ROTD: Mike Schweitzer; (Ask Q: Andy Laufers) Zoom Greeter: Teri S; Greeter:Mitch P. & Kyle S

Speaker:  Tiffany Irvinb (Past DG)
Owner:  Paul Perez

Just as restaurant menus offer a variety of choices for dining, Rotary Clubs also offer options for members and meetings. The basic planning principles for a restaurant menu are much the same as for a Rotary Club: 1-Offer balance 2-Provide variety 3-Appeal to the masses. In this presentation, Tiffany will focus on attraction, engagement, and flexible and innovative Clubs!