GUIDE TO THE TEA ROTA

General Notes

Members are requested to prepare the sandwiches and make (or purchase) cakes at home and bring to the Club on the afternoon of the match.

Please get together with other members on duty with you, to decide who is supplying the cakes, sandwiches, etc.

Take a cup of tea out to the players after 10 ends, or as requested by the Captain. Remember to include the visitors.

Tea is not usually served after matches, but have the kettle ready, just in case.

After the meal and speeches, wash up and clear away any food that may be left over.
Tablecloths and tea towels should be taken home, laundered, and returned.
The captain of the day or the catering officer will pay out expenses.



GUIDE TO AMOUNTS TO PREPARE

WEEKEND TEAS
1 round of sandwiches and 2 cakes (or slices) per person, to include those preparing the tea - and allow for, say, 4 visitors.

Bring in milk (1 pint of milk = 20 cups of tea). Tea coffee and sugar are provided.
Half the amount of sandwiches should be made with brown bread and half with white. (1 large loaf = 20 slices = 10 rounds of sandwiches).
Sandwich suggestions are: cheese & tomato, egg & cress, cheese & cucumber, liver sausage, ham, pate, sardines, tuna - no cheese & pickle.
Please try to provide as good a selection as possible. If preferred, a salad and dessert may be provided instead of sandwiches and cake.



EVENING & MID-WEEK MATCHES

French loaves, half to be brown and half white. (1 long stick = 10 pieces); 3 pieces per person should be provided.
Cheese, butter, pickles and pickled onions are provided by the Club and will be found in the fridge and kitchen cupboards.
Allow approximately 3 ozs of cheese and 1 oz. of butter per person.
Lay up tables and cover with clingfilm.


April 2005



[ See noticeboard in Club house for further details ]