August-October 2019 Newsletter

General Manager’s Message Dear Members, I hope you are having a great summer at the Club. We are so excited about the energy at Greystone and all the wonderful programs and activities the team has planned. Please try and take advantage of some of the offerings inside this issue. The main floor of Founders is close to completion. New oak floors have been installed in the foyer, Trophy Room and stairwell to the Cellar. Additionally, walls have been painted and new furniture is in place. There are some additional accessories to arrive and the area rugs are still being made. We have put some temporary area rugs in place until their September arrival. The carpet in the Main Dining Room will be installed this fall and then new chairs for that room will be ordered. I hope you like what you see and feel proud to bring guests to the Club.

Jason is taking on a project during aerification of the Founders Course. The collars of the Founders greens will be cut down to original greens height using a laser leveling machine. The collar height of the earth should be the same as the green and

grass height of the collar higher than the green. Over time, the collar has become higher through topdressing, grass clippings, mechanical impact, etc. This process will be completed during aerification, but the regrowth of the grass through the existing ryzomes will take some time, so there will be a scalped look for about 4-6 weeks as the grass grows back. Jason will create a brief video to explain more details of the process and recovery, which we will email to all members. I hope you are enjoying our dining programs in Cellar 91, such as pizza delivery, happy hour, southern lunch buffet, Acoustic Fridays,Wine DownWednesdays and Family Night on Thursdays with Patio Games. We have new summer menus for lunch, dinner and dessert in Cellar 91, as well as a new wine list. The staff is working on an exciting new specialty cocktail list too.

Congratulations to our recent Greystone University graduates. Please congratulate them when you see them around the Club. Employees by department are:

Aquatics & Tennis Kerrie Johnson Kristijan Mitrovski

Golf Course Operations Carson Melton Hunter O’Mary Chase Samples Kris Shiflett

Membership/HOA Meg Boulter Channa McKenna Cindy Wyatt

Food & Beverage/Culinary Mattie King Keith Long Wojciech Mulier Russell Noyes

Steve Smith, Daryl Baxter and Chef Alan are working with our golf cart GPS company to implement the food ordering module. Our plan is offer on course ordering from your cart on #9 tee of both courses and the food will be brought to your cart as you make the turn. More information to come as we launch this new service. I would like to thank our President, Matt Scalici and the Board of Directors for a wonderful annual retreat held away from the Club recently. We discussed many strategic issues and operational challenges for the future. The Club is on a continual path of improvement. You have committed members serving on the Board who are focused on making Greystone the best it can be. They are so committed that they take three days from their family and pay their own way 100% to focus on the future of Greystone. It is an honor to work with them and the committees of the Club.

I look forward to seeing you around the Club.

Best,

Dave Porter General Manager

4