A report on the fish fry at St. Paul's on June 25th
by Dennis Cartier
We started setting up at 10 am and were serving at 11:30 am. We shut down at 2 pm. In that time, we sold over 220 delicious yellow perch dinners.
And best of all, all the dishes were done, the deep fryers scrubbed and put away and all the tables and tents stored by 3 pm!
It is great to have a dedicated crew that know their jobs and just start doing them without direction. Best of all, I get to sit in the shade and just sell dinners.
by Dennis Cartier
We started setting up at 10 am and were serving at 11:30 am. We shut down at 2 pm. In that time, we sold over 220 delicious yellow perch dinners.
And best of all, all the dishes were done, the deep fryers scrubbed and put away and all the tables and tents stored by 3 pm!
It is great to have a dedicated crew that know their jobs and just start doing them without direction. Best of all, I get to sit in the shade and just sell dinners.
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