[Sca-cooks] Dayboard portions, redux

[Robin Carroll-Mann]

Especially addressed to those of you who have prepared dayboards with a variety of dishes... do you provide a full serving of everything for everybody?  If you have several meats, do you make sure that there is a full serving (2-3 oz.) of each for all the attendees?  Or do you just concentrate on making sure that it all averages out to enough food for everyone?

Brighid ni Chiarain