You don’t need juice and soda at a church fellowship meal (also called a “potluck” or “covered-dish meal”). Ice water is sufficient and much less hassle. Place pitchers filled with ice water at each table about 10 minutes before the meal begins.
The tables should have tablecloths. No one wants to look at a room full of bare tables. Tablecloths (polyester and permanent press) can be purchased in quantity. Watch for sales or coupons. A few different sets would be best: checkered, white pastels, red for holidays, etc. The tables should be set nicely with paper napkins, white disposable plates, clear plastic cups turned upside down on the napkin, and plastic utensils. A nice table setting shows guests how important they are to the church family. Each table should have two table hosts who make sure everyone at their table gets acquainted and knows what to do.
Serving tables should be set up in the shape of a cross (with the shorter crossbeam in the center). In this formation, the lines can extend on both ends and on both sides—saving time and keeping people happy. Place desserts on the middle (crossbeam) table; then the salad, veggies, and breads on either side; and finally—right after the blessing—the hot dishes on the outside. Serving spoons should be placed on both sides of every dish, so people can easily reach food that isn’t on their side. To guard against hoarding, each dessert should be cut and put on small separate plates, e.g., one slice of pie, one piece of cake, one or two cookies.
If the pastor is delayed, you may begin without him. Have the blessing and then dismiss the tables one at a time. Don’t call too many tables at once, and don’t always start with the same table, the reason being obvious.
If someone brings meat, label it appropriately (“beef,” “chicken”) and serve it like anything else. If someone shows up for dinner and you know they didn’t bring a dish, don’t say anything. Just let it go. (No gossiping in the kitchen whatsoever.) If you’re certain that you’re going to be short on food, announce it tactfully beforehand, asking everyone to limit their portions.
If a dear old man keeps coming into the kitchen to help, tell him everything seems to be running smoothly, but you could use his help afterward with cleanup and taking leftovers to the sick or needy.
If some team members are constantly bickering in the kitchen, the team leader should talk to them privately, affirming them both but laying down the law. The team leader must be fully empowered to run the dinner as she or he sees fit. If the leader occasionally surprises team members with little gifts, candies, or notes of appreciation, she or he will gain their everlasting loyalty.
The fellowship team should meet regularly to evaluate their most recent dinners against their fellowship-dinner mission statement and to create bonds of unity. Critiques and suggestions should be welcomed and minutes taken. This meeting is also used to plan future fellowship meals. Consider possible themes and accompanying decorations, e.g., January—snowmen; February—hearts; March—kites. Colorful napkins can readily carry a theme.
I actually don’t know much about fellowship meals. All these ideas came from my grandmother, Margaret Nash, who died earlier this year. Grandma practically lived for fellowship meals: Early in her life she prayed for the gift of hospitality, and when she received it, she blessed tens of thousands with it.
Before Grandma died, my mom interviewed her extensively—collecting her wisdom for a new generation.
Grandma once remarked that Martha got a “bum deal.”
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Andy Nash is a journalism professor, lay pastor, and author of Paper God. This article was published September 15, 2011.
