First off, we're not caterers and we do not charge anything and no money is made.... But a few regular cooks like myself will be helping out two groups that are setting up a friends & family type of BBQ, with maybe 50 people, and a second group (customer appreciation) with the potential of 200 people during the course of the day. My state has no 'COVID Mandates' in effect, but we're trying to be mindful that 2020 did cause some people to develop new habits regarding food safety. This might the first event that some guests are attending since the mask mandate was dropped. A lot of guests will be 60+, and there will be a lot of kids as well. Both events will have a buffet line of sorts, (service is from electric roasters) with dedicated meat cutters at the end of the line. Salads and such are in iced bus trays. Beer, water and soda are all self serve from a row of coolers. All cups, plates and utensils are disposable. We all have very safe sanitization habits, but we just want to reduce any doubts that some may have.
On the list of things under consideration to change are;
On the list of things under consideration to change are;
- More port-a-potties
- More hand washing stations with sanitizer
- Tongs where we did not use tongs before (for example: handling buns, cookies and other desserts.
- Wider spacing at the long cafeteria style tables, and more tables than before
- More trash cans
- Some 5 seat tables so a family can sit together
- A couple of extra helpers for the beer coolers and general clean-up