By the time you read this column the Club should be close to being fully operational. It has been an adventurous eleven or so months since the initial phase of the renovations began. A lot has transpired over this period of time and again thank you to everyone for the hard work and patience to get through all of this. There have been growing pains along the way, but it looks like we are going to make it!
As I am writing this column, we’re working on a lot of little but important issues such as staff hiring and training, and installation of the IT systems that will make a more efficient operation. This will benefit officers, staff, employees, and especially our members and guests. Also, the new furniture should be in place when you read this newsletter. We are in the midst of summer and with the added patronage to the club, I just want- ed to remind everyone to please adhere to some of the basics in enjoying the Club:
- Make sure you have your Elks Identification card on your person when you are headed to the Lodge or Club. Display your Elks membership card to the front desk personnel upon entering the
- Please observe the pool and lock- er room rules while on the
- All adults consuming alcohol should do so in a responsible manner. This is not only for your safety while in the Club, but also if you will be driving a vehicle upon leaving the Club. The Lodge/Club has a legal responsibility in serving alcohol to patrons under Chapter 281,
On June 17, 2018, the Club held the First Annual “Father’s Day Chili Cook Off” com- petition. Members were solicited to enter a team to compete and see who could cook up the best tasting pot of chili. Three teams stepped forward to bea part of the first event. The Club’s food and beverage staff put up two teams from our kitchen staff. They made appetizers with chili, chips and jalapeño peppers. The Club provided the basic ingredients–ground beef, tomatoes and on- ions. The competitors provided their own cooking device and their own secret ingredients and spices. The cooking competition took place under a large tent on the 2nd floor deck, which provided some protection for the competitors from the elements. The judges sampled the different chili prepared by the competitors. Some members also came up to sample the competitor’s chili. I wish more members had been aware of the competition and come upstairs to sample the chili.
Mahalo to all of the competitors for stepping up to take part in the inaugural event
Club Manager Adriana Nickerson, Assistant Club Manager Kallen Kajiyama and Assistant Manager Jason Roumain did a great job organizing and overseeing the event. Jason also functioned as the MC for the event. Good job everyone!
Information is forthcoming regard- ing events celebrating the reopening of the Club facilities. Stay tuned.
Note: The House Committee’s scheduled monthly meeting will be held on the 2nd Thursday of each month at 6:00 pm. Meetings are normally held in the Lodge Room.
Please enjoy yourselves at the Club and have a fun filled and safe summer.
John Carroll Chairperson House Commit- teeby