LETTER FROM THE GENERAL MANAGER
SHILES' STORY
Summertime is here and our team is working hard on projects to improve the golf courses and the
clubhouse. At the time of this writing, the North Greens have been newly planted for six weeks and our
Regional Agronomist made the comment that this is the best greens grow-in he has ever seen. I would like
to give a big thank you to our Superintendent, Rich Osgood, his assistants, Jesse Lopez and Mike Morrell
and their entire crew, for the hard work and dedication they have put into the North Greens renovation
project this summer while also maintaining the South and East courses for daily play.
Brad and his team have been helping with on-course projects as well. Their current big undertaking is
edging the cart paths on all three courses. They are also doing some tree work as well as eradicating weeds in
the many beds around the course.
You may have noticed the on-course bathrooms have a different look recently. We replaced the roofs on the
East and South courses and cleaned the roof on the North course. All three-bathroom exteriors have been
painted and the 4 corner posts on the East and South have been replaced. The floors will be painted inside
and out on the North and on the outside on South and East. Before the summer ends, we will replace the
door vents, paint the interior and install new lighting along with exhaust fans.
We took shipment on our new banquet tables as well as banquet chairs we purchased as a temporary fix
until we complete the planned renovation on the entire upstairs of the clubhouse. These two items will
make the execution of banquets, weddings and private parties much more efficient. Tim and his team have
done a great job with the extra cleaning and sanitation measures as they continue to provide you with a safe
place to enjoy lunch after golf, during your card games or for special events and dinners.
I want to remind you that we are open for lunch each day, except for Monday. We encourage you to call
for take-out or dine-in with us if you are comfortable doing so. On July 4th we had 80 folks join us for the
Independence Day BBQ. The dining room was set up with social distancing in mind and we had about
20% take their lunch to-go. On July 15th we tested the waters with our first evening dining opportunity
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