[Sca-cooks] High Finance Re: Tavern Arrangements WAS An Andalusian Lunch at Red Dragon

Antonia Calvo ladyadele at paradise.net.nz
Tue Sep 1 16:57:28 PDT 2009


lilinah at earthlink.net wrote:

> I know that for my first feast i was basically told to buy all the 
> food myself, then turn in the receipts to get reimbursed a month later 
> - and the feast was in December, generally an expensive month, with 
> holidays, gifts, potlucks, family, etc. I did it but i wasn't happy. 
> So the next year i asked for an advance. When i was exchequer for the 
> group i gave the cooks the basic budget, they turned in receipts 
> afterwards - if they spent more within reason, they were reimbursed.
>
> Is the group willing to give you any "seed" money that you can repay 
> after the lunch? If you explain your work situation, will they be more 
> sympathetic?


I'm actually interested in how other groups handle the event pre-process 
as well.  For us it's normally:

1. Prospective event Steward prepares a bid for an event.  Sometimes 
this will include finding a feast cook and negotiating the food budget 
in advance, sometimes not.

2. Prospective Steward presents bid to Council-- Council will either 
approve the whole thing, approve with modifications, or approve in 
principle and refer the budget to the Finance Committee for further 
attention.  (the budget usually gets referred if it's slightly 
incomplete at the time the bid is presented).

(from this point, the Steward is *very much* in chage of running their 
event)

3. With the budget approved, the Reeve can disburse funds in accordance 
with the budget at the Steward's request and without further discussion 
with Council or Committee-- most commonly, this will mean money for 
food, decorations, up-front venue costs, etc.

-- 
Antonia di Benedetto Calvo

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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