[Sca-cooks] What would you do?

[Susan Fox-Davis]

I would do my best to try to talk some sense into the event producers, 
treasurers, seneschal, baron or whomever else had created such untenable 
constraints.  Talk about shopping early for bargains, make it "their 
idea" if possible.  If not possible, I probably would not work for these 
people again, ever.

What =happened= to me in that situation is that I told the autocrat 
exactly how implausable that situation was, and was consequently sacked 
in favor of another /s/u/c/k/e/r/ head chef.  Oh well.  I remained 
ladylike throughout the rest of the year, didn't tell anybody else not 
to go and didn't dance around singing "I Told You So" when the feast day 
came with all attendant disasters.  I supposed I passed that Kobayashi 
Maru exam. <geeky grin>

Selene Colfox

Patricia Collum wrote:

>Recently a simple feast was planned for an event. The feast was to include
>bread butters and fruits, salad and two veggie dishes, one casserole type
>meat dish, another meat dish and a very simple dessert. The menu was printed
>and pre-paid feast reservations were made. For some reason the cook was not
>given any money to shop with until the the day before the feast (and did not
>have the money to pay for the food themselves and wait for reimbursement.)
>My question is, what would you do if you found yourself in this
>circumstance? (It's like one of those impossible situations from combat
>pilot training.)
>
>Cecily
>