[Sca-cooks] Who gets in free to feasts.

David Walddon david at vastrepast.com
Sat Aug 23 01:58:47 PDT 2008

I don't really mind paying the site fee when I am in the kitchen all  
day long.
I do enjoy spending time with my friends and supporting the Barony.
What I do object to is paying for the feast when we have no time to  
eat it and often get the courses cold and slim.
We have stopped the practice of the cooks having to pay for the feast  
and we get leftovers or we make a stew.
However with site fees increasing it might become a problem of finances!


Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Aug 22, 2008, at 6:35 AM, euriol wrote:

> I know that the local exchequer handbook recommends that any  
> complimentary
> site & feasts fees be noted in the groups financial policy. We have  
> done
> this in our own barony in the past year. Our barony policy has it that
> Royalty is comp'd for both site & feast costs. The baron/ess is  
> only comp'd
> for site fee. We plan to put in a clause for visiting Royalty since  
> our
> Barony lies on the border of the East Kingdom. There is a clause in  
> there
> that allows for additional discretion for complimentary site &  
> feast fees
> which we used at a couple of our events this year because we did have
> visiting Royalty from the East Kingdom.
> When I was still out West there was a Lord that I would pay for his  
> feast
> and he would do scullery in the kitchen for me. He didn't have much  
> in the
> ways of means to afford both site fee & feast costs, so this was a  
> win-win
> situation for both of us. He got to enjoy the feast, and I had  
> someone I
> could depend on who did an amazing job cleaning dishes.
> I also plan for a little extra food from the feast to be held back  
> for the
> kitchen staff to enjoy and then I try to remember to bring in extra  
> little
> goodies for people to snack on. Since most of the events out here  
> have a
> buffet lunch that is part of the site fee, the kitchen staff  
> usually enjoys
> that as well.
> Euriol
> On Fri, 22 Aug 2008 07:21:44 -0600,  wrote:
>> It's nice, isn't it, that our SCA structure is flexible enough to  
>> allow
> us
>> to shift practices to suit local/regional needs?
>> I don't know that we exactly trade scullery work here (although I  
>> know
>> what
>> you mean), but there are people some of us sort of...informally  
>> help out,
>> by
>> anonymously paying site/feast fee.  Grunt work is just done by
>> volunteers--we have a 20-year old tradition, thank goodness, of  
>> the cooks
>> not being expected to clean up, for instance.  (Although we sometimes
>> do....)
>> Our current baron and baroness opt to pay fees, but it was their  
>> choice.
>> I
>> do, definitely, think it's classy.  But then, I'm a huge fan of  
>> classy
>> behavior, wherever I see it.  I'd much rather focus on the gems in my
> life
>> than the jerks!
>> --Maire
>> ----- Original Message --
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