In the last week, I have volunteered at Miriam’s Kitchen three times, Memorial Day, Wednesday, and yesterday, Friday. And I could not be happier.

I fell in love with Miriam’s Kitchen last year after re-connecting with the service organization after over 20 years when I first heard about them while an undergrad at GW. It was at Twestival and not only was Miriam’s Kitchen the recipient of the money raised but they also manned and catered the event, which was first-rate.

After that, Jennifer Roccanti, their social media maven, and I started grabbing lunch and talking.

Not just wiling to talk social media, I signed up to give volunteering a go. Before my first time, Ashley Lawson showed all the new volunteers around and told us a little more about Miriam’s Kitchen.

Even so, when I arrived the first time, I didn’t know my way around. That didn’t matter for long, however, even though I was initially self-conscious. My first time, I prepped in the kitchen, the second time, I worked in the dining room. I find both details equally appealing.

Then I went away for ten weeks to Berlin.

When I returned, I let the gang at Miriam’s know I was back and asked them to please load me up. I asked if I could become a sous-chef to their excellent professional chef, John Murphy, and waited for the next opportunity.

Not only did an opportunity arise almost immediately, but before I knew it I was being trained to be Floor Captain, which is the job of setting up and maintaining, and breaking down the dining room for the guests. Then, I received an email from chef John inviting me to be a sous-check, requiring scheduled service twice a month versus once-a-month.

In the last week I have had the opportunity to serve the guests of Miriam’s Kitchen on Memorial Day — which was awesome as quite a few of the guests are vets, on Wednesday, and last night, on Friday.

I mostly serve the evening shift, from 3:45pm until a little after 6pm.

I have been asked what job I like most at Miriam’s and I have yet to decide. I love cooking, that’s for sure, but I am also happy doing prep, setting up and breaking down the dining room as volunteer or Floor Captain — as you get to spend time becoming familiar with Miriam’s Kitchen’s guests, which is the whole point of being there and doing the work. On Memorial Day we were short our dishwasher, Mariposa, and I really didn’t mind washing dishes and putting them away.

I am lucky to own my business, having the sort of flexibility and support I need to be able to take so many afternoons off to serve, but I believe quite a few employers would be so proud and happy to avail their staff to helping out in the community.

One of the reasons why I have been so busy helping out recently is because Washington is actually part of Europe — Washingtonians seriously love their vacations and all of the holiday-taking has resulted in an under-staffed volunteer team.

So, if you have some time, please consider throwing your hat in this Summer to help out as a volunteer at Miriam’s Kitchen. And let me know if you want to check it out as I am sure I can find a way to be scheduled to be volunteering on your first day.

I also found out that it only costs a dollar to feed one guest at Miriam’s Kitchen. So, it generally costs $125 to feed all the guests on any one evening. So, if you like, please consider donating to Miriam’s.

Also, Miriam’s Kitchen needs more than money. They also have a call out for those mini shampoos and conditioners as well as the mini soaps you get from hotels. They’re also looking out for clothing and bags and backpacks and flip-flops and anything else one might need when living outside in the rough.

Finally, because if the hard work of Jennifer Roccanti, Miriam’s Kitchen has amazing Twitter and Facebook profiles at http://Twitter.com/miriamskitchen and http://Facebook.com/miriamskitchen — please follow and like, respectively.