| 1. ||S||Coordinate dinner dates |(always the second Friday of the month), times, and menus with the Caterer at the Bay View restaurant. Schedule the room reservations a year in advance.
| 2. ||SB||Christmas dinner and ladies night held |on the second Saturday in December: Coordinate arrangements with members of the Board.
| 3. ||S||Dinner menu: September through May — Nine Fish Dinners — |Select fish for the dinner depending upon availability and price. Coordinate menu with the Caterer. One dinner should include Fish Balls.
| 4. ||SV||Prepare monthly dinner invitation via email. |: Include announcements / Speaker Bio and picture or Member Bio and picture.
| 5. ||SV|Dinner invitations: Stuff envelopes, address, stamp and mail 12 to 14 days before each event. This rule has been deleted.
| 6. ||SV|Telephone follow-up: Call members on Tuesday/Wednesday and ask if they will attend the dinner on Friday. Report the number planning to attend the dinner to the caterer at the Bay View Restaurant on Wednesday morning. If it This rule has been deleted.
rains, 10% of the members will not show for the dinner.
| 7. ||SNP|Norwegian Beer: Deliver to the Bayview restaurant the day before the dinner and place in the cooler. This rule has been deleted.
| 8. ||S|Dinner program: Prepare an agenda for each evening’s event.
This rule has been deleted.
| 9. ||S|Make up table seating assignments. Eight numbered tickets for each table. This rule has been deleted.
|10. ||SNP|Raffle / Door Prizes – select and buy prizes. This rule has been deleted.
|11. | S N |Dinner Preparation: Set up table decorations, Norwegian flag etc., pour aquavit and coordinate dinner arrangements with the venue manager i.e. |overhead projector audio-video equipment etc.
|12. | S P |After dinner audit the bill, agree on number of dinners served with the |club venue manager, then pay the club manager for the dinner with cash on hand and check for the remainder.
|13. ||SV||Speaker’s program: Locate, contact and schedule speakers – |request Bio. and picture for printing on the backside of the dinner invitation. Send thank-you to the speaker afterward.
|14. ||SB|Stationery, envelops, mailing labels and stamps: Order supplies as necessary.
|15. ||SB|Logo, hats, decals etc. order and sell at each dinner. This rule has been deleted.
|16. ||SNP|Purchase Norwegian beer in advance and in 10 case lots if possible. This rule has been deleted.
|17. ||SNP ||Purchase |Linia Linie Aquavit by the case when possible. One ounce plastic glasses may be purchased at “Smart and Final”.
|18. ||SB||Maintain Membership Database: Name, address, telephone number, e-mail, etc. |
|19. ||SP||Annual dues: Notify members that dues are payable on January 1 of each year. Collect dues at the |January and February dinners between September and December.
|20. ||SB||Roster: Publish annually after dues are collected. |Print out a telephone listing each month for those who make the follow up telephone calls.
|21. ||SB|Membership is limited to 60 members. 60 members is the maximum number the restaurant can serve in any one room. This rule has been deleted.
|22. ||SB|Membership: Encourage recruitment of new members to replace those that leave. This rule has been deleted.
|23. ||SB||Membership application – Found at the bottom of the Statement of Purpose| is printed on reverse side.
|24. ||SP|Order name tags for new members and replacement tags as necessary. Name tags shall be provided to all members.
|25. ||SV||Website: Webmaster to keep website current.|
|26. ||S|Father and Son Dinner is usually scheduled in February meeting is designated as ‘Ladies’ Night’.
|27. ||SB|Advertising: Yes, selectively. At Christmas time in Western Viking and Norway Times. This rule has been deleted.
|28. ||SB|Public Relations: Yes, keep the name in the forefront of the Norwegian American Community. This rule has been deleted.
|29. ||SB|Club Image: Yes, a positive one at all times. This rule has been deleted.
|30. ||S|External Relations: Coordinate with Dr Oddvar Hoidal, Presidents of Valhall Lodge, and the other Lodges, and House of Norway. This rule has been deleted.
|31. ||SB||Club History: Maintain an historical file of pictures, invitations, speakers, Tusen Takk awards etc.|
|32. ||SV||Once per year the Skipper shall have an Audit Committee formed consisting of 3 members of the Fish Club who are not on the Governing Board. The Audit Committee shall audit the financial records and club assets and shall review operational compliance with the club’s documents. The Audit Committee shall present a report to the Fish Club upon completion of the audit.|