sunshine
Well-known member
Not a case of heavily subsidising but rather making the most of all of a club's assets.
The two income streams are entirely different.
Subs are a one off at the start of the club year, bar takings are spread over 12 months.
Exactly.
The costs of running the course should be covered by subs.
With the clubhouse closed and no catering income, the club should be able to continue with current measures to minimise non-golf costs (e.g. furlough kitchen/bar staff, suspend utilities, stop purchasing stock).