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Basics to include in the report
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The name of the bailliage, event date, theme (if any), location, suggested headline,
name and title of person writing report, description of food and wines served, names of
key personnel at host establishment, names and titles of any special guests in attendance.
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If an
induction, the number of new members inducted and the names and
titles of those promoted or receiving special awards or honors.
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Optional
details (any of the following, some of which you might note could be
in a sidebar, will greatly enhance your report and make it stand
out)::
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Information about the physical facility where event took place, especially if of
special interest, such as for historic reasons.
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Background about particularly unusual menu items and/or wines.
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Description of special décor, centerpieces, ice sculptures, costumes or entertainment.
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Biographical information about the chef or others deserving special recognition.
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Biographical information about a person the bailliage is honoring.
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Taking photos
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Read the
section "Let Your Event Photos Tell the
Story."
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Be sure automatic date feature is turned off. Develop to produce color glossy prints (do not send negatives or slides),
which should be 4x6 or larger.
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Photos must be clear and bright. Action pictures are best, such as chefs filling plates,
guests talking and laughing, entertainers performing. Other good photo opportunities
include food presentations, décor, table settings, ice sculptures, and people in costume.
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Identifying photographer and photos
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Number and caption pictures. For captions, Chaîne titles
precede names.
Be sure each person has a name and title, if applicable (you don't
have to identify everyone in pictures with 12 or more individuals). Make two copies of your report and cut apart the second copy. Tape the
appropriate identification on the reverse side of each photo. If possible, affix typed
labels with the bailliage name, date, and event to the back of each photo as well. An
alternative way to handle photo captions is to put them in a second
file, then format to fit on the backs of the photos.
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Do not use ink on the back of photos or labels as it can smear onto the photo beneath
in the stack.
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Important
photo captioning instructions are also provide in the
Sample section and
Digital Photographs section.
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At the end of the typed or computer generated report, after the menu
and before the captions, indicate professional photo
credit, if requested (credit, but no copyright notice, will be given once for pictures
used).
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Material to submit
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Checklist Template (on this
Website).
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Computer diskette containing report, labeled with Baillliage name
and date (and no extraneous files).
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Print-out of the report (one copy).
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Copy of the invitation and menu. If sending a photocopy, be sure to include every page,
even the list of those attending. Include menu, restaurant name,
owner, chef, and wines.
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Sufficient photos (10–25) to provide flexibility in design. Photos are not
returned. (At the time film is left for processing, many bailliages order an extra set of
prints just for Gastronome.)
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Submitting reports ON DISK
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Submit each report on a new high density 3-1/2 inch, IBM formatted
diskette (fine for most Macs too) or on a CD-RW (not a CD-R) if
digital photos are enclosed..
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Submit in
either Word or WordPerfect, if possible, but any standard word processing program will do.
Indicate the program and version used on the label of the diskette.
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Left justify all text.
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Double-space the report.
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Use the standard font Times Roman (10 pt.).
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Do not use headers, footers, page numbering, or page breaks.
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Do not use auto-numbering for captions.
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Do not use hyphenation (including automatic).
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Don't use the space bar to create indents or other multiple
spacing (use indents).
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Do not use all caps or bold, not even for headlines.
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Use a tab or first line indent to indicate a new paragraph; do not skip lines between
paragraphs.
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Add appropriate accents and use smart
(“curly”) quotes instead of regular typewriter quotes.
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At the end of a sentence, put a period and only one space, not
two. Use only one space after other types of punctuation too.
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In the text of a report, the names of dishes are not capitalized unless they are proper
names (i.e., “a crock of Boston baked beans”).
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Use the full and correct titles for officers. Use only the highest
title. Chancelier (one “l”) and Conseiller
(two “l'”s)
are often misspelled.
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Submitting digital photos (click
here)
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