SC - Questions on Sekainjabin

[david friedman]

At 8:27 AM -0400 4/10/99, LrdRas at aol.com wrote:

>When I  am Kitchen Steward, I
>routinely place my personal work station as close to the main door of the
>kitchen as possible specifically so i can stop anyone who comes in the door
>more than 1 step. The typical conversation is " Knives and recipes are over
>there. Can I help you?' or 'If you didn't come in here to work , you are
>using the wrong door.', etc., etc. I also usually designate a middle person
>to head off 'well wishers' and other sorts so only those with feast related
>problems of major importance have access to me during actual feast
>preperation.
>
Le Menagier de Paris, in his list of the personnel you need to hire for a
big dinner, includes along with water carriers and bread slicers:

"Item, big strong sergeants to guard the door."

Elizabeth/Betty Cook


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