ConAdian memories - part 2

Originally, we had been thinking of carbohydrates and caffeine (chips and pop) for munchies but we were told that our budget was a bit more involved. We ended up with coffee service, cold cuts and bread for sandwiches, fruit, as well as some pop.

We had one of those large coffee urns and found out that we could basically use regular coffee and add a small amount of premium coffee and let it brew. We would start it in the morning and were always getting comments on how good it was. It seemed the longer it brewed, the better the comments about it’s quality.

For food, we had worked out a certain amount of food each hour and had bought ham, salami, roast beef, and chicken in presliced packages. We had fridges rented to store all the food before using. What we hadn’t counted on was that if people didn’t show up, we didn’t have to take out the food for that hour. We had budgeted food replacement for each hour and didn’t need to replace nearly as much – we were on the second floor and the Concom hospitality suite was on the main floor. A lot of the volunteers didn’t make it upstairs.
We ended up putting out a few puzzles and had a few people working away at them over the week.

The original idea was to allow in volunteers for a snack after a certain amount of hours worked. After a day or two we were a lot less picky about volunteers having fulfilled their requirements and were looking to keep them fed and happy. The times that we were out of the room, we were always trying to send volunteers back to make sure they had food and drinks as needed.