Good afternoon,
I hope everyone had a great week and once again enjoyed this beautiful weather…
We continue to spend time on the golf course and continue to look forward in the direction we want to be in. I know that there are a lot of voices currently about the conditions and I understand. I’ve spent numerous hours the golf course this week and we spent 7 hours with the Regional Director of Agronomy yesterday, and we have a very good plan in place and have the support from the Vice President of Science & Agronomy, he was on the property last week and will be back this coming up week. Yes, there have been some mistakes made and they are being corrected on a daily basis. We’ve given ourselves a timeline to show significant improvements and we need some patience, and I know you’ve heard this before, but we are using different resources that haven’t been used before.
Next week we will have numerous projects that we will be doing to help the course.
- We will continue to top-dress, brush and roll the greens and if we have the window before golfers start, we need to get a spike into the plans
- With walking all the greens and spending time on them, we will go back and repair the sodded areas on the greens that were done properly, but after watching the morning team and another set of eyes the roller is making this happen to these areas. We will stop rolling those areas until they get better.
- They have spent numerous hours inspecting the irrigation to make sure we are they hitting all areas of the golf course and continue to change heads, so they reach all these areas. Also, I know we’ve had numerous phone calls this week with individuals stating the water is running. The only way we can check these heads is to turn the water on. It won’t run long but we need to do this.
- Continue to fertilize the golf course to continue to push growth. We did the greens and tees this week. This is also another reason the irrigation could be running.
As I stated above the Maintenance team has a very detailed checklist to move this course in a better condition. We need positive comments and positive attitudes during this process and trying something different. We do care about this property very much and we don’t like making mistakes or not having what you want. We’ve chosen these careers as we want the same things and sometimes mistakes make us take a few steps back but at the same time, we have the positive attitudes to move forward in a positive way.
Please sign up for the following golf events and this is last call for Member / Guest and I’m very excited to have the biggest sign up for the Member / Guest:
- March 21st,22nd & 23rd – Member – Guest – Friday: please make your own practice round time. Saturday and Sunday will be 8:30 Shotgun Starts
- April 3rd, 4th & 5th – Member – Member – 8:30 Shotgun Starts
F&B had a great week had another successful party Wednesday evening and people are enjoying the Wednesday Entertainment as well...
Please see the specials for next week:
- Saturday – March 15th – Lunch – Pizza by the Slive - $12.95 – Dinner – Prime Rib Night - $31.95
- Sunday – March 16th – Breakfast – Prime Rib & Eggs - $14.95
- Monday – March 17th – Join us at the bar, we will be open from 11-2 for St. Patty’s Day!
- Tuesday – March 18th – Lunch – Tuna Wrap – 12.95 - Dinner – Shepherd’s Pie - $18.95
- Wednesday – March 19th – Lunch – Blackened Chicken Caeser Wrap - $13.95 – Dinner – Burger & Brew - $13.00 – with live Entertainment
- Thursday – March 20th – Lunch – BLT & chips – 13.95 – Dinner – Enchilada & Rice - $21.95
- Friday – March 21st – Lunch – Shrimp Parm Sub - $14.95 – Dinner – Fish & Chips – $21.95
- Saturday – March 21st – Sausage & Peppers Sub - $13.95 – Dinner – Prime Rib - $31.95
- Sunday – March 22nd – Breakfast – Chicken Waffles - $14.95
Another great week of specials please call and make reservations and enjoy a nice meal with your friends or family.
Also, it was brought to my attention or individuals were curious of who makes the specials this comes from the Chef, and I know he tries to be creative and keep these items within a reasonable price as we continue to see price increases in food on a daily basis. Also, we just can’t order individual items we have to order by cases. We would love to hear ideas if someone want to see if we can do that for them.
One other item, I know that the team has made some minor mistakes when taking orders or it is coming from the kitchen, and we’ve taken all the comments and have continued to work with the new staff members to make sure they are communicating with everyone properly and making sure food is correct.
Don’t forget all the fun activities what we have in the coming month:
- Karaoke & Name that Tunes in Fairfax Hall
- Live Entertainment on Wednesday and Fridays in the Restaurant and Tavern
- March 22nd – Come dance and enjoy the Live Band Blue Stone Circle in Fairfax Hall
- March 30th – Ladies Night with a Western theme – sign up on the website
- April 9th – Sports Trivia in the Restaurant
I appreciate everyone’s time and hope everyone has a great weekend, and I want everyone to know that I see the issues and have a great belief that we will overcome these issues and become better each day. We take the criticism and work with the team members and explain to them what we are trying to create. I have no excuses and with positive attitudes and positive thoughts we will overcome these issues and only be a better property.
Enjoy your weekend and please let me know if you have any questions and I do try my best to get back to everyone as fast as I can, but I’ve been out of the office on the course a lot this past week.
Thanks,
Jason R. DeWildt – PGA
General Manager