[TheForge] ABANA conference details: tents, organization mode

[Grover Richardson]

I purchased some silver tarp type awnings from a nice fella in the Ocmulgee
Blacksmith group.  Good price, and they have served me well for many years.
I am using the 20 x 30 one right now for my forge area (folded up to 20 x 20
because of trees by the house<G>).  Silver reflects the heat well.  I
visited the fella at the SERC years ago and while waiting on Dan Tull to get
back to his sales area right next to the fella, I noted that in the hot
Georgia sun, that I was relatively comfortable.  Sold me.

All the Best

-----Original Message-----
From: theforge-bounces at mailman.qth.net
[mailto:theforge-bounces at mailman.qth.net] On Behalf Of Bruce Freeman
Sent: Tuesday, February 20, 2007 8:31 AM
To: Sponsored by ABANA
Subject: Re: [TheForge] ABANA conference details: tents, organization mode

Dave,

Some of what I read in your response merely reinforces
my view that ABANA is suffering from a creativity gap.
 If you're convinced that the way you're doing things
is the only possible - or correct - way to do things,
you can give up hope of improvement.

Granted, the tents Phlip and I mentioned are a lot
smaller than 40x100.  Maybe you really need tents that
big.  (Though if they're just a sun shade, I don't
know why several little tents wouldn't work just as
well.)  But the storage issue wouldn't be an issue at
all if the tents were owned, and regularly used, by
the affiliates.  ROI would be better too.

As to setting up, etc., I can't comment.  I've seen
some such things set up and broken down.  If an
insurance company thinks folks who can blacksmith
can't learn to set up a tent properly, maybe we need a
new insurance company that doesn't have its head up
their @$$.

As for common food service - has anyone on the ABANA
board actually asked attendees their preferences? 
Seems to me there's a tendency to assume we know
what's best for everybody.  It can come as a real
shock to some when they finally get around to asking
for opinions.  

I've been to only one conference, but I don't remember
that the food was anything but mediocre - college
cafeteria fare.  Choice is always preferable.  Give
people a common DINING area, perhaps, or preferably
several, but what you think is good food I may not
even be able to digest!

Meanwhile, by having a number of outside caterers,
etc., providing the food, you don't have all your eggs
in one basket.  Wasn't there some discussion about
food poisoning in Seattle?

You have different view of the phrase "run it like a
business" than I do.  You were speaking of money
handling.  I was speaking of keeping employees.  Most
business get away being run the way the are only
because they pay money.  Take away that factor and
there is little incentive for the employee.  

Bruce
NJ


 
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