LET US KNOW HOW WE DID
L et Us Know How We Did
In the February Newsletter , Jason Melvin , Board President , outlined the club ’ s goals and objectives for 2021 . This year ’ s number one priority is to enhance communication and increase transparency within LGCC membership . Early in January , the Membership & Social Committee created a “ Comment Card ” to be used primarily in food and beverage to gather information on services . We are asking for input in seven categories :
1 . Service Efficiency 2 . Service Friendly 3 . Food Quality 4 . Dining Room Cleanliness 5 . Menu Variety 6 . Appearance of Staff 7 . Value for Price Paid
Comment Cards are located at the Pro Shop and Tri Brook Grill . Collection Boxes for completed cards are located :
• Outside the Administrative Office
• At the Pro Shop If you do not receive a card in the dining area or pro shop please ask for one . We want to know how we are doing and what we can do to improve . It would be very helpful , but not required , to include your name , phone number and email address so that we can respond to you . You may be thinking “ another exercise in providing feedback never to be heard from again .” I assure you this is not the case . It is our intent to contact you promptly after reading your comments .
Please know that everyone at our club is working hard and has the shared goal of “ Every member / guest experience is a positive one at LGCC .” In order to achieve this we must evaluate what we are doing and how we can improve . We ask for your feedback and input . We see all feedback , both negative and positive , as valuable information needed to improve our services . Please use the Comment Card to provide feedback on your golf experience as well . There is ample space at the bottom of the card under “ Other Comments / Suggestions ”.
Jim Killorin
We will be reporting back on what we learn and on changes made as a result of feedback we receive . Please feel free to contact me .
Jim Killorin Membership & Social Committee james . e . killorin @ gmail . com Phone : 336-380-2974
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