SC - NRW Feast Recap - costing issue

[Morgan Cain]

I said:
> I had also been asked to provide two breakfasts and a lunch for the various Royalty present (HRM Ansteorra, TRH Ansteorra, HRM Calontir) and their entourages.  Total cost for those was $72.41, giving a grand total of $460.70 (there were some non-food items included in the receipts) for the weekend. <

Stefan objected:

>>> I know we've discussed this topic on this list before.
>>> Maybe this is something that we will never get a consensus
>>> on. But what was *your* justification for serving private
>>> meals restricted to only an elite few out of everyone's
>>> feast money?

I didn't, actually.  I was using the total amount given for the feast limit as a kitchen cap, but the actual money for the Royal breakfasts and lunches was coming out of the event slush fund.  Sorry that I presented the numbers sloppily.  I don't know from which particular funds the autocrat pulled the money, but since the feast went well over even the total I spent, I think it's a somewhat moot issue.  Had I shorted the rest of the feasters for the benefit of the Royalty, then your argument might be correct.

I agree that serving lots of special things to the head table is not only a pain for the cooks, but an insult to the other diners who are supposed to be more equivalent to the head table persons.  (This assumes you are not doing high and low feasts.)  If they get a spiffy thing with the idea that it is to be shared around with the rest of the hall, that is one thing.  You'd hate for head table to get a half-picked roast kid or gingerbread castle.  But yes, special things only for them are just a pain.

As it was, except for using fancy dishes and getting more generous quantities, the head table ate exactly what the other tables got, except that I put the leftover grapes from the chicken dish on their opening tray, and Marshmallow Peeps(R) (it was an inside joke) appeared on their salad trays.  The only other differences for head table was getting fancy serving dishes.  And all of the diners had plenty to eat, I got lots of compliments on the quantities, and enough leftovers came back of even popular dishes in the last course that I guessed there were no problems with quantities or tastiness.

I do continue to disagree with you about serving lunch to the cooking crew.  Very often they have no way to get out of the kitchen midday for food.  Having something on hand for them to eat adds to the cameraderie and lessens stress.  I am not talking about sending someone out for fast food or anything expensive, I am talking about something simple and inexpensive and easy to cook.  In our case, we ate from the Royal luncheon.  In other cases, I have brought noodles and sauce, or made a lunch out of an extra package of this and that which was bought for the feast.  It's usually not a big crowd at lunch time, and giving them something to eat often smooths the rest of the day.  If I can, I bring extras, but if the cook does not plan to serve lunch to her/his crew, I think s/he should tell them ahead of time so the crew can plan what they will do as far as food.

                        ---= Morgan
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