[Sca-cooks] kitchen tips
Beth Ann Bretter
ladypeyton at yahoo.com
Thu Aug 21 10:43:02 PDT 2008
I've done so and paid the entrance fee many times. I've worked 12 hour days doing other jobs at events and still paid.
--- On Thu, 8/21/08, Kathleen A Roberts <karobert at unm.edu> wrote:
> > A large majority of event attendees work hard all day
> >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
> >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.
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