[Sca-cooks] Feast Procedural Question

[jenne at fiedlerfamily.net]

> Hi, gang, I have an odd question for you who've also done a lot of
> feasts (or even one) in the SCA.  I've been doing them for 26 years, and
> for the first time, I've been asked to prepare three menus at different
> price points (costs of $8, $10, and $12 a person for food and prep
> costs), for the "Committee" to then tell me how much I have to spend.

Sounds like you have someone with mundane conference experience on your
committee... this is what you do for the meal for a conference.

> In addition, my Baron wants veto power over the menu.

Better have someone tighten his coronet a bit. ;) Ask him WHY, if there is
a committee, he needs to have veto power.

I'm all in favor of the bid process for feast cooking, both as a cook
(hey, look, guys, you signed for this, leave me alone and let me cook) and
as a former autocrat (having to take whoever volunteers leaves you over a
barrel if they decide they want to cook modern Italian or three-pepper
salad or lamb kebobs with butternut squash in January).

But asking for THREE bids from each cook bidding, that's a bit odd in the
SCA.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
	"Index your brain."