Dining

1. Only attend if you are feeling well. In case you feel ill before, inform your camp unit leader. In case you start feeling ill during your shift inform the kitchen staff.
2. Arrive in clean clothes, preferably long trousers, a t-shirt, a hat, and no open-toe shoes. Long hair must be tied up.  
3. Wash your hands and nails thoroughly, use hand sanitizer and wear the rubber gloves which are provided by the kitchens.
4. If you have any wounds in your hands, please redress them right before your shift.
5. Follow the kitchen staff’s instructions about portion sizes, the customer may ask for less than the regular portion but not more.
6. If you need to sneeze or cough, step away from the food and do so into a napkin or your arm. Rewash your hands and replace your rubber gloves with new ones.
7. Do not touch your face or your phone during your shift, if you do so please rewash your hands and replace your rubber gloves with new ones.
8. Arrive to the kitchens at least 15 minutes before the meal is to start for instructions. If you arrive 30 minutes before, you will be able to eat before your shift. 
9. Please be polite and friendly and remember to serve with a smile. 
10. If you get a question about food allergens, which you do not know the answer to please refer to the kitchen staff.
11. All kitchens will have lactose-free, vegetarian, vegan, and gluten-free meals, so for those you do not have to go to the special kitchens.
12. At the end of your shift please make sure your spot is clean and return all utensils.
13. You can always ask for guidance and advice from the kitchen staff. 
14. Thank you for being so helpful and enjoy the camp!

LUNCH:
Vegetable hash LF,DF,GF, *
Grated carrots

DINNER:
Chicken and pasta casserole LF (GF also available)
Bean and vegetable sauce GF, LF, A, * (vegan also available)
Dark rice LF, DF, GF,*
Cucumber

EVENING SNACK: Karelian pastry, spread, cheese, yogurt, juice

BREAKFAST:
Rice cereal, blueberry soup, sugar, bread, spread, cucumber, juice, coffee, tea

LUNCH:
Vegetable stick LF, DF, GF
Mashed potatoes LF, GF
Meat and macaroni casserole LF,* (GF available)
Yellow grated cabbage

DINNER:
Quorn with curry sauce LF, GF,*
Tofu vegetable sauce (vegan)
Pork stroganoff DF, LF, A, * (GF available)
Dark rice LF, DF, GF,*
Tomatoes

EVENING SNACK:
Baquette, cucumber, bell pepper, tomato, mayo, chicken, or veggie kebab

BREAKFAST:
Oatmeal, strawberry jam, finnish salami, bread, spread, tomato, juice, coffee, tea

LUNCH:
Lentil and vegetable stew LF, DF, GF,*
Meatballs LF, DF, GF
Brown sauce LF, DF, GF
Potatoes
Lemon-marinated red cabbage salad

DINNER:
Creamy mushroom and vegetable casserole LF, GF *
Lentil and vegetable casserole LF, DF, GF (vegan)
Creamy chicken and potato casserole
Grated carrots

EVENING SNACK:
Yogurt, mandarin, egg-rice pastry

BREAKFAST:
Curd, strawberry custard, bread, cheese, lettuce, juice, coffee, tea

LUNCH:
Vegetable and soy Bolognese LF, DF, GF
Fusilliwater LF, DF (GF available)
Grated courgette

DINNER:
Vegetable and cheese casserole (vegan available)
Creamy ham and potato casserole LF, GF
Cucumber

EVENING SNACK:
Crepes, jam, dark bread, spread, cucumber, juice

BREAKFAST:
Corn flakes, yogurt, bread roll, ham, cheese, cucumber, spread, juice, coffee, tea

LUNCH:
Broad bean lasagne A, LF,* (vegan/GF available)
Grated carrots

DINNER:
Vegetables au gratin LF, GF, * (vegan available)
Chicken in curry sauce LF, GF
Dark rice LF, DF, GF
Graded carrot and cauliflower

EVENING SNACK:
Hot dog weiners, ketchup, mustard, mayo, pickled cucumber salad

BREAKFAST:
Oat meal, strawberry jam, bread, chicken cold cuts , juice, coffee, tea

LUNCH:
Tofu and cocos curry  LF, DF, GF,*
Rice LF, DF, GF
Creamy minced meat and potato casserole LF, GF, A, *
Red cabbage

DINNER:
Chicken soup LF, GF
Soy-coconut soup  L,M,G
Blue cheese crumble LF, GF
Non-dairy cheese crumble LF, DF, GF
Bread roll LF , DF (GF available)
Cheese LF, GF (vegan available)

Ingredients:

Chicken soup: Water, rice, carrot, turnip, leek, CELERY, parsnip, chicken (96%), water, glucose, dextrose, salt, d-xylose, stabilizers (E331, E500), modified starch, CREAM (lactose-free), MILK product, modified corn starch, stabilizers (E471, E466), chicken stock powder (maltodextrin, flavorings, salt, natural flavorings, chicken fat 5% (chicken fat, antioxidant (rosemary essence)), chicken powder 2% (chicken, salt, antioxidant (rosemary essence)), vegetable powder (garlic, onion, parsley), lemon juice powder (maltodextrin, lemon juice). The salt content of the finished broth is 0,3 %.), salt.

Soy-coconut soup:
Water, rice, carrot, turnip, leek, CELERY, parsnip, textured soyprotein, soybean, coconut cream (coconut extract 78%, water, emulsifier (E471), stabilize (E466)), vegetable broth (salt, maltodextrin, starch, sugar, yeast extract, vegetables 8,6 % (onion, carrot, leek), flavorings, carrot juice powder, spices. The salt content of the finished broth is 0,7 %.), salt.

EVENING SNACK:
Bread roll, finnish salami cold cuts, tomato, banana

BREAKFAST:
Turkish yogurt, frozen blueberries, sugar, dark rye bread, cheese, tomato, spread, juice, coffee, tea

LUNCH:
Vegetable croquettes LF , DF, GF
Mashed potatoes LF, Gf
Tomatoes

DINNER:
Sausage sauce LF, DF,* (GF available)
Potatoes LF, DF, GF,*
Chickpea casserole LF, GF * (vegan available)
White cabbage

EVENING SNACK:
Karelian pastry, spread, cheese, cucumber, juice

BREAKFAST:
Oatmeal, strawberry custard, bread, cheese, tomatoes, juice, coffee, tea

LUNCH:
Chicken rissoles (GF available)
Mashed potatoes LF, GF (vegan available)
Vegetable pasta with beans LF, DF (vegan available)
Cucumber

DINNER:
Kebab casserole LF, GF
Quorn in tomato and vegetable sauce LF, DF, GF,*
Rice LF, DF, GF
Red cabbage

EVENING SNACK:
Banana, donut, oatmeal cookie

BREAKFAST:
Chocolate cereal, milk, dark rye bread, spread, chicken cold cuts,  juice, coffee, tea

LUNCH:
Carrot patties LF, GF (vegan available)
Mashed potatoes LF, GF (vegan available)
Cucumber