Yes, that schedule works for me.
I can switch the planning session to Thursday afternoon, and I'll bring the updated checklist we talked about.
For the room setup, I'd keep it simple: one table for notes, two chairs near the whiteboard, and the rest open so people can move around.
If you want, I can draft a short agenda with three parts: quick recap, open questions, and next steps.
Also, I agree we should keep the group small so everyone has time to speak.
Let me know whether you prefer the discussion to start with the open items or the timeline, and I'll adapt it.
I'll send a reminder the day before, and I can arrive a bit early to help set up.
I can switch the planning session to Thursday afternoon, and I'll bring the updated checklist we talked about.
For the room setup, I'd keep it simple: one table for notes, two chairs near the whiteboard, and the rest open so people can move around.
If you want, I can draft a short agenda with three parts: quick recap, open questions, and next steps.
Also, I agree we should keep the group small so everyone has time to speak.
Let me know whether you prefer the discussion to start with the open items or the timeline, and I'll adapt it.
I'll send a reminder the day before, and I can arrive a bit early to help set up.
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That's a good point about keeping the menu simple.
If you're asking what I'd bring, I can handle the savory items while you do the salads and fruit.
For the timing, I'd start prep the night before: wash everything, portion it, and label the containers so the morning is calmer.
On the day, I'd warm the main dish about thirty minutes before people arrive so it's ready without rushing.
If someone has dietary preferences, we can set aside a small plate that avoids spicy seasoning and heavy sauces.
I'd also put water and tea on one end of the counter so the line doesn't get crowded.
Tell me how many people you expect and whether it's indoors or outside, and I'll adjust what I pack.
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If you're asking what I'd bring, I can handle the savory items while you do the salads and fruit.
For the timing, I'd start prep the night before: wash everything, portion it, and label the containers so the morning is calmer.
On the day, I'd warm the main dish about thirty minutes before people arrive so it's ready without rushing.
If someone has dietary preferences, we can set aside a small plate that avoids spicy seasoning and heavy sauces.
I'd also put water and tea on one end of the counter so the line doesn't get crowded.
Tell me how many people you expect and whether it's indoors or outside, and I'll adjust what I pack.



