[Sca-cooks] Re: Very carefully not panicking...

[Steve]

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So, would you like to come help out at Caid's 12th Night? :)

Æduin


At 10:52 PM 09/22/2002 -0400, you wrote:

>So wrote P. A. Stonnell:
> >And most important, Cooks do NOT do scullery!
>
>    Personally, I'll take the sink. Anytime. But then, I *like* scullery, and
>I rather take pride in it. Anyone can wash dishes, but few folks can wash
>dishes, assess a work area and tell
>A) the cook is not done and needs no clean up
>B) the cook is not done, but would get more done if things were cleaned a
>bit
>     1) everything cleaned and returned to its previous location
>    2) everything cleaned and stuff no longer needed removed, next step stuff
>prepped
>C) the cook is done and everything needs to be cleaned and cleared (and
>utensils washed, dried, and returned to that newly-cleaned area so the cook
>can find their stuff in a hurry - unless you've already checked with the
>cook and know where they store their special tools).
>
>    THAT's what I like to do in a kitchen! I think that the best scullery
>maid is someone who cooks a lot, but doesn't want to cook on that particular
>day. I know how to sweep a look through a kitchen and assess if garbage cans
>are getting dangerously full, if a cook (or helper) needs a quick hand or
>drink or munchie, if an offer of a quick dunking/drying of a chopping block
>while the cook takes a break... you get the idea. And when I'm allowed back
>into a kitchen - that's what I'm going to be doing. I'll leave the period
>cooking to the experts. (That's you guys).
>    (And I bring my own dish cloths, soup, scrubbies, aprons... and take them
>home again.)
>
>
>Rosine

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