[Sca-cooks] fish at feasts
t.d.decker at worldnet.att.net
Mon Aug 25 19:22:58 PDT 2008
> Terry Decker wrote:
>> No one tells me what I can or can not serve at a feast. I ask it there
>> is any particular theme, period or locale for the event or feast and work
>> from there. I provide a menu, a budget, a hall plan and schedule and a
>> pricing plan with comps, break even points, etc. But once it is agreed
>> that my plan is to be executed, I have total control. I will consider
>> changes and requests, but I have the final say. Draconian, perhaps, but
>> I've found the method the best way to insure the success fo the feast.
> *sigh* You're my hero, Bear.
> Antonia di Benedetto Calvo
I'm always pleased to be found Homeric rather than arrogant.
The flip-side of taking total control is I'm responsible for all faults,
flaws and failures. I have the attitude because I'm something of a control
freak when it's my responsibility and reputation on the line. I get away
with the attitude because I'm good enough to do the job and lucky enough to
be successful. I provide all the information I can up front, so that
everyone knows what I'm planning and can thoroughly evaluate my plan. If
there are any disagreements, I want them settled long before we get to the
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