Our lodge had brought back table lodge in 2019 and it was very successful. We had 40 Masons attend which included 12 past masters of our lodge. It was a big help for us that a brother was willing to step up a cook. That did save expense but we still had a prime rib dinner with all the trimmings, including appetizer and dessert. $40pp for the ticket and that included a really nice cannon with custom etching of our lodge name and logo. Alcohol was a separate expense for brothers so figure another $20pp. That was separate because not all of our brothers drink but still wanted to participate in toasts. Toasts were all organized. The only thing we didn’t get a chance to confirm was a speaker.
We’ve got another TL planned for December of this year to now coincide with Feast of St John (as it should) and we will have a speaker this time. For those that haven't done a table lodge before, yes, you get more out of it when you plan the nice details and do it right. You can incorporate PM night and I think we also announced the Hiram award recipient. Table lodge has a prescribed series of toasts and has its own ritual, though that varies from state to state. A true Table Lodge is Masons only and not open to non-Masons.
To help signal to our lodge brothers the type of meal we are conducting, we basically use this:
Dinner- occurs before stated meeting and open to all guests, youth group, etc. dress is dark suit or tux.
Festive Board- open to Masons and our invited guests (those men interested in joining our lodge). Has some feel of a table lodge but no ritual or specific toasts, not formal tuxedo dress. No stated meeting as part of the evening. Can be done offsite given the circumstances. Think table lodge-lite
Agape- occurs after a degree conferral. Formal dress, dinner served in roundtable arrangement facing each other. Masons only with Masonic discussion. Think lodge going from labor to refreshment.
Table Lodge- formal dress. Masons only. Ritual, toasts, keynote speaker.
I’m not sure this is the appropriate labeling, but we wanted to come up with a system of how we referred to our different types of meals and they were conducted.