It’s been a challenging couple of months for the BCC Clubhouse. We have carefully restructured the use of our Grill Room dining services after moving to curbside carryout only. Chef Chico and his team have been working diligently to offer new a la carte menu items weekly. This is no small feat if you consider the seasonal menu changes we did in the past usually took weeks of planning and preparation. Every new item I’ve tried has been delicious! The front of the house servers have learned to adjust to new operations as well. They learn the details of new menu items every week and must educate themselves on how to sell these items to the membership. Both back of the house and front of the house have made huge adjustments in how to carefully and safely handle and serve the food to keep everyone safe. Gloves, face masks and constant disinfecting are the new normal, all while keeping a safe 6 foot distance from the members as well as their fellow co-workers.
Most of our banquet events have already rescheduled for later this year. We are making adjustments to the event calendar daily. It’s shaping up to be a busy time when the Club is able to fully resume banquet events.
While waiting for restrictions to be lifted, the Clubhouse staff are discussing new ways to provide hospitality and improve service now and in the future. We have some exciting ideas. Your continued support during this time makes all of these things possible. I can’t wait to have the opportunity to thank each of you in person (hopefully very soon)
Brittany Barker, Clubhouse Manager