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Unread 12-03-2008, 01:15 PM   #13
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by jbrink01 View Post
Treat the kitchen like it's a mile away. Set up the serving area, finish everything in the kitchen, Cambro it, then go set it out. We are catering 200/400 Friday night and it's gonna be a rain snow mix with no prep kitchen at the 400. We will show with everything ready to eat and in hot or cold storage. You can never have too many cambro's and coolers.

Some of the best advice I've seen... Plan A for me is always the worst case... Every thing else is a modifcation to it...

Quote:
Originally Posted by jbrink01 View Post
Treat the kitchen like it's a mile away. Set up the serving area, finish everything in the kitchen, Cambro it, then go set it out. We are catering 200/400 Friday night and it's gonna be a rain snow mix with no prep kitchen at the 400. We will show with everything ready to eat and in hot or cold storage. You can never have too many cambro's and coolers.
How true!
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