On 1/14/2015 1:58 PM, Cheri wrote:
>
> "Brooklyn1" > wrote in message
>> enough home made soup for one meal, I won't even discuss that moroon
>> topic. None of yoose would know where to begin cooking for 400+, let
>> alone the quantities involved
>
> Really? I worked at the satellite school program for 3 years where we made
> 1200 hot lunches most days to be transported to schools without cafeterias.
> Most were made from scratch, packaged and sent out, so you really don't have
> a lock on quantities at all. Try making cole slaw for 1200 lunches sometime,
> which I did once a week, shredded the cabbage in the Hobart the day before,
> made the dressing, and dressed it just before packaging.
>
> Cheri
>

I worked for a short time in a resort hotel in Maine and we did a
convention dinner for 500... 400 lobster dinners and 100 chicken dinners
(for those who didn't like lobster). This, plus the usual dinner
seating of around 200 people.

It was my first time for something like this and I was amazed at how
well it came off. I did prep work all day and hauled trays of food and
dirty dishes all night. No interaction with the customers, just moving
food out... and dirty dishes back.

George L