[Sca-cooks] kingdom fundraising
t.d.decker at worldnet.att.net
Sun Feb 24 16:40:25 PST 2008
> Welll... budgeting to return 10% and returning 10% _is_ planning to make
> a profit and then realising it. (I used to be Reeve for our group. I
> recognise only "profit" and "loss"-- if it makes $1, it's profit. If
> it loses $1, it's a loss :-) )
And the profit is usually miniscule compared to what happens when the event
takes a hit.
> We made something like $6 per head once. The steward had someone
> fringe-SCA who was mundanely a caterer to do the feast. She seemed to
> have slightly different ideas about portions than the average SCAdian,
> and I think she thought she was doing us a favour by economising... but
> the truth was, there wasn't really quite enough food, it was pretty
> ordinary for the price, and she only spent $9/head out of 15. We used
> the money to reduce the feast price at the same event the following year.
> Antonia Calvo
> (formerly known as Adele de Maisieres)
$9 a head expense money? For that I could put my usual 2 1/2 to 3 pounds of
food per person on the table and consider doing things with veal and
oysters. And she skimped on the food?
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