As the season begins to wind down after a busy winter full of events, we try to evaluate all the member functions to gauge participation for inclusion into the next season’s calendar. There will be surveys coming out in the next few months to ask members what they liked or didn’t, to help staff plan for next year and the future. I also ask that members take a minute in the near future to thank all the many employees (over 120), who work so diligently behind the scenes to make each day’s events enjoyable for our membership. These folks spend countless hours preparing and executing all the details that go into each event or party, and work in every conceivable weather, and under some unique circumstances, to make the season enjoyable and memorable for members.
The outdoor music festival in February was well attended, and the changes to this year’s production hopefully provided a nice experience for all to enjoy. Madisen’s Match in March, and the St. Patrick’s Day dinner, were both well attended and hopefully provided a fun day and evening for those who attended.
The Wheelhouse continues to set records for attendance almost weekly, and we’ve worked daily to improve the food and service as well as the reservation system. All members can still make reservations by phone, by computer, or by phone apps. With both the Wheelhouse and the Helm Club open most days for lunch and dinner, we find it’s no longer necessary to make a dining reservation for lunch. Walk-ins should be accommodated very easily. Reservations for dinner, especially at the primary times between 5:30 and 7 p.m., are still greatly appreciated. We’ve tried to keep a few more tables available for walk ins should you drop in unexpectedly. We spend a great deal of time and effort to ensure we get members the time and dining table they requested. After only two and a half months since we opened on New Year’s Eve, we’re constantly trying to improve our system and our staffing levels. Please be patient, as this has been challenging opening a new facility in the middle of season, without the proper amount of trained staff. Every week we’re trying to improve what we do for both dining venues. Easter brunch in April should be full for the 400 plus guests we’re expecting. As spring and summer quickly approach, we expect many members will be soon heading out for northern destinations. Please travel safely, and from both management and staff, we wish you a happy and enjoyable summer season. Look forward to seeing you all again in the fall
