[Sca-cooks] Beverage Service at Feasts

[Johnna Holloway]

If you use bottles, I'd suggest making sure that they can be easily 
refilled.
One of the feasts that I helped with a few years back had decorated 
glass bottles
of varying sizes. Some refilled easily; others didn't fit under the 
faucets or filled
very slowly due to narrow necks. Pretty but impractical for a long feast 
with a
number of tables. Also a number of them didn't hold more than just a 
pint of water
which meant one couldn't refill a table from one bottle.
 It was a drawback that the head cook hadn't anticipated when she 
counted out  and
did one bottle per table. BYOB had been discouraged since it was a 
school, so most people
needed drinks.

Johnnae

Daniel Myers wrote:
> Several events back I bought a few cases of empty wine bottles.  I  
> have the people in charge of beverages fill them and leave them on  
> the table.  When they're empty they get swapped out for full ones and  
> refilled.  The populous seems to like this approach, and it's cheaper  
> and nicer looking than plastic pitchers.
>
> - Doc
>
>