Board Meeting

SNF Tennis Club

Executive Board Meeting March 2, 2020 in the Pine Room

President Brown called the meeting to order at 3:07 PM.

Attendees: Terrence Black, Richard Brown, Joan Martin, Ann Sowle, and Wade Wilkerson.

Absent: Joan Axtt, Bonny DeSiro, Mark Eshleman

Treasurer’s Report: Ann Sowle submitted a treasurer’s report from Joan Axtt which was the same as that reported on Feb 11 and contained in the February meeting minutes.

Mixed Doubles Tournament Expenses:

Terrence Black reported that the difference between receipts and expenditures for the tournament was a negative $44.62; that is, expenditures exceeded receipts.

March Tournament Plans:

The date for the March tournament is March 19 and 21. The banquet will be in the Cypress Room. Access to the room is restricted until 5:30.

Joan Martin and Terrence Black researched SAM’s Club pricing to determine the possible cost of a member prepared meal:

• Appetizers (cheese, vege) @ about $9/ tray or $0.40 pp
• 3-lb chicken $5/2 ppl, or $2.50 pp
• scalloped potatoes $6.28/8 ppl; or oven roasted potatoes $6.98 / 10 ppl; or $0.70 pp
• Green salad $6.95 / 10 ppl or $0.70 pp.
• Cranberry sauce (post mtg 5-lb, $13.50) or $ 0.25 pp
• Cheesecake $20/20 slices or $1.00 pp
• Fruit sauce for cheesecake (post mtg 4-lb frozen blueberries, $7.00) or $0.15 pp
• Paper plates, plastic utensils, décor allowance: (post meeting) $1 pp
• Total = $6.70 x 1.3 estimating = $8.71 use $9.00

Joan Martin talked with Linda Sproston, previous banquet chair, about previously catered meals she had catered to the SNF tennis club by Eric Barfield. Barfield is retired but thought he might be able to do it and would like to. Barfield estimated grilled ribeye, baked potato, salad, rolls and butter for $18 per person; or Pork Tenderloin or chicken at $15 per person.

It was decided:

• Social BYOB starting at 5:30. Dinner at 6:30.
• Chips and salsa on tables.
• A member prepared meal option (as above) will be our fall back plan.
• Main plan is to proceed with Barfield catering unless he significantly alters his estimate or decides not to do it. Joan Martin will negotiate with Barfield and decide if we stay with the main plan or revert to the backup.
• With main plan, attendees will get a choice of grilled ribeye or BBQ chicken.
• Cheesecake with fruit topping for desert

It was noted that of the $892 in the treasury as of Feb 11, 2020, $ 847 will be available after paying for the mixed doubles tournament bills. If we were to use all but $200 for starting the 2020-2021 season, we could apply $647 to offset the March banquet costs. If 50 people attend that would be $12.90 pp; if 60, $10.80 pp. Terrence Black recalled that about 60 attended last year.

The pricing of the 2020 March Banquet Members price was provisionally set at $12.00 for ribeye steak, $10.00 for chicken. Nonmembers’ price will be $18 for ribeye and $15 for chicken.

Ball Machine Repair or Replacement: The Activities Department, Deb Foster, will put a new ball machine in the budget for next year.

Wind Screen Storage: After the ladder on Tuesday, March 31 we will prepare the windscreens for summer storage. Brown will purchase braided UV-resistant rope which we will weave through the top of the screens. Then we will cut off all the zip ties, roll up the screens, tie them in place with the braided rope, and store them in place.

Nomination Committee: Joan Martin will ask Bert Martin to be the nomination committee for the 2020-2021 season. Richard said all board members are willing to serve again. Ann Sowle will send out an E-mail requesting all members to state either: (I’m willing)(I’m not able)to help with activities of the SNF Tennis Club.

Next Board Meeting: Monday, March 30th at 2.30 in the Pine  Room.

Meeting was adjourned at 4:07 PM.

Respectfully submitted,

Wade W. Wilkerson, Secretary