SC - Re: accommodating at feasts

[Paul Shore]

> As you are the second person to ask this, I hope that HRM Gunthar,
> Baroness (soon to be cooking Laurel) Clarissa, perhaps Bear or other
> Ansteorra headcooks can answer. I haven't, and don't ever plan to, cook a
> feast as the headcook. When I'm in the kitchen it is as scullery hand or
> pot washer. So I'm not sure how the logistics are done.

The servers are usually sent out to fill drinks first.  They are told to find out 
how many persons at each table are eating feast.  We then use a chalk 
board in the kitchen to track each table and how many are at each table.  
(This also gives us a chance to check total to make sure the gate has not 
oversold.)  As each course is portioned, we adjust the serving platters, etc. 
for each table.  Pies are the worst to handle this way.  When the servers are 
preparing to carry a course out, they tell the portioner 'how many' they need 
and are directed to a platter containing that amount.  Some things are served 
ala rus, that is the bowls are brought on platters to a central pot for filling 
with soup or salad. 

Other notes.  It is extremely rare for us to take advance reservations for feast 
in this area.  The few times I have seen it attempted here, it has not worked 
well. 



Arglwydd Aeddan ap Trahaearn
Shire of Mooneschadowe
Kingdom of Ansteorra
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