SC - on-board / off-board

[Rovena]

Catherine Deville wrote:

> > In Atlantia, the practice is to offer both on and off board.

Per Meridian Kingdom Law, we must offer both an on-board price and an off-board
price.

> >The events
> > flyers ask folks with specific dietary concerns (allergys, religious
> > guidelines, vegetarian, etc.) to contact the feast-o-crat in advance.
>

This information is usually on the web pages as the flyers are half-page so
there isn't enough room to do it there.  Contact info on the feastocrat is
required on the flyer.  We are not required to adjust the menu to meet special
needs but to merely advise diners of ingredients so that they can make
decisions.  Most feastocrats I know will --when possible -- try to adjust or
make special dishes for special diners.  This depends on budget, kitchen
facilities, and the skill of the feastocrat.

> >Those
> > considerations ARE taken into account and an alternative is offered.  If
> a
> > diner comes to the table and finds nothing they can eat, it is most
> likely
> > because they did not contact the cook.
>

How many meals that are include in the on-board price varies greatly with the
group.  My shire serves Friday soup kitchen, Saturday breakfast & lunch, feast,
and light Sunday breakfast.  When it is a Kingdom or Prinicilaity event some of
those will be fundraisers for Kingdom or Principality offices.

>
> Lady Celia des L'archier, I hope this helps.

In Service to Loch Bais, Gleann Abhann, and Meridies

THLady Rovena

>
>
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