Compliments - And Starting A New Week

As I closed last week I noted I would list some of the praise that comes along with the appreciation of CAMT’s service. It is that appreciation that brings us back year after year.

Sometimes it’s just the recognition by group leaders – “When I saw you, we realized we really lucked out to have your menu and your food this week”. “We were with you two years ago at Gaulley Bridge. We brought a stock of food of our own to fill in the expected gaps. Your food was so good we never even touched our own stock”

If you had read any of the past CAMT blogs about our service with Christian Endeavor, you know each week we are here they post an envelope for campers to write notes. Here are just a few from last week:

“You are a blessing to all of us! We are served top-notch meals everyday. Your ministry through food touches everyone here. Thank you for all you do.

“You take very good care of us, I don’t eat this well at home.

“Thank you for being our cook again this year. Food is one of the most valuable parts of camp.” (This one from Mid Atlantic Christian Endeavor executive Sam Yeager.)

Sunday June 27, 2010
Mollie Hughes, her granddaughter Mackenzie and Betty Bowes arrive at the Glen Ferris Inn right on time. Or at least the time they are expected and get settled in their room. We gather at the restaurant at 4:45 for dinner. The time is dictated by the fact that I have to meet with the incoming group leaders at 6:00.

During dinner I drop the bomb that we have to build the sandwiches for tomorrow morning. As penance, I pick up the tab.

I go off to my meeting and the rest start building sandwiches. Many hands make light work. They are done within the hour and head back to the Inn.

As you know, I stay at the school for the 9:30 serving of Ice Cream--our second Dori Gillstrom ice cream memorial. While I wait, Rich Smith and Ann Zayaitz arrive at the school. They got to the Glen Ferris area after visiting Ann’s mother. It just meant they were later than usual. They stay with me to serve the ice cream and clean up. We are home at the Inn by 10.


Monday June 28,2010
We are running 30 minutes ahead of schedule. Every shift we have been out 30 minutes ahead. Life is good. But I am ahead of myself in the narrative.

Monday morning went well. We are benefiting from what we learned last week. Molly Hughes is doing the baking. Betty Bowes handles the lunch set up and salad bar. Rich Smith and Ann Zayaitz cover the breakfast buffet and serving dinner. Mackenzie Hughes floats helping Molly bake and Betty set up the salad bar. She also serves the soup on the evening salad bar. Carl handles the griddle and Pat is the runner tying everything together.

OOPS!
Our only problem is one of supply. I don’t have enough syrup for the French Toast this Morning. The school seems to have four gallons on hand. I have a food order due later today that includes syrup. I decide to “borrow” syrup to get through the meal. In the warmer I put what little syrup I have and start to ad the borrowed. The consistency doesn’t seem right as I pour, and the smell is not syrup. I look at the label, it is actually Worcestershire.

Now we are really in trouble. Rich heads to the local Krogers in the hope that they open at six a.m. He is not back by 6:30 and I am working on plan “d” when he comes through the door. The store hours say six a.m. but they really don’t open until six fifteen or later. I am saved.

The French toast goes well. After breakfast the girls* make the lunch sandwiches and replenish the breakfast items ready for tomorrow.
*Last week I referred to our group as women – this group decided on girls to separate themselves.

As I mentioned, everyone is out by 8:30, a two and a half hour shift.
I have a food order due in at 11:30. But often there can be an hour difference, usually on the long side. We go back to the Inn and rest, and head back to the school at 11. Eleven thirty comes and goes, no truck. So we are joined by Rich and Ann for lunch. When we return an hour later the truck is there and unloading.

Everything fell into place for our Sloppy Joe dinner. Everyone not only did their job but jumped in to help each other. Rich, when finished serving dinner, gravitates to the dish washing machine and keeps the flow of soiled items humming through. Again we are out 30 minutes early. Another 2.5 shift....