SC - Re:Serving tips, was Ooops--hello!

[LYN M PARKINSON]

Alethea,

	You want to let the servers know what serving utensils will go
out with what dish, and which dishes and utensils *must* be brought back
to the kitchen at what time, for washing and re-using.  The servers
should ask, if they have assigned tables, whether there is anyone there
with specific allergies--i.e., where is Dennis the Decadent sitting, so
he doesn't get the alchohol version of the Fruit in Wine?  Our vegetarian
King's table will be pretty easy to find.  ;-)

	They need to be told how necessary it is to repeat, ad nauseum,
"The ingredients are posted on/by the kitchen door."  every time they get
questions.

	Don't know if it was done in period, as I don't have a copy of
The Babies Book, but you should serve from the right, take from the left.
 A bow is made each time they cross in front of the thrones.  If you have
nice linen dishtowels, one over the left arm is handy for wiping up
spills.  Carrying around to each table a bowl of warm water, preferably
rose scented, and a towel, is nice to let diners dabble their fingers
clean before feast and between courses.  If there is soup or something
that is to be dished out of a large container, they *must* understand how
much they are allowed to give each diner.  Otherwise, ignoring the cook's
"That's ALL there is!", they will ladle it all out to the first third,
and have none for the remainder of the guests.

	Giving them a book of matches is nice, or a fire-starter, so the
diners who forgot can have their candles lit.  Even if the herald
announces the dishes, people won't be listening, so the servers need to
know the correct pronounciation.  2 well-trained servers per table is
good to have.  Yeah, right!  

	They need to know the location of the garbage cans in which
diners can empty their slops.  This should be done for the High Table. 
They need to know if any dish washing accomodations are being set up at
feast's end.  From your experience, knowledge of the whereabouts and
operation of a fire extinguisher is a Good Thing.

	You can help them out as a Kitchen Steward by posting your menu
with a time line, and utensils needed.

I know I've forgotten something!

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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