Annual subscription 2026

[clubchamp98]

Not all clubs allow the levy to be used for entering competitions.

True, ours dosnt it’s bar and food only.

They have ditched it this year for a course improvement levy.

 

[Mel Smooth]

Club near us has just had to ask the members for a £100 levy to get them through a tough financial patch.

These are tough times for lots of golf clubs - if yours is asking for one as part of the membership package it might well be in order to boost cashflow at the end of winter - and may well be helping to keep the overall membership costs down.

 

[Oddsocks]

So.......a "good" reason to have a levy is.....?? I could have missed something in earlier posts....maybe a levy could help establish a new bar crew....?

I’ve highlighted the pro’s of why I have no probs with a levy.

1) discounted food:
2) levy can be spent on comp fees when entering via hdid, pro shop spend and half way hit.
3) means I don’t need to always have my wallet with me or gaff around mid round if I stop to grab a roll and coffee as we tee of early before the kitchen opens
4) it encourages people to have a drink after, mix with new member is roll up to mix with other roll ups.

More pro’s than con’s.

* our levy has nothing to do with cash flow as we do not have a set renewal date. Join in Jan, subs due in Jan etc etc

 

[D-S]

I’ve highlighted the pro’s of why I have no probs with a levy.

1) discounted food: we have always had a discount for members, it is not linked to levy
2) levy can be spent on comp fees when entering via hdid, pro shop spend and half way hit. Levy is only for food and drink
3) means I don’t need to always have my wallet with me or gaff around mid round if I stop to grab a roll and coffee as we tee of early before the kitchen opens we have always had members accounts for F&B purchases, levy or no levy
4) it encourages people to have a drink after, mix with new member is roll up to mix with other roll ups. - if it it such a small fraction of members spend then it would only encourage this for the first few months of they year. Meeting new members is far more to do with roll ups etc. than having money on your account.

More pro’s than con’s.

 

[Oddsocks]

@D-S my comments are relevant to the three clubs that Ive been members of in the last 15yrs.

As hard as it is to believe there is no right and wrong here, differing views is ok.

 

[D-S]

@D-S my comments are relevant to the three clubs that Ive been members of in the last 15yrs.

As hard as it is to believe there is no right and wrong here, differing views is ok.

Every club is different and has differing needs and everyone has their own opinions, no one is more right than anyone else, I also would not stop people expressing them, I have no difficulty in believing this - I wouldn’t dream of suggesting otherwise.

 

[Oddsocks]

Every club is different and has differing needs and everyone has their own opinions, no one is more right than anyone else, I also would not stop people expressing them, I have no difficulty in believing this - I wouldn’t dream of suggesting otherwise.

My closing line was more a general summary of this thread and to late the forum in general, maybe it’s just cabin fever.

 

[SwingsitlikeHogan]

The Mona Lisa isn’t pretty to look at as well

And it’s very small…or is it just far away

On bar and food tab (we don’t call it a levy) and the separate topic of other levies (at my place in £20+ yrs only applied for one period of 3 or 4 yrs to rebuild all our bunkers)

…if I could be more than 100% in agreement with @Arthur Wedge then I would be.

On the very rare occasion I’ve heard anyone mention that they haven’t used, or won’t use, their bar tab by the end of the membership year…guess what…they buy bottles of wine or spirit with it to take home.

I’ll add that our now beautifully redeveloped clubhouse lounges and dining areas are very popular with members and very well used. Plus the club in-house catering is able to put on and support many functions and dining experiences outside of normal players golf needs…and we are able to employ a sous chef for the maximum 7-day a week provision of food to members.