On Wed, 04 Aug 2004 22:51:57 GMT, "Dimitri" >
wrote:

>
>"Michael Odom" > wrote in message
.. .
>> We're having a shindig at our place the last Friday of the month.
>> We're expecting about 55-60 people. It's to be an open house for her
>> department (academic, that is) and mine, along with several guests
>> from Dallas. D just informed me that the function she's accepted
>> responsibility for is traditionally a dinner.
>>
>> Now I like cooking. I'm pretty good at it, in fact. But a dinner for
>> 60 people is beyond anything I've ever attempted. So she suggested
>> having the event catered.
>
><snip>
>
>> modom
>
>It seems like you have investigated several options quite well: As usual the
>ultimate decision is yours.
>
>Here are several points to consider:
>
>1. If you hire a professional usually there is little they miss (forget)
>the portion control us usually more than adequate.
>2. If you do it yourself, I'm sure you could pull it off, however you'll
>have little or no time with any of the guests and "D" may also be a wreck
>worrying if there is something that was overlooked.
>3. If you do decide to do it yourself it will be much less expensive and
>when it's over you have a souvenir (the smoker).
>4. I always though hiring a professions bartender for parties was
>unnecessary, until I realized in a very subtle way their portion controls
>kept the party lively.
>5. There is reason they're called professionals -
>
>Good Luck,
>
>Dimitri
>
Thanks for the sound advice. It'll be a pro for sure.

I'm gonna get the smoker, anyway.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore