SC - Period serving practices

[Siegfried Heydrich]

    45? I try really hard to keep it down to 20-30, max. My feeling is that
when the servers have served the last person in the hall, the food for the
next course should be ready to go out. I generally coordinate that with the
entertainment director, though. Had a real interesting experience between a
server and an entertainer doing a sword dance . . .

    Sieggy

> I served a Crown feast to 250 with only 45 minutes between courses and I
got
> a lot of grief over the "delay."  And we had entertainment between courses
as
> well (including presentation of an entire cooked lamb).  Total feast was
2.5
> hours in length and I was told it took too long.
>
> I learned early that there will always be people to complain.
>
> Guillane