Guess I should post an update (craving attention)

Anywho. Yesterday and the day before I helped prep and serve a 1000 person catering(we ended up with only 6 or 700) I mean, at first I thought we had 700. Setting up restocking appetizers at 3:30. People were LOADING their plates with appetizers like dude -_-. And some people left after getting appetizers lol. Had three pans of barbeque meatballs left over, used about 9 pans. The pinwheel tortilla things were popular. And vegetable plates. Anywho at 5:30 was the dinner. Only had about 500 then. Had chicken noodles my sister made there in their kitchen. Ham, green beans, rolls, and mashed potatoes. We had to keep everything hot 12 to 16 pans of everything. Keeping everything hot we thought would be an issue but it wasn't. The hot boxes kept the mashed potatoes hot. And two ovens cooked green beans. And those military grade square head pans actually kept COOKING the ham. Luckily since everyone loaded up on appetizers earlier Any burnt ham was fine cause it didn't see the server line. Though having 8-10 pans leftover was ridiculous. Had to cover and put them there for them to donate. Also two types of cobbler and cheesecake too. Took an hour to drive up there. Didn't get to the restaurant till 9:30. Got there at 11. Ugh. Didn't get home till 8:30 at night. Anywho. Went to Grandma's after. Now I'm tired after not sleeping.

NativePortlander1970 · 51-55

I feel for you, I do not miss convention/wedding/banquet catering, I did it for a few months in 1998, it was insane how we would barely grill chicken/pork loin/steaks, then finish them off in the hot boxes, or the huge 50 gallon steampots for vegetables/potatoes, roasting 30 12 pound bottom rounds for roast beef sammiches for a wedding of 600, starting at 4am for a 1pm reception luncheon, making gallons of gingerale with orange sherbet and ice rings to keep it cold.