Active Membership Committees
Our various Committees give each member an opportunity to actively participate in the growth and enjoyment of our Society. As a 501 (c)(3) non-profit organization, volunteering is a foundational element which helps us achieve our mission.
It requires many hands to accomplish the tasks associated with our robust list of programs and workshops.
Members make their committee selection upon joining, and participation in each committee is rotated annually so members can get to know different members, and work side-by-side to help operate, promote, and grow RERS.
A brief description of each Committees' role:
Annual Pruning Workshops Committee:
Word-of-mouth promotion about the two workshops; set up seminar section the day before; assist Hospitality Committee with refreshments; be greeter at door; assist Treasurer with check-in; assist at purchase table to assist transactions; assist Presenter with set up/break down of their equipment and tools; monitor or lead the Tool Cleaning Station; pruning and garden clean-up during the workshop; assist with breakdown of tables/chairs after workshop; general clean up of Center after show.
Spring Rose Show Committee:
Set up of competition display area and courtyard lunch the day before show; assist Hospitality Committee with service and cleanup of Judges Lunch; assist public and member participants with entry paperwork; assist Judges with any set up needs; break down all tables/chairs after show; general clean up of Center after show.
Spring Plant Sale:
Held in partnership with Santa Rosa Garden Club.
Word-of-mouth promotion about sale; solicit donations of roses, plants, rose care supplies & tools from local nurseries, plant stores, friends/family to sell in the sale; set up/break down of tables and sale area; welcome guests at door; assist Hospitality Committee with any refreshments; assist at purchase table with transactions;
Refreshments (coffee, tea, cookies) are served immediately following the educational program. Arrive 30 minutes prior to program to set up/stage refreshments in kitchen for service after program; purchase food/service supplies as needed (submit reimbursement form to Treasurer); assist with food/beverage service; kitchen cleanup; on-going inventory maintenance of hospitality cupboards and supplies.