SC - Feast planning/Administration

[Elaine Koogler]

Sorry, but there is no way I'd be saddled with taking reservations on top of
planning and executing the feast.  The way one finds out how many to cook for is
to stay in touch with with the autocrat and reservationist.

Kiri

k&t Radford wrote:

> ----------
> > From: Aldyth at aol.com
> > To: sca-cooks at ansteorra.org
> > Subject: SC - Feast planning/Administration
> > Date: Thursday, April 06, 2000 2:33 PM
> >
> <snip>
> > Is the kitchen open or closed?  Who handles the reservations, if there
> are
> > any?
> <snip>
> > Aldyth
> >
> I do not have much info but some personal experience to offer as a kitchen
> helper.  In our prepared feasts (we generally have small one's with 100 or
> less people being served), we have a 'closed kitchen', that is only kitchen
> workers are allowed in the kitchen area.  It has also been the same rule of
> thumb in the larger kitchens that I have worked in.  Also the servers have
> a certain area that they can be in, not in the working area of the kitchen.
>
> As far as reservations, I think it works best when the head feast
> master/mistress takes the reservations that way they know how many meals to
> prepare for and can estimate how many extra un-reserved meals they want to
> have prepared.
>
> Hope this may be of help, as it is general knowledge from past feasts that
> I have helped prepare & serve.          Krysta
>
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