Luckily the weather has not interfered with the jobs and so there have not been issues. I have been lucky. This was a rather different day, it was my birthday and I had succumbed to working. I am not sure why, but there was a feeling that it was just another birthday.
The serve time was 9.00pm and so this meant that I had to be set up at about 2.00pm. It was a venue that I had been to before. It was all a bit awkward getting the machine in. However I had mastered a technique from the previous visit.
When all was set up and the client arrived checked that I was ok. We agreed numbers and timings and so all that was left to do was to… watch the rugby. It always a bit tricky on the phone, however it meant that time passed quickly.
On this occasion there was a freshly made vegetarian lasagne with peppers, aubergine and courgettes and plenty of Mediterranean seasoning. All topped with a cheesy béchamel. The vegetarian offering was specially prepared for the musicians who were all vegetarian.
It turned out that they were a very good band, although starting late, however instead of waiting until the break it was decided that an earlier serve would be best. Therefore at about 8.30 I raised the Hog and started carving. It was the usual signal for guests to start queuing. Always a wonderful sign, although there would be a little wait. Certainly not a challenge, especially on your birthday when there is a natural desire to get home for a glass of bubbles.
Service was very quick with everyone through in about ½ an hour. There were plenty of seconds and a couple of trays for taking away. The client had particularly asked to have leftovers, as opposed to a guest who had a reputation for hoovering what was left.
I managed to get back for 11.30 which was a little later than I wanted and decided that I would save the Champagne for another day.