Shorecrest Food Services

A lot of you have had questions as to procedures, etc., regarding our lunch program here at Shorecrest. Hopefully, this will help answer your questions!

PIN#’s

Everyone has a Lunch ID or Pin# , whether you know it or not. (The Lunch PIN or ID is different from your student ID.) These Lunch PIN’s are used for all meal services….and can be used like a checking account. Here’s how it works:

If you wish to put money on your account, just bring cash or a check to any of our cashiers. We will look up your lunch ID # and enter the money on your "account". Every time you buy food from ANY Food Service location (lunch or ala carte line), you just enter your number and the your purchases are deducted from your balance. This enables the lines to move much faster when we take advantage of this "cashless" system! (Your lunch pin stays the same from year to year while you are here at Shorecrest.)

CASH SALES

We do accept cash, but nothing over a $20.00 bill. However, small bills are appreciated, as we do not carry large amounts of money in our till. We are unable to make change unless you make a purchase. (You must enter your Lunch PIN # for cash sales, as well.)

THE "APPLICATION FOR FREE AND REDUCED-PRICE MEALS"

The"Application For Free and Reduced-Price Meals" is sent in your back-to-school packet in August. You may also pick up a copy in the school office, Nurse's office or from Food Services. You must reapply every year, even if you qualified the previous year. It is helpful to get those applications turned in as soon as possible so there is no lapse in your status. Please consult your counselor for more information. Menus and additional information is available on the Shoreline District Food Services web site.

BREAKFAST AND TAP

Price? $1.25
What constitutes a breakfast? An entrée, plus at least one other offering (e.g., milk, fruit) is a breakfast. You may take more than one offering…just not two of the same. For example, you could buy a maple bar (an entrée), milk, and fruit, all for just $1.25!

You may also buy items based on an ala carte price. These items do not include the other offerings such as milk, juice, and fruit.

What do we serve and when? We serve a cold breakfast every morning starting around 7:25a.m., ending when the bell rings calling you to your first class.

During TAP we also serve breakfast, but the food selection is expanded to include hot breakfast muffins, along with the cold items.

LUNCH

Price? $2.25

What constitutes a lunch? A lunch is one entrée plus at least one other offering, such as milk or juice. Again, you may take more than one offering…just not two of the same. Examples of the offerings are milk and juice, canned and fresh fruit, fresh veggies, or salad. You may also buy a super lunch (one additional entrée with your lunch), for $1.25 more.

Entrees by themselves (without offerings) are $2.25.

What do we serve?

Every day we serve Pizza Hut pizza, hoagy sandwiches, salads, bagels and cream cheese, chicken teriyaki rice bowl, and cheeseburgers, plus one other entrée which changes daily according to the menu.

Where?

Lunch is served from the two kitchen "windows" marked "LUNCH" (southeast side of the lunchroom).

ALA CARTE

We have one ala carte line which sells a variety of specialty items. These items are NOT considered a school"lunch". You must use cash (or have money in your "account") in order to buy here.

What do we offer?

We offer a variety of chips, beverages, cookies, fruit roll-ups, specialty salads and wraps, 3X5 sandwiches, Pizza Hut pizza, and chicken teriyaki rice bowls. Prices vary all the way from $.75 (for a brownie) to $3.00 for a specialty sandwich or salad.

EMERGENCY LUNCHES

No one need ever go home hungry. If you do not have money for lunch, you may go to the nurse’s office and get an Emergency Lunch Ticket. You then "pay" with that ticket when you come through the lunch line. (You cannot use these at the ala carte lines.)

OUR GOAL

Our goal is to serve you a variety of foods that are nutritious and appetizing, in keeping with the standards and guidelines of the USDA and the Public Health Department. We are always open to your suggestions, and will do our best to implement your ideas if at all possible. If you have any questions or concerns, please see Fran Olsen, Food Services Manager here in the Shorecrest kitchen. (361-4288)