Golf Room 101

[Bazz]

Would that actually be allowed with licensing laws and the need to ID people?

And the fact it'll probably get emptied within the first hour.

 

[moogie]

Playing with whingy golfers.

I go play golf to chill, socialise, have a laugh, and enjoy it, hopefully
It's better than being at work surely....

 

[Paperboy]

86.4% of all stats are made up on the spot!

Folk can do as they wish. How can it be compulsory to stop after?

That said, I'd be shocked if 1 in 5 players where I play, go immediately every time they play. Would be interested to know know how many members don't top up of spend their full bar levy at the end of the year.


OH NO! The thread has turned in to a row about folk not using the bar and generalisations

At my club you don't spend it you lose it. A lot of the women members and older generation would always come in December and buy bottles of wine to take home.
But the club no longer has a take away licence for alcohol, so they can't do that anymore.

 

[jim8flog]

for the guide on comparing costs v income rough figures for our club

Membership income 650K
Staff wages (not including other staff costs) £750K
Overall Cost £1.5m

 

[jim8flog]

Allowing players on the course who do not have a clue to even the basic Rules of Golf.

 

[IanM]

At my club you don't spend it you lose it. A lot of the women members and older generation would always come in December and buy bottles of wine to take home.
But the club no longer has a take away licence for alcohol, so they can't do that anymore.

Same at ours. I'll have to ask the manager how many folk lose money or never top up their card. It equates to an average one coffee a week. Even when working full-time overseas, I managed to spend the levy. I can see how the imposition of it would annoy some. Maybe it's a way of raising the subs, without raising the subs!

 

[Bobthesock]

Would that actually be allowed with licensing laws and the need to ID people?

No idea tbh, ive seen it abroad somewhere.
I thought about it during COVID when we were bringing cans in cool boxes to drink outside the clubhouse. Saved a fortune

 

[clubchamp98]

Robot mowers .
One chewed my ball on the fairway yesterday.

 

[Stegsie]

Absolute idiots at live events shouting "Get in the hole!" after each shot. Honestly, grinds my gears beyond belief!

 

[SwingsitlikeHogan]

86.4% of all stats are made up on the spot!

Folk can do as they wish. How can it be compulsory to stop after?

That said, I'd be shocked if 1 in 5 players where I play, go immediately every time they play. Would be interested to know know how many members don't top up of spend their full bar levy at the end of the year.


OH NO! The thread has turned in to a row about folk not using the bar and generalisations

It’s turned into Golf Random Irritations about playing and members habits.

I’ll lob remote controlled trolleys into Room 101. However like nuisance or dangerous dogs it’s not the trolley but the owners that are the problem.

 

[sunshine]

I’ll lob remote controlled trolleys into Room 101.

 

[ADB]

One-off non-refundable joining fees

 

[sunshine]

As mentioned before no club can survive on subs alone so need to have visitors and societies who on the whole want food ..Therefore a catering service needs to be supplied and hardly any clubs make a profit on food , most will make a loss but accept it .

Just want to break this down.

1. There are plenty of clubs who don't have visitors and / or societies. They are a minority but it is a perfectly valid model.

2. If clubs make a loss on food, then surely the members who frequently eat at the club are increasing the loss? You don't need to provide loss-making catering to a car park golfer do you?

I have little knowledge of this area so keen to hear from more informed people. I know staff costs in hospitality sector have increased a lot recently, but isn't it a reasonable expectation that clubs should break even on components like food and beverages? Thanks.

 

[sunshine]

Those foam covid cups

Wow does your club still use them? I thought they were a thing of the past.

 

[mister v]

The ballot for masters tickets. After applying for 15 years on the spin without a sniff , sack it off and have a queuing system so I can at least see if I’ll ever get one in my lifetime

I’d love to be called a patron!!!!

 

[Steve Wilkes]

I think we are looking at car park members all wrong
Cost for course Maintenance = £ X
Cost for running Club House & Catering 24(16)-7 = £ Y
Cost for Wages and Salaries = £ Z
Membership for say 600 members should be £(X+Y+Z) / 600
Then we should feel sorry for the car park members, as they are paying for a service and not using it

 

[upsidedown]

Just want to break this down.

1. There are plenty of clubs who don't have visitors and / or societies. They are a minority but it is a perfectly valid model.

2. If clubs make a loss on food, then surely the members who frequently eat at the club are increasing the loss? You don't need to provide loss-making catering to a car park golfer do you?

I have little knowledge of this area so keen to hear from more informed people. I know staff costs in hospitality sector have increased a lot recently, but isn't it a reasonable expectation that clubs should break even on components like food and beverages? Thanks.

Absolutely and that's fine and their choice , I'd hazard a guess they would be at the high end of the golfing spectrum ?

Having served on the Board for the last 6 years I've seen an in depth analysis of all our running costs and the increases we are going to have account for this year in next years budget and ultimately members subs .
In that time we've gone from a very successful franchise for catering , who retired , then a not so successful franchise . Took the decision a year ago to go "in house" and have recently found a model which seems to be working for us with catering turning a small profit .
As mentioned before we rely heavily on visitors and societies and if we were to not offer food for them I'm sure that revenue stream would dry up. The subs would then have to rise considerably to cover all the other costs and that level of subs would not be sustainable for where we are located .

I would say the vast majority of clubs accept a loss on the catering as it is a service they need to offer to members and visitors alike . 2 examples I know of are losing £40K on catering but still turning a profit due to green fees and one losing £100K but turning £500K profit .

 

[IanM]

Thread asked what you'd put in Room 101. Not your opinion of what someone else did!

(yep, I did it too)

 

[3 jabber]

One-off non-refundable joining fees

Why?

 

[3 jabber]

ANother thread turning into a tit for tat point scoring exercise.

For the record since operating a deliveroo service (in agreement with the club) our catering is operating at a profit and another revenue stream over and above social functions (wedding receptions, wake - if that can be classed as such, parties etc)

Awesome! So you can get a pizza delivered to the 7th green?