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Newsletter of the Warwick Country Club
Greetings from the Greens……...4
From the Club Manager………....6
Congratulations to Dr. Michael Gooding and John Schmitt for winning the
President’ Trophy. The full results can be found under the “Tournament
Results” page of the Golf page of the Club’s website.
Reminders regarding the Golf Course
As the 2014 golf season gets underway in earnest here are a few
friendly reminders regarding the golf course:
The Dress Code has been updated in the new Golf Book
that we hope all of you have received by now. Please
note that cargo-type shorts and pants are no longer
allowed on the course. Cargo shorts/pants are any type
of bottoms that have external, baggy pockets. Also we
know that our workout clothes are very comfortable,
especially yoga pants, but please be aware these are also
not allowed on the golf course.
Nine & Dine
Ladies One Day Member
1 or 3 Guest
All verbal cell phone usage on the golf course is prohibited. The exception
We request that all players check in the golf shop before teeing off. No
play is permitted off of the 10th tee without golf shop permission.
All push carts in the Push Cart Storage area should be stored and secured
on the shelves provided. There is hardware present where members can
securely lock their push carts to. Please be advised this is a “park at your
own risk” area.
Our Practice Range tees are very small. In order to maximize the good
grass we ask that you hit within the designated lines. This will help us
preserve as much grass as possible as the season progresses.
The Golf Shop will post all “Tournament” rounds this year. For example all
President’s Trophy declared rounds were designated “T” scores and entered by
Greeting from the Greens…
So what happened to my hydrangeas?
If you have these beautiful plantings in your yard you may be wondering, like
we were, when are they going to wake up and start growing?
Well like many in our area, we have experienced winter damage on this planting.
We were pretty surprised by this as our plantings are quite established and have
gone through similar winters. Simply put, the winter variables presented and
timing were enough to wipe out the new stems and buds, leaving a lot for us to
prune back. If you scrape the bark or examine the buds for green growth and
viability and find a bit of life keep waiting. However, like most, I have talked
with the top growth and buds are not responding and were damaged. This will
most likely affect blooms this season as all desiccated material should be pruned
off. While a nuisance for sure, plants should recover but may take the season to
do so with regard to reduced flowering. So take the opportunity to prune and
Home lawn notes:
We are entering prime to time for preventative grub control at this time. For
those that contract services for your home please be sure you receive
documentation for all services performed for your records.
How many of us have passed sprinklers running in the rain? Water resources
and conservation are a major leading environmental issue at present and a future
concern for everyone. A simple and great upgrade and cost saver for your
system is a rain sensor, which can turn off your irrigation system when
programmed amount is achieved.
Best to all,
John LeClair, Certified Golf Course Superintendnet
From The Club Manager
Greetings everyone and welcome to the 2014 season!
Though I have only been on property for 7 weeks, I feel I truly have become
immersed in the operations of the Club. I would like to thank the management
team, Board of Directors, committees, and the many members and staff who
have made my transition from Vermont so positive. We are working diligently
to address pivotal issues at the Club and I look forward to interfacing with the
membership and staff to improve upon an already exceptional environment.
We have been working through a few changes in the House. I am optimistic we
will continue to improve upon the food and beverage delivery and I am
committed to working with the team to meet the needs of the WCC
membership. I invite your constructive feedback as we work toward meeting
The most important aspect of any club and the part that makes WCC special is
the membership. Though our golf course is our most featured asset, what make
us special is the culture of the club and the camaraderie that exists amongst the
members. As we look to refine and improve WCC's services and amenities, we
must always be cognizant of our history and tradition, yet not be afraid to react
to the changing demands of private clubs as a marketplace. We are fortunate to
have a great staff who embrace this perspective each day. We are working to
build a strong team that is committed to providing our members and guests with
the best of the best possible Club experience.
Our current initiatives include JUST SAY YES when it comes to hospitality. Solid
training continues with the staff. This includes member recognition. Please
come and get your photo taken so we may add it to our software program. This
offers immediate member recognition as well as minimizes billing errors. We
are offering new menus specials, wine pairings, as well as beer and dessert
specials. We are analyzing our data, implementing new systems and procedures
not only for profitability but first and foremost excellent member satisfaction
where value is not just a goal but a promise.
Your Club is where it’s all happening with frequent fun events as follows.
Fireworks and BBQ
Clambake on the Beach
The biggest news in our new website design that will be easy to navigate, access
your account and keep you informed of what is happening. The planned
released is for the end of the summer. Emails will be sent to you weekly in the
form of News from the Clubhouse and other departments will send special news
as well. You can find us on face book and follow us on twitter.
Enjoy your summer.
We are very excited to start the 2014 season with everyone!
Chef Mike has been coming up with some great new ideas to keep the menu
fresh all season. We will be emailing all membership every Monday for our
Friday and Saturday night specials to entice your taste buds.
Lisa Wright, is a great addition to lead our team into the season and has come
up with some great ideas. We cannot wait to share them with all of you! Okay,
well I guess I cannot keep it all to myself… We will be starting off the season
with a six-week progressive cooking class led by Chef Michael.
We look forward to a great year!
Please Join Us For Our Six
Week Progressive Cooking
Class Starting Thursday June
We will be creating some great seasonal dishes! This
will be a hands on cooking class, so bring your knife
skills and get ready to have some fun so you can
wow your guests at your next gathering!
Week One June 19th 3pm-4:30pm
Cocktail Party Hor d ‘oeuvres
Week Two July 10th 3pm-4:30pm
Week Three July 24th 3pm-4:30pm
Week Four August 7th 3pm-4:30pm
Vegetarian & Gluten Free
Week Five August 21st 3pm-4:30pm
Week Six September 4th 3pm-4:30pm
Sign up for all six weeks for $100
or join us the weeks you want to come for only $20 per class
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