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Culverin:
I can see where you're coming from. Can see the passion on what you do; once you have to deal with $, critiques, impolite people, it sucks.
Which is why my chef friends sat down and came up with these:
1) $ to just cover my cost a bit
2) Legal stuff, sure, get people to sign a waiver for those who aren't your friends? Also be careful with the photos they take can only be for personal use.
3) I immediately veto anyone whoever is impolite (or late) to my place. They simply do not get ever re-invited. No explanation needed.
4) Getting invited is a privilege not a right.
Had a guest who would come and critique me online afterwards; F-off. Guest who would insist on doggy bagging shit when the meal wasn't even 1/2 over.
Too many funny stories to list. Fine line between doing something for passion versus doing it as a job,
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