Part Three: Awareness by Club Members is Key.

Actionable Recommendations for Golf & Country Club Members:

Club members are the heartbeat of any private golf and country club community, and their attitudes and actions can significantly impact the success of the club's culinary program. Here are concrete steps and recommendations for golf club members to support their culinary teams and help address the issues discussed in parts one and two of this series.

Express Appreciation to the Staff: 

A little gratitude goes a long way. Make it a habit to personally thank the chefs, cooks, and servers when you enjoy a meal. A quick compliment in person or a note on a comment card praising a particular dish can boost morale tremendously. Some clubs have an online feedback portal or comment section in newsletters – use these to give shout-outs to the culinary team. Knowing that members notice and value their hard work motivates staff to deliver excellence.

Participate in Dining Events and Give Support:

Show up for club dining events such as themed dinners, chef's tasting menus, wine pairings, or holiday buffets. Your attendance demonstrates to the club that members care about these culinary offerings, which justifies continued investment in them. Encourage fellow members to attend when the club hosts special events (guest chef nights, farm-to-table dinners, etc.). A well-attended event is a morale booster for the team and often a chance for them to showcase creativity. During these events, be an engaged audience – ask the chef about the menu and learn the story behind a dish. This member interest makes the culinary staff feel like true partners in the club experience rather than just employees behind the scenes.

Be Patient and Understanding During Crunch Times:

If you notice that the service is slow on a busy Friday night or a favorite item is temporarily off the menu, try to be understanding. Remember that the hospitality industry is dealing with staffing and supply challenges again. Showing patience (rather than anger) when things aren't 100% perfect encourages a more positive atmosphere. If the kitchen is short-staffed, for example, they are likely under a lot of stress – a kind word from a member acknowledging they're working hard can relieve the pressure. It doesn't mean accepting poor quality but giving the team the benefit of the doubt and a chance to make things right. In a club, staff often know the members by name; similarly, members who are known to be courteous and supportive get the best effort from staff.

Support Club Initiatives that Benefit the Culinary Team:

​Many private clubs have programs to support staff, such as an annual staff appreciation fund (a pool of money given as year-end bonuses) or professional development funds for sending culinary staff to workshops/competitions. Contribute generously to these when the opportunity arises. If your club has a Food & Beverage committee or similar, consider joining it or voicing your support for policies that invest in the culinary operation (e.g., upgrading kitchen equipment, expanding the kitchen team when needed, or improving staff benefits). Member advocacy can influence club leadership decisions. By backing proposals that create a better workplace for chefs and servers, you directly contribute to better service for yourself and fellow members in the long run.

Be an Ambassador of Your Club's Dining Program:

​Leverage the power of word-of-mouth and social media. Proud of a meal you had at the club? Tell your friends or share a quick post (if club policy allows) of that beautiful dish the chef prepared. Positive buzz enhances the club's reputation and makes the culinary team proud. When outside guests dine with you at the club, if they compliment the food, make sure to pass that along to the staff or club management. These external praises reinforce that the team's work is exceptional. Additionally, consider nominating your club or voting if there are local "Best of" contests or community awards (e.g., local magazine's Best Dining in Town). Your vote or testimonial could help the club gain wider recognition, which, as discussed, boosts pride for everyone involved.

Stay Informed and Engage with Communications:

​Read the club's emails or newsletters that mention the food and beverage operations. Clubs often feature stories about the chef (background, new menu launch, etc.) or updates on dining hours and menus. You can better appreciate the team's actions and respond by staying informed. For instance, if the newsletter mentions supply issues affecting the menu, you'll understand why a change occurred. Or if the chef is introducing a new dish, you can try it and then give feedback. Engaging with these communications, even as simple as replying to an email with "Loved the story about our chef, thank you!" shows that members value such transparency and information. It encourages the club to highlight the culinary team's work and challenges, fostering a culture of mutual respect.

Encourage Training and Innovation:

Suppose you have opportunities to interact with club leadership and express support for the culinary team's growth. This could encourage the club to host cooking classes or demonstrations where members and chefs interact, and can generate additional revenue and give chefs recognition. It could be suggested that the club participate in inter-club chef competitions or regional food festivals. When members show enthusiasm for these ideas, management is more likely to pursue them. These activities break the monotony and give chefs a platform to shine, which can reinvigorate their passion. From a member's perspective, it also makes club life more interesting and enriching.

Practice Good Etiquette and Feedback Loop:

​Treat dining at your club with the same respect you'd treat dining at a friend's home. Arrive on time for reservations, adhere to dress codes, respect the ambiance the team is trying to create, and provide constructive feedback. If something wasn't to your taste, please let the club management know privately rather than berating staff on the spot or publicly. Constructive feedback delivered the right way can lead to improvements; many chefs appreciate learning members' preferences. On the flip side, enthusiastically let the team know when they "knocked it out of the park" with a meal. You can send a note to the General Manager highlighting an excellent dining experience so the culinary staff gets formal recognition. Cultivating this positive feedback loop makes the team feel appreciated and continually pushes them to excel.

By taking these actions, golf club members become partners in the club's hospitality success. Supporting the culinary team is not only the responsibility of club management – members themselves play a key role in creating an environment where excellence is recognized and rewarded. A culture of support and appreciation from the membership can help reduce staff turnover; people tend to stay in jobs where they feel respected by customers, improve service (a happy team tends to be more attentive and motivated), and elevate the overall club atmosphere.

​by Diana DeLucia