Preparing one’s self for this special meal may involve wearing a suit and a tie for a man and similar finery for a woman. Some of us remember when a woman could not be seated if she showed up in trousers and a man who showed up without a tie was given one to wear for the evening.

After being escorted to the table, the menu is provided to us. We check the list of appetizers, salads, soups, "small plates," and main courses. There is so much available for selection. In fact, there may even be a separate menu for the evening’s special selections. If the chef has used ingredients such as black truffles, white truffles, or caviar, which are difficult to obtain, the cost increases.

Once the dinner selections are made, the wine steward will approach the table with the leather bound wine list. In the best restaurants, a bottle of white burgundy may cost hundreds of dollars. Some diners will order an expensive wine to match the expensive meal they plan to have for the evening.

The dinner ends with a beautiful dessert decorated as if it were to be shown in the window of a jeweler or on a pedestal in an art exhibit. There may be demitasse coffee after dessert. The waiter may also be requested to bring snifters of cognac which have been warmed to release the aroma and flavor. One may almost hear the conversation at the table after the dinner is over. The diners talk and compare the great cuisine they have experienced. The food and wine are compared to other evenings like this one.

The waiter approaches and leaves the check. Now some consideration is given as to what the "tip" or gratuities should be. Should it be 15%, 20% or possibly more? What was the level of service and how well did the chef perform? Some diners have cards they take from wallets to help them figure out the tip and others make use of calculators to ensure the tip is sufficient. A decision is made, the bill is paid, and the diners are escorted to the door. The staff who served them say their farewells and thanks.

Have we ever treated a restaurant staff better than we treat our church and our God? Do we honor a waiter better than we honor Christ? Do we make sure to show up on time for church? If we are too tardy for our restaurant reservation, we may find out we do not have a table for dinner.

Making a stewardship pledge is making a reservation for church. The pledge payment of the pledge ensures that the air conditioning, heat, and lights are ready for us. It pays for the priest who is there to serve God and to serve us.

As we approach the altar for Holy Communion, we take part in the sacred experience of remembering the Last Supper of our Lord. We are invited to share the consecrated wine and bread. This Supper is exceeding in delighting our soul beyond what any mortal chef creates in a restaurant.

After taking Holy Communion, we return to our seats and before the Liturgy is completed, collection baskets are passed to us for our Stewardship gifts. Do we see that it is the pierced hand of Christ that is also holding the basket? We are asked to give for God’s Grace and Love. We are asked to give for His gift of Christ’s sacrifice on the Cross. We are asked to make our gift a sacrifice of what we possess.

Our Stewardship pledges and donations are not reservations and tips. God expects us to give our utmost for Him. Would you prefer a table at a restaurant or a seat with God in eternity?