Last night we held a Corn Beef & Cabbage dinner at the Lodge which was well attended (70+ people which is a good size crowd for our Rec Hall). Our Treasurer headed up this effort and did an outstanding job of organizing the effort and selling tickets. The food was excellent, the camaraderie warm, and we even had a two-piece combo for entertainment.
In hindsight, we should have had more people help in the preparation, the serving, and the cleanup (at least five people each). There should have also been an official greeter (which I did as Master) and a Master of Ceremonies. Nonetheless, we did well and actually made a few bucks for the Lodge. As for me, I ended up washing every knife, fork, spoon, plate, cooking utensil, pot, and pan used that night. Although I had help drying everything, it would have been nice to have more people help out (such as an EA/FC or two). In a way, it reminded me of my college days when I used to work in sorority kitchens.
However, it was asked a couple of times, "Where are our younger members? How come they are not participating?" Actually, it's a no-brainer. Yes, it was a good function, but unfortunately, such dinners have become associated with the older generation and the younger men beg off from participating. Because of the mix of younger and older members, it is difficult to find the right event that will appeal to everyone. It should therefore come as no surprise that you cannot satisfy everyone. It also means you have to find different venues and programs for the different people in your Lodge. As our dinner demonstrated, what may be of interest to your older members will not necessarily be of interest to your younger members, and vice versa.
In hindsight, we should have had more people help in the preparation, the serving, and the cleanup (at least five people each). There should have also been an official greeter (which I did as Master) and a Master of Ceremonies. Nonetheless, we did well and actually made a few bucks for the Lodge. As for me, I ended up washing every knife, fork, spoon, plate, cooking utensil, pot, and pan used that night. Although I had help drying everything, it would have been nice to have more people help out (such as an EA/FC or two). In a way, it reminded me of my college days when I used to work in sorority kitchens.
However, it was asked a couple of times, "Where are our younger members? How come they are not participating?" Actually, it's a no-brainer. Yes, it was a good function, but unfortunately, such dinners have become associated with the older generation and the younger men beg off from participating. Because of the mix of younger and older members, it is difficult to find the right event that will appeal to everyone. It should therefore come as no surprise that you cannot satisfy everyone. It also means you have to find different venues and programs for the different people in your Lodge. As our dinner demonstrated, what may be of interest to your older members will not necessarily be of interest to your younger members, and vice versa.
Until next time.
All the Best,
Tim Bryce, PM, MPS, MMBBFMN
timb001@phmainstreet.com
Dunedin Lodge No. 192 F.& A.M.
http:/www.dunedin192.org/
Dunedin, FL, USA
"For the Good of the Order"
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