gcc monthly - cybergolf · gcc monthly mardi gras 2012 ... notes from the membership department ......
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February 2012 The monthly newsletter of Gainesville Country Club Vol. XXVI , No. 2
Monthly GCC
Mardi Gras 2012 Featuring
Ken Block and Andrew Copeland
of Sister Hazel
Local talent Sea Bass Funk
Comedian Michael “The Funny Caddy” Collins
Authentic cuisine inspired by the secret recipes of Chef Cajun John
A special toast to our Grand Marshal Sister Hazel Williams
Saturday, February 18th at 7 p.m. GCC Members Only Happy Hour 6-7 p.m.
Proceeds will benefit little hands, BIG HEARTS in its efforts to
help children who are homeless and/or living in poverty.
Admission: $125 per person
Non-members welcome
Dear Members,
What a grand celebration
we had for the club’s 90th
Anniversary. The event was
hosted by the Membership
Committee and
orchestrated by Elaine
Spencer and Amanda Hill
from the club’s staff. Al
Alsobrook and Carlos
Rainwater were the
emcees. The highlight of the
evening was a
documentary produced by
our own Dan Spiess, owner
of Digital Lighthouse
Productions. Copies of the
documentary are being
made and will be
available to be purchased
for $10. Following the
documentary, the club
recognized 17 members
who have been with the
club for over 50 years.
They are:
Tom & Gretchen Brill, Jim
Clayton, Mary Anne Cofrin,
Delores Crago, Charles &
Wanda Denny, Lucille
George, J.D. & Billie Henry,
Betty Jennings, John Knight,
Jim & Anita Lowry, Jack May,
Joel McCoy, Billie Miles,
Bette Riker, Bob & Millie
Saunders, Dick & Jean Smith
& Hal and Elinor Wallace.
Three employees were also
recognized that evening for
their length of service:
Ralph Durant (40 years),
James Wiley (53 years) and
Eddie Lee Young (50 years).
The club received a lot of
positive publicity because of
the event. We were on the
front page of The Gainesville
Sun and pictures will appear
in Gainesville Magazine,
Good Life Community
Magazine and Our Town
Magazine. The program
allowed everyone to reflect
on the rich heritage of
Gainesville Country Club and
reinforced just how important
the club is to its members and
the community.
February will be a busy
month with Mardi Gras 2012
on February 18. This will be
a great event with authentic
Cajun cuisine, a Mardi Gras
atmosphere, entertainment
by Ken Block and Andrew
Copeland of Sister Hazel
and much more. Make plans
to attend and sign up today
by either calling the club or
visiting the club’s Web site at
www.gainesvillegolf.cc.
Non-members are invited to
attend as well.
Hope to see you soon,
Tommy Lyman
Manager’s Letter
Notes from the Membership Department
Dean Emeritus of Michigan Technical University. His wife, Mei Tan, is a systems analyst for the State of Florida Department of Agriculture.
Don and Karen Hairston The Hairstons reside in San Antonio, Texas. They plan on spending time in Gainesville with their children and grandchildren. Mr. Hairston is President of Molina Health Care of Texas.
Edward and Lauren Kennedy The Kennedys are long time residents of Gainesville. Edward recently retired from Alachua Country where he was the District Fire Chief. Lauren is a nurse at Shands Hospital. They have one daughter, Caitlin.
Tyler Rucarean Tyler has been a familiar face
at GCC for the past 20 years. He grew up here playing junior golf before he moved on to the University of Florida. He is pursuing his dream of making it to the PGA Tour and will be spending countless hours working on his game at the club. Best regards,
Amanda & Elaine
This month, we are gearing up for GCC’s first annual Mardi Gras. Admission for the event is $125 per person and includes beads and masks, food and two drinks. As a bonus to our members, from 6-7 p.m., there will be a GCC members only happy hour with an open bar and live music from Sea Bass Funk and Sara Beth Lentz. We hope that you will all come out and let the good times roll for a good cause!
We had four new members join the club in January. Please extend a warm welcome to: Dr. and Mrs. Ed Frayer The Frayers recently relocated to Gainesville from Lady Lake, Florida. Dr. Frayer retired as the
2 GCC Monthly
February 2012
Board of Directors
President, Rob Johnson
Vice President, Phil Ankrim
Golf Committee
Secretary, Mary Frances Gainer
Building and Grounds Committee
Treasurer, Gene Quinn
Finance committee
Margaret Hayes
House and Pool Committee
Truitt Oliver
Tennis Committee
Dan Spiess
Greens Committee
Stephen Tanner
Long Range Planning Committee
Tami Tomlinson
Membership Committee
Management Team
General Manager
Tommy Lyman
Membership Director
Elaine Spencer
Membership Services Coordinator
Amanda Hill
Executive Chef
Steve Neverman
Restaurant Manager
Aaron Atkinson
Banquet Manager
Jim Lide
Head Golf Professional
Sean Solodovnick
Golf Course Superintendent
Mike Rowe
Head Tennis Professional
Raj Lama
Accounting Office
Gretchen Moore
Couples Bridge Thursday, February 16
4:30 p.m.
Enjoy dinner following the game.
If you are a single player and would
like to join, please contact us and we
will try to match you with a partner.
CLUBHOUSE NEWS
February 2012 3GCC Monthly
Wednesday Night Chef
Specials
All-you-can-eat
2.1.12
Fried catfish
Cheese grits
Sautéed green and golden beans
$14
2.8.12
Pot roast
Broccoli cheese bake
Whipped redskin potatoes
$14
2.15.12
Beef tenderloin stroganoff
Buttered noodles
Garden fresh vegetables
$15
2.22.12
Creole pork chops
Dirty rice
Steamed broccoli
$14
2.29.12
Fried shrimp
Roasted red potatoes
Broccoli au gratin
$18
Friday Night Happy Hour Drink Specials
February 3rd Half price mixed drinks
February 10th Complimentary glass of
wine with purchase of an entrée
February 17th Buy one, get one free
bottles of wine
February 24th Complimentary
martini with purchase of an entrée
Thursday, February 2 and
Thursday, March 1 Full dinner menu and trivia specials
available starting at 6 p.m. Trivia starts at 7 p.m.
Get a team together and join us for a challenging game!
Teams are limited to 10 players. If you are single and would like to play, teams are currently accepting players.
Book Club
Friday,
February 17
10:30 a.m.
Unbroken
By Laura Hillenbrand
Join the group for discussion, even if
you have not finished reading the book.
Lunch will be available
after the meeting.
Super Bowl Party
Sunday, February 5
6 p.m.
$1 drafts
Tailgate buffet
Valentine’s Day Dinner and Dance
Tuesday, February 14
6-9 p.m.
Gosia and Ali will perform while you enjoy a five course
dinner
$100 per couple
Reservations
required
CLUBHOUSE NEWS
4 February 2012 GCC
Monthly
Join us every Thursday (excluding trivia
night) for live jazz in the lounge from 6 to
9 p.m. Kick back and relax with a
cocktail as you enjoy the sweet sounds
of Karl Weismantel on the guitar.
Food For Thought
Ever dine with someone who said “$20 for a steak? I could buy it at Publix for 8. “? What our dinner guest is failing to consider is the unbelievable number of unseen costs in the restaurant business.
Restaurants have enormous initial expenditures. A building and liquor license alone can cost a small fortune. Renting a building is not much better of an option. It’s a huge monthly overhead with no equity. Unless it’s brand new, there may be some renovations needed. If you forgo the great expense excised to procure a liquor license, you are eliminating a major source of revenue. But the building and the legal right to sell alcohol is only the beginning.
Professional restaurant equipment is very expensive. Stoves, grills, deep fryers, dishwashers, freezers and refrigerators all cost in the thousands, not to mention repair bills on older equipment. Can you imagine the amount of electricity, gas and water it takes to run all this stuff? Then there are the countless other items like small appliances, gadgets and tools. And how about the dining room furnishings: tables, chairs, plates, silverware, glasses, tablecloths, menus, etc.?
Food costs are huge. For every $20 dollar steak being served, there’s something being thrown out because it was cooked improperly, has gone bad, was spilled, or didn’t sell, or something being given away to an unsatisfied customer. Most restaurants also provide their staff with a “family meal” before or after the dinner rush. Plus there are all the little free amenities like the extra lemon in your ice tea, the extra butter on your baked potato, the seven sugars Mr. Sweet Tooth puts in his coffee, the additional basket of bread, crackers to go, etc. that are not charged for. You might be scoffing at those extra sugar packets but multiply all these seemingly miniscule trivialities by a month’s worth of dinner guests and you’ll have the equivalent of a mortgage payment. It’s like Ford having to replace a fifty cent part on all it’s Lincolns in one year.
Servers may earn less than minimum an hour because of tips, but there are many of them. As well as the bartenders, bus boys, cooks, dishwashers, hostesses, support and management team. Every businessman knows that staff cost much more than just their salary. Figure in social security taxes, benefits and the cost of hiring and training employees.
But wait, there’s many more demons lurking behind the scenes ready to eat up the “big profit” on the prime rib. Consider insurance, advertising, repair and maintenance, cleaning supplies, office supplies, the telephone bill, waste removal, pest control, uniforms and many other nickel and dime items that insidiously accumulate. Oh, and don’t forget Uncle Sam’s cut.
According to a study by Ohio State University, 26 percent of new restaurants will fail within the first year. Nineteen percent will fail within the second year and 14 percent will go belly up by their third year. Thus, 59 percent of new restaurants will be out of business within 3 years.
Competition in the restaurant business is fierce. Customer loyalty is fickle and that elusive repeat business is the lifeblood of any restaurant.
A good management team is worth their weight in gold. It takes noteworthy skill and incessant diligence to maintain consistent quality in a restaurant. You’re constantly adjusting to fluctuating product quality and availability, varying food trends, and staff that come and go quicker than restaurants do.
Twenty bucks for a steak dinner? I’d say it’s a bargain.
Eat drink and be merry,
Chef Steve
Ladies’ Luncheon and Speaker Series Wednesday, February 22 at 11:30 a.m. The ladies from Cloud 9 will share beauty secrets and demonstrate the latest spa trends.
Fabulous door prizes!
$14 includes lunch and dessert Please RSVP
Chef’s Corner
Febraury 2012 GCC Monthly
5
Santa photos courtesy of Gainesville
Magazine’s Allison Durham
GCC’s 90th Anniversary Celebration
Photo credit: Good Life Community Magazine
To purchase any of these photos, or to view more
photos from the event, go to
www.goodlifecommunitymagazine.smugmug.com
and click on the Gainesville Country Club 90th Anniversary Gallery.
Golf News
6 GCC Monthly
Febrauary 2012
White Tees First Flight 1st Gross M. Matson 1st Net D. Spiess 2nd Net W. Greyard White Tees Second Flight 1st Gross B. Yezierski 1st Net T. Capello 2nd Net J. Guerin White Tees Third Flight 1st Gross J. Vansickle 1st Net A. Hult T2nd Net S. Watkins T2nd Net B. Hill Green Tees First Flight 1st Gross C. Rainwater 1st Net D. Henson 2nd Net R. Blitch Green Tees Second Flight 1st Gross T. Moran 1st Net R. Stepura 2nd Net E. Ference
Men’s Tournament Results Match Play vs. Par 1-19-12 T-1st Place C. Vierck +1 M. Farrow +1 3rd Place C. Flowers -1 T-4th Place S. Stepura -2 A. Williams -2 Y. Brumbaugh -2
Nassau Event 1-12-12 Front Side Winner C. Vierck 33 Back Side Winners V. McGathy R. Kovach 34 Total Score Winner S. Stepura 73
GWGA Results
Golf Shop’s Weekend Point
Quota Game
There’s a new twist on the old
Saturday game. We’ve got the same
point quota game, but now you can
play as many times as you would like
on Friday, Saturday and Sunday. The
annual one-time entry fee is $20. The
entry fee for each round is still
only $5.
9 a.m. Shotgun
Saturday, February 11
Two best balls of four
(1 gross +1 net)
Individual Stroke Play
January 8, 2012
Photo credit: Good Life Community Magazine
February 2012 GCC Monthly
7
Tennis News
Upcoming Events
Junior Quick Start
Friday, February 17, 2012 6-8 p.m. Cost: free! Potluck dinner Bring friends and member prospects
Junior Varsity Singles Round Robin
Sunday, February 19, 2012
2-4:30 p.m. Beverages and pizza provided $20 per participant
Ladies’ Night Out
Wednesday, February 8 4:30 p.m.
Take some time for yourself and enjoy a night out at the club. The
night will begin with complimentary champagne served on the #10 tee
box. We will play 5 holes of no-pressure, fun golf and then take
it inside to the bar for drinks and dinner. Bring a guest to have dinner and drinks...their golf will be on us!
Tip of the Month:
Learn by watching
A great way to improve your game is by
closely watching good tennis players in action. Watch the pros as they compete and pay
attention to their techniques and movements.
2012 Men’s Member/Member
Friday, Saturday and Sunday
March 16-18 This event will consist of multiple formats throughout the 36
holes of competition. On Friday at 6 p.m. w e will have the
“team purchase” and pari-mutuel wagering with drinks and hors
d’oeuvres for all competitors. The cost for this event will be $50
per person (wagering not included).
Adult Tennis The second half of the season has begun for our day
league ladies. Our 3.5 ladies had a loss against the
Jonesville JTC Jammers and a victory against the Fort King
Aces. The 3.0 day league had two consecutive rain checks.
Congrats to…
Dave Rice for his Eagle on hole #8! He
knocked it in with a PW.
Al Hult for his Eagle on Hole # 14...quite
a shot to that difficult back pin!
Golf Rules By Jack Pultorak, Florida State Golf Association
This article originally appeared in the FSGA Newsletter
How many times have you heard the TV announcer ask if the player had “addressed the ball” or did he “ground his club”? And why would they even ask? Funny you should ask because, new for 2012 in the Rules, addressing the ball has changed and so has the associated Rule.
Let’s start with the definition which has been revised for 2012. The Rules of Golf state that “A player has addressed the ball when he has grounded his club immediately in front of or immediately behind the ball, regardless of whether he has taken his stance.”
In other words, as soon as you ground your club, you have addressed the ball. When your ball is in a hazard, (bunker or water hazard) you are not allowed to ground your club (Rule 13-4). Since you can’t ground your club, you can’t address the ball in a hazard (without incurring a penalty).
Rule 18-2b (Ball Moving After Address) states that once you “address the ball” and if the ball were to thereafter move, you would incur a one stroke penalty and generally be required to replace the ball.
Now, there is a significant exception to this Rule that has been included that will get a few players off the hook. The exception states that “If it is known or virtually certain that the player did not cause his ball to move, Rule 18-2b does not apply”.
If for instance, wind or some other element such as rain or sleet causes your ball to move after you have addressed it, there is no penalty and you would play the ball as it lies from its new position.
However, for the purpose of applying this Rule, gravity is not included as one of those other things that caused your ball to move. You’re still stuck!
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Hours of Operation
Clubhouse Lunch is served Tuesday through Saturday from 11:30 a.m.-2:30 p.m.
(372-1458) Dinner is served Wednesday through Friday from 6-9 p.m.
Early Bird Dinner is available from 5-6 p.m.
Champagne Brunch is served on Sunday from 11 a.m.-2 p.m.
Snack Bar Open 10 a.m.-5 p.m. Tuesday through Friday and Sunday
Open 7 a.m.-5 p.m. Saturday
Golf Shop Open 7 a.m-6 p.m. Tuesday through Sunday
Tennis Courts Open 8 a.m.-10 p.m. Monday through Sunday
January produced very mild temperatures compared to last year. We were still mowing rough at New Year’s, which is very uncommon for us. The rough has stopped most of its growth, however, our greens are actively growing at this time. The practice of utilizing dark substances such as charcoal, turf colorants and dyed topdressing sand to warm the turf has been gaining popularity over the past few years. Creating a darker color on the surface attracts heat and in turn warms the soil. We use dyed sand and turf colorants to achieve this. Currently, our soil temps are conducive for Bermuda grass growth and we are still seeing a decent clipping yield. We are using foliar fertility to spoon feed the turf, managing our moisture levels and preparing to be proactive in pushing the turf come spring. Pushing it too early and receiving more cold weather could have adverse effects on the turf. While the mowing frequency has slowed down., we are trimming trees and working on detail items around the course. If you have any questions, comments or observations that you would like to share with me, stop me on the course or email me at [email protected] . Michael A. Rowe Golf Course Superintendent
The Course Report