Snags, muffins and a trio of dips

This week in the cafe our wonderful team worked with Nat and Tanya to prepare a scrumptious lunch.

We start each day in the cafe by filling the condiments, drink fridge, count the till float and then it’s time to cook.

This week we made Turkish breads, sausage, fennel and coleslaw wraps and a trio of dips. The dips were carrot, beet root and yoghurt.

Working in our community cafe is a great opportunity  to build our team working skills and customer service skills.

Check out these pics to see this week’s action and meet the cafe team.

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