I’m assisting at a charity golf tournament later this week, and a possible slight problem was realized today. The meal following the tournament is pork, but it was brought up that this might not be appropriate for everybody. The current plan is during registration to ask each golfer if a) they are staying for dinner and b) if so, do they have any dietary restrictions. I’m wondering if this is a good way to go about it or if you good people have any advice.
In previous years, the attendees of the tournament were relegated to the surrounding community, which is 95% white. However, this year we gained some larger corporate sponsors who are bringing a more diverse group of people from out of the area and we want to try to cater to possible needs without having a large number of people try and customize the menu.