SC - Feast planning/Administration

[k&t Radford]

- ----------
> 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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