RSVP for this week’s dinner:

How-To Guide:

Guide to Hosting Friday Night Dinner

Have you thought about cooking a Friday Night Dinner?

PMYC has great facilities ready and waiting for your use.

GETTING STARTED-THE BASICS:

The chef’s Sign-up Sheet is on the galley door.

Simply pick an open Friday, write your name on the appropriate line, the entrée you will be serving (if you know), and the cost of the dinner. (Recommended cost per person: $10-$15)

The week before your dinner:

• Send a description of your menu, cost, and any other info you would like to include in an email to FND@pmyc.org. We will create a flyer for you that we will share with the membership. The email blast and social media posting typically goes out the Monday before your dinner.
• The member sign-up sheet will be posted next to your flyer on the galley door. Check it Thursday evening to see how many members will participating. Plan for around 5 extra plates for members who did not sign up.

Now that I signed up—what do I do?

The dinner choice is yours-variety is the spice of life. The intent of the FND is to offer our members an affordable, fun opportunity to socialize and enjoy each other’s company. It really does not matter if you like to cook-there are so many options for dinner available in our area.

Family favorites are wonderful:

• Lasagna, bag salad, garlic bread, and dessert
• Jambalaya, Shrimp Creole and Red Beans and Rice
• Homemade chili and soups are a big hit during the winter
• Pasta, meatballs, Italian sausage and sauce
• Meatloaf and baked potatoes

Delivery/Take Out:

• Carne Asada, Enchiladas, Beans, and Rice
• Taco Bar
• Thai or Chinese food
• BBQ Ribs
• Pre-packaged steaks/burgers, readymade potato/macaroni salad, bread, Ice Cream sandwiches for dessert.

For members that do not routinely cook for large parties these next tips will help you pull the meal together like a pro.

How many people will we be serving?

• A typical FND finds 20-30 hungry folks eager to sample the evening’s fare. Keep in mind that the people aren’t great about signing up but folks that did receive preference over walk-ins.

How much should we charge?

• The cost of the dinner should cover all of your out-of-pocket expenses. For example; you are serving 30 people and the food cost $300.00 (Maximum reimbursement) You should charge a minimum of $12-$15. ($300/30=$10pp) PMYC should profit around $100.
• The extra money collected will be designated to fund activities and upgrades for the club.

How much food will you need?

• Prepared foods, such as frozen entrees and veggies: follow the package for portions per container.
• Good Tip: 1 pound of total food per person

(25 lbs = 25 people)

Where do I shop to get the best buy on bulk groceries?

• Smart & Final – located throughout our area.
• Costco – requires a membership but there are several close to the marina.
• Local grocery stores have weekly advertised sales.
• Northgate Market and Super King have wonderfully priced produce.

Now that I have all the stuff, it will not fit in my refrigerator. What do I do?

• Any items that need refrigeration/freezing can be stored at the clubhouse, but be sure to label them! There is also storage downstairs.
• The House manager or Club Officers can unlock the downstairs door.

OK – Dinner is in the refrigerator at the club – What do I serve it on?

• Ceramic plates, silverware, and serving trays are available at the club. Note, they must be washed by hand before you leave.
• Steamers, chafers and Sterno are available.
• Disposable paper products are not provided by the club. Therefore, you would purchase all paper/plastic goods and include the cost in your reimbursing.

D-Day!!

• Whether you are cooking everything at the club or simply reheating, will determine what time you need to start. Dinner is normally served at 7:00pm.
• The ovens need to be pre-heated to 400 degrees for approx. 45 minutes.
• Frozen entrees will take an hour to an hour and a half to heat.
• Full trays of chilled food will take 45 minutes to an hour to warn.
• Aluminum foil, Saran wrap and paper towels are available in the galley.
• A cash bank is provided by the Rear Commodore or House Manager so you can make change. The cash drawer in the top left hand drawer as you enter the kitchen on the serving counter.
• Be sure to get a picture of yourself with the food before serving so we can post it on social media!
• When you are ready to serve, ring the ship’s bell right outside the galley door. Watch out! Folks will come running!
• Diners pay for their dinner before they are served. You, or a friend, should collect the money before dishing the food.
• Serve dinner or let the members serve themselves, depending on the entrée. If you want to control the portions, you should serve the food.

After Dinner:

• Ring the ship’s bell at the end and diners will applauded and thank you for your hard work!
• Count the money you collected.
• Repay the cash bank you started with by putting the money in an envelope marked “FND Bank” (add the date), add the receipts and drop in the slot in the bar door or the House Manager or Rear Commodore will help you with this.
• Reimburse yourself for the cost of the dinner, up to what the house brings in.
• Place the remaining funds in an envelope marked “FND” (add your name and the date) and place it in the slot in the bar door. If you wish the funds to be directed to a particular club activity, such as kitchen fund, kid’s slip fishing, etc, mark the envelope appropriately. There are envelopes and stickers in the galley cash drawer (under the till) to make completion easy and efficient!
• Last, but not least, make sure the galley is clean and garbage emptied. Feel free to enlist some friends to help you.

Now is the time to relax and enjoy the compliments!