Attorneys for servers at private clubs in the state, as well as hotels and banquet rooms, argue that the common “service charge” added to food-and-beverage bills is mistakenly viewed as a gratuity by diners when it’s often kept by management or shared only with selected employees. A recent ruling by a state appeals court, following…
Nathan Neumann has executed major course renovations at each step in his 19-year career, culminating with this year’s overhaul of the historic MacKenzie/Maxwell design at Oklahoma City G&CC.
Clubs are rethinking their approach to locker-room design, with equal parts emphasis on function, style and creating open and welcoming gathering spots.
Sporting clays and other shooting options are becoming popular at many club and resort properties, as an activity that can be added in a relatively simple and cost-effective fashion.
Whether at Knollwood Club or away, Executive Chef Tim Rios takes an active role in the development of young chefs. When not at the club, he has been an adjunct instructor at a community college and an accreditation evaluator for the American Culinary Federation. He shared his thoughts and experiences with Chef Jerry Schreck.
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