SC - courts running long

[Balldrich BallBarian BoulderBain]

	Greetings all!
	Please, I'm not starting the horror stories again, but. . . I was Kitchen
Steward (note the good sence to use it already) for a coronation feast. 
The plan was for the feast to stop for about 30-40 minutes in the middle
and the new king and queen would be crowned.  The problem was that the king
and the crown prince decided to go out for a little talk which turned into
a big flap and they ended screaming at each other.  My feast came to the
stopping point . . . and stopped for more than an hour and half.  Nearly
ruined the next course and people began to leave rather than wait out the
temper tantrums.  About a third of the feast was not served at all. 
Autoicrats had no control.  Heralds and Seneschals had no control.  I was
left hanging and didn't even get an apology from either of the pairs of
Crowns.  The feasters were unhappy because they didn't get to eat as fast
or much as they thought they would.  It was not a lot of fun.
	I never trust anyone but myself to time the cources.  I always talk to the
crowns or coronets about making sure the feast goes on without too much
interference.  And a bit of luck, things go my way.
	off the box and waiting for the incoming. . . 
	Balldrich

- ----------
> From: Bonne <oftraquair at hotmail.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - courts running long
> Date: July 30, 1998 8:41 PM
> 
> > 
> > Frankly, it's the autocrats job to either communicate to the kitchen
> > when dinner will be served early enough so that plans can be changed,
or
> > to see that the day's activities move along so that court can happen
and
> > dinner be served at the scheduled time.
> >
> 
> And it is the cooks job to arrange for some leeway with the food. The
cook
> ought to be able move feast a half hour or even a full hour either way
without
> going into a panic.  It seems to me that arranging for the first dish, or
more
> than one dish at all to require crucial timing is foolish, though I
understand
> re-using serving dishes is a consideration some places.  I've heard of
feast
> running hours late, but not seen it, it would be the event stewards job
to
> keep the cook informed throughout the day so that the cook can plan
accordingly.
> 
> Last feast I was at started out with platters of cold foods: breads,
cheeses,
> pickles; then moved on to soup that was in crockpots and could have been
> served a little sooner or later, as needed. Then came the meats and pies
that
> had to be HOT. Court didn't run late (our baron likes his supper!), so
the
> cold platters and second course were eaten leisurely to allow time for
the
> meats and pies to finish.  If court had run late, the first courses could
have
> been hurried by  combining them.  Or either dish could have been held
back and
> served later during the feast. Perhaps to cover another waiting period.
> 
> though I've got some nerve saying this when I've not been the head cook. 
I
> think I'll do my first while Wulfbrand is Baron. He likes his supper and
won't
> easily let it be delayed.
> 
> Bonne
>
============================================================================

> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
>
============================================================================


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================