ASHLAND — When it was all over, everyone was ready for a good nap.

Orders for deliveries from the annual Ashland BPO Elks Lodge 350 Christmas dinner started out slow, although increased steadily as the lunch hour approached and a line of ready and waiting volunteers showed diners to their tables.

Those who turned out to enjoy the meal at the lodge came alone, with a friend or loved one, or in entire family clusters including a few out-of-town holiday guests.

More than 500 local residents had their meals delivered by volunteers.

Tom Leake of Ashland was one of many who picked up hot-packaged boxes of turkey, ham, stuffing, mashed potatoes, sweet potatoes, green beans and cranberry sauce. Leake, who was an active Elk himself for 35 years until health problems forced him the become less active, said he was taking two meals to his “Miss Johnson and her daughter,” who live in his neighborhood.

“It’s a wonderful thing. They do a wonderful thing for the community,” Leake said of the Elks’ efforts to provide first-class holiday meals to families at Thanksgiving and Christmas.

Among those who enjoyed the service with a smile inside the big hall were Pat Wilson and her husband, Philip, of Rush, who shared their table with family members including youngsters Mikayla Ward, 9, Stephanie Craig, 2, Ethan Greer, 8, and Jaylissa Greer, 3, all of Grayson, as well as the children’s Aunt Roberta Ferguson of Cannonsburg, Aunt Pam Stamper and Uncle John Campbell of Oklahoma.

“This is the one time of the year we get together — the one time of the year that we can all get together,” Wilson said, acknowledging the Elks efforts give them a chance to enjoy the company without the preparation and clean up.

Grinning, she admitted they will be repeating the Christmas meal at her home Friday when her daughter, Jessica Davis, and grandson, Maddox Davis, make it in from Somerset. Son-in-law Justin Davis is away serving with the Army, she said, adding “I pray a lot about that too.”

Perhaps boosted by the pleasant temperature and sunshine for the holiday, the overall mood was jovial and strangers shook hands and introduced themselves at long tables, at the front door and in the parking lot, always parting company with well-wishes and positive thoughts for everyone’s family.

Behind the scenes, well-rehearsed squadrons of volunteers tended to duties from taking calls for deliveries to serving up plates and carry-out orders and making sure there were enough mashed potatoes to go around. With cool beverages at hand to fight the heat in the kitchen, the team expected to serve about 1,400 meals before the day was done.

Each appearing happy to do their part, Pat Ferry and Neal Suttles scrubbed cookware and rinsed plates while Tom Phipps, Carson Elswick and Justin Parsley custom blended and seasoned each batch of potatoes. Cooks Chuck Griggs, Randy Hollinsworth, Joey Baer and Derek Suttles arrived at 5 a.m. and relied on a soundtrack of bluegrass music to keep the kitchen hopping. Danny Dove coordinated a team of more than two dozen volunteers who alternated time on the serving and filling lines.

Organizers said they had an outstanding crew of repeat and first-time volunteers to make everything happen according to plan. Volunteer Jim Bailey said there are usually a few volunteers who show up later in the day to help with cleanup duties.

TIM PRESTON can be reached at tpreston@dailyindependent.com or at (606) 326-2651.