GUIDELINES FOR Hosting an AWS TASTINGS

All Members should review –Especially 2, 4, 12, 13, 15 and 21.

 

  1. The Theme, Date, and Time are selected by the host/hostess.
  2. The amount and variety of foods offered is determined by the host/hostess. Food served can vary from bread and cheese to dinner.
  3. Advise the President of the following:

a.                   Date and Time of tasting

b.                  Place of Tasting

c.                   Price of the Tasting

d.                  Wine and Type and amount to be served (e.g. hors d’oeuuvres)

e.                   Number of participants allowed

f.                   Map and Directions to place of tasting

  1. A bottle of wine (750 ml.) will serve 8-10 guests, depending upon the number of different wines offered.
  2. Usually 5-7 different wines are offered. Bottles that are charged for and unopened become property of the Chapter. These bottles may be offered as prizes or as part of the silent auction to raise funds for the Scholarships.
  3. Please use the Form Available on the Web Site for the Guest List. The Treasurer will use this list for collection of the tasting fees.

7.      Please submit invoice, also available on the Web Site, to the Treasurer within two weeks of the event. Provide receipts when available.

  1. Chapter owned glasses are available and will be brought by the host of the previous event. If necessary, other arrangements will be made so that the glasses are available It is the responsibility of the host to clean the glasses and bring them to the next tasting or make arrangement to have another member bring them. The president will also need to know of any special needs, such as champagne glasses.
  2. The President and Treasurer will arrive 15 to 30 minutes early.
  3. Name tags are provided by the Treasurer.
  4. Tastings are meant to be self-supporting, not to raise funds and should be priced accordingly. Plan for a set number of members/guests and expect cancellations. Overbook by 10% if necessary to cover the costs.
  5. Cancellations of reservations must be made 24 hours before the tasting or payment will be required.
  6. Allow space for no more than 4-6 guests. Members may be limited to no more than two guests per tasting. Two days prior to the event, all member and guest reservations should be accepted up to the stated limit.
  7. Guests should pay $3 more than members to promote membership.
  8. The membership should not be expected to bear the cost of guests. Guests should either pay for the tasting or their hosts will be required to pay for their guests.
  9. A host/hostess will not be reimbursed for more than the total amount collected for the tasting, unless warranted by extraordinary circumstances, such as weather related.
  10. A host/hostess will not be required to pay for his/her tasting. The President, Treasurer, and Webmaster all attend Chapter tastings free of charge.
  11. When more than one couple hosts an event, a maximum of four hosts are not required to pay for the tasting.
  12. When pricing a tasting, Food costs run approximately 50% TO 67% of the cost of the wine.
  13. Wines not ready to be poured are to be secured, so they are not inadvertently served before their time.
  14. To all attendees: please remember that these events are tastings, not buffets. There is a limited amount of food and wine. Please enjoy all food and wine in moderation.