[Sca-cooks] Dayboards

[Antonia Calvo]

ranvaig at columbus.rr.com wrote:
> In the past we have served lunches with a price on each item.  I know that for some events, the dayboard is included in the event fee, but we aren't used to doing it that here.  How do people handle charging for food served buffet style?   Do you break things down to portions and put a price on each portion?  One fixed price for everything?   I'd be inclined to put a donation basket out, but the autocrat said not.
>   

Usually a fixed price buffet.  It's the easiest option, I think.


-- 
Antonia di Benedetto Calvo

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