Financial Management

Financial management at Peninsual Country Golf Club is a big topic with lots to discuss, going together with general (mis)managment of the club by the committee. As previously indicated, I intend to cover this topic in some depth in the near future.


For now, I just want to point out the latest example of this. It was absolutely terrific to learn that the club has been ripped off to the tune of what, $100k?, by the previous head chef.


Absolutely great!  Where on earth was the due diligence and financial oversight that ought to have been there? Nowhere to be seen. Gary Richardson, job well done. Really Gary, you're well and truly past your use-by date at the club and it's time to move on.

Accommodation

I read the letter from our Club Captain the other day. He says the club is not making any money on accommodation. That's absolutely great! So that bucket of money we spent renovating and extending the accommodation was wasted.


Just one of numerous examples of gross waste and financial mismanagment at the club. More on this topic at a later time.


However, I guess at least the committee is encouraging debate on the topic of administration and management of the club.

Green Coring

I further interrupt my analysis of Mike Clayton’s changes at Peninsula Country Golf Club for another topical issue. Green coring is a necessary evil in order to maintain the best possible standard of green. I think everybody accepts that.

However, it would be really good if Golf Operations at the club ensured that, as far as possible, scheduled competition rounds are played on the non-cored course. I know we have a custom of rotating the course week by week for regular competitions, but surely it would be sensible to slightly modify this to enable members to play comps on the best available course at the time.

Of course, this comment is made on the assumption that Golf Operations at PCGC hold members interests foremost. I certainly hope it’s not the case that Golf Operations give course access priority to fee paying guests who would otherwise refuse to play on cored greens.