SC - feasts in each Kingdom

[Mark Schuldenfrei]

          We seat board and non board on the same table and use the honor
  system for whether they eat or not.

I know this is done, and I know it works.  What I cannot figure out is how
to handle food service so that the right amount of food appears at each
table.  Say one table has 8 paid feasters, and other 3.   How do you handle
this?  Do you serve portions of, say, 8, to each table?  Isn't that
wasteful?

                                                         I've seen people
  scarf down Moroccan Carrots (Cinnamon, cardamon and almonds sauteed in
  butter)

Where are the carrots?  (:-)  And what is the source for this? My wife has
served Carrots in Cumin (Apicius) frequently, and they are widely enjoyed.

	Tibor
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