[Gatesedge] Big 4 Co-Baronials

Wed Feb 27 07:48:08 PST 2013

I'm going to respond inside Annes' email. but I want to say, I think all of 
Annes' ideas are excellent.

 "... Socialist governments traditionally do make a financial mess.  They always 
run out of other people's money."
-- Margaret Thatcher, February 5, 1979, Thames Television, "This Week"
http://www.snopes.com/politics/quotes/thatcher.asp

________________________________
From: "BURNS, DARLENE 2" <dburns2 at kleinisd.net>
To: Pamela D. Kendrick <pkendrick at kendrick.dyndns.info>; 
"gatesedge at lists.ansteorra.org" <gatesedge at lists.ansteorra.org>
Sent: Tue, February 26, 2013 11:27:49 AM
Subject: Re: [Gatesedge] Big 4 Co-Baronials

Are we the *only tavern* or will there be others…that will impact the numbers we 
serve. I put in numbers below on the assumption we are  the only tavern. Many 
people will bring their own food and not buy through us.

It will need some coordination as to who will:

1) be the over-all supervisor in charge of getting things 
2) who will be willing to work for which shifts (breakfast, lunch, dinner) (2 
cooks…1 server…one cashier)
3) strict times of serving (7-10 breakfast) (11:30-2 PM lunch) (5-7:30 supper) 
so as to have breaks to clean up and to prepare the next meal.
4) Amounts of food, types of food & prices per item settled on
5) We *will* need to provide the eating utensils if the experience from WC is 
any indication.
6) If we had a dedicated cleanup crew so the servers and cooks would not have to 
clean up, that would be wonderful but not totally necessary

I think these are all excellent comments.  The only change I would make is that 
one person be head cook for each meal.  That puts one person in charge for each 
shift.  I think it would make things run smoother and would allow one person to 
be responsible for the menu for that meal.  

I also think it would be extremely helpful to have a dedicated cleanup crew so 
that the cooks do not have to stand for 3 hours and then clean up.  
I also agree that we need to provide eating utensils and plates/cups for 
people.  

That being said, if people aren’t tied into the kitchen all day long, it would 
be doable…but you would need at least 4 people plus a cashier per shift, IMHO.

Here is some thoughts I have about the food menu:
Breakfast-plan for 50 customers
Hot coffee or tea (sugar, sweet n low, creamer)-$1.00 per cup/$3.00 all day 
service)
Breakfast tacos (salsa provided) (potato egg taco for vegetarians) (sausage egg 
tacos for everybody else) $2 each
Sweet breads (Danishes or muffins)-$1.00 each

Great ideas.  Easier than the omelette idea that I had.  I also think that the 
all day service should be for any drink not just the coffee.  In other words.  
All day service for coffee/tea/sweet/unsweet tea$3.00.  It will cost the same, 
but if someone buys coffee in the morning but wants sweet tea in the afternoon 
and then coffee again at dinner it would only cost them $3.  

Lunch-plan for 40 customers
Sausage on a stick-$2.00 each
Corn on the cob-$1.00 each
Sweet/unsweet tea-)-$1.00 per cup/$3.00 all day service)
Hot coffee or tea (sugar, sweet n low, creamer)-$1.00 per cup/$3.00 all day 
service)
Fruit (apples & oranges)-$1.00 each

I think we need 2 entrees for each meal.  I would say the sausage on a stick and 
meatloaf on a stick.  Keep it on a stick, it's easier to eatthat way.

Supper-plan for 50 customers
Beef Stew with bread-$4.00 (cook ahead and just warm up)
Salad with house dressing-$2.00
Sweet/unsweet tea-)-$1.00 per cup/$3.00 all day service)
Hot coffee/tea (sugar, sweet n low, creamer) )-$1.00 per cup

Again at 2 entrees.  Beef stew and chicken leg quarters.  Maybe something for 
the vegeterians like an eggplant dish?  We should probably think of that up at 
lunch also.

All of that said, I would be willing to work any shift as cook, server or 
cashier.  I would be willing to cook whatever needed ahead of time.  I would 
also be willing to work on the cleanup crew.  Since this is after tax season, I 
would be willing to do shopping if needed as long as I had money ahead of time.  
I would be willing to be in charge of at least one shift(per my idea of having a 
head cook).  With Grad School, I'm not going to guarantee that I can take over 
the entire thing, but I would be willing towork with someone else and have a 
co-thing going.  Whether or not we are the only tavern that will be thereis a 
big question. 

There are also a couple other questions we should be thinking about.
1.  how will we servethe coffee (serve as in do we need to get some thermos 
things with the pump top so the coffee stays hot?) or mix the sweet/unsweet tea 
(we have a couple of cold drink coolers in the trailer if I remember correctly.  
How about plain water also for no charge?  I can bring my 2 5 gallon coolers so 
we have something to serve that out of.)
2.  if we are not the only tavern, how many other taverns will there be and how 
much of the business can we expect to get out of the event?
3.  What about a desert for dinner?  Do we think the fruit is a good idea or 
should we go to something different for the dinner desert?

Any other thoughts?
Maria

Darlene Burns
Instructional Specialist
Klein High School
832-484-4061
dburns2 at kleinisd.net 

From:gatesedge-bounces at lists.ansteorra.org 
[mailto:gatesedge-bounces at lists.ansteorra.org] On Behalf Of Pamela D. Kendrick
Sent: Tuesday, February 26, 2013 10:58 AM
To: gatesedge at lists.ansteorra.org
Subject: [Gatesedge] Big 4 Co-Baronials

Greetings my wonderful Shirelings!!

               We have been asked to run another tavern (War College went well 
and we made some money), this one is for the big baronial in May.
They want us to do breakfast, lunch and dinner Saturday.  What say you?  We 
kicked it the 1st time but do you feel we have enough support the handle a full 
day?

Thoughts and input welcome now please!!  They need to know ASAP and we’re not 
having populace this month so I’m putting it out here and on the facebook page.

Gisele
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