The kitchen at FPS is dairy, which means that you must ensure that nothing you buy contains animal fat. A 'suitable for vegetarian' sign on the packet is normally sufficient, or a kosher 'parve' note (which actually means it contains neither meat nor milk). If you decide to use fish please ensure it is kosher (ie. not shellfish. Salmon, herring, tuna are all ok.) If you are unsure please call to ask.
Generally there are around 30-50 congregants on a Shabbat morning and on Friday night approximately 20 people. On a Shabbat Resouled service there are often approximately 150 people. Please remember, you are not providing a feast and it is not a competition! A little light sustenance is all you are after. On a regular Friday night, a couple of big packets of 'kettle chips' style crisps, a couple of honey cakes and a bowl of olives or pickled cucumbers is plenty.
What you offer is up to you. You may wish to go for exclusively sweet (ie cakes, biscuits, crisps, fruit, sweets, raisins, tortilla chips, chocolates, dried apricots, dried figs, dried dates, halva) or savoury (ie fish balls, gherkins, cherry tomatoes, breadsticks, Pringles, tortilla chips, crisps, green / black olives) or a mixture of both.
On the day you are hosting you will need to arrive early for the service. On Friday Night it will be more relaxing for you if you arrive by 5:45pm for the service to start at 6:30pm. On Saturday morning 10:15am for the service to start at 11am.
The synagogue provides the wine, squash and challah. When you arrive you will find the challah is already on the breadboard under the challah cloth. You should begin by setting out the wine and squash. In the cupboard near the microwave you will see plastic boxes which contain small glasses. You should use the smaller glasses for wine and the slightly larger ones for squash for the children. In the same cupboard you will find the wine and squash.
In the next cupboard along, you will find blue plastic trays. Set the kiddush glasses up on these. Then you should fill the glasses approximately half full. It is easiest to use a mini-jug (which will be found in one of the cupboards). Please also remember to fill the silver kiddush cup, which is on the tables.
Next you should set out your food. You may use any of the crockery available in the cupboards for the food you have brought. Anything that needs to remain cool should be prepared and put in the fridge to be brought out at the end of the service. Put the rest of the food on the covered tables with the challah.
As the service draws to an end (generally on the last song) you should make ready to hand out the trays of wine and squash. People will come down to the end of the hall and you can walk amongst them with the trays.
After the kiddush has finished and people have started to leave you can begin clearing up. You should wash up and return crockery and cutlery to the cupboards. The challah board and silverware should also be washed and then left under the hatch for the caretaker to lock away.
