On Wed, 14 Jan 2015 14:42:36 -0600, George Leppla
> wrote:

>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 LIAR