On Wednesday, January 14, 2015 at 4:17:49 PM UTC-6, Brooklyn1 wrote:
> 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

I believe him, and it makes me wonder what other secrets he's been
keeping from us.

--Bryan