots and one decaf serve the morning group.

E.   Bring the hot teapot, pitchers of ice water, juice or any other beverages you brought (or are open in the beige fridge) out to the table.

F.   Bring all the food onto the round counter in the kitchen.  Please use hot pads on counter for hot food.

G.  Make sure there are serving utensils on all trays.

H.  Plug in the tea kettle and press the tab on the bottom of the pot down.  You will hear the heater begin.

I.    Encourage people, including the Rabbi, to gather in the kitchen. As people come in pass out trays of wine and juice.  Give Rabbi his/her wine cup. 

J.    Rabbi will lead V’Shamru, kiddish and motzi. Benchers (prayerbooks) are above the microwave.

 

VII.          CEAN UP

A.   Clear all the waste from the social hall and throw away in large garbage cans.

B.   Pour out any leftover coffee.  Turn off burners and unplug coffee maker from the wall.

C.   Unplug teapot.

D.   Wash, dry and put away all dishes, trays, coffee pots, pitchers, etc. that you used.

E.   Take home all food.  Nothing should be left in fridge for staff. 

F.    Empty large and small trash into containers outside.  Make sure the bolt on the door is relocked.

G.   Take home any laundry.

H.   Kitchen should look exactly as you found it.

Thank you!