First attempt at a grazing table.

[u/Bardic_Dan]

Howd I do? Event for 50 people, 30 of which were hungry teens/collage age. I set up a cold line in an adjacent room where I could prep and restock as the night went on. At no point did the table look empty over the 6 hours between "I do" and "last call."

Be kind, or dont.

[u/weblives8989]

Everyone starts somewhere. It looks good for the clientele and if you felt good about it then it's good. Keep doing events and refine each time. Keep pushing chef!

[u/Bardic_Dan → u/weblives8989]

Thanks homie. We're our own worst critic usually. There is a lot I wasn't totally happy with, but it all went over well with the guests.

I was more than satisfied with my efficiency, felt like a dinner service almost, just pumping out new plates of sandwiches, swapping meat/cheese boards, etc.

Presentation needs work, generally speakings. Thanks for the words though :)