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View Full Version : How does your competiton team work??


Captain P.J.
08-12-2010, 01:19 AM
(Mods please move if this is in the wrong location. Thanks!)

Hey guys! I am in the process of starting a competition team (my first comp was just me and my wife with a couple of friends to tend the fire overnight) and want to know, from those that have been around the block a time or two, your team structure. Does everyone cook a category? Do they have a specified job or duty? How do you guys work it?

My plan is for me to still do all of the meat prep, seasoning and a majority of the cooking. I will have 2 other guys that will be making the trip to the competition. I also plan on having them split the overnight so no one has to stay up all night (I will have 2 char griller pro’s with SFB’s that need a little babysitting). We are planning on a full scale practice a few weeks before the actual KCBS sanctioned comp. Any help or tips are welcome and appreciated!! Thanks for looking!!

Ford
08-12-2010, 05:07 AM
I cook solo and do everything. Get a runner but that's really about it. I pay all hte costs and take all the money. Sometimes a person will work with me but they hold thigns, open doors, etc.

rksylves
08-12-2010, 06:04 AM
I'm in the same situation as Ford. I've been cooking alone long enough now that it would actually be hard to take on a partner. I wouldn't know how to divvy up the work load. A DB would be nice every now and then but even that isn't a big deal.

Russ

tmcmaster
08-12-2010, 06:12 AM
I am in the same situation as above. I do everything, but I think it's because I am too darn stuborn to delegate. I have my step-son help out when he can, otherwise, it's me.

Candy Sue
08-12-2010, 06:23 AM
Agree with all above, but I figure it's cause nobody likes me.:wink:

However you work it, just make sure there's a plan and all involved know what their job is. Best model I know is Chicks in Charge, 4 cooks each with a category. Each contributes contest start up money to cover entry fee, meat, etc. When a cook hits in the category, she gets the money and the trophy. Overall goes into a kitty for the next contest (if there's ever any). I was proud to be substitute Brisket Chick at Dillard years ago which is how I know the setup.

Lake Dogs
08-12-2010, 06:50 AM
KCBS there's 2 of us, we split duties pretty much in half. I do most prep of meat, my
teammate gets the fire going in the cooker. We both monitor and trade off short
naps at night. I'm on Pork & Ribs, he's on Chicken and Brisket final prep.

MBN/MIM completely different. We have at least 4 of us; 2 primarily on Pork, 2
primarily on ribs, and possibly another 2 IF we're doing whole hog. The amount
of prep work is staggering compared to KCBS. Notice, I said minimum. We usually
really get involved in the ancillaries here, so a few of the wives usually get
involved at this point, so there's 6 to 10 of us, depending... Also the wives are
primary on tent set-up. MBN on-sites usually are blocked off (fencing of some kind), and tables and chairs and decorations. They also really drive the presentation set-up in the cooker. For the on-sites we split the presentation; I greet and explain the cooker, my KCBS buddy does all the meat presentation at the table (but we've swapped this a time or two). The other 4 guys pretty much are running around behind the scenes with next-meat prep, last meat clean-up, next table setting prep, etc.

Ford
08-12-2010, 06:59 AM
Agree with all above, but I figure it's cause nobody likes me.:wink:
If I ever get a weekend off and can get down there, I'd be glad to help you. Of course I don't make a very good runner but I can wash dishes.

Goddahavit
08-12-2010, 07:02 AM
Myself Wife and 8 year old daughter.

We share prep, site setup, I am the cook, and take the responsibility for our poor product, I build the boxes, she does the garnish(thank goodness) and makes the boxes nice and clean.

Wife and daughter run.


I admire the ones doing it alone, I don't think I could, I depend on them very much.

Ohh yea, stump cooker, and a guru, so no tending at night, I get a good 5-6 hours sometimes too much....

I think I would have issues with other cooks, on the team, If I mess up(like usual), then it is worse with others depending on me, and if they mess up, then what? the help with funds would be nice though...

Best advise, is a written time line, I follow it religiously, I do not need to go tinkering with timing, etc, every time I do, something goes bad...

Don't forget its FUN!!!

Brewmaster
08-12-2010, 07:17 AM
We are a two man team (me and my BIL). We split the bills and the winnings 50/50. Most of the equipment is mine. My BIL handles the ribs from start to finish. Everything else is a joint effort. I am responsible for cooking and he is responsible for flavor profiles. This works out fairly well. We don't step on each others toes that much and respect each others opinion. This system works for us.

Cheers,
Nate

Candy Sue
08-12-2010, 08:20 AM
If I ever get a weekend off and can get down there, I'd be glad to help you. Of course I don't make a very good runner but I can wash dishes.

Ditto, Ford! Here lately I'm not getting out to cook much (I hate that!). I don't believe in doing dishes at a contest! Pan liners, disposable cutting boards, at least one spare full-size pan, toss dirties in the cooker and head home to the dishwasher!

I wish you great luck this weekend!

Anchors Smokeshop
08-12-2010, 08:30 AM
I did my first competition this past weeked and it was a three man team, me, my father and my uncle. I did almost everything. Going forward, I will probably do competitions myself. It is a lot of work, but it is do-able. Make yourself a schedule and stick to it.

getyourrubonbbq
08-12-2010, 08:36 AM
I've pretty much done all the comps I've entered alone. Sometimes I get volunteers to run.

comfrank
08-12-2010, 09:00 AM
Our team consists of myself, a buddy, my wife, and sometimes his wife and/or her sister. My buddy and I do most of the cooking. I take chicken and brisket, he does pork and ribs. We each do our own prep, use our own smokers, and cut/pull our own meats. My wife does the boxes, makes last minute taste corrections, and is the chief of all things artistic. I sleep on site at night (brisket's on a Guru!), and he gets up in the middle of the night to prep pork and ribs. My wife sleeps at home (got to take care of the dogs).

If there's a dessert category, his wife is in charge of that. If there are other ancillary categories, my wife or her sister will do those. We all pitch in to clean, pack, etc.

I was used to doing all the cooking myself, and I have to admit that it was difficult to let go of ribs and pork, but now that I've done so it makes the contest a lot less stressful.

Great thread!

--frank in Wilson, NY
Doghouse Willie BBQ Team

Ron_L
08-12-2010, 09:03 AM
We are a two person team, and it works pretty well. I do the meat trimming, my wife and I share in the prep work at the comp site, we do the boxes together, I handle the cooking, she handles the site decor :-D and we split everything else.

Like candy we use a lot of disposables like pan liners and disposable cutting boards. The only dishes the we wash are things that will be reused at that comp Otherwise everything else goes into a hotel pan and into the cambro for the ride home. We found that we were re-washing stuff at home anyway, so why do it twice :)

YankeeBBQ
08-12-2010, 09:19 AM
I drink most of the Tequila, Charlie drinks the Jack, Carlotta drinks mostly beer but sometimes hits the Jack and Coke (not good), Doug will drink most anything you throw at him. Of course we all hit the Dougjitos and like to share them with other teams.

Scottie
08-12-2010, 09:28 AM
I drink most of the Tequila, Charlie drinks the Jack, Carlotta drinks mostly beer but sometimes hits the Jack and Coke (not good), Doug will drink most anything you throw at him. Of course we all hit the Dougjitos and like to share them with other teams.


No doubt... My problem is I hang with your team... BTW you forgot beeyah... Good beeyah... :thumb:

MoGreen
08-12-2010, 09:36 AM
We're a first year two man team. I do the pork and chicken, and spend most of the night tending fire and trying to wake up my brother-in-law who's passed out on PBR's. He does brisket and ribs. He usually farks one up something terrible and places really well with the other one. I have yet to place. He did a comp without me a couple of weeks ago and placed third in chicken, which really pissed me off. His girlfriend did not sleep at all (somebody's got to do it) but she's a real trooper. When cooking together, we split the winnings, but if your meat gets called, then it's your trophy. It's funny that he considers me the expert and is always asking my advice, yet he keeps kicking my ass!

nthole
08-12-2010, 09:40 AM
We're a 3 man team, 2 of us really are the cooks, one is our objective sampler and pit b*tch who does all the cleaning and just provides general help and extra hands for anything. We both do the prepping, cooking and turn-ins. The two of us put up the money and split the winnings 50/50. Our hands man gets paid in beer and meat. I usually do the chicken and brisket prep while he does the butt and ribs prep. We were all 3 friends before we started this adventure so it has worked out pretty well.

watg?
08-12-2010, 10:08 AM
I drink most of the Tequila, Charlie drinks the Jack, Carlotta drinks mostly beer but sometimes hits the Jack and Coke (not good), Doug will drink most anything you throw at him. Of course we all hit the Dougjitos and like to share them with other teams.



But who trims the chicken?

Captain P.J.
08-12-2010, 10:16 AM
WoW!! Thanks for taking the time! Almost all of the equipment (all but one of two smokers) is mine as well as the flavor profiles. My wife will be 8 months pregnant by the time of the comp so trying to bring in help to cover her duties. Thanks again for taking the time to pass on the knowledge!!

sitnfat
08-12-2010, 10:49 AM
Yeah what mo green said it works for us

CivilWarBBQ
08-12-2010, 11:00 AM
Each group will reach their own balance depending on the skills, resources and desire for control of each person. The key is to find that balance - you must avoid the clash of egos as well as overloading anyone when things must happen quickly. I've cooked alone, with one other person and with as many as seven on a team. All worked OK, but we've found a four-man team suits us best, given our equipment and personalities.

Johnny - handles the press and sponsors, rub and sauce recipes, rib and brisket boxes
Gowan - injections and glazes, raw meat trimming, chicken and pork boxes
Warren - fire builder, garnish, box runner, photography, camp cook
Bobby - handles the public, dishes, gopher, end of contest clean-up and trailer packer

With the exception of Bobby, all of us are capable of acting as "head cook" and we don't have any ego issues between us. It really is a team effort. Over time, we've divided the work up in ways that seemed natural to us and allow everyone to get at least 4-5 hours sleep on Friday night. This is important as we find we enjoy a contest much more if we aren't dead tired.

That's how we do it anyway. Married couples and young folks have a different dynamic, but for a team of guys that ranges in age from mid 30's to 60's the above arrangement works well for us.

FamilyManBBQ
08-12-2010, 11:21 AM
Interesting topic!

We're a first-year father/daughter team. Have cooked excusively in one day events so far. My daughter, Katie [8], really gets her hands dirty during meat prep, applying rubs, sauces etc. Katie is our official taster. She helps make our turn-in boxes. She's also been our runner (with dad hustling behind her to take pics).

While cooking is a team effort, Dad is responsible for packing/unpacking equipment and tries his hardest to get out of cleaning "dirty" dishes when we get home.

We've had some pretty good luck so far. And, more importantly, get to spend some quality time together. :-D

Balls Casten
08-12-2010, 01:18 PM
We’ve got 8 of us running around! The only real problems we had in the past have been to many cooks opening the smoker. And no one could figure out why the meat wasn’t getting done.

Another guy and I are the main cooks but that designation is one to keep things organized and be sure someone is getting the job done and on time. At some point everyone has done every job at a contest.

This has probably cost us at some point. But we have also competed in more contests because there are always people to attend. But being around friends for a weekend is what makes it worth it.

Who ever pays the entry, takes the money. We split the entry, we split the moey.

Trucky1008
08-12-2010, 02:27 PM
My brother and I are a first year team. We split all costs. I cook brisket and chicken, he does ribs and pork. For the 3 comps we've been in this year it seems to work out for us.

Red Valley BBQ
08-12-2010, 05:16 PM
We are a three man team. My dad, cousin and myself. I make the decisions on just about everything but listen to other's opinions. My cousin is the runner and an extra set of hands. My dad...well, he's the dishwasher and official beer drinker. Since we have a stick burner, we divide the fire tending duties during the overnight. My recommendation is one person on the team needs to be the clear leader and delegate responsibilities to others. I have seen more than a few good teams split up because of too many chiefs.

CBQ
08-12-2010, 06:05 PM
I drink most of the Tequila, Charlie drinks the Jack, Carlotta drinks mostly beer but sometimes hits the Jack and Coke (not good), Doug will drink most anything you throw at him. Of course we all hit the Dougjitos and like to share them with other teams.

Except when putting those Harpoon Trophies to good use. :-P

kurtsara
08-12-2010, 07:21 PM
I'm in the same situation as Ford. I've been cooking alone long enough now that it would actually be hard to take on a partner. I wouldn't know how to divvy up the work load. A DB would be nice every now and then but even that isn't a big deal.

Russ


What is a DB?

JD McGee
08-12-2010, 08:02 PM
Two man team here as well...I do the ribs and butts...Brian does the chicken and brisket...I do the game plan and pit bitchin'...Brian does the prep and presentation...so far it has worked well for us. :-P

Jeff Selle
08-12-2010, 09:31 PM
This is an interesting thread because we are a first year team of four, and it's been pretty much a free-for-all under our easy-ups... We've walked in every comp so far this year (about 5 including amateur stuff), but we have been talking about organizing better...we need some GCs, so this input is helpful...

Jeff_in_KC
08-12-2010, 11:13 PM
It's my wife and I. Here's how it works: I tell her what to do and she does it. Then I go sit down with a beer or glass of wine and a cigar.


































For God's sake, no one tell her I said that!!! :tape::shock:

NorthwestBBQ
08-12-2010, 11:44 PM
We are a two person team, and it works pretty well. I do the meat trimming, my wife and I share in the prep work at the comp site, we do the boxes together, I handle the cooking, she handles the site decor :-D and we split everything else.

Like candy we use a lot of disposables like pan liners and disposable cutting boards. The only dishes the we wash are things that will be reused at that comp Otherwise everything else goes into a hotel pan and into the cambro for the ride home. We found that we were re-washing stuff at home anyway, so why do it twice :)

Very cool, Ron!

rksylves
08-13-2010, 06:27 AM
This will probably get pulled and I'll get a nasty email telling me that I'm banished from the board.

DB = Dish Bitch (The poor soul who gets to clean everything up)

Russ

Swinebuck
08-13-2010, 08:43 AM
We do MBN - MIM contests. There are so many ancillary contests we need to share the cooking efforts. MIM is so expensive you need a large team to share the cost. Our next contest is the new Smoken Aces contest at Harrah's Casino in Tunica MS. If anyone in the area wants to see a Stumps in action please stop by. Here is the breakdown of cooking events.
Blake - ribs, tomato sauce
Brad - seafood
Danny - hot wings
Eric - ribs, hot wings, mustard sauce
James - exotic
Johnny - people's choice (butts)
Mike - ribs - only helping & taking photos
Shane - beef, beans
Thanks
Mike
Swinebuck

Lake Dogs
08-13-2010, 09:21 AM
It's my wife and I. Here's how it works: I tell her what to do and she does it. Then I go sit down with a beer or glass of wine and a cigar.




For God's sake, no one tell her I said that!!! :tape::shock:


It's too late to delete it now. I have a screen shot on my PC.

How much are you willing to pay for it?
:shock:

Lake Dogs
08-13-2010, 09:34 AM
We do MBN - MIM contests. There are so many ancillary contests we need to share the cooking efforts. MIM is so expensive you need a large team to share the cost. Our next contest is the new Smoken Aces contest at Harrah's Casino in Tunica MS. If anyone in the area wants to see a Stumps in action please stop by. Here is the breakdown of cooking events.
Blake - ribs, tomato sauce
Brad - seafood
Danny - hot wings
Eric - ribs, hot wings, mustard sauce
James - exotic
Johnny - people's choice (butts)
Mike - ribs - only helping & taking photos
Shane - beef, beans
Thanks
Mike
Swinebuck

LOL. I saw where one poster said "As it's all pork, it doesn't take any
more effort to cook MBN than it does KCBS will multiple types of meat. Its
just what you prefer".

Seems your team, like mine, seems to differ with that, although I do prefer
MIM/MBN because if nothing else there's more folks there to party with.

This is IF no whole hog:

Hance - Pork Shoulders prep, cook, on-site presenter, peoples choice
butt prep, bloody mary's, 2nd seafood, poultry, and stew,
sleep shift 1
Tracy - Fire, Pork Shoulders assist, 2nd on-site presenter, sauce,
peoples choice pull/finish, sleep shift 2
Jerry - Ribs prep, cook, final, Hot Wings, also behind the scenes on-site, sleep shift 2
Jack - Ribs assist, assist with behind the scenes on-site, sleep shift 1

Donna - Drives the behind the scenes on-site, with clean-up and prep
Jennifer - Margaritas. clean up, photographer
Mary - dessert, clean up, beer fetch
Teddi - Runner, clean up, site prep, photographer
Casey - 1st seafood (we sometimes put in 2 entries)

Sticks-n-chicks
08-13-2010, 02:44 PM
I work my butt off and they sit around and drink...or wait is it the other way???

Actually we pretty much all can do everything and we all do anything that needs to be done. What I mean is we are not dependent on any "one" of us to do a comp, we cook what we practice and we all can cook the 4 categories. Usually there are 2 out of the 4 of us that are cooking at any given comp. I also have been lucky enough to have some great guys that help out doing anything they can (although the drink there weight)

Over the last 6 comps Jon and I and Mike have split the duties of getting the meat, supplies, booze and we split up the trimming just to make it easier. When we get to the comp we set up and we start to focus on the categories. Jon will prep pork I will prep brisket and we all prep ribs and chicken.

Were lucky we don't have any that is more that an arse than anyone else. What we have learned is no question is a dumb question unless it's not asked. If your thinking "did we do x" then ask if they did, nobody's feelings get hurt cause your at a comp and thing get forgotten...

We split the cost and any winnings go in the bank for the next comp.

Southern Home Boy
08-13-2010, 03:42 PM
We've only done two comps and the second was WAY different than the first.

The first time it was just me and a buddy of mine. We had an unmodded CG Offset and a Weber Kettle. We split everything including the all night fire tending on the CG.

The second time, we had a little more help: One other friend of ours was our Sherpa, I did fire and meat management and my buddy did flavor profiles. All three of us worked on prepping boxes, I sliced and chose the pieces for turn in, my buddy built the boxes with the pieces I selected and our friend ran.

Also, my two girls and one of their friends were our clean-up crew. They kept dishes and utensils washed and ready, made sure we had ice and water and emptied trash when necessary.

MRI_Guy
08-13-2010, 05:33 PM
I am an amateur.

My sister-in-law & I have our (errr - I mean HER) team down to a science.

I do all the set up, meat prep, cooking, and cooking of our lunch.

She brings people over to our area, feeds them my ribs, keeps me hydrated, gets in my way, and has her friends bring my stuff to the truck when it is time to go home.

Yakfishingfool
08-13-2010, 05:44 PM
I'm the official keeper of the shiny things reminder :)

Captain P.J.
08-13-2010, 06:50 PM
Awsome responses from you all!! You guys who do the MBN - MIM contests, by the looks of it, it looks like a lot of work but also good chance for a lot of fun!! I plan on breaking up the overnight 3 ways so no one is up all night and having a DB (love that). Again thank you to you all that have taken the time to read and let me and everyone else know how you run your team!:clap2:

Ryan Chester
08-13-2010, 06:53 PM
We are a 3 person team consisting of my dad, my step dad, and myself. A buddy of ours helps when he is in town also. We try to split most of the work but I tend to take charge (just the way I am). Dad always does the cutting (ribs & brisket), step dad always handles the injections, I always handle the sauce and putting the meat in the boxes. The other stuff gets done by whoever is on it. We have a system down and it works!

Southern Home Boy
08-14-2010, 01:23 AM
We are a 3 person team consisting of my dad, my step dad, and myself. A buddy of ours helps when he is in town also. We try to split most of the work but I tend to take charge (just the way I am). Dad always does the cutting (ribs & brisket), step dad always handles the injections, I always handle the sauce and putting the meat in the boxes. The other stuff gets done by whoever is on it. We have a system down and it works!

You, your dad AND your Step Dad?? :shocked: Now THAT's a story I'd like to hear about sometime.

Lake Dogs
08-14-2010, 09:34 AM
Awsome responses from you all!! You guys who do the MBN - MIM contests, by the looks of it, it looks like a lot of work but also good chance for a lot of fun!! I plan on breaking up the overnight 3 ways so no one is up all night and having a DB (love that). Again thank you to you all that have taken the time to read and let me and everyone else know how you run your team!:clap2:

Good luck with it. As many have said here (long before I was here), first
and foremost, have fun. Funny how to some degree the more you enjoy
it the better you end up doing. I really enjoy both (KCBS smaller team,
and MIM/MBN larger) for the different things they bring/offer.:becky:

Rich Parker
08-14-2010, 10:06 AM
If you plan your cook correctly it can easily be done by yourself. The only thing is finding a runner for your boxes so that you can concentrate on your next box. I find paying other peoples children an easy way to find runners. :grin:

Brauma
08-14-2010, 11:09 AM
It took us several contests to work out our manpower assignments. Like CivilWarBBQ said previously, you need to find a balance. And lose the egos if you have more than a one-person team.

We are a two-man team that will have 2 or 3 helpers in the booth.

Rick & I are the head cooks. I kinda specialize in chicken; Rick specializes in ribs. Brisket and butts are the long cooks and either of us will tend to them. But since ribs and chicken cook times overlap we like assign one man to each so we dont lose focus.

We'll have one person be a pit bitch / diddler. This same person may be the chief bottle washer: this person will do a thorough cleaning of the box building area after each category. And we have my sis-in-law be the QC person at box building time. Rick and I may pig up a box when building it and she'll make sure it's pretty and even and perfect looking before it leaves the site.

You just have to find what works best for you.

watertowerbbq
08-14-2010, 01:21 PM
I am a 1 man team with a runner. The runner actually is also responsible for holding the box while the meat is placed in the box, sampling the meat prior to going into the box and helping me load everything back into the truck.

Captain P.J.
08-14-2010, 08:11 PM
So here is kinda what I am thinking so far... what do you guys think?

Brian: (me) cooking, prepping and seasoning all meats, fire 8pm -12am and 6am untill done, choosing meat for turn in, taster and tie breaker, crowd control, set up and tear down
Tim: overnight fire watch (11 or 12-3?), fire, safety, rules and procedures, crowd control, taster, runner, set up and tear down (if conscience)
Ryan: box builder, early morning fire watch (3-6?), site maintenance, dishes (during turn in time), runner, crowd control, taster, set up and tear down

BBQ_Mayor
08-14-2010, 08:31 PM
We are a 4 man team. My brother and I are the main team splitting costs. We have an account that all winnings go into and unually just buy supplies out of our own pockets.
Sometimes the bbq account will pay if there is enough winnings in there, not likely though.
My brother does the Brisket and chicken and I do the Ribs and help with the pork. The 3rd guy will cook the pork and is the runner but I will box it and I stay up with what he is doing so I can take over if he happens to be gone. The 4th guy is in the process of taking over chicken and is the sanitation technician.
This is our 2nd year using this set up and it seems to work out alright.

CivilWarBBQ
08-14-2010, 10:20 PM
Mayor brings up a good point of the money. As in most human relationships, this can be an area that causes great ill-will if expectations are not spelled out clearly in advance.

When we started competition cooking, our head cook Johnny paid for everything, and kept all prize money. As the team grew and along with it the desire to cook more shows, the financial load became too great for one person alone.

Currently we have a checking account for the team that all income is deposited into, be it prize money, cash sponsorships or earnings from cooking classes or grill sales. I act as team manager and cut checks for entry fees and reimburse my teammates for contest-related expenses. When the account runs dry, then we as a team decide either to chip in more operating funds or wait until we are solvent before competing again.

Most importantly, everyone understands that should we be lucky enough to win a big prize, the cash will stay with the team, to be used either for funding future shows or purchasing a large piece of equipment like a new trailer if the payday is large enough. You need to spell all this out in advance, otherwise when you are holding that big check and your teammates demand their split when you want to put the money back in the team there is going to be an ugly scene.

Captain P.J.
08-15-2010, 09:06 AM
Good point CivilWar!! So far it has been me and the wife paying for everything... as others are willing to chip in I have let it be known that any/all ribbons/trophys stay with the team (if we are so lucky)... and will put any monitary wins towards future team expenditures. I do like the idea of a seperate account though!

Skip
08-15-2010, 11:39 AM
What is a DB?


In my experience I would have to say DISH BIOTCH. Man just lost one and so want another.

thillin
08-15-2010, 12:16 PM
I go in prepared to do everything. If Mike (GrumpysQ)is there, he helps alot by being the second set of hands, main dish washer and runner. I'll bounce ideas off of him as well.

We look at each other alot and say "I don't know." And we seem to usually do well.

I've done some solo. IBCA we have an hour and half between turn ins, so solo is a little easier. But it's alot more easier and more fun when Mike is there!

Smokenstein & monster crew
08-15-2010, 08:03 PM
I do all the work

Wife takes all the credit

billm
08-16-2010, 09:28 AM
We are a two person team, and it works pretty well. I do the meat trimming, my wife and I share in the prep work at the comp site, we do the boxes together, I handle the cooking, she handles the site decor :-D and we split everything else.

Like candy we use a lot of disposables like pan liners and disposable cutting boards. The only dishes the we wash are things that will be reused at that comp Otherwise everything else goes into a hotel pan and into the cambro for the ride home. We found that we were re-washing stuff at home anyway, so why do it twice :)
ROn - what are thses pan liners you speak of??