bitch, you know i love you...but you're scaring me a little!

Did you avoid the melee? I think I stumbled home before the shooting began...

Halloween is about one thing only: Michael Myers.

I totally missed it, didn't hear a thing about it until today. But it was like a total police state.

Dang. That is one cool costume.

But why was the photo so blurry? Were you chasing the photographer or something? :-)

I actually like the blurriness. It gives the photo a surreal or nightmarish quality.

Cult
The placing of this equipment in each of the 20 canteen rooms is shown in the graph contained in Table No. 15 together with the lay-out of the tables.
The preparation and initial functioning of the restaurants was governed by the numbers of guests present and the consequent needs, in as short a time as possible and according to a detailed plan of preparation.

By the 25th July (the date of the Opening of the Village) 4 restaurants were functioning and, of these, one had been in operation from 20th May onwards for the training of 120 assistants and 240 waiters recruited by the E.N. A.L.C. (Hotel Training Association).
The further 6 restaurants were prepared and entered into operation between 28th July and 7th August, at the rate of one every two days.

Preparations called for the utilisation of 60 men for a total of 180 working days; of 40 vans for transporting goods from general stores to restaurants; and of 20 visits by the disinfection team.

The functioning of services was assured in each restaurant by personnel trained and specialised in the different branches. A "Head of Pavilion" carried out the task of overseeing and co-ordinating the service of the various sections, to see to administrative questions, and to account for all provisions as they were unloaded. The Head of the Room was encharged with the task of collaborating in inspection, direction of service in the room and distribution to the self-service of hot dishes and organisation of the shifts of the waiters.

Lastly, the Head of Larder was responsible for all goods in store and had the task of gathering together each evening orders from the kitchen, attending to the preparation of breakfast and directing his personnel to lay out the cold snack bar.