SC - Serving question

[Elaine Koogler]

I go back to what I said earlier:  the Dollar Stores, Big Lot stores, flea
markets, etc. are your friends.  If your event makes money, even a little, take a
small part of it and use it to purchase equipment for your group.  The only
problem that arises with this is storage between uses...and usually you can find
someone who can take care of that.  Also, it helps, when you are first gathering
equipment, to ask nearby groups if you can borrow their equipment.  Just be sure
that you are provided with a full inventory of what has been borrowed.

All of this really does work.  Our barony now has enough equipment to serve most
events, often without washing dishes inbetween courses...and our equipment is
frequently borrowed by other groups and by the Kingdom!

Kiri

CBlackwill at aol.com wrote:

> In a message dated 5/9/00 6:07:51 AM Pacific Daylight Time,
> catwho at bellsouth.net writes:
>
> > I think that in period if a noble were to have a pot set in front of
> >  him that he would be screaming for the steward or pantler's head!
> >  Why such a shortage of serving apparati and servers?
>
> Why such a shortage of apparati and servers??  I would hazard a total guess
> and say: "They don't have enough of either!  It may be a shock to some
> Society members to learn that not all Baronies, Shires and Cantons are
> chock-a-block with wealthy members, who can afford (either in money or time)
> to run out and buy dozens of serving platters and feasting utensils whenever
> the need arises. When I ran one particular feast, I had absolutely nothing
> aside from the dishes I used to prepare the courses themselves, and had to
> miss two days of work to get the job done to boot.  All of my servers, with
> the exception of one, were "borrowed" from the attendees (who did not
> complain in the least, and were very gracious and willing to help).  Barony
> members sent out a message prior to the event, asking certain individuals to
> bring along one serving platter, spoon, etc...  They all did, and there was
> no problem with this.  I have a keen insight into the problem discussed in
> the original post, having been in the situation myself.  I have found (both
> as a feast cook and attendee) that folks are generally willing to lend a hand
> when asked.  This is, after all, (generally) a very helpful and Chivalrous
> Society.
>
> As for the number of servers required to serve a feast, I would suggest one
> server per 25 guests if the server is experienced, and one per 15 if not.
> When I am preparing modern professional Banquets, I use one server per 3
> tables (of ten).  Therefore, a Banquet for 300 would have 10 servers, plus
> the usual bus persons.  I have only ever strayed from this once, when I
> prepared a meal for 400 on top of a parking structure in our city's
> "downtown" area... In that case, I used 20 servers, plus 5 cooks (we had  one
> hour to plate and serve the entire 6 course meal, from salad to breath
> mint...).  We did it in 45 minutes (though, due to a lack of supervision on
> my part, we ran out of lamb at the last two tables....next time I'll slice
> the meat myself...we live and learn)  I, personally, am not a fan of the
> "serve 'em and shove 'em" style of Banguets, but I had time constraints out
> of my control.  I prefer a nice, leisurely pace when someone is paying $75
> dollars per cover for a meal.
>
> Balthazar of Blackmoor
>
> Jesus died for my sins....I'm just giving him his money's worth!
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