[MR] Feast terminology

[Elaine Koogler]

Good Gentles All,
The recent discussions on feast and event costs have pushed one of my
buttons.  Terminology.

1.  There is no such word as "feastocrat" or even "feastcrat."  The person
in charge of cooking the feast should either be called the "head cook" or
"Feast Steward."  Both of those terms are real words...and the former is
even a period term.  Please, please...do not use feastocrat or feastcrat.
2.  The groupings in which we serve feasts are called "courses."  A remove
is a Victorian term that means that when a dish is finished/empty, a servant
removes it.  So a feast consists of several courses.  "Of course, it's a
course!" to quote a good friend of mine from the Midrealm, a long-time
Laurel in cooking.

To address the issue of comping folks...consider the fact that, the more
people you comp, the higher the cost will be per person for everyone else.
So if you're trying to keep event costs down, comping more people is not the
way to do it.  And, as others have mentioned, cutting back on the feast has
no effect on site fees.

Kiri

-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince