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Madrigal Volunteers

This should be a fun working experience for Eliot Chapel's benefit. Volunteering is a great way to get to know other Eliot members. You can see what happens behind the scenes of the Madrigal.

VOLUNTEER POSITIONNEED PER NIGHTTOTAL POSITIONS TO FILL
Food/Salad Prep26
Wine Stewards & Maids618
Host & Hostesses39
Plate Servers6 (2 men minimum per night)18
Table Setters412
Serving Wenches & Pages
(main floor and balcony)		1339
Clean Up Crew8x2 + 1228
Dishwashers618
Tech Support11 to work willingly all 3 nights

TOTAL = 149 positions to fill.

Food/Salad Prep:

Arrive 4:30; Finish 6:30 Check in with Mary Hosto as soon as you arrive.

Food prep staff sets out plates, cups and utensils as well as all items that will be used during service. They mix salads, prepare cheese plates, and generally organize the upcoming meal.

We must be REALLY organized to serve 150 people in 10 minutes!!!

  1. Food prep staff should arrive by 4:45. Wash hands, put on gloves, and proceed to kitchen.
  2. Lettuces will need to be rinsed and dried. Follow recipe on salad table to make, beware- we only have so much ingredients each night.
  3. Fruit will need to be washed and cheese cubed. These are then assembled for each table.
  4. BALCONY - Need to assemble 36 individual small paper plates with 5 cubes each of two types of cheese, small bunch of grapes, 4 slices baguette, 4 slices of sausage. Fill replenish plate/bowl. Wine Stewards will take this up stairs
  5. Baguette bread may need to be sliced and plated. Make sure there are ample supplies of condiments such as butter and cream.
  6. Put as many dinner plates as possible in dishwasher to warm for service
  7. Make sure the volunteer and staff meal is put out and that there are ample supplies for them (soda, plates, napkins, condiments, etc.)

This is a relatively low stress job that will not require much muscle. You will need good organizational skills.

Plate Servers:

Arrive 7:00; Finish 9:00 Check in with Mary Hosto as soon as you arrive.

Servers will plate food assembly line style for guest delivery by the serving wenches. This is a fast paced, high energy position that requires a few strong bodies. Must work well under high pressure.

  1. Plate Servers can arrive no later than 7:00. Wash hands, put on gloves, and proceed to kitchen.
  2. Make a count and be sure every table has their allotted salad bowls, cheese plate, baguettes, fruit etc. These will all go to one table for easy serving.
  3. Make sure all serving utensils are available and clean. We will need 20 Wassail cups for the Court. We will need knives to cut hens, slotted spoons for beans, etc.
  4. Make sure all plates are clean and out of dishwasher where they are being held to keep warm just before service.

The Caterer arrives about 7:00.

  1. The caterer will put all food in hot carts. Make sure these are adequately HOT!
  2. We will have a head count and should than halve hens for Court, singers, 4 musicians and players. We need to make sure we have the right amount of vegetarian meals.
  3. An assembly line is formed. Plates will have been counted out.
    1. Two strong people will unload one tray of hens as people plate them at the head of the table.
    2. The plates will then be passed down the line and served starch/ vegetable/relish.
    3. Plates need to wiped and ready for waiting servers at then end of the table.
  4. This whole process must go very quickly as everyone must be served at once and everything gets cold FAST!

* Servers will be clearing as they go along. We must turn our salad plates into our dessert plates, so dishwashing is also part of the job.

This is a really fast paced, high energy job that will require at least a few strong bodies. Must work well under pressure.

Clean up:

Arrive 10:00; Finish 12:00 (Finish times wills vary depending on night, Saturday can be pretty late, but then we get to go to a staff PARTY!!!) Check in with Mary Hosto as soon as you arrive.

You will be doing some grunt work. But, washing dishes, taking out trash, vacuuming the sanctuary and wrapping leftovers has never been so much fun when doing it with new friends!

The servers have just put out 150 meals under enormous time constraints and now someone has to clean it all up.

  1. Please come ready to work, come early if you'd like to eat, visit, etc.
  2. All plates, dishes, etc. must be cleared from all table washing surfaces.
  3. Wash tubs under table need to be filled with hot water from the utility room (use the cart). Soap added to first tub. Bleach to second. Clean water to third and then the drying station. Water must be changed often.
  4. Everything must be put away in the proper place so a whole new crew can find it the next day.
  5. All table surfaces must be sanitized.
  6. Trash must be compiled and taken out. They get heavy fast so take it out before you think you need to.
  7. Staff area must be sanitized. All leftovers put away.
  8. Wenches will be clearing the linens from their tables, but they have been working hard for hours now. Please be helpful to them and put all dirty linens in storage closet for laundering.

This is a low pressure job. Do it with a friend and time will fly.

Dishwashers:

Arrive 8:00; Finish 10:00 (Finish times wills vary depending on night, Saturday can be pretty late, but then we get to go to a staff PARTY!!!) Check in with Mary Hosto as soon as you arrive.

You will be doing some grunt work. But, washing dishes, taking out trash, vacuuming the sanctuary and wrapping leftovers has never been so much fun when doing it with new friends!

The servers have just put out 150 meals under enormous time constraints and now someone has to clean it all up.

  1. Please come ready to work, come early if you'd like to eat, visit, etc.
  2. All plates, dishes, etc. must be cleared from all table washing surfaces.
  3. Wash tubs under table need to be filled with hot water from the utility room (use the cart). Soap added to first tub. Bleach to second. Clean water to third and then the drying station. Water must be changed often.
  4. Everything must be put away in the proper place so a whole new crew can find it the next day.
  5. All table surfaces must be sanitized.
  6. Trash must be compiled and taken out. They get heavy fast so take it out before you think you need to.
  7. Staff area must be sanitized. All leftovers put away.
  8. Wenches will be clearing the linens from their tables, but they have been working hard for hours now. Please be helpful to them and put all dirty linens in storage closet for laundering.

This is a low pressure job. Do it with a friend and time will fly.

Wine Steward and Maids:

Arrive 6:00; Finish 11:00 Report to Dennis Woracheck upon arrival

This is a costumed position with vests provided if you don't have your own costume. You are responsible for opening and serving wine and cider directly to the guests. You may also help serve the balcony guests. This is a great opportunity to do a little fun role playing. Bring a wine opener if you have one!

  1. Open wine bottles and serve guests from bottle (wrap napkin around wine bottle and pour for guests). Leave bottle of white and red on table for guests. Check tables periodically for refilling
  2. Pour cider into carafes and serve (same as above)
  3. Balcony - 6:45 take trays of individually plated appetizers to balcony wench for serving. Also bring up replenish bowls of cheese, sausage, crackers, bread, fruit.
  4. Balcony - Wassail - Get trays from kitchen at Fanfare 3 - take to balcony.
  5. Balcony - Dessert - Get tray from kitchen at Act 3, Scene 3 take up pre-sliced yule log dessert from kitchen to balcony wench for serving
  6. Balcony - Coffee - during dinner takes up 6 carafes of coffee.
  7. For clean-up wine stewards help serving wenches by taking filled trays of washable glass/silverware items from the dining hall to the kitchen.

NOTE: Periodically check with balcony wenches to see if they need anything. They appreciate the help!

This is a low pressure job. Do it with a friend and time will fly.

Serving Wench and Page:

Arrive 5:45 stay until 11:00 (Leaving time will vary depending on night, Saturday can be pretty late, but then we get to go PARTY!!!) Check in with Roz Marx or Cara Sanning as soon as you arrive.

This is a costumed position. You may come in costume or dress when you arrive. As schedule allows you will be able to view parts of the play from the foyer and from the balcony as space permits.

Wenches serve the meal based on a schedule coordinated with the play. There is no advance duty but it is a long night (wear comfortable shoes!) from serving the appetizers through clearing tables and stripping table linens. Everything that happens at the tables is done by the serving wenches (except wine provided by wine stewards).

  1. 6:00pm - Orientation starts for Serving Wenches
  2. 6:15pm - After orientation find your assigned table and become familiar with the table set up.
  3. Fill water glasses on table, make sure plastic wassail glasses are stacked ready to be filled, salt, pepper, sugar, and butter is on table. Take creamer to table
  4. Check table cards to locate vegetarian meals if needed.
  5. APPETIZERS - Take out right away
  6. WASSAIL - Line up with wassail bowl and ladle. (Queue: Start to gather at Fanfare # 3, line up with bowls at Lord Eliot talking) (Queue: Singers Singing) Wenches walk to assigned table and ladle 1 ˝" of wassail per cup. Have guests pass around. Let them know to wait to drink until the toast is made to the Queen. Return with bowl to kitchen.
  7. SALAD - Line up with salad bowl. NOTE: Stage wenches last in line (Queue: Gather for line up at Boars head. When singers stand and sing "new grace" line up with salad. On queue (Lord Eliot says "Bring on the First Remove" three times. Walk on after the third time.) Ask guests if they would like to serve themselves, or if they want you to plate the salad.
  8. INTERMISSION: Clear final salad plates, wassail cups. NOTE: Leave Forks
  9. MAIN COURSE - All wenches serve one table until it is complete and then move to next table. The head wench will help direct this activity. (Queue: Gather to line up after two carols. Line up with plates at Fanfare. Walk out at end of Lady Eliot's line "…from the vineyards of France and Herman") Once food service is complete replenish water. Remove salad plates as soon as possible.
  10. CLEARING - Start removing plates when people seem finished. Make sure guests keep their fork as we do not have extra for the dessert. Must remove ALL salad plates at this time as they have to be washed for dessert. Finish clearing tables of plates, cheese plate, bread board, butter plates. Bring out one coffee carafe per table right before Act 3.
  11. Front of house busing - Queue Scene 2. All wenches quickly clear front 4 tables. Go to back foyer to wait for back of house busing.
  12. Back of house busing - Queue Walsingham starts talking to table 1
  13. DESSERT - singers will bring out dessert. Wenches take dessert plates and serving knife out to assigned table when clinking glasses begins. Ask table if they want to self serve or have you serve.

Note: Free to watch rest of performance. Be ready to quickly go on stage when Queen calls to bless the castle workers.

NOTES: No serving or removing during performances.
Some guests may ask for things we do not provide. Try to have fun with this. For example: "May I have some ice?" Answer: "I'm sorry, but the pond has not yet frozen over, thus there is no ice available." If they want bread before we're ready to serve bread… Answer: "I'm sorry, the bread is still in the oven, the cook's helper was slovenly today. If they want coffee before we're ready to serve… Answer: "I would love to, but they are still grinding the beans in the kitchen", etc.

This is a high pressure job but can be quite fun and is interactive with the guests.

Balcony Serving Wench and Pages:

Arrive 5:45; Leave 11:00 (Leaving time will vary depending on night, Saturday can be pretty late, but then we get to go PARTY!!!) Check in with Roz Marx or Cara Sanning as soon as you arrive.

This is a costumed position. You may come in costume or dress when you arrive. This is also a fun position as you get to interact with the guests and you can view most of the performance as you will be in the balcony. You will have to run back and forth to the kitchen periodically so be prepared with comfortable shoes!

Balcony wenches serve based on a schedule coordinated with the play. There is no advance duty but it is a long night from serving the appetizers through picking up paper trays, empty glasses, etc. in the balcony. Everything that happens in the balcony is done by the balcony wenches (wine stewards will bring you wine and wassail).

  1. Orientation starts at 6:00. Volunteer for balcony wench
  2. 6:05pm - Meet with Karen lead balcony wench. Go to balcony and make sure you have everything you need. Red and white wine on each serving table. Main Table has supply of serving trays plastic wine cups and water cups, pitchers of water, napkins, cream, and sugar.
  3. Notify wine stewards (they'll check on you periodically) if you need wine and which type - white or red. They can also bring you pitchers of water if needed.
  4. APPETIZERS - 6:50 trays come up. Cheese and sausage will be on individual plates. Crackers, and fruit will be in small bowls for each tray table. Plates need passed out to all guests. You will have replenish bowls of everything at the main serving table.
  5. WASSAIL - (Queue: Trays will be brought at Fanfare 3. Start handing out when Fool runs off yelling for Wassail) Wassail will be brought up by the wine stewards already in individual cups. Let guests know they should wait to drink until the Queen is toasted.
  6. DINNER - Place cream & sugar, a cup of serving spoons, and stack of coffee cups on small serving tables at this time. Coffee will be brought up by wine stewards at Act 3.
  7. DESSERT - Pre sliced yule log will be brought up by wine steward at Scene 3. Put on plates to pass out after Greenleaf Singers Yule Log performance (same time they place Yule Log on tables).
  8. CLEAN UP - Throw away all plastic ware, do a general clean up of balcony. Take all serving bowls, creamers to kitchen for washing. Remove soiled table linens.

NOTES: During performances, please try to encourage guests to keep conversations to a minimum and as the sound travels throughout the castle from the balcony.

This is a medium pressure job. Do it with a friend and time will fly.

Table Setters:

Arrive 10:00am; Leave 2:00 Report to Carolyn Burke upon arrival

This is not a costumed position. You are responsible for setting up the dining tables/room. This includes putting out linens, folding napkins, set place cards, programs, utensils, centerpiece and candles. Also prepare main serving table in balcony with plastic ware etc. as well as setting head table for singers and table for two for the Queen and her guest. Lunch is provided.

Like to chat while working? This job is for you!! Lots of fun when you come with a group of friends.

This is a low pressure job. Do it with a friend and time will fly.

Host/Hostess:

Arrive 6:15; Leave 7:15 Check in with Jeannie Wilke upon arrival.

This position is encouraged to come in costume though not required. If not costumed, come dressy. Escort guests as they arrive according to seating chart. Hang coats as requested by guests. You have the first opportunity to interact with guests and get them geared up for an evening of fun. A pleasant, out-going attitude is a plus!

This is a low pressure job. Do it with a friend and time will fly.

Tech Support - Several Positions:

All positions check in with Bill Carver upon arrival.

FOLLOW SPOT OPERATOR

You will be required to attend rehearsals and performances during the entire week of Nov. 27th thru Dec 2nd. Arrive at 6:30 Monday, 7 PM Tuesday, and 6 PM Wednesday thru Sat.

Saturday requires that you remain after the performance to assist in striking the set. Monday you will be trained on the operation of the follow spot. You will be part of the tech team and will be coached by the stage manager about when and what to do.

SOUND BOARD OPERATOR

You will be required to attend the rehearsals and performances during the entire week of Nov. 27th thru Dec 2nd. Arrive at 6:30 Monday, 7 PM Tuesday 6 PM Wednesday thru Sat. 6 PM. Saturday requires that you remain after the performance to assist in striking the set. Monday you will be trained on the operation of the sound board. You will be part of the tech team and will be coached by the stage manager about when and what to do.

STAGE LIGHTS SET UP

Monday Nov 27th, 9 AM until evening. This position requires climbing up and around scaffolding to hang and aim stage lights.

TECH SUPPORT: LAYING CABLE

Thurs Nov 30th, 3 PM for about 2 hours. Assist stage manager in setting up the video monitoring. Requires crawling on the floor laying cable.

This is a low pressure job. Do it with a friend and time will fly.


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Last modified: 7/23/07