COOKS LETTER CREATIVE TRAVEL

COOKS LETTER FOR JEROME GROUP (1/28/19). DELIVER FEB. 7 OR 8, 2020
 
BREAKFAST: 10:15 AM  DINNER: 5:00 PM  TWO MEALS PER DAY.
 
1. YOU ARE RESPONSIBLE FOR VERIFYING ALL FOOD THAT COMES IN BOTH IN THE INITIAL SHIPMENT, WHICH COMES IN ON SATURDAY, AND  FOR THE BALANCE OF THE WEEK. PLEASE SEND BACK ALL ITEMS SENT IN ERROR OR ITEMS THAT WILL NOT BE USED.  IT IS VERY IMPORTANT THAT WE DO NOT WASTE FOOD.
 
2. I AM REQUESTING THAT ALL STAFF STAY UNTIL 6:45 IN THE EVENING. YOU WILL BE PAID $2000 J PER PERSON BY ME FOR STAYING.  AT THE END OF THE WEEK YOU WILL NEED TO SIGN A SLIP THAT YOU RECEIVED THIS CASH AMOUNT.  I  WILL ADD $2000 J TO THE OVERTIME TO HELP COVER PART OF THE TAXI EXPENSE FOR THE WEEK. THERE WILL BE NO SCHEDULED RIDE HOME.  TOTAL TO BE GIVEN TO EACH STAFF MEMBER IS 4000J. THIS IS AN INCREASE OF 1000J OVER LAST YEAR.
 
3. BUS: YOU MAY CATCH A RIDE TO SILVER SANS MONDAY - FRIDAY FROM DUNCANS.  CHECK WITH KENROY OR TONY, WHOEVER IS DRIVING.  THE BUS IS IN DUNCANS AROUND 9 AM.  THEE MAY OR MAY NOT HAVE ROOM.  THERE NO LONGER IS TRANSPORTATION TO DUNCANS IN THE EVENINGS.
 
4. YOU HAVE MY PERMISSION TO CHANGE THE MENU FOR THE FOLLOWING REASONS:
 A) THE MAIN COURSE HAS NOT SHOWN UP AND MUST SUBSTITUTE.
 B) YOU HAVE DISCUSSED A SMALL CHANGE IN THE MENU WITH THE GUESTS AND THEY HAVE AGREED TO THE CHANGE.
 C) YOU MAY SUBSTITUTE A SPECIALTY, WHICH YOU ARE PROUD OF FOR AN ITEM THAT IS ON THE MENU.  
 
D) THERE IS NO PLANNED LOBSTER DINNER OR LOBSTER SALAD. YOUR GUEST ARE WELCOME TO BUY LOBSTER FROM NISH IF THEY WISH.
 
5. CHECK YOUR FIRST ORDER TO MAKE SURE YOU GET WHAT WE ARE BILLED FOR.  DO NOT ACCEPT TO MUCH BREAD, JUST ENOUGH FOR FIRST 3 NIGHTS.  DO NOT ACCEPT PEANUT BUTTER OR ICE CREAM.
 
6. PLEASE ORDER ALL THAT YOU NEED FROM CHEN’S INCLUDING VEGETABLES.  YOU WILL BE RESPONSIBLE FOR CUTTING BACK SO THAT THERE IS A MINIMUM ON HAND ON SATURDAY.    ALL UNUSED ITEMS SHOULD BE SENT BACK.  IF YOU HAVE GUESTS FROM MY GROUP STAYING FOR 3 OR MORE DAYS, PREPARE A MENU AND ORDER TO BE DELIVERED ON SATURDAY BY NOON. THEIR FOOD IS SEPARATE AND THEY NEED TO PAY THAT BILL.
 
7. BACON:  IT IS ESTIMATED TO HAVE ONE PACK OF BACON PER 3 PERSONS EATING.  IF YOU NEED MORE YOU CAN ASK MICHAEL CHEN TO INCREASE THIS AMOUNT TO ONE PACK PER EVERY TWO PERSONS.CHICKENS:  IT IS ESTIMATED ONE CHICKEN PER 4 PERSONS. YOU MAY ORDER MORE IF NEEDED.
 
8.  ITEMS TO DISCUSS WITH YOUR GUESTS: HOW SHOULD YOU COOK? 
 A) EGGS:  DO YOU WANT ½ CHEESE OMELETS AND ½ WITH CHEESE, TOMATO, PEPPER AND ONION?  DO YOU WANT CHEESE AND TOMATO IN THE SCRAMBLED EGGS?
B) HOW SPICY? DO YOU WANT SOMETHING MILD OR SPICY OR DO THE GUESTS WANT YOU TO SERVE HALF OF EACH?   
C) CHICKEN DINNERS:  YOU CAN MAKE THE MEAL, BAKED, FRIED, BBQ OR JERK.  YOU CAN ALSO TRY BROWN CHICKEN STEW. 
D) PORK DINNERS:  YOU CAN TRY BBQ OR JERK RIBS. 
 
9.  DO NOT TO RUN OUT OF FRESH ORANGE JUICE, AND FRUIT SALAD.  YOU  MAY ORDER BOX MILK TO SAVE SPOILAGE.   
 
10. DO NOT ORDER PERSONAL SUPPLIES FOR GUESTS. ALL GUESTS ARE RESPONSIBLE TO PAY FOR AND PICK UP AT CHEN’S ALL DRINKS EXCEPT FOR MILK AND COFFEE AFTER THE FIRST DELIVERY.  THE FIRST DELIVERY WILL INCLUDE CASES OF BEVERAGES AND BOTTLES OF SPIRITS.  MAKE SURE THAT YOUR GUESTS CHECK THIS OUT THE FIRST NIGHT.  AT THE END OF THE FIRST WEEK, I MAY ELECT TO PICK UP LEFTOVER FOOD IN YOUR VILLA AND DELIVER IT ELSEWHERE.  
 
11.  IN THE MORNING HAVE THE FRUIT ON THE TABLE WITH THE ORANGE JUICE WHILE YOU MAKE BREAKFAST.  CLEAR THE FRUIT DISHES AND SERVE THE BREAKFAST.  WITH DINNER, SERVE THE APPETIZER OR SOUP FIRST THEN CLEAR THOSE DISHES AND SERVE THE MAIN MEAL.
 
12:   ADDITIONAL PERSONS TO FEED.  THERE WILL BE TWO PERSONS STAYING IN HANG TIME AND THEY WILL NOT HAVE MEALS SERVED.  DAN WILL EAT ALL MEALS AT SKYLANDER(TOTAL 9 PERSONS)   LIZA WILL EAT BREAKFAST AT AZURE COVE (11) AND DINNER AT TUMAC (8).
 
DEAN JEROME