Over the years we've seen lots of different ways that groups organize themselves. It depends on the group of course: family reunions, workplace retreats, interest group retreats. Division of labour could be an issue which deters the organizers from moving forward with planning an event of these types. Let's face it, no one really likes the chores and it can be hard enough to organize a family of 4 let alone a much larger group. At Dorothy's Lodge, we can pack in 45 people, which makes good planning - a good plan.
Cooking, cleaning the kitchen, buying the groceries for the group, laundry, general clean up of floors, bathrooms etc should be all worked into the plan. Most family groups will assign certain parts of the family to take charge of the kitchen a certain night of the week. For instance if it's a family re- union with say 3 branches, each branch takes a rotating day in a week stay - first and 3rd day for example. Or an alternative is to make teams ahead of time.
The kitchen is the heart of a household. Any family or friend gatherings usually start and end in the kitchen. Memory is linked with emotion - food, fun, and yummy smells can trigger the recall of the experience in the heart of our building.
A TripAdvisor Review from one of our guests:
"Just came back from a retreat with my varsity men's and women's cross country teams (30 people) and am blown away by how great this place was for our purposes. The immediate evirons are fantastic for running (also cycling, if that's your thing), and the proximity to the water (for canoeing, kayaking, swimming, and water running) was a huge bonus. And after workouts, the lodge was a very spacious place to unwind. Then there was the full-sized commercial kitchen, in which two of us were easily able to feed and clean up for 30 people 3x/day with minimal effort (mealtime was actually a highlight!). We are already booked for next year. Can't imagine a more ideal place for the active vacationer or group!"
"We are a family of foodies and the commercial kitchen blew all of us away. We were able to store, refrigerate, freeze, prepare, cook, serve, and clean up with no effort at all. That goes a long way in making the vacation less stressful."
Here is a link for the use of our dishwasher:
Lamber’s commercial high-temperature dishwashers have a proven track record of quality, dependability and efficiency. Completely constructed with stainless-steel panels (including wash and rinse arms), Lamber’s dishwashers will satisfy even the toughest sanitary requirements. Our under counter machines use only 2 L (0.5 gallon) of water per cycle, assuring generous savings on soap, rinse, water and energy consumption. Complete cycle (from start to finish) is two minutes – equalling 30 racks per hour. Soap pump, rinse pump, drain pump and BOOSTER included.
Here's some basics to get me started.
A good list to look at how to make the starting plans.