[Sca-cooks] kitchen tips

[Kathleen A Roberts]

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.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
FASTINFOrmation at your fingertips - 
http://fastinfo.unm.edu/