KNOXVILLE – Johnson University’s Tennessee campus is hosting its Miller Scott Banquet on March 12 at 5 PM and 7 PM for students and staff to enjoy.
Due to COVID-19, there will be two dinners available. The first dinner will be held at 5 PM and the other at 7 PM. In between dinner times, the entire dining and cooking areas will be cleaned and sanitized for students to stay safe and healthy.
There will be live entertainment during the dinners, something never done before in Miller Scott history. With everything so different this year, this change will be a good and refreshing addition for both new and returning students.
Normally, Miller Scott would be held in the fall semester, but this year it is being held in the spring.
“The reason we’re having it in the spring is really due to our faculty team led by Brian Leslie,” Carrie Overdorf, Assistant Director of Campus Hospitality, said. “They are really concerned for the welfare of our students right now…and they brainstorm ways to keep morale up. This was their idea to have Miller Scott in the spring.”
The Miller Scott dinner, a tradition of Johnson for almost 100 years, was disrupted by the COVID-19 pandemic.
Due to the pandemic, both students and faculty have not been able to meet as much as usual and gather together for events. This will be one of the biggest events on campus that is possible to hold while following CDC guidelines since the start of the pandemic. Faculty, staff, and students are excited about the opportunity to hold Miller Scott this semester.
“As faculty staff, we haven’t really been without people much,” Overdorf said. “So being the very first event that we’ve had since a year ago, where we can all be together and serve. I’m also always excited to see students dressed up and ready for something different.”
Both students and staff share the excitement to be able to gather for an enjoyable evening together, despite the event being later than normal.