27 Mar Message from W.G.C. President Paul Blain
On behalf of myself and the C.O.M, I would like thank all members, not only for all the well wishes the Club has received, but on how well everyone has embraced our new safety protocols during these unusual times. Today we held another specially called Committee of Management meeting. We discussed at length how we could be fiscally responsible to our members, whilst still caring for our staff and the course. We no longer have revenue from green fees or the bar, with competition fees being our only source of income at the moment. With this in mind and the distinct possibility of no revenue in the very near future the C.O.M. has, among others, made the following decisions:
The office will remain open, but on reduced hours – details to follow.
The ground staff will be working on a reduced roster.
New equipment purchases scheduled for this year have been postponed until further notice.
The works on the 5th path will continue as planned.
The works on the 15th bunker and surrounds have been postponed.
From tomorrow (Friday 26th) all bunkers are to be classed as G.U.R. – nearest point of relief, not nearer the hole. This is to help with the reduced course staff hours.
Also starting tomorrow there will be on-line booking for all social rounds. (book the same as you would for a comp) The last tee time being 1.34 pm. Peter is aware of issues with the booking portal and is currently working to have them resolved.
So we can potentially be more flexible with the Pro Shop hours and to help keep the course secure, we are investigating the possibility of opening the gates just before the first tee off time-slot and closing the gates soon after the last round is completed. Peter will detail this in future emails.
Over the coming weeks and months the Club will be investigating all government grant and assistance packages available to us.
I have been in communication with our newly appointed manager Ashlee Scott to keep her informed of the ever changing landscape.
Finally a reminder to keep up the good work with adhering to the social distancing and hygiene protocols.