[Sca-cooks] Fw: [Aten_Cooks](long) Feast Policy Draft for Review

[kattratt]

My thoughts were that they wanted the cook to propose the number they 
were planning the feast for.  Down here we usually set a limit.  I know 
that Baronial Birthday recently had a cut of feast number of like 80. 
 When I was talking to the King (Prince at the time) about budget 
planning and head counts he seemed to feel that trying to give an 
estimated head count was impossible or not worth his time cooking that 
feast.  It was needless to say an interesting discussion that never 
really got finished due to his becoming King... lol.  Still I think he 
was mostly upset that someone was challenging the requested cook for an 
event over the price per person that she asked for after the budget had 
been done.  (She got what she wanted btw) ((Which I agreed with as well 
as that event was done about 2-3 months as opposed to 6 months to a 
year.  And she had just gotten the cooking position after the event bid 
was accepted.))
So is it really that hard to plan for one number but hold off on actual 
numbers or shopping until the week of?  That was what they seemed to be 
proposing to me.  It sounds like they are asking for the cook to 
basically say I can cook this feast for this number for this much.  If 
they sell more spots than that the cook simply gets that amount or they 
just make that the cut off number and if they sell less sppace they 
simply cut down the amounts.   Am I off in left field here or what?
Nichola
Bronwynmgn at aol.com wrote:

> Well, my general comment is that I wouldn't be doing any cooking for a 
> kingdom event in Atenveldt anytime soon, not with that load of 
> bureaucratic distrust - as it appears clear to me that they think 
> cooks are inflating their costs for the number of diners served and 
> are trying to prevent that from happening.
> My second comment was somewhat ameliorated by the ability to 
> recalculate 2 weeks before the event, but...unless the situation in 
> Atenveldt is entirely different then it is here in the East, the 
> requirement to be able to name your servers and to estimate total 
> numbers of adults and children who will be feasting 6 months before an 
> event is ludicrous.  Even coming up with a reasonable estimate 2 weeks 
> before the event would be extremely difficult, as most of our event 
> reservations come in in the 2 weeks before the event.  If I were to 
> have followed that criteria for some of our shire events, I'd only 
> have been allowed to cook for about 20 people, when I ended up cooking 
> for 80 because I waited until the Wednesday or Thursday before the 
> event  to determine what my maximum number would be.
>
> Brangwayna
>
>
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