Internship Journal Entries
May 16th, 2016
Today was the first day at my internship at the Eagle Creek Golf Course. I shadowed Brian for the day and he gave me a run down of what he does on a daily basis. We went over how he orders food and drinks, creating the work schedule, and familiarized myself with the computer program used when some one comes in and purchases food or drinks.
Today was the first day at my internship at the Eagle Creek Golf Course. I shadowed Brian for the day and he gave me a run down of what he does on a daily basis. We went over how he orders food and drinks, creating the work schedule, and familiarized myself with the computer program used when some one comes in and purchases food or drinks.
May 17th, 2016
Tuesdays is when Sysco, a food distribution company delivers whatever we have ordered from the previous week. We must take an inventory to make sure the order is correct and place the frozen foods in the outside freezer and place the refrigerated foods in the kitchen. The food that arrives is mainly for Cameo at the Creek and is mostly pizza ingredients and toppings. A few examples are cheese, sauce, and the various meats and veggies.
May 18th, 2016
On this particular day it was a slow at the golf course. Brian takes care of miscellaneous problems that may occur and on this particular day we needed to clean out the gutters. There were some branches and leaves overhanging on the Cameo at the Creek sign from a storm the night before. Maintenance is usually busy in the mornings prepping the course so we went up and cleaned them ourselves.. Another aspect of Brian's job is handling staffing. When it is busy he needs to make sure he has enough people staffed. On slower days he will often times send people home early in order to save money. I was able to see this first hand as he sent home one person at 1pm and then me at 3pm.
May 19th, 2016
Thursdays are usually the days Maple City Ice arrives. This is where we purchase all our alcohol from which is also located in Norwalk. When ordering, Brian must take into account what is going on during the week. If there is a golf event over the weekend he needs to know a rough estimate of who will be there so he can order accordingly. Much more alcohol is ordered during the summer months while the course is busiest than in the winter when only the restaurant is open.
May 20th, 2016
Fridays are usually the start of the busiest times at the golf course. The most popular league is Friday night and is a big drinking night at the course, as well as the restaurant. Towards the end of the day I helped prep the beverage cart. The beverage cart doesn't go out every day but once they start getting busier it will be used more often, especially over the weekends and for leagues.
May 23rd, 2016
Brian creates the schedule by Sunday for the following week. On Monday he is already looking towards next weeks schedule while still maintain this weeks. He looks at what events he has booked for the week which helps him decide the number of people he needs on staff. He tries to give everyone equal hours. He tries not to make someone work on both weekend days as well. He finds less people will call off this way. When employees call off it, it makes it difficult for him since employees often have plans around working, since most are high school or college aged kids working in the kitchen and bar areas. The schedule is always changing up until Sunday night when it is finalized. Brian is quite flexible with everyone if they need a day off as long as he knows ahead of time.
May 24th, 2016
Sysco arrives and inventory is taken again and items are placed where they belong. In the down time he showed me how to make some of the pizzas. Sometimes even he has to come back and help with making pizzas. If they are catering for an event there can be many pizzas that need to be made in a short period of time and every person that can help counts. He also likes to show to his employees that he isn't too good for any job and would not ask someone to do something he would not do himself.
May 25th, 2016
;Today Brian showed me how important it is to keep a record of everything. He has everything set up on a bi-weekly basis for the entire year on an excel spreadsheet. It shows everything from expenses, wages, and profits. It even goes as far as showing which pizzas are ordered most frequently. By doing all of this he can decipher which are the good months and which are the bad. By doing so allows him to make decisions on staffing, purchasing foods and beverages, and much more. Also every quarter he has a meetings and when he has all this information in front of him he can give examples and back why he makes the decisions he does. On this day he was going over everything because he had a meeting later.
May 26th, 2016
Following up on the day prior and the excel sheets, Brian showed me how he budgets using it as well. He knows the winter months are going to be down compared to the summer months. The meeting the day before was about whether they should shut down during the winter months. Because of all the information he had in front of him he explained why they needed to stay open during the slow months. Although they aren't bringing in as much of a profit, they are still important to Cameo at the Creek. Last winter to boost profits they launched their delivery service with great success which helped them tremendously during the winter when less people are at the golf course. It also broadened their target audience.
May 31st, 2016
Sysco arrives as usual and again inventory is taken of the new products coming in. Towards the end of each month is when inventory of all the food and beverage is usually done. Today I was given the task of counting every single food and beverage product in the restaurant and bar area. I was required to write down how much of every single product we had. This all ties into using the spreadsheets. This allows Brian the ability to know what he can cut costs on when purchasing food and beverages.
June 1st, 2016
Another task Brian does is collect the money out of the vending machines on the golf course. Today we took the golf cart around to of them placed around the course and collected the cash and coins to later be counted. Each machine has its own key so it can be time consuming to find the right key for each machine. After we take the cash and coins out of the machine, or sometimes put more coins in if needed, we check to see what needs stocked and make a list of how much we need, for each individual machine. We then went back into the restaurant and collected the pops, Gatorades, and waters that were needed. We headed back out and stocked the machines.
June 2nd, 2016.
Today Brian had me come in a couple hours early as he showed me what he does on a daily basis when he opens up. He turns the lights on and makes sure everything is cleaned from the night before. He takes a look to make sure everything is stocked. He typically gets hot dogs and brats out and puts those are the burners for the early rising golfers that will be making the turn first. He also turns the ovens on and allows them to start heating up for the day. We make sure all the condiments are refilled and all the tables and chairs are pushed in neatly and the floor is swept. Also, for the new month we change the pizza of the month on the white board in the restaurant. He explains he uses the spreadsheets to help determine which pizza to choose. If one is struggling and not being purchased as much he usually will pick that one. He doesn't want to use a popular one because he will end up losing money in the long run.
June 3rd, 2016
Today we had inclement weather for most of the day. A few employees were sent home early. Around early evening when I was almost done with my shift the deliveries started to pile up on the drivers so Brian had me help out and deliver some pizzas. From time to time Brian delivers pizzas as well on slow days so he can cut costs. Paying employee wages is one of the highest expenses, so he likes to find ways to cut down whenever possible.
June 8th, 2016
Today was my first event that I worked. It was a small gathering inside the restaurant There was approximately 30-40 people. In order to prep we had to move around some tables and chairs. We also closed off that side with the doors so they were not disturbed by other people. Some of the people were bringing deserts so we just had to make the pizzas. About an hour before the event started we prepped the dough and made all the pizzas but didn't place them on the ovens until 10 minutes before people were to arrive. I also set out plates, silverware, cups, salad, pitchers of water and pop. During events Brian makes sure everything is running smoothly and everything is stocked up so no one has to wait for anything. We constantly have to monitor the amount of food and drinks. After the event everything is picked up and wiped down and moved back to its original place.
June 9th, 2016
Today I was given the task to drive to Sandusky to Gordon Food Service. Cameo sometimes purchases from here when a group wants a less popular food item for an event. I needed 4 bags of chicken chunks, 64 veggie burgers, 24 flatbreads, one block of multiple cheeses, and 20 croissants. Upon returning we prepped the mini sandwiches and placed them in the refrigerator for the event the following day.
June 10th, 2016
The food that we prepped the day prior was for a high school graduation party today. Much like the event from Wednesday we prepped pizzas early and made sure the burgers and chicken were thawed out. The prep was the same except we needed to bring in a few more longer tables and some more chairs. We also provided table cloths on each table. Again I needed to make sure everything was always filled up and there was always plenty of pizza. The tear down was similar to Wednesday as well. We took the longer tables back into storage as well as the extra chairs and cleaned up and swept.
June 11th, 2016
Today was my first golf outing. To start the day we made sure all the carts were lined up and labeled for where each team would be starting since it was a shotgun start. Then we prepped multiple coolers with beer and waters and placed them on each hole. We also set up a sign in table in the front and directed teams where to go when they arrived. Once everyone was signed in and in their carts, a few employees, myself included had our groups follow us to their starting holes and instructed them to wait for the horn. Once the horn sounded and we returned back to the clubhouse we began prepping for the dinner that evening. We set up tables and chairs outside underneath where the carts usually are. We grabbed some of the tent walls from storage and tied them up to the sides because there was a chance of rain later in the evening. After all the tables, chairs, prizes, and microphone were all set up, I was tasked with keeping track of the leaderboard that everyone saw coming up the 18th hole. I sat with a radio there for most of the day while I was updated with scores from around the course. Once the final few teams were finishing up we set up for dinner and served the food and made sure all the coolers were brought back and restocked. When the event was finally over we tore down and cleaned everything up.
June 13th, 2016
Sysco arrives a day early and inventory is check and placed where it belongs. Today was one of the temperature days in the restaurant so we needed to check all the refrigerated foods to make sure the inside of each were the correct temperature. Some varied in temperature and all were recorded. When the food inspector comes and these numbers aren't recorded in can lead to violations.
June 15th, 2016
Today Brian got out his drone that he has. We decided to take it up high above the course and fly it and get a birds eye view and see how far we could get around the course with it. We couldn't get the drone high enough because it was too windy so we decided to try again a different day. There is an app you can use with your phone. The drone has a camera and you can control the drone with your phone and get a live feed of where you are.
June 16th, 2016
We had better weather today so we decided to fly the drone again. We had much better luck today and could fly the drone to most of the holes while still being in range by the clubhouse. It has the potential to be a useful tool for the golf course. For example, pictures or videos could be taken from above. With a clearer picture it can be used on the website to attract more business with a different angle of the course. It can also be used to see where the course could use some improvements as well.
June 17th, 2016
Today was another day we checked and collected money from all the vending machines. However, we found a few branches inside one of the machines which was home to some mice and squirrels that we had to attend to. In order to retrieve the money out of the slots we had to knock down the branches and stir the animals away. Today was a good example of handling unexpected problems as they may arise.
June 19th, 2016
Today was Father's Day, one of the busiest golfing days of the summer. I prepped the beverage cart and restocked all the refrigerators in the clubhouse, mostly including Gatorade and beer. There is also a grill hut outside the clubhouse after the 9th hole that makes hot dogs and hamburgers for golfers that do not wish to go inside. It is not open everyday but since it was a busier day today at the course it was open and I was placed in charge of grilling. I also restocked the vending machine by the grill hut with Gatorade and waters.
June 27th, 2016
Today I organized the pizza boxes upstairs where they are stored. A new storage rack came in and I assembled it upstairs. There are four different sized pizza boxes that Cameo uses: Large, Medium, Small, and Baby. They order them in bulk and they are delivered flat and are assembled by employees as needed.
June 28th, 2016
Sysco arrives again and inventory is taken of all the items as well as put away,. Today Brian showed me what he does to prepare for the orders and what goes into the decisions on the quantity of each ingredient purchased. We go over how much of each ingredient we started with the prior Tuesday, and compare it to what is left. It is all recorded so it is easy to find patterns of which ingredients need to be purchased in larger quantities than others. Towards the end of the week is when he usually places the orders to Sysco so they arrive on the following Tuesday.
June 29th, 2016
Today was a slower day and since it is towards the end of the month I was tasked with taking inventory of everything in the restaurant again. Again I was required to note each item we had in every freezer, fridge, and other items. Other items include cleaning products, boxes of napkins, boxes of straws, and any other miscellaneous product imaginable. This task is time consuming but an essential part of the business.
June 30th, 2016
Maple City Ice arrives. A larger shipment was received to refill all the alcohol from Father's Day weekend. After restocking all the refrigerators and large ice boxes back up I went upstairs and folded the flat pizza boxes in preparation for the weekend and brought them downstairs to the kitchen to restock as well.
July 1st, 2016
Today I was given the opportunity to go out with the golf professional, Rob Thompson to one of his lessons. He works with all different age groups as well as both men and women. For this particular session he was working with an older gentleman on his short game. For an hour we took the golf cart to all of the Par 3's on the course hitting shots from the tee, around the greens, in the rough, and on the fringe. These one-on-one sessions is where Rob makes a good amount of money. Each session he charges $50 per half hour.
July 5th, 2016
The day after the 4th was a bit of a slower day. Sysco arrived as usual and I restocked the refrigerators and freezers. Since there wasn't much else to do Brian took me over to the driving range and had one of the maintenance guys show me how to pick up the range balls. To pick up the balls it is fairly simple, just drive over them and let the machine pick up the balls. It had protective Plexiglas all around it and the range wasn't too busy so I didn't get bombarded with too many golf balls, After the cart gets full they had me take them to the machine and showed me how to refill that with the golf balls I had just picked up. I did this a few more rounds until most of the balls were picked up.
July 6th, 2016
Today I told to arrive earlier than normal to help the maintence guys prepare the course.. The first thing we did was move all the tee boxes to different spots where the grass had no divots. We then put seed in the old divots and watered those. Next we went around and watered all of the greens. While we were watering greens some of the other guys were mowing the fairways. Before we watered the actual greesns we rolled them to make them quicker and easier for the players to putt. Once we were finished watering the greens we moved the pin locations so they were different from the previous day. We finished up by trimming some of the bushes and longer tree branches.
July 7th, 2016
Today we were short staff and weren't too busy inside so I was tasked of washing the golf carts. A fairly easy job, all I had to do was get all the trash out of the carts, wipe down the seats and the mini cooler on the side of the cart and spray the rest off with a hose. Once completed, I parked all the carts into the cart barn and plugged them all in to charge.
July 8th, 2016
A new shipment of golf clubs came in to the pro shop today. I was talked with organizing all the new ones and placing prices on them. I also moved the older sets to a different location in the shop and marked those prices down. The clubs that came in today were new Cleveland drivers. Some of the new drivers that arrived were going for $350 and more. The older Cleveland drivers were then marked down to $225.
July 11th, 2016
Today I was tasked with taking inventory of the Pro Shop. I had to account for every piece of clothing, golf club, and any other items in the shop. A few of the courses apparel reps are coming in tomorrow and we needed to know what and how much we needed to order. This took me most of the day and when I was finished I cleaned the rest of the golf carts that were sitting out and parked them in the cart barn,.
July 12th, 2016
Today the Oakley rep and Nike rep came in. Oakley was there to show us what sunglasses are popular with the professional golfersand what would likely sell here. Nike was there for apparel inventory. The pro shop has mostly Nike polo golf shirts that are plain Nike or have the Eagle Creek logo on them as well. We placed an order for more polos, shoes, pants, and hats. The Oakley rep left some of the popular sunglasses for us to show off and if they were popular we would call him up and place an order.
July 13th, 2016
Today was a normal day. I went around and collected the money out of the vending machines around the course and then took inventory of the drinks that needed refilled. After that I went in to get the drinks needed and headed back out to the vending machines and restocked them. I also checked if they needed more money and restocked those accordingly. Brian has been letting me do this on my own at this point and checking my numbers when it is completed.
July 14th, 2016
Today one of the workers went home sick so I was able to work the grill hut. Instead of making the golfers come in after the 9th hole there is a station outside the clubhouse where they can stop quick to get a hamburger or hot dog without wasting much time. It was an easy job and it was pretty slow. After my shift was over I cleaned the grill and locked everything up. I took the money inside to ring up and take home my minimal tips.
July 15th, 2016
Maple City Ice came today and we restocked all our beers just in time for Friday night league.. I changed the three kegs as well. I restocked the freezers with more ice bags also. After that I preppred the beverage cart before I left for the cart girls before they went out for league around 4:00
July 19th, 2016
Sysco arrives and I helped unload the truck and restocked everything. After that it was a typical day. I helped in the kitchen making pizzas and helped wash tables and did some dishes. It was a slow day and was able to head home early.
July 20th, 2016
Tomorrow we are getting a new shipment of patio furniture for outside since our old furniture is in pretty bad shape. Today for the most part I took all of the old furniture and threw it in the dumbpster since most of it wasn't salvagable. The rest of the day I power washed the concrete outside of the clubhouse as well as the sidewalks.
July 21st, 2016
Today we got the new shipment of patio furniture. I spent most of the day unloading, unpackaging and assembling the new tables and chairs. I broke down the cardboard and put them with the recyclables.
July 26th, 2016
Today I was tasked with pressure washing the siding of the clubhouse and pro shop. This took up most of the days work. I also checked the gutters and unclogged a few that had a build up of sticks and leaves from a previous storm. I flushed them out and my day was done.
July 27th, 2016
Since it's the end of the month it's time again to do inventory. I decided to split it into two days so today I focused on the beverage side. I went around and did all the vending machines around the course then came inside and took inventory of all of those coolers as well. I did inventory of all of the beer as well as other beverages like water and gatorade. I also took inventory of how much was left in the pop dispensers.
July 28th, 2016
Today's focus for inventory was the food side. I wrote down all the products in the outside walk-in freezer first. Next I moved to the basement cooler with all the frozen meats, then upstairs to the two refrigerators. After those were finished I took inventory of all the dry foods. Along with the dry foods I took inventory of cleaning supplies and any other non-food or beverage item.
August 1st, 2016
To start my final week of work I was tasked with doing some "spring cleaning." I vacummed all the floors to start. Next I wiped down all the tables inside and outside on the patio. I cleaned all the counters and organized all the refridgerators and threw out any of the bad stuff in them. I wiped and cleaned all the coolers on the outside as well as the inside. I cleaned all the window on the the inside as well as the outside.I dusted the hard to reach areas and on top of the fans as well., Anything else that could been cleaned was cleaned.
August 2nd, 2016
Today we received a new shipment of pizza boxes. I took them upstairs and folded them into the boxes you see when you get a pizza for most of the day. It is a tedious and boring task but one that must be done to get the deliveries out faster. After I was done I brought down some of the boxes and placed them in the kitchen overhead where they are stored for easy access. I organized the remaining pizza boxes upstairs.
August 3rd, 2016
Since it was my second to last day Brian asked me what I wanted to do today. I chose to pick up the range balls since it was a nice day. It was an easy job and I could sit back and relax as I drove around for most of the day. Once most of the range balls were picked up I loaded them into the bin where they come out of for the golfers that use them on the range.
August 4th, 2016
On my final day at my internship instead of working Brian took me out to the course and we just played a round of golf. It was a nice way to end the summer. My golf game is not quite up to par because of the baseball swing but I'll have plenty of time to figure it out once my playing days are over.
Tuesdays is when Sysco, a food distribution company delivers whatever we have ordered from the previous week. We must take an inventory to make sure the order is correct and place the frozen foods in the outside freezer and place the refrigerated foods in the kitchen. The food that arrives is mainly for Cameo at the Creek and is mostly pizza ingredients and toppings. A few examples are cheese, sauce, and the various meats and veggies.
May 18th, 2016
On this particular day it was a slow at the golf course. Brian takes care of miscellaneous problems that may occur and on this particular day we needed to clean out the gutters. There were some branches and leaves overhanging on the Cameo at the Creek sign from a storm the night before. Maintenance is usually busy in the mornings prepping the course so we went up and cleaned them ourselves.. Another aspect of Brian's job is handling staffing. When it is busy he needs to make sure he has enough people staffed. On slower days he will often times send people home early in order to save money. I was able to see this first hand as he sent home one person at 1pm and then me at 3pm.
May 19th, 2016
Thursdays are usually the days Maple City Ice arrives. This is where we purchase all our alcohol from which is also located in Norwalk. When ordering, Brian must take into account what is going on during the week. If there is a golf event over the weekend he needs to know a rough estimate of who will be there so he can order accordingly. Much more alcohol is ordered during the summer months while the course is busiest than in the winter when only the restaurant is open.
May 20th, 2016
Fridays are usually the start of the busiest times at the golf course. The most popular league is Friday night and is a big drinking night at the course, as well as the restaurant. Towards the end of the day I helped prep the beverage cart. The beverage cart doesn't go out every day but once they start getting busier it will be used more often, especially over the weekends and for leagues.
May 23rd, 2016
Brian creates the schedule by Sunday for the following week. On Monday he is already looking towards next weeks schedule while still maintain this weeks. He looks at what events he has booked for the week which helps him decide the number of people he needs on staff. He tries to give everyone equal hours. He tries not to make someone work on both weekend days as well. He finds less people will call off this way. When employees call off it, it makes it difficult for him since employees often have plans around working, since most are high school or college aged kids working in the kitchen and bar areas. The schedule is always changing up until Sunday night when it is finalized. Brian is quite flexible with everyone if they need a day off as long as he knows ahead of time.
May 24th, 2016
Sysco arrives and inventory is taken again and items are placed where they belong. In the down time he showed me how to make some of the pizzas. Sometimes even he has to come back and help with making pizzas. If they are catering for an event there can be many pizzas that need to be made in a short period of time and every person that can help counts. He also likes to show to his employees that he isn't too good for any job and would not ask someone to do something he would not do himself.
May 25th, 2016
;Today Brian showed me how important it is to keep a record of everything. He has everything set up on a bi-weekly basis for the entire year on an excel spreadsheet. It shows everything from expenses, wages, and profits. It even goes as far as showing which pizzas are ordered most frequently. By doing all of this he can decipher which are the good months and which are the bad. By doing so allows him to make decisions on staffing, purchasing foods and beverages, and much more. Also every quarter he has a meetings and when he has all this information in front of him he can give examples and back why he makes the decisions he does. On this day he was going over everything because he had a meeting later.
May 26th, 2016
Following up on the day prior and the excel sheets, Brian showed me how he budgets using it as well. He knows the winter months are going to be down compared to the summer months. The meeting the day before was about whether they should shut down during the winter months. Because of all the information he had in front of him he explained why they needed to stay open during the slow months. Although they aren't bringing in as much of a profit, they are still important to Cameo at the Creek. Last winter to boost profits they launched their delivery service with great success which helped them tremendously during the winter when less people are at the golf course. It also broadened their target audience.
May 31st, 2016
Sysco arrives as usual and again inventory is taken of the new products coming in. Towards the end of each month is when inventory of all the food and beverage is usually done. Today I was given the task of counting every single food and beverage product in the restaurant and bar area. I was required to write down how much of every single product we had. This all ties into using the spreadsheets. This allows Brian the ability to know what he can cut costs on when purchasing food and beverages.
June 1st, 2016
Another task Brian does is collect the money out of the vending machines on the golf course. Today we took the golf cart around to of them placed around the course and collected the cash and coins to later be counted. Each machine has its own key so it can be time consuming to find the right key for each machine. After we take the cash and coins out of the machine, or sometimes put more coins in if needed, we check to see what needs stocked and make a list of how much we need, for each individual machine. We then went back into the restaurant and collected the pops, Gatorades, and waters that were needed. We headed back out and stocked the machines.
June 2nd, 2016.
Today Brian had me come in a couple hours early as he showed me what he does on a daily basis when he opens up. He turns the lights on and makes sure everything is cleaned from the night before. He takes a look to make sure everything is stocked. He typically gets hot dogs and brats out and puts those are the burners for the early rising golfers that will be making the turn first. He also turns the ovens on and allows them to start heating up for the day. We make sure all the condiments are refilled and all the tables and chairs are pushed in neatly and the floor is swept. Also, for the new month we change the pizza of the month on the white board in the restaurant. He explains he uses the spreadsheets to help determine which pizza to choose. If one is struggling and not being purchased as much he usually will pick that one. He doesn't want to use a popular one because he will end up losing money in the long run.
June 3rd, 2016
Today we had inclement weather for most of the day. A few employees were sent home early. Around early evening when I was almost done with my shift the deliveries started to pile up on the drivers so Brian had me help out and deliver some pizzas. From time to time Brian delivers pizzas as well on slow days so he can cut costs. Paying employee wages is one of the highest expenses, so he likes to find ways to cut down whenever possible.
June 8th, 2016
Today was my first event that I worked. It was a small gathering inside the restaurant There was approximately 30-40 people. In order to prep we had to move around some tables and chairs. We also closed off that side with the doors so they were not disturbed by other people. Some of the people were bringing deserts so we just had to make the pizzas. About an hour before the event started we prepped the dough and made all the pizzas but didn't place them on the ovens until 10 minutes before people were to arrive. I also set out plates, silverware, cups, salad, pitchers of water and pop. During events Brian makes sure everything is running smoothly and everything is stocked up so no one has to wait for anything. We constantly have to monitor the amount of food and drinks. After the event everything is picked up and wiped down and moved back to its original place.
June 9th, 2016
Today I was given the task to drive to Sandusky to Gordon Food Service. Cameo sometimes purchases from here when a group wants a less popular food item for an event. I needed 4 bags of chicken chunks, 64 veggie burgers, 24 flatbreads, one block of multiple cheeses, and 20 croissants. Upon returning we prepped the mini sandwiches and placed them in the refrigerator for the event the following day.
June 10th, 2016
The food that we prepped the day prior was for a high school graduation party today. Much like the event from Wednesday we prepped pizzas early and made sure the burgers and chicken were thawed out. The prep was the same except we needed to bring in a few more longer tables and some more chairs. We also provided table cloths on each table. Again I needed to make sure everything was always filled up and there was always plenty of pizza. The tear down was similar to Wednesday as well. We took the longer tables back into storage as well as the extra chairs and cleaned up and swept.
June 11th, 2016
Today was my first golf outing. To start the day we made sure all the carts were lined up and labeled for where each team would be starting since it was a shotgun start. Then we prepped multiple coolers with beer and waters and placed them on each hole. We also set up a sign in table in the front and directed teams where to go when they arrived. Once everyone was signed in and in their carts, a few employees, myself included had our groups follow us to their starting holes and instructed them to wait for the horn. Once the horn sounded and we returned back to the clubhouse we began prepping for the dinner that evening. We set up tables and chairs outside underneath where the carts usually are. We grabbed some of the tent walls from storage and tied them up to the sides because there was a chance of rain later in the evening. After all the tables, chairs, prizes, and microphone were all set up, I was tasked with keeping track of the leaderboard that everyone saw coming up the 18th hole. I sat with a radio there for most of the day while I was updated with scores from around the course. Once the final few teams were finishing up we set up for dinner and served the food and made sure all the coolers were brought back and restocked. When the event was finally over we tore down and cleaned everything up.
June 13th, 2016
Sysco arrives a day early and inventory is check and placed where it belongs. Today was one of the temperature days in the restaurant so we needed to check all the refrigerated foods to make sure the inside of each were the correct temperature. Some varied in temperature and all were recorded. When the food inspector comes and these numbers aren't recorded in can lead to violations.
June 15th, 2016
Today Brian got out his drone that he has. We decided to take it up high above the course and fly it and get a birds eye view and see how far we could get around the course with it. We couldn't get the drone high enough because it was too windy so we decided to try again a different day. There is an app you can use with your phone. The drone has a camera and you can control the drone with your phone and get a live feed of where you are.
June 16th, 2016
We had better weather today so we decided to fly the drone again. We had much better luck today and could fly the drone to most of the holes while still being in range by the clubhouse. It has the potential to be a useful tool for the golf course. For example, pictures or videos could be taken from above. With a clearer picture it can be used on the website to attract more business with a different angle of the course. It can also be used to see where the course could use some improvements as well.
June 17th, 2016
Today was another day we checked and collected money from all the vending machines. However, we found a few branches inside one of the machines which was home to some mice and squirrels that we had to attend to. In order to retrieve the money out of the slots we had to knock down the branches and stir the animals away. Today was a good example of handling unexpected problems as they may arise.
June 19th, 2016
Today was Father's Day, one of the busiest golfing days of the summer. I prepped the beverage cart and restocked all the refrigerators in the clubhouse, mostly including Gatorade and beer. There is also a grill hut outside the clubhouse after the 9th hole that makes hot dogs and hamburgers for golfers that do not wish to go inside. It is not open everyday but since it was a busier day today at the course it was open and I was placed in charge of grilling. I also restocked the vending machine by the grill hut with Gatorade and waters.
June 27th, 2016
Today I organized the pizza boxes upstairs where they are stored. A new storage rack came in and I assembled it upstairs. There are four different sized pizza boxes that Cameo uses: Large, Medium, Small, and Baby. They order them in bulk and they are delivered flat and are assembled by employees as needed.
June 28th, 2016
Sysco arrives again and inventory is taken of all the items as well as put away,. Today Brian showed me what he does to prepare for the orders and what goes into the decisions on the quantity of each ingredient purchased. We go over how much of each ingredient we started with the prior Tuesday, and compare it to what is left. It is all recorded so it is easy to find patterns of which ingredients need to be purchased in larger quantities than others. Towards the end of the week is when he usually places the orders to Sysco so they arrive on the following Tuesday.
June 29th, 2016
Today was a slower day and since it is towards the end of the month I was tasked with taking inventory of everything in the restaurant again. Again I was required to note each item we had in every freezer, fridge, and other items. Other items include cleaning products, boxes of napkins, boxes of straws, and any other miscellaneous product imaginable. This task is time consuming but an essential part of the business.
June 30th, 2016
Maple City Ice arrives. A larger shipment was received to refill all the alcohol from Father's Day weekend. After restocking all the refrigerators and large ice boxes back up I went upstairs and folded the flat pizza boxes in preparation for the weekend and brought them downstairs to the kitchen to restock as well.
July 1st, 2016
Today I was given the opportunity to go out with the golf professional, Rob Thompson to one of his lessons. He works with all different age groups as well as both men and women. For this particular session he was working with an older gentleman on his short game. For an hour we took the golf cart to all of the Par 3's on the course hitting shots from the tee, around the greens, in the rough, and on the fringe. These one-on-one sessions is where Rob makes a good amount of money. Each session he charges $50 per half hour.
July 5th, 2016
The day after the 4th was a bit of a slower day. Sysco arrived as usual and I restocked the refrigerators and freezers. Since there wasn't much else to do Brian took me over to the driving range and had one of the maintenance guys show me how to pick up the range balls. To pick up the balls it is fairly simple, just drive over them and let the machine pick up the balls. It had protective Plexiglas all around it and the range wasn't too busy so I didn't get bombarded with too many golf balls, After the cart gets full they had me take them to the machine and showed me how to refill that with the golf balls I had just picked up. I did this a few more rounds until most of the balls were picked up.
July 6th, 2016
Today I told to arrive earlier than normal to help the maintence guys prepare the course.. The first thing we did was move all the tee boxes to different spots where the grass had no divots. We then put seed in the old divots and watered those. Next we went around and watered all of the greens. While we were watering greens some of the other guys were mowing the fairways. Before we watered the actual greesns we rolled them to make them quicker and easier for the players to putt. Once we were finished watering the greens we moved the pin locations so they were different from the previous day. We finished up by trimming some of the bushes and longer tree branches.
July 7th, 2016
Today we were short staff and weren't too busy inside so I was tasked of washing the golf carts. A fairly easy job, all I had to do was get all the trash out of the carts, wipe down the seats and the mini cooler on the side of the cart and spray the rest off with a hose. Once completed, I parked all the carts into the cart barn and plugged them all in to charge.
July 8th, 2016
A new shipment of golf clubs came in to the pro shop today. I was talked with organizing all the new ones and placing prices on them. I also moved the older sets to a different location in the shop and marked those prices down. The clubs that came in today were new Cleveland drivers. Some of the new drivers that arrived were going for $350 and more. The older Cleveland drivers were then marked down to $225.
July 11th, 2016
Today I was tasked with taking inventory of the Pro Shop. I had to account for every piece of clothing, golf club, and any other items in the shop. A few of the courses apparel reps are coming in tomorrow and we needed to know what and how much we needed to order. This took me most of the day and when I was finished I cleaned the rest of the golf carts that were sitting out and parked them in the cart barn,.
July 12th, 2016
Today the Oakley rep and Nike rep came in. Oakley was there to show us what sunglasses are popular with the professional golfersand what would likely sell here. Nike was there for apparel inventory. The pro shop has mostly Nike polo golf shirts that are plain Nike or have the Eagle Creek logo on them as well. We placed an order for more polos, shoes, pants, and hats. The Oakley rep left some of the popular sunglasses for us to show off and if they were popular we would call him up and place an order.
July 13th, 2016
Today was a normal day. I went around and collected the money out of the vending machines around the course and then took inventory of the drinks that needed refilled. After that I went in to get the drinks needed and headed back out to the vending machines and restocked them. I also checked if they needed more money and restocked those accordingly. Brian has been letting me do this on my own at this point and checking my numbers when it is completed.
July 14th, 2016
Today one of the workers went home sick so I was able to work the grill hut. Instead of making the golfers come in after the 9th hole there is a station outside the clubhouse where they can stop quick to get a hamburger or hot dog without wasting much time. It was an easy job and it was pretty slow. After my shift was over I cleaned the grill and locked everything up. I took the money inside to ring up and take home my minimal tips.
July 15th, 2016
Maple City Ice came today and we restocked all our beers just in time for Friday night league.. I changed the three kegs as well. I restocked the freezers with more ice bags also. After that I preppred the beverage cart before I left for the cart girls before they went out for league around 4:00
July 19th, 2016
Sysco arrives and I helped unload the truck and restocked everything. After that it was a typical day. I helped in the kitchen making pizzas and helped wash tables and did some dishes. It was a slow day and was able to head home early.
July 20th, 2016
Tomorrow we are getting a new shipment of patio furniture for outside since our old furniture is in pretty bad shape. Today for the most part I took all of the old furniture and threw it in the dumbpster since most of it wasn't salvagable. The rest of the day I power washed the concrete outside of the clubhouse as well as the sidewalks.
July 21st, 2016
Today we got the new shipment of patio furniture. I spent most of the day unloading, unpackaging and assembling the new tables and chairs. I broke down the cardboard and put them with the recyclables.
July 26th, 2016
Today I was tasked with pressure washing the siding of the clubhouse and pro shop. This took up most of the days work. I also checked the gutters and unclogged a few that had a build up of sticks and leaves from a previous storm. I flushed them out and my day was done.
July 27th, 2016
Since it's the end of the month it's time again to do inventory. I decided to split it into two days so today I focused on the beverage side. I went around and did all the vending machines around the course then came inside and took inventory of all of those coolers as well. I did inventory of all of the beer as well as other beverages like water and gatorade. I also took inventory of how much was left in the pop dispensers.
July 28th, 2016
Today's focus for inventory was the food side. I wrote down all the products in the outside walk-in freezer first. Next I moved to the basement cooler with all the frozen meats, then upstairs to the two refrigerators. After those were finished I took inventory of all the dry foods. Along with the dry foods I took inventory of cleaning supplies and any other non-food or beverage item.
August 1st, 2016
To start my final week of work I was tasked with doing some "spring cleaning." I vacummed all the floors to start. Next I wiped down all the tables inside and outside on the patio. I cleaned all the counters and organized all the refridgerators and threw out any of the bad stuff in them. I wiped and cleaned all the coolers on the outside as well as the inside. I cleaned all the window on the the inside as well as the outside.I dusted the hard to reach areas and on top of the fans as well., Anything else that could been cleaned was cleaned.
August 2nd, 2016
Today we received a new shipment of pizza boxes. I took them upstairs and folded them into the boxes you see when you get a pizza for most of the day. It is a tedious and boring task but one that must be done to get the deliveries out faster. After I was done I brought down some of the boxes and placed them in the kitchen overhead where they are stored for easy access. I organized the remaining pizza boxes upstairs.
August 3rd, 2016
Since it was my second to last day Brian asked me what I wanted to do today. I chose to pick up the range balls since it was a nice day. It was an easy job and I could sit back and relax as I drove around for most of the day. Once most of the range balls were picked up I loaded them into the bin where they come out of for the golfers that use them on the range.
August 4th, 2016
On my final day at my internship instead of working Brian took me out to the course and we just played a round of golf. It was a nice way to end the summer. My golf game is not quite up to par because of the baseball swing but I'll have plenty of time to figure it out once my playing days are over.