[Sca-cooks] fish at feasts

[Antonia Calvo]

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

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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