The meeting’s most contentious subject was the recent implementation of a $20 charge for reserved tee times. A representative from a 14-member group voiced strong objections, questioning the necessity and fairness of the fee. The speaker highlighted the group’s long-standing support of the club, emphasizing that the reservation charge marked a significant departure from past practices where such services were either free or considerably cheaper. The commission clarified that the fee was part of a broader strategy to manage growing demands for preferred tee times, which had become increasingly competitive due to a rise in membership.

The commission explained that last year, only afternoon tee times bore a $5 fee, but the revised fee structure aimed to address complaints from members unable to secure their desired slots. The increased demand for popular tee times was acknowledged, and the commission stated that the fee was intended to ensure a fair allocation of tee times across all members. Despite the rationale, concerns lingered about the perceived favoritism towards certain groups, potentially marginalizing long-term members. The commission reiterated that the fee was not a penalty but a necessity to accommodate a growing number of golfers.

Another point of discussion was the regulation requiring tournament participants to use the on-site restaurant at a fixed price. While the commission did not mandate restaurant use, this arrangement aimed to ensure the restaurant’s viability by capturing business generated by tournaments, which often restrict tee times. The commission underscored the importance of maintaining a profitable restaurant operation for the golf course’s overall success, particularly during high-traffic events like Saturday tournaments.

The restaurant’s profitability was a recurring theme, with the commission recognizing that tournaments could impact revenue. Participants often brought their own food and beverages, reducing the expected income for the restaurant. The regulation’s legality was questioned, and the commission pledged to seek feedback from the city solicitor and revisit the issue in the coming year.

Concerns about tournament scheduling and its impact on members with restricted play times also emerged. The upcoming Zoe Nine and Dine tournament was highlighted, with suggestions to schedule it at 5:00 PM to alleviate conflicts for members with limited access during peak hours. Discussions revealed differing opinions on the fairness of charging tournament participants for reserved tee times, with some arguing that such fees were unjust for members with constrained schedules.

Operational challenges were also addressed, notably the critical role of the individual responsible for maintaining equipment and facilities. The potential loss of this key figure was deemed a concern, emphasizing their role in maintaining cleanliness and functionality across the golf course. Financial discussions included recent equipment purchases, such as a new refrigerator, dishwasher, and walking cooler.

Financially, the golf course reported a significant revenue week of approximately $46,000, attributed mainly to green fees and cart rentals. The commission reviewed the financial report, revealing total revenues of about $1.26 million and expenses exceeding $1 million, resulting in a surplus of roughly $63,000. This financial review concluded with a unanimous motion to accept the report.

The meeting’s conclusion involved gratitude expressed towards the staff for their diligent efforts in maintaining the golf course. An inquiry into how the commission could further support the staff was met with the response, “we get paid to do our jobs,” underscoring the commitment of the personnel involved. The session ended with the scheduling of the next meeting on July 28th and a motion to adjourn.