As I indicated in a previous post (here), our office is holding two food related fundraising events this week. I’ve learned more about how to estimate the amount of food 25 people will eat in the last 24 hours than I did working in food service for several years.
I’m excited to say so far, things are running smoothly. Co-workers have RSVP’d as asked (well, really when prodded and reminded). Food was purchased as planned and cooked. Now, all that has to happen is I will need to reheat and serve it in three hours.
Here’s where the contingency plans kick in. There are lots of them. If X happens then Y must occur. If A happens then B happens. I have probably five or six different options ranging from the mundane (someone drops the plate of food) to the catastrophic (we all get food poisoning).
The truth is when an event goes well, no one but the planner really knows how much work went into it. Yet, that doesn’t bother me. I know how hard I worked and hopefully my superiors know too.