A Guide to the Kalachakra Empowerment by Tony Duff

By Tony Duff

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Take a big handful of spoons and taste each dish; reseason if necessary. Look at your display as a first-time customer would and be sure the elements of art have been woven throughout. 1 2 Page 2 Think of the entire menu, the buffet tables as well as each dish, as a composition. Plan a rhythm to your buffet or steam table line as well as a pattern to your platter. The dining experience should flow smoothly from one course or bite to anotherand, of course, from one flavor to another. The entire party should be completely planned.

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Plan a rhythm to your buffet or steam table line as well as a pattern to your platter. The dining experience should flow smoothly from one course or bite to anotherand, of course, from one flavor to another. The entire party should be completely planned. Develop a working script and job descriptions with duties and timelines for setup, demos, and breakdown for each employee. Layout of tables and trays, timetables, and backup plans for worst-case scenarios are good to have in mind, if not on paper, for when weather, equipment, or cooking challenges arise.

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