Chairman

THE SERGEANT-AT-ARMS

(Member of the Club Service Committee)

As indicated in the description of the
club service committee, the sergeant-at-
arms may well be a member of that
committee. If he performs his duties
well, he will be of real assistance to the
president and to the program and fel-
lowship committees with whom he
should cooperate closely.

An excellent description of the func-
tion of the sergeant-at-arms is found in
the following article by Past President
Will R. Manier, Jr.

* * * * *

The greatest thing in the world is
taking a little job and making it big,
or a big job and making it bigger.
There are two ways to do it—either
think the thing out for yourself or find
somebody else who has already thought
it out and adapt his ideas to your own
job, and maybe improve upon them.
In either case, it takes, first, planning,
and then personality.

If the members of your club think
the office of sergeant-at-arms a little
job, you can make it big; or if it’s
already big, you can make it bigger.

Regard the mechanical part of the
Rotary meeting as your special func-
tion and in cooperation with the presi-
dent and the chairmen of your pro-
gram and fellowship committees, and
in coordination with them, take charge
of the mechanics of your meeting.

Arrive at the meeting place at least
fifteen or twenty minutes ahead of
time, check up and see that the meal
is going to be ready to be served right
on the dot; then see that the arriving
members mix around with each other,
and, in particular, that the visitors are
given a hearty welcome and are intro-
duced to as many of your club mem-
bers as possible, and without embar-
rassment get their tickets and have ar-
rangements made for their seating.

Place yourself at the door of the

meeting place three or four minutes
before the time the meeting convenes
and see that the members get started
into the meeting place so that the
luncheon may start right on the dot
without any delay.

See that your members get their
seats promptly and without confusion;
that no vacant seats are left between
members; that the same members don’t
sit together all the time; and that all
guests are seated where they will be
properly taken care of.

Act as a kind of head waiter and
see that the meal is promptly served
and plenty of water and bread kept
on the tables at all times, and that
there is no delay in the service.

Call attention to members who come
in late, in a humorous way, so as to
make them want to be on time at the
next meeting.

See that the song books or sheets are
distributed, and when there is singing,
see that everybody sings.

See that the members pay attention

to the president’s gavel and do not an-
noy the speaker by whispering and
talking.
- Keep an eye out for the “eat and
run” Rotarians and, by calling atten-
tion to them in a diplomatic way, try
to break them of the habit.

Plan, in cooperation with the presi-
dent, to see that every one of your
meetings closes on the dot.

If your members have name plates
or badges, see that everyone wears
them at each meeting. Granting that
each member knows the other, the
badge will be helpful to visitors.

As the meeting breaks up, see that
as many members as possible speak to
the guests, especially to such guests
as took part in the meeting, expressing
pleasure at having had them at the
luncheon.

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