Lexi Letterman
Lantern Staff
For the audience, the story starts with the rise of the curtain, but to the 15 people in charge of the technical production of “The Man Who Came to Dinner,” this is their life for five and a half weeks. The play, set in the 1930s, centers on a local radio personality who is invited to dinner at a local factory owner’s house. On his way in, the radio personality falls and injures his hip, forcing him to reside with the factory owner and his family until he is healed; however, the story of the technical crew starts with either Professor of Theatre and Speech Bob Peterson or Professor of Theatre and Speech Samuel Sparks, who each pick two plays to put on for the year. After the play is selected, they create a vision for the set, which they hand to Associate Professor of Theatre and Speech Bernie Wonsetler.
Wonsetler creates a version that “will look right on stage,” sophomore Janett Duerken said. Duerken is a large part of this process between stage managing, helping with props and helping with set design. Once the director, Peterson and Wonsetler have created a version that represents the original vison, they also manage to make it aesthetically pleasing onstage.
“[At this point,] we become worker bees,” sophomore Nathan Huyett said.
“The Man Who Came to Dinner” has been more hands-on, according to Wonsetler. In the past he has dealt with mostly props, as a projector has been used to create the backdrop for scenes. However, he has been busy with this play constructing a house for the stage. The process has been very similar to constructing a real house. The work is rewarding, but grueling with the large amount of tedious work, and in the end often goes unnoticed, according to those involved on the technical side, so why do they do it?
“[We do it] to help the actors produce an amazing production for the community,” Duerksen said.
“The Man Who Came to Dinner” begins on Thursday, Sept. 26 and runs through Satuday, Sept. 28. Reserve tickets at the Box Office, located in the 700 building, by phone, 316-322-3262.
