First, I want to thank district 7600 for inviting our team to join them for a joint meeting and dinner at Kung Sung's in Williamsburg. It is unusual for neighboring districts to both be going to the same country on a GSE experience at the same time. For both teams it is a great opportunity to learn from one another in the preparation process. There is a long history between Districts 7600 & 7610, at one time they were a combined district. We have partnered on many projects (especially Polio Plus) and have a fun rivalry with the 7600/7610 Paul Harris Cup, a trophy that goes to the district with highest Rotary Foundation per capita giving, the cup currently resides with 7610.
The teams met at the home of PDG Jim & Suki Pierce where we watched a video on Jim's & Suki's experience at District 3620's District Conference. We were all in awe at the number of attendees, over 7500, as we normally have around 300 attend our conference.
Suki was born and raised in Korea and was most helpful in giving us tips on etiquette and cultural customs. She also ordered all of the food, much of which I am finally recognizing. We learned there are many many different types of Kimchi and Koreans love the sour cabbage Kimchi that has been fermenting for a long duration.
I am trying to avoid the red paste or anything that glistens with red coloring. Jim showed us the proper way to pour a drink and that we never pour our own. We chatted about everything from what to wear, how to correctly hand a business card to key phrases that we need to learn. Of course the every needed "where is the bathroom? 화장실이 어디 있어요? (hwa-jang-shi-ree uh-dee-ee-ssuh-yo?)
The 7600 team begins their journey on April 2, almost 3 weeks ahead of us, we are looking forward to reading their blog and hopefully getting more great tips. Thank you Jim & Suki for a hosting great evening.
The teams met at the home of PDG Jim & Suki Pierce where we watched a video on Jim's & Suki's experience at District 3620's District Conference. We were all in awe at the number of attendees, over 7500, as we normally have around 300 attend our conference.
Suki was born and raised in Korea and was most helpful in giving us tips on etiquette and cultural customs. She also ordered all of the food, much of which I am finally recognizing. We learned there are many many different types of Kimchi and Koreans love the sour cabbage Kimchi that has been fermenting for a long duration.
I am trying to avoid the red paste or anything that glistens with red coloring. Jim showed us the proper way to pour a drink and that we never pour our own. We chatted about everything from what to wear, how to correctly hand a business card to key phrases that we need to learn. Of course the every needed "where is the bathroom? 화장실이 어디 있어요? (hwa-jang-shi-ree uh-dee-ee-ssuh-yo?)
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