SC - Wegman's

[Mordonna22@aol.com]

- -----Original Message-----
From: Gaylin Walli <gwalli at infoengine.com>


>Also, at the Troll, I made sure to have a very clearly posted and
>easy to read display card with the exact feast dishes, their mundane
>names, and all the ingredients in order not unlike the ingredients listing
>on packaged food. This way there would be no suprises for people who
>(I knew were in attendance and) had particular spice allergies (to garlic
>in this case). I did not make changes from these ingredients in the
>slightest.


As a suggestion, you might want to consider putting your menu, documentation
and ingred. list on each table (I have been known to have someone callig
these).

It can be necessary education for the food sensitive gentle, education for
the interested, and give the *gasp* lazy feasters something to do. It might
even spur (no pun intended) one of these feasters to look at little closer
at our craft as more than just wolfing down sustenance. Interest in food and
the culinary aspects are something I believe that needs to be nurtured and
encouraged in some people, and given the right encouragement....who knows?

IMO, it also completes, and brings full circle the feast that you are
presenting. It allows the feaster to know and perhaps understand more
exactly what you did to bring this wonderful repast to their trenchers.

>I also posted a copy of the dishes and ingredients at the feast kitchen
>entrance. I saw more than one person stop at the door, read the list,
>and then turn around and leave. Only one person ventured in and asked
>"are their tomatoes in any dishes?" I'm ashamed to admit that my
>answer was less than gracious after the effort I went to for the lists.


I don't know what your experience is in beong kitchen steward is but expect
this. All the time and even if you had an ingredient list tatooed to your
forehead you will still get asked. Alot of people need the verbal
reassurance that no, there isn't garlic in the soup, the head cook told me
so.

>I suppose I'm grateful my husband stopped me before I posted the sign
>that said:
>
>     "Pay us an outrageous compliment, put on an apron, or leave."


I always put a sign up saying that if you stay more than 5 minutes in the
kitchen you will be voluntold to do something. For most of the time int he
kitchen, I encourage people to come on in and hang. As well, I try to create
and ambiance of fun for my staff, by providing our own music (okay its the
boom box with some really good celtic or such music playing), candles if
able to safely put them somewhere and wine. Happy kitchen staff is ones that
you
>
>*grin*wink*
>
>What I really wish I had been able to complete before the event was
>the packet of my notes with the dishes rationale, original recipe,
>redaction, and preparation notes. That would have saved me time
>during cleanup when people were asking me for recipes. They could
>have gotten a copy of the packet right away at Troll or I could have
>handed them one after the feast when we were cleaning.
>
>Jasmine
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