Well, the Culinary Group (eatin', drinkin', and boastin' society, that
is) is planning to roast a goat in the Caja China (q.v:
<http://www.lacajachina.com/>) for January. When the question went
around as to what should go with it, I commented we have to have
Tzatziki, so naturally I got volunteered. To make it for ~60 hearty eaters!

So, how much, and how to make a large batch?

I'm figuring on the order of 1/2 cup plus, per person, so say 32 to 40
quarts, finished. The biggest challenge is probably going to be staging
it all, so I can assemble it enough ahead of time to be in good shape
for Monday night dinner, without planning on taking the whole day off
work...

Assuming I have the yogurt ready (probably good-quality store-bought),
set it to drain Sunday morning. Shred and salt the cucumbers Sunday
evening(?), allow to drain overnight. Squeeze both, add garlic, lemon
juice, salt, mint, etc. before work Monday, and back into the fridge.

Pull out at 5:30, drive to dinner, refrigerate until serving time,
around 8:00.

Line the big spaghetti pot strainer with cotton cloth to drain the
cheese. Something similar for the cukes. Assemble all in the pasta pot
(stainless) for delivery.

Any suggestions, warnings, loud laughter?

Dave