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.
It is incumbent on boards and management to know what it costs to maintain members’ expectations of quality, and then to have the guts to have dues that are realistic to cover those costs.
If a club needs new members, it should be approached like any other business marketing plan. Figure out how many new members you want and where they are, and employ strategies to get them.
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
In most cases, any reasonable dues increase is affordable by the members…but to the club itself, it is a huge liability if the dues increase doesn’t pass. Over time, it sets the stage for club failure.
I doubt golf should even be an Olympic sport, but if men’s field hockey can be (courtesy of Pakistan), then I guess golf should be, too.