Catering
| Description | Making sure everyone gets their food |
| Number of volunteers | 2-4 (dependent on time) |
| Manager Volunteers | Oscar van Schijndel |
| Report at | Buffet hall |
If you have any questions or think you might run short on materials, don’t hesitate to reach out to the Manager. Before ending your shift, please take a moment to guide the person taking over and explain what needs to be done. If after 5 minutes past your shift the next volunteer has not arrived, you should inform the Manager Volunteers. Thank you for your support in keeping everything running smoothly!
What to do?
Snack (all weekend)
A designated table is set up with all supplies for snacks, along with a sign indicating what is available. Everyone is trusted to follow the instructions provided. Your role is to ensure the table remains neat and organized, restocking and tidying it as necessary. If you have the catering shift on Friday, checking the snack table is the only responsibility you have for that day.
Breakfast/Brunch/Lunch (8:00–16:00)
Breakfast, brunch, and lunch will be available for participants between 9:00 and 15:00. The 8:00–9:00 shift will make sure everything is set up and ready to go. The 15:00–16:00 shift will handle cleanup and ensure everything is stored properly for the day.
You’ll find tables in the buffet hall where all supplies should be arranged. Please make sure everything is easy for everyone to access. Try not to open too many packages of the same item at once. If you need more supplies, you’ll find them on the side of the buffet hall, along with the fridge for chilled items.
It's important to have a separate table for gluten-free options to accommodate guests with allergies. Please ensure this table, and everything on it, remains separate from the rest of the food.
There are about 10 metal knives available for spreading toppings on bread. Participants will need to use their own cutlery, bowls, and plates to serve themselves. Afterward, they can enjoy their meal in the dining hall and return to the buffet hall to wash up if needed.
A second supply of refrigerated items will be delivered on Saturday afternoon. If anything other than the refrigerated supplies is running low (and it is so urgent you think we may need an additional supermarket run), just let the Manager know.
Coffee and tea
Available at the bar.
Dinner (18:00–23:00)
On Saturday, dinner will be served for participants between 19:15h and 21:15h. The shifts before and after are for preparing and cleaning up.
The caterer will arrive with all the food in a van around 18:15/18:30h. You’ll assist him in bringing everything inside and setting up the food across 3 or 4 tables in a row. The rice is subsequently the only item that will run out and needs to be restocked from a stack. The Manager Catering will receive instructions from the caterer on how to handle this and will assist you if needed.
All food will be vegan, lactose-free, nut-free, and gluten-free. Meat will only be available for those who indicated a need for it during registration. They will be called forward first when dinner is served, so please double-check with them to confirm if they’ve ordered meat. Participants with specific dietary requirements will receive a separate box with food that is safe for them to eat. They will ask you for it, and you can give them the box with their registration number on it.
There is a list supplied in the Buffet hall with all dietary requests and the registration numbers associated with it.
We won’t be checking badges at dinner, but we’ve ordered one meal per person. Please make sure everyone is getting a regular portion. If one of the food options runs out before everyone has been served (since we’ve ordered a 50/50 split of meals), that’s perfectly fine! If this causes any issues, please let the organization know via the feedback button on the website so we can improve for next year.
Since our dishwashing facility isn’t suitable for dinner utensils, we’re using environmentally friendly disposable plates, cutlery, and cups. Please encourage everyone to use these to help prevent the sink from getting clogged.
After 21:15h, the tables can be cleaned and all dinner stuff can be stacked on the side of the room. It will be picked up on Sunday by the caterer.
What if you have to dance the competition?
- Return to the buffet hall between heats.
- Coordinate with the Manager Catering if you need to step away temporarily.
Thank you for helping ensure everything runs seamlessly!