SC - Politically correct Guide lines

[david friedman]

Some additions:

Do a rehearsal, not merely of individual dishes, but of the feast--a
miniature version for eight people or so. That way you get some idea of how
well balanced it is, what you are planning to make too much or too little
of, where some of the time crunches may be.

A while after a course is served, have someone wander around the hall
redistributing--taking a platter from a table where the people don't want
any more and transferring it to a table where the people have eaten it all
up and are asking for more. That reduces wastage, and makes your guests
feel as if they are being paid attention to.

If one of the cooks is at leisure at some point during the feast,
preferably the head cook, have him wander around the feast hall answering
questions etc.

Figure out which parts of the feast can be done in advance without
compromising quality

Sketch out a tentative time line showing when each scarce resource is being
used for what purpose--burners, ovens, large pots, whatever the things are
that you might, at some point in the process, not have enough of. That is a
way of spotting bottlenecks.

Have a contingency plan for what you will do if substantially more people
than you expect show up--an extra course of bread, fruit, cheese, for
example.

Locate the nearest supermarket to the event, in case of emergency needs.

David/Cariadoc
http://www.best.com/~ddfr/


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