[Sca-cooks] laying out of dayboards

[Adsiltia]

Hi Jadwiga,
Since I have used your dayboard ideas here is what I have done with 2 of 
them.  One for 100 was done outside so I had a hand washing station a 
few feet away and then a single line board. I put like things together 
thinking of how I would put things on my plate. I had bread, meat, 
cheese, condiments, veggies both fresh and pickled, fruits both fresh 
and dried, and drinks at the end. As it was out of doors there was no 
"pile up" at the end. I provided plates at the  beginning with utensils 
and drink cups at the drink station.
The one for 250 was indoors and I had several long tables in a single 
row and people started at one end and went to the other.  The only thing 
I would have done different would have been to have the drinks table in 
a separate place. I placed the food in groupings as to how people may 
want them on their plate. People went down both sides of the table. 
Since the bread, which needed replenishing most often was at the start, 
it was easy to get to. If the staff had to replenish something else, it 
was easy to get to as every person in line was very polite and helpful, 
even in helping each other. I did not provide any plates, cups, or 
utensils. I did not find a traffic jam as much as I thought I might. The 
line was long at first but it went quickly. I owe much of that to the 
help I had watching to make sure the dayboard stayed replenished. Having 
places where people could go and sit helped , at least I think it did 
because no one hung out at the end of the line. Oh, and someone from 
staff helped with drinks as that can become a bit of a juggle, thus the 
idea of a separate drink table.
Not sure if this helped but it is what I have done and feel it was 
successful.
Adsiltia


Jadwiga Zajaczkowa / Jenne Heise wrote:
> Ladies & gents, 
> Does anyone have good suggestions for setting up dayboard layouts for 
> 250 or more to minimize traffic jams?
> Thanks.
> -- Jadwiga
>
>