[Sca-cooks] kitchen tips
Kathleen A Roberts
karobert at unm.edu
Thu Aug 21 09:22:26 PDT 2008
On Thu, 21 Aug 2008 09:16:03 -0700 (PDT)
Beth Ann Bretter <ladypeyton at yahoo.com> wrote:
> A large majority of event attendees work hard all day to
>make sure the event runs smoothely. If everyone who
>volunteered time to the event got in free hardly anyone
>would have to pay and there would be a problem paying the
>site their rental fee.
if my crew comes in at 7 a.m., long before the doors open,
and cook and clean through 7 or 8 at night with breaks in
between for their sanity, i am not going to ask them to
pay. that's for a big yuletide event.
if my crew is three other people and me doing a feast for
100, and being there long before everyone does, well, i
still feel the same.
fortunately, we have good turnout at our events, and
budgets can be made without taking the cooking crew into
consideration as paying customers.
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator of Freshman Admissions
University of New Mexico
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