SC - Feast and Budget planning

[Charles McCathieNevile]

We ask for, and offer a discount (usually 25% or so) pre-reg. This gives 
us an idea about budget, and then I work reasonably hard on a 
guesstimate, and go with it. (We are talking small here, so it is not as 
difficult)
As a rule i overcater. This is done by putting things on the menu that i 
may not bother preparing - for example I can make meatballs, or I can 
freeze the mincemeat and do something with it another day. The largest 
feast I have done is about 150, and the problem was not working out how 
to feed them - that seemed to fall into place quite easily, but how to 
seat them - we didn't own that many tables and chairs. But I can see that 
expanding the numbers makes it harder to cover over-runs - whether i feed 
30 or 130 i end up with about 1 gallon of food left. I guess i could 
explain about being hungry in a famine...

charles
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