I have a pretty big event this weekend and was just thinking this myself. I'm only cooking for the event and others will be serving, but I was wondering how to help THEM portion correctly so that the church doesn't lose money.
I was thinking some sort of scoop or bowl to help them know how much?
When I am portioning, I kinda agree that once you get an amount figured out it's easy to do it by eye or feel, but when there will be shift changes for those putting together PP sammies, it can get out of hand I'd think.
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