SC - Estimating Crowds

[Elaine Koogler]

Sometimes it does.  What our event announcements usually say is that either there
is a certain number that the feast is limited to or that feast reservations "may"
be accepted at the door, if the cook permits.  That way the cook can determine if
there is enough food to allow for a few extras.  However, I'm usually unwilling to
increase my numbers by 10...that's generally an extra table plus a couple.  I
don't mind adding a few, say 2 - 4, but not much more than that unless I have a
lot of extra food.  For feasts that we know will sell out, I usually work with the
autocrat to set the limit on the feast at the number the hall will comfortably
seat, and we then stick to that limit.  It's not really fair to cram people into a
hall as it cuts down on the enjoyment of the feast.

Kiri

Nick Sasso wrote:

> RButler96 at aol.com wrote:
>
> >     For those of you who have previously done feasts, how many do you
> > typically prepare for?  Specifically, I refer to being given a budget, for a
> > certain number of people.  Do you stay at that number (100 for a starting
> > point), or do you prepare for 110 just in case?
> >
> >     I would like to know how others handle this.  I was dealing with a
> > situation last weekend where feast was supposed to be for 75 (local event),
> > and at a last minute request was for 85.  If this common?