Plus the hours would likely be more regular. AND no messing around with the restaurant supply people. Though no Red Hat ladies either
All true Bruce! There are a couple of big reasons for not having the restaurant next season:
* Budget cut backs. Big cuts. That includes employees and overtime. A restaurant requires at least one additional club house employee so without the restaurant, it will only take 2 (or maybe 1.5) employees to run the club house. It's also a big budget item in terms of food costs.
* Lack of customers is an expected issue next summer. The company that owns the golf course (and restaurant) is having a huge "turn around" next year which means every aspect of the refinery will be shut down systematically while 4,000-6,000 outside consultants will be coming in to make sure everything is running as it should and is all up to new regs. The employees we would normally get for lunch won't be allowed to leave their stations during that time and after working 12 hour days, they just want to go home after work (who can blame them?).
We don't even know what kind of business the golf course will get. This is all going to have a big impact on every aspect of the course.
So, we'll see what happens
