SEPTEMBER 30, 2024
Let’s talk about Food & Beverage The Wheelhouse creeps closer to opening as we tackle the last details necessary to get going. Right now, we’re actively looking for staff to hire for both back and front of the house. Keep your ears open if you know of any great staff you may encounter at other clubs or restaurants during your local travels. The pool to hire a number of quality persons from is very small, as we’ve known for some time.
Also, reservations for all evening dining will be a must as we dive into our seasonal busy time. Please use our dining reservation system online or call the restaurant directly. Both the Compass Rose and Wheelhouse will need reservations as we get going.
Dress codes for the clubhouse are identified in the Rules and Regulations (see website: Governing_Documents). Please take a minute to refamiliarize yourselves with those rules and encourage guests and family to take notice before arriving at the club for any reason.
The Food and Beverage staff have gone through mandatory alcohol training certifications/re-certifications this summer. These certifications are done multiple times a year. Employees from other departments that sell alcohol are also required to attend. Please help us by drinking responsibly both before and during your club usage. Your safety is our primary concern and providing a safe and secure experience at the club with respect to alcohol is our necessary responsibility.
The Food and Beverage front of the house staff also are dependent on gratuities from the membership for quality service and hospitality. The gratuities here, unlike most local clubs, are not automatically added to the member’s bill. We always suggest at least 20% or more, but encourage the member to be generous if they are exceptionally pleased with their dining service experience. The gratuities are dispersed to the server, bus person, and the bartenders. Gratuities can be added to your bill, or additionally presented using cash in your check presenter. As you might imagine, the staff are greatly appreciative of the members’ generosity as the gratuities are a large part of their paid compensation.
That’s all for now. We look forward to welcoming seasonal members back to Florida in the near future.
