SC - Feast Budgets

[Melissa Martines]

     In Meridies we generally use paid reservations for the event and the 
     feast.  In fact, many groups offer a discount if the reservation is 
     received before a certain cut-off date.  Prices after that go up, and 
     often prices at the door are even higher.
     
     This helps give the feastcrat an idea of how many people to cook for 
     (most feastcrats I know have a formula of x number of reservations 
     plus a % of total expected for event)
     
     This also means that people who don't reserve have no reason to pitch 
     a scene if feast is sold out when they arrive.  They know that is the 
     risk they take by not reserving.
     
     In the two groups I have participated in in Meridies, refunds for 
     no-shows were only given if requested in writing after the event.  
     This is not necessarily a perfect policy (it can cause a lot of 
     headaches and grumbling), but that is how the two groups do it.  I 
     have seen autocrats refund money on the spot to people called away 
     from the event for personal emergencies or job crises.
     
     Morgan
     
     
     
     
     Here in central Ansteorra, reservations have been practically unheard 
     of 
     until recently. When I have tried to bring up the advantages of paid
     reservations, I have been shouted down real quick even for feasts as
     good and as period as Baroness Clarissa's. As it is, since no money is
     required, I think the current reservations are not much better than
     none at all, although they do give you a very rough estimate of the
     number who will be attending.
     
     What is it like in other regions/kingdoms? Do you do reservations?
     Paid or unpaid? How do you handle cancelations or refunds?
     
     Stefan li Rous

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================