jj16
11-01-2009, 04:14 PM
I am hoping that those of you who have been doing this a while can help me. I wasn't sure where to post this so I hope this is the right place.
I was wondering if you could shed some light on how to get control of the crowd when your host and guests kind of disappear and the rest of the time it is caotic dogs running in and out etc. I also need to keep the demo short but I had a hard time doing this and I shouldn't have had a hard time. I did the Rush Hour Fajitas and the Autumn Apple Cherry Crisp. I've done both recipes at home many times before I did them at the show. On both shows I was wondering if I should do some of the slicing at home before the show. At the dessert show I did the crisp part before the show.
1 show was $1,030 and the other hasn't closed yet but she's at $130 both hosts had good guest lists but I expected more to show up at the $130 and I thought she would try to get outside orders since I had an incentive for her. TIA
jj16:o
I was wondering if you could shed some light on how to get control of the crowd when your host and guests kind of disappear and the rest of the time it is caotic dogs running in and out etc. I also need to keep the demo short but I had a hard time doing this and I shouldn't have had a hard time. I did the Rush Hour Fajitas and the Autumn Apple Cherry Crisp. I've done both recipes at home many times before I did them at the show. On both shows I was wondering if I should do some of the slicing at home before the show. At the dessert show I did the crisp part before the show.
1 show was $1,030 and the other hasn't closed yet but she's at $130 both hosts had good guest lists but I expected more to show up at the $130 and I thought she would try to get outside orders since I had an incentive for her. TIA
jj16:o