Event Planning
From BelegarthWiki
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[[Event Supplies]] | [[Event Supplies]] | ||
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| + | Izareth here, and I have a few general thoughts about event running. I've run over ten national events and have assisted on many more. | ||
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| + | When planning, two things are most important: Fighting and Feasting, I often assign those two things to specific, trustworthy, competant people. | ||
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| + | When planning a feast and trying to keep on budget, it is often helpful to realize that everyone will not eat some of every food item (unless you only have one or two). When you have bread, fruit, stews, a main course and sides. With good server portioning, one can usually have plenty for all without the caterer's standard amount of food. People will also walk away with more than enough. I've made mistakes in the past, but I assure you this advise is not going to give you shortages. | ||
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| + | I recommend some standards. Firstly: after a hot day of fighting, bread can seem too dry. It is still a good starter for the table, that and fruit. If you mix butter with honey, and leave it in a bowl on the table, it goes much quicker. The fruit is always a good fixture. | ||
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| + | Secondly: at least serve the drinks. If you can't have a whole serving crew, at least refresh drinks after the food line. It's only thanks is the feast it creates. | ||
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| + | Thirdly: If you have servers, allow them to eat first. That way they don't get overlooked. It also gives you a chance to sit and talk with them about serving order and the like. | ||
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| + | Fourthly: FEAST GEAR. If people bring their own gear, it lowers cost curtails the trash burden, and helps the event coordinators. Recommend it to your patrons. It was always a good standard to have. | ||
Revision as of 18:16, 16 January 2006
Event Planning
This section is designed as a how-to guide to running an event.
Izareth here, and I have a few general thoughts about event running. I've run over ten national events and have assisted on many more.
When planning, two things are most important: Fighting and Feasting, I often assign those two things to specific, trustworthy, competant people.
When planning a feast and trying to keep on budget, it is often helpful to realize that everyone will not eat some of every food item (unless you only have one or two). When you have bread, fruit, stews, a main course and sides. With good server portioning, one can usually have plenty for all without the caterer's standard amount of food. People will also walk away with more than enough. I've made mistakes in the past, but I assure you this advise is not going to give you shortages.
I recommend some standards. Firstly: after a hot day of fighting, bread can seem too dry. It is still a good starter for the table, that and fruit. If you mix butter with honey, and leave it in a bowl on the table, it goes much quicker. The fruit is always a good fixture.
Secondly: at least serve the drinks. If you can't have a whole serving crew, at least refresh drinks after the food line. It's only thanks is the feast it creates.
Thirdly: If you have servers, allow them to eat first. That way they don't get overlooked. It also gives you a chance to sit and talk with them about serving order and the like.
Fourthly: FEAST GEAR. If people bring their own gear, it lowers cost curtails the trash burden, and helps the event coordinators. Recommend it to your patrons. It was always a good standard to have.
