Purpose

The purpose of the Hospitality Committee is to oversee refreshments for the monthly DVGC meetings held at the Fairfax Station Railroad Museum. The DVGC provides core supplies for the Hospitality Committee. Specifically,  the following supplies are provided:

• Plastic flatware, serving utensils, plates, cups, and napkins

• Coffee pods, tea bags, stirrers, and sugar

• Keurig Coffee pot

The hospitality supplies are maintained in two large bins. 

The Committee Chair is responsible for purchasing/maintaining the hospitality supplies and creating and managing the hostess schedule. The hostess schedule should be established by the end of the summer, so that it may be included in the DVGC Yearbook. 

Guidance for Hostesses

Each month a group of 4 or 5 active DVGC members serve as hostesses for the general meeting held at the Fairfax Station Railroad Museum. The lead hostess is responsible for coordinating with the other hostesses to provide a morning coffee and luncheon for the general meeting. The lead hostess also works with the hospitality chair to ensure the supplies and plates are handed off to one of the hostesses assigned to the next month’s meeting.

The DVGC Hostesses are responsible for bringing the following items to the meeting:

• Supplies obtained from previous month’s hostesses.

• Coffee cakes or muffins for the pre-meeting networking session, which may be prepared or purchased.

• Food for lunch is either prepared or purchased. Suggested items are salads, casseroles, sandwiches, chips, and desserts.

• Beverages for lunch such as pitchers of water, orange juice, or iced tea.

• Milk or half & half for coffee.

• Tablecloths for serving tables (three 6-foot tables) and napkins. Centerpiece for serving table – Optional.

• Note: We are now able to use the water at the station for drinking and cooking.

The DVGC Hostesses are responsible for the following tasks the day of the meeting:

• Set-up morning coffee service (coffee maker and electric tea kettle provided).

• Set-up trash can at end of table; set up plastic bin, which has been lined with a plastic bag, near water fountain for disposal of reuseable plates.

• Set-up luncheon buffet service with food and drinks (plates, cups, silverware provided).

• Members should wipe off plates before putting them in bin. Next month’s hostess will take plates home and clean for following month.

• Clean up serving tables; clean up kitchen.

• Hand off supply bins and dirty plates to one of the next month’s hostesses.

• Take trash away and dispose of it off-site.