April - June 2019 Newsletter

Food for Thought Rules of Engagement ... How to Make the Most Out of Your Dining Experience.

W ell it sure has been an excit- ing time to be involved in food and beverage! We tried a lot of things in just three months and we appreciate both your patience and feedback as we worked through the creation of a new dining program. As always seems to be the case, the second you “figure it out,” something changes. Our impending change is one of hours in the dining rooms as we approach the late spring and summer seasons. Please see side bar for new hours. The good news is we believe we have the right recipe for success between the Grove Room and Chippers Sports Bar for next season, which will help us with service staffing compliments, hands on teamtraining and budgeting tomake the 2019 – 2020 season one of our best. We have a great group of Dining Divas in the front of the house complimented by Creative Culinary Craftsmen in the back of the house – they will be highlighted

in the July issue. Both teams have made a concentrated commitment to work to- gether to mentor and train our teams to work in tandem, producing a seamless and high touch experience for you, our members. Part of the program includes managing reservation times to insure orders are placed with enough time for the kitch- en to produce Chef Dominick’s fresh and flavourful food. Marcia, Paola and Cecilia will take the lead here. Using our Point of Sale (POS) system to help manage menus items and meal times, they will let you know when a time pe- riod is at its maximum. This, in no way, means we do not want you in the dining room, it simply means that we will need to bump you to a different time slot. We do this to assist the kitchen with produc- ing good food on time but also to man- age your expectations, so you are not sitting around waiting for dinner.

To this, we ask that you honour your reservation times. If your reservation is 7:00pm and you want to enjoy a cocktail at the barwith friends prior to dinner, we ask that you come earlier or set your res- ervation time later. What we find often happens, and this is not new nor unique to Boca Grove, is that members come in, go to the bar, socialize with friend both long time and new, and lose track of time. Then when one member gets up to dine, all the rest follow. Often times member reservations range between 6:30pm and 7:30pm, which are terrific …however, if we have 50 people per half hour and now you all enjoy a cocktail or two together and sit all at 8:00pm there is no way the service team can take your orders all at the same time nor can the kitchen keep up with the tickets. Pao- la and Cecilia will be approaching you at the bar as your reservation time ap- proaches to ensure we do everything we can for a positive experience.

Master Sommelier Emmanuel Kemiji Owner of Miura Vineyards in California & Clos Pissarra in Spain will be at June 5 Fish Shack.

Mission To deliver a boutique lifestyle set in an oasis of uncompromising beauty with facilities and activities that encourage healthy mind, body experiences, a strong sense of community and lasting friendships.

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