Any club can afford cash bonuses and other training incentives that can lead to better service, more professional and motivated staff, and higher-quality food.
In the commercial foodservice arena, fear-based decisions rarely result in positive outcomes.
Clubs today recognize that they have to be the dining designation of choice, not a member responsibility or tax.
An automatic gratuity is nothing other than a forced entitlement that makes sure the revenue is there to support the staff. The true costs are masked and called something else.
This was a golden opportunity to encourage young golfers and say to the older golfers, “There is a place for your game as you age.” This is the way the world ends Not with a bang but a whimper. — T.S. Eliot, ”The Hollow Men” In the August 2015 issue of C&RB, I shared what […]
Of course [the Board has] to monitor budgets and approve capital expenditures—but then they should get out of the way and enjoy the club.