A big part of what a publication like ours is all about is to help spotlight good people and their work and ideas, and show club management at its best.
While the United States Postal Service apparently didn’t view it as a priority to help give Rosemarie Brant some well-deserved (and surprise) recognition for her special efforts at The Little Club in Gulf Stream, Fla., her fellow staff members were determined to have her get the credit she was due, and persevered to make sure we knew the amazing story of how she hand-makes thousands of creative menus for that club’s special events (“Tailor-Made Menus“).
It all started when Marilyn Wobeser, the club’s Membership Liaison, sent an e-mail to request our mailing address so she could send samples of Rosemarie’s incredible work. We provided a response with our address right away, but were then contacted again several weeks later by Marilyn, to inquire if we’d received what she’d sent.
When we told her we hadn’t, she said that was “devastating” news, because “it’s so important that you see the actual [menus]; pictures don’t do them justice.” Marilyn was right; she then e-mailed some photos of the menus that the club had taken, but they didn’t properly capture the three-dimensional aspect and special touches that Rosemarie applies, again and again, to each menu that she makes.
But it all turned out well, after a second box of actual menus that Marilyn immediately sent out did make it to us (and then, of course, the first box finally showed up, too). Associate Editor Brandi Shaffer used the samples to take some new photos that capture the detail and dimension that go into each menu, we got more information about Rosemarie and how she makes them all herself, and put together the article for the issue
(all without Rosemarie’s knowledge).
We are glad to commemorate the extra efforts of a club staff member in this fashion; that’s a big part of what a publication like ours is all about, to spotlight good people and their work and ideas, and show club management at its best. Beyond Rosemarie’s interesting story, a lot of the content in every issue stems from other inquiries from managers at club or resort properties who wonder if we’d like to know more about a noteworthy project, idea, initiative or effort by team members or individuals.
We almost always say we do, and not only to help those clubs get, and give, recognition that can go beyond what they can provide within their own organizations. We also see these stories as especially valuable, relevant and instructive for all of our readers, and strive to give them priority when planning our coverage, as compelling, first-hand examples of how to succeed and innovate in the business.
We know there are many more Rosemaries out there, too, who have also found ways to add their own special and successful touches to whatever part of a club operation they’re involved with—be it in the pro shop, golf instruction academy, course maintenance facility, kitchen or dining room, youth camp, fitness center, on the tennis court or anywhere else on the property. So please let us know about the ones you work with, too—but maybe a call or e-mail would be the better way to start.
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