Food Service & Dining

Summer Camp Dining

 

 

Nothing brings troops together like a meal. The dining hall experience at RSR is intended to build a stronger patrol and stronger troop program. This is the driving force behind the dining experience at RSR. You will enjoy fun, fellowship, a place to make new friends, and three hot meals each day. Dining at RSR allows us to make every meal an important part of the camp program. Proper attire is required (Closed-toe shoes and NO SWIMSUITS) at all meals.

 

  • On Sunday, the first meal of each week is always the busiest. This meal will require the table waiters to arrive 20 minutes early. The other meals during the week will require the table waiter to arrive 15 minutes prior to mealtime.

  • Coffee and Ice Tea will be available to the Scoutmasters and adult leaders at 5:00 a.m. in the Dining Hall daily. Coffee will remain brewing in the Dining Hall until the kitchen closes for night.

  • Our Dining Hall is set up to serve cafeteria style.

  • Staff members will dine with campers whenever possible.

  • Troops will have pre-assigned tables in the Dining Hall or under the tent.

  • Our Dining Hall Steward will be present before, during, and after all meals to ensure that service runs smoothly and to coordinate with the kitchen.

  • Campers assemble for flags on the parade grounds before breakfast and dinner in field

  • Uniforms (if raining assemble under the tent).

  • Campers assemble (if raining, please assemble under the tent) outside the Dining Hall in activity uniforms for lunch.

  • Each troop assigns two Table Stewards for each of their tables. Table Stewards are to reportto the Dining Hall 15 minutes before each meal to set the troop’s tables. (Please have the SPL develop a duty roster and share it with the troop.)

  • At times there may be a short program during or following each meal after which, everyone but waiters will be dismissed in an orderly fashion.

  • Under the direction of the Dining Hall Steward, Table Stewards will clear the tables, clean their areas (wash and sanitize tables and chairs, pull out chairs to sweep and clean under tables, and complete any additional clean-up assignments) as deemed by the Dining Hall Steward (we recommend 1 adult supervisor per troop stay and help supervise clean-up).

  • Campers will scrape and stack plates, cups, bowls, and silverware at the ends of their tables before leaving the table.

  • If Double Shift Feeding is necessary: In order to comply with fire code capacity restrictions and to promote a more comfortable dining experience there could be 2 shifts for every meal at camp. Troops will be assigned either Setting A or Seating B by the camp director.

  • We ask that questions during the meal be directed to the Steward instead of the camp cook and that you cooperate with any requests the Steward may have. 

 

Patty Provance - Camp Cook

 

Campsite Site Cooking/Patrol Cooking

 

 

A National Camp Standard is to encourage the preparation and cooking of a meal by the troop in their campsite. Troops will do this on Thursday for both breakfast and dinner. Unprepared food will be issued to troops-see Campsite Cooking Information sheet. Troops should also be prepared to cook in any type of weather.

 

  • Units who are patrol cooking must provide their own cooking equipment for Tuesday breakfast, Wednesday dinner, and Thursday lunch.

  • Perishable foods should not be kept in campsites.

  • Each group must provide a water container for their troop.

  • Water is available in each campsite.

  • Units should be mindful of safe food handling and storage practices to insure Unit health and safety.

  • See campsite cooking information sheet for the campsite meals.

 

 

Meals

 

 

Meals at camp generally include (but are not limited to):

(Please note that the menus may change to improve meal quality or because of the availability of certain food items.)

 

Breakfast: Fruit, Hot and Cold Cereal, Sausage, Biscuits and Gravy, Scrambled Eggs, Bacon, Pancakes, French Toast and etc.

 

Lunch: Chicken Tenders, Fries, Fresh Fruit, Hot dogs, Hamburgers and etc…

 

Dinner: Mashed Potatoes, Green Beans, Rolls, Fruit Turnovers, Salad, Fruit, Cake, Cookies

Chicken Quarters, Pork Chops, Steak and etc…

 

Fruit will be at least a choice of apples, bananas, watermelon, cantaloupe, grapes and etc…

 

Appropriate condiments will be served with all meals. Peanut butter and jelly will be available at all meals.

Have a camper with dietary concerns?

 

 

Ice

Bags of ice are available for Units to purchase. Ice tickets, redeemable through the kitchen (south kitchen doors, will be sold at the Trading Post. Please plan to pick up ice before the kitchen closes for the night (approximately 8:00 pm).  Pre-plan for Wednesday night meal! Kitchen will close when all food baskets are picked up.

 

Visitors

 

Visitors are always welcome to join the campers for meals and other activities. The costs of the visitors’ meals are $6.00 per person, per meal and may be purchased at the Trading Post prior to the meal. A meal ticket must be presented to the kitchen staff at the time of the meal. Guests may or may not be seated with the unit, depending upon dining hall seating arrangement and the length of notice of arrival. Guests will obtain their meals directly from the kitchen as do the campers.