SV: SC - Re: Open/Closed Kitchens-Rewards

[Anna Jartin]

My kitchen is always open as I love having people around me. I try to always keep a bit of chocolate around, and I usually also have a bottle of wine to share with my helpers when the feast is ready to be served, as at least a few of them will miss the feast.
Tokens for the helpers is a lovely idea - how come I've never thought of it!
I shall definitely find something for them at the next feast I'm stewarding in May : )

YiS
Lady Uta
>In a message dated 4/10/00 12:20:53 PM Eastern Daylight Time, 
>owner-sca-cooks at ansteorra.org writes:
>
><< Open/Closed Kitchens  >>
>
>I have always tried to make my kitchen an inviting place. I ensure that I 
>have music and a copy of my recipes as a special hand out to the staff who 
>help. I ensure that everyone takes breaks regularly and when I notice someone 
>not eating, I buy their lunch.
>
>In addition, when I am called out to be thanked during the feast, I in turn 
>call up everyone who helped from those who spent the day to those who carved 
>radishes for garnish, to the servers and give them a token of my 
>appreciation. One year I gave out flowers, another a pewter salt spoon, this 
>year I burned in a Celtic Cross on the back of wooden spoons (30 of them) My 
>fear is always that I won't have enough to hand out. 
>
>I have people who travel to assist in my kitchen from as far away as New York 
>(Baron Sean and Lady Illya) and Northern Michigan. I don't think it's because 
>I give them things though, I think they have a good time and feel welcomed 
>and appreciated.
>
>That's what I want anyone who works in my kitchen to take home with them, the 
>warm fuzzy's :)
>
>Hauviette
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================