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EACH EVENT SHOULD HAVE A RECORDING DOCUMENT FILLED OUT (HARD COPY IN OFFICE)

 

How to organize various events

Instructions for Chairman of a Funeral

Check with the Altar Society president or with the funeral home about the number of people expected to be at the funeral.

  • (Use this as a guide for ordering buns and cubed ham from LaMoure Foods.) 
  • Also, it will help estimate the number of boxes of Scalloped Potatoes mix and roasters you will need.

Estimated time of the luncheon

Check the hall for the following supplies:

  • instant scalloped potatoes mix (in the back room),

                 The recipe is on the corkboard by the back door of the hall.

  • coffee ( kept in the fridge),
  • instant Lemon-aide (stored above the little coffee makers)
  • butter packages- (stored in the fridge)
  • napkins, cups, paper plates, juice cups (stored in the cupboard under the little coffee makers)

ASAP- Call the store and order your buns and cubed ham.  1 ½ buns per person thought to be in attendance.

Ham is determined by the recipe.

You will still need to pick up mushroom soup, milk, amount determined by the recipe.

Charge all items to Holy Rosary Altar Society.  Give receipt to Georgia Phelps or put in envelope in the hall.  Be sure to sign the receipt.

Call members of your circle to bring bars and salads. 

Bars- Serving estimate 1 to 2 per person-

                 1 9X13 pan will have about 24 pieces

Salads- large pasta salads serve around 8-10 people

               Fruit salads 9x13 pan feeds 12-15 people

 

Choose people from your circle or volunteer group to help set up, serve and clean up.  It works best if you have about 4-5 people helping.

Day of funeral:

Make sure the heat/ air conditioner is set at a comfortable temperature.

Potatoes should be put on at least 2-3 hours before the lunch.

Large Coffee pots should be started at least 1 ½ hours before.

Set salt and pepper shakers on each table

Put small bowls of butter cubes on tables

Put fork and knives holder, fill; at the end of the serving table

Put paper plates and napkins

Cut up bars and place on large plastic trays that are stored under the island on the north side.     Cover with saran wrap (stored in drawers on the left of stove)

Place at the end of the serving table. 2 large trays at a time.

Salads should be placed in the fridge.

When family starts coming in;

Move scalloped potatoes on to the serving table

                1 large roaster at a time

                Put 2 large serving spoons in roaster

Place salads with serving spoons last on the serving table

Place small table out to hold coffee, lemon aide and cups.  You need one person to serve as people walk through.

When everyone is seated, fill carafes with coffee(stored under the counter, next to the sink in the kitchen) and place on tables.

Any extra food can be sent home with the family.  Plastic container are behind the door in the small room off the kitchen.

Clean up:

Do dishes

Wipe off tables

Take garbage off

Sweep floor if needed.

www.CatholicMassTime.org

 

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