It took long time to persuade myself to charge my friends $50 for dinner next weekend. After all, if someone invited me to their place but told me that I’d have to pay that much, I would really have to be convinced that it was going to be worth it.
Although the $50 is only to cover the cost of ingredients, it’s still a lot of money and my guests will undoubtedly have high expectations. It’ll be different than all the other meals I’ve cooked (which I paid for) where good food was a bonus, but nothing was lost if things went awry. Perhaps it’s the loss of this safety net that makes me a bit nervous. Thankfully, I’ll still be cooking for friends who are much more understanding and appreciative than most restaurant customers.
On the bright side, this will be an opportunity to improve my standards. There have been a few times in the past when I’ve served dishes that I knew weren’t quite up to par. If this happens next week, I think I’ll dump it into a tupperware box. Quality’s more important than quantity, especially when there are already eight other courses being served.