SC - Per head budgets

[Philip & Susan Troy]

Christine A Seelye-King wrote:
> 
>  I think part of the problem may simply be that a lot of people never
> learned to carve
> > and serve properly in the first place, and that this may be compounded
> by
> > big sleeves, ruffs, etc.
> 
> > Adamantius
> 
> Or perhaps the lack of proper carving equipment at the feast table?  I
> can't tell you how many times I have had to carve half of the hall's
> whole chickens served to the tables, and no one in sight has a decent
> knife to carve a bird with.  I don't ususally carry a chef's knife with
> me in my feastgear basket, either, and usually end up carving with a
> less-than-optimal tool.  (Skill makes up for a lot, though ;)  I don't
> care for that type of service, unless you have trained servers with
> proper serving tools to take care of it tableside, something I've only
> seen done once at an SCA feast.
> Christianna

WHOAAAA, big-time pet peeve hot-button! You know how some men are about
cars? Guns? Alcohol tolerance? Sexual prowess and chili pepper tolerance?

How often do you hear a SCAdian say, "Man, my knife sure is dull..."?
Have you _ever_ heard a SCAdian say that? I haven't. Usually it's more
like, "I've spent the last six hundred hours sharpening this thing on
increasingly fine Arkansas whetstones, then switched to leather strops
rubbed with jeweller's rouge, and then a fine going-over with a
buffing-wheel after repeated checks on the edge with laser-based
measuring devices..."

And the *&^$% thing still won't slice an onion. 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com