Because we have a large and ever-increasing number of members, we are faced with an issue of how to provide convenient, efficient food service to those who require it. Fortunately, we have a great committee of volunteers comprising the Food Services Committee (formerly named the Kitchen Committee). This group advises the Board on not only kitchen matters but also overall service, volunteer co-ordination and frozen entrée supply. The change in name better reflects the range of their concerns.

Emily assures us that we can adequately meet the demand for frozen entrées, and the freezer now at the back of the main office has streamlined their sale.
Where we have the biggest issue is at times of high demand for in-dining room service. Emily does an incredible job of estimating numbers of hot entrée portions required on any given day. Demand seems to vary based upon the day of the week, what the entrée of the day is and other unknown factors. Even then it is hard to predict.

As an example, Fish and Chip Friday is always popular, except two weeks ago when Friday was unusually quiet for some reason. However, last Friday I was informed that a new record of 100 pieces of fish were served.

One frustration that came up last month was that when an entrée ran out, there was a complaint that office volunteers were jumping the queue and going straight to the serving hatch without a number. What is happening here is some of those office volunteers have been working since 8:30 am. The reward for their service is a $12 lunch voucher. They often tend to fetch their lunch and eat it at their desks. They don’t have a lunch time as such so sitting with a number in the dining room is not feasible. But we do need to ensure they get their lunch. Hopefully you understand the situation, and we are striving to serve all of you.

The other issue is providing enough seating at times of high demand, which we are currently making plans to address.

As stated in the President’s report we are strongly committed to keeping the prices of our food down, supplemented by the generosity of our member donations to the Affordable Lunch program. We are pleased when affordability is enhanced and have heard comments that Emily’s portions are so big two people are sharing them, or that a frozen entrée is lasting someone two meals. Our food service volunteers work very hard for us, so please let them know your appreciation.