SC -menu & looking for recipes

[DianaFiona at aol.com]

In a message dated 2/29/00 12:46:01 PM Eastern Standard Time, LrdRas at aol.com 
writes:

<< 
 In a message dated 2/29/00 9:19:30 AM Eastern Standard Time, 
 kareno at lewistown.net writes:
 
 << My first feast and I get to serve about 200 for the day board, and 150
  (max) for evening feast >>
 
 I have seen this 'custom' before. Why do shires. etc. put the same person in 
 charge of every meal served? This is bizarre. We have a kitchen steward for 
 breakfast (Usually little to no experience), a kitchen steward for lunch 
 (Usually more experience), and a kitchen steward for feast (experienced). No 
 single person is overwhelmed and many more get an opportunity to gain 
 experience and participate on the administration level.
 
 Ras >>
    I agree--and here in Meridies, where most of our events are for the full 
weekend, that means *two* breakfasts to deal with. (Although it's not common 
to serve a lunch, except as a separate fundraiser. Folks expect to bring 
their own.) Occasionally very tiny groups might have one person doing it all, 
but then they usually will have only a very small group to feed to begin 
with. It doesn't seem reasonable to me to overload one poor cook so badly! 
Strange how different customs develop, isn't it?

                Ldy Diana