SC - Serving question

[CBlackwill at aol.com]

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!