Another early summer weekend filled with weddings and family reunions. Both started at the same time. The wedding was for 150, the reunion for 50. Basically a walk in the park for the Chef and I since they were both buffets and not plated dinners. A year ago I would have shivered at the thought of having to serve so many people at the same time. I had only done a la carte service which is quite a different creature all together from banquet service. One major difference is knowing with banquets what your customers are going to eat ahead of time. A temp banquet server came through the kitchen wanting to know where all the people preparing the food were. The Chef and I just laughed.