Treasurer's Report 2017

Treasurer’s report 2017

We are in a reasonable financial position, with Food and Cellar Masters who are fiscally responsible.  For 2017, we received from members (and a bank refund!!) sums totaling $31409.25. We are owed small sums by a couple of members (whose contact details I do not have), that do not have a major bearing on the overall picture, and I am sure they will take care of these amounts as soon as I can contact them.

Our expenses were $31478.25 (see below).

Based on these figures, and noting that our cellar master has continued the pattern of building a high quality cellar, I am recommending a small increase in annual subs, to $400-$450.  Additionally, Andrew Lewis has remarked on numerous occasions that it is getting harder to find venues to take us for the numbers/income we bring.  I suggest we consider increasing the dinner fees to $150, and $120 for guests.

BWFS Expenses 2017

Account servicing fees 12 @ $12 each = $144

Wine purchases = $13185.52

Dinner costs = $14461.85

Insurance = $397.90

Costs incurred but not paid in 2017

-      Federal Society Dues = $357 (Paid by Dean Stevens, reimbursed 9/5/2018)

-      Mitchell Harris Dinner = $2000. (Paid from personal account by Shaun English, reimbursed 9/5/2018)

Receipts

Cellar fees/dinner fees/ refunds = $31409.25