Welcome to the Fish Fry Volunteer Page!
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Everyone:
- Please park to the left of the entrance driveway to leave spots closer for our diners.
- We will cone off a section for take out diner parking
- Leave valuables at home or in the trunk of your car. We do not have secure storage for personal bags
- Check in at the volunteer table in the hallway
- Receive your name tag.
- There will be a volunteer prayer & meeting at 4:40 pm, please gather around in either Brady Hall or Gym for this special time.
- 16 and older ONLY in the kitchen – it’s busy with hot food trays and little ones can't be seen at times. Let's keep them safe!!
- Please keep off the stage.
What's New for 2025?
Set Up Areas - The Jr. High classes will set up tables and chairs and put tablecloths on before school ends. Your Set Up entails dining table signage, salt and pepper, skirting the serving tables, setting up the buffet, plating cake, making coffee and setting up water and lemonade stations. Dave Hasak is Set up Lead and will give direction.
Opening Prayer in Gym and Brady Hall at 4:40
Serving Line - See either Allison Capella (Brady Hall) or Tom Shannon (Gym). You must arrive by 4:30 and be set at your station by 4:40. Please do not leave the serving line before 7pm without checking with the serving line lead.
Take Out volunteers - See Tina and Al Rubino
Table Bussing/Trashcan emptying - Kits will be assembled to assist in cleaning the tables and changing out trash cans. Full trash bags can be placed by the back door (by lockers) in Brady Hall, or by the back door down the steps in the gym. Please clear diners plates, wipe down tables and keep trash cans clean. Check cans behind buffet tables and in the kitchen. Children under 16 not permitted in kitchen.
Dessert/Beverage Servers & Condiment Refill - All will be set up for you. Any additional supplies/beverages, see Allison Capella (Brady Hall) or Tom Shannon (Gym).
Clean Up - Rooms to be cleared of all tables and chairs and swept. Kitchen will have washed equipment and supplies needing stored - beginning at 7pm.
- Cary Burrier will be the Fish Fry Lead for 2025 and 2026. Roland retired after many dedicated years of service to the Fry.
- Pete Rado is a Core Team member who will be on site to help replenish supplies/food
- Allison will be take over the Brady Hall line and Tom keeps the Pahler Center line.
- Pre-sale tickets will be sold for All You Can Eat & Take Out Meals
- AYCE pre-sale tickets remain the same at $21 per adult and $24 at the door. Children 6-12 are $10 Presale and Walk In.
- Take Out Meals (3 options) $12 per meal - side of Chowder is $4
- Buffet Lines end serving at 7pm.
Set Up Areas - The Jr. High classes will set up tables and chairs and put tablecloths on before school ends. Your Set Up entails dining table signage, salt and pepper, skirting the serving tables, setting up the buffet, plating cake, making coffee and setting up water and lemonade stations. Dave Hasak is Set up Lead and will give direction.
Opening Prayer in Gym and Brady Hall at 4:40
Serving Line - See either Allison Capella (Brady Hall) or Tom Shannon (Gym). You must arrive by 4:30 and be set at your station by 4:40. Please do not leave the serving line before 7pm without checking with the serving line lead.
Take Out volunteers - See Tina and Al Rubino
Table Bussing/Trashcan emptying - Kits will be assembled to assist in cleaning the tables and changing out trash cans. Full trash bags can be placed by the back door (by lockers) in Brady Hall, or by the back door down the steps in the gym. Please clear diners plates, wipe down tables and keep trash cans clean. Check cans behind buffet tables and in the kitchen. Children under 16 not permitted in kitchen.
Dessert/Beverage Servers & Condiment Refill - All will be set up for you. Any additional supplies/beverages, see Allison Capella (Brady Hall) or Tom Shannon (Gym).
Clean Up - Rooms to be cleared of all tables and chairs and swept. Kitchen will have washed equipment and supplies needing stored - beginning at 7pm.
Thank you for making this the BEST Fish Fry in Town! Further Questions? Email HERE.