Procedures & Protocols

On this page you’ll find the most up-to-date information regarding the procedures and protocols in place for Club operations. We appreciate your support and commitment to the health and safety of one another and our associates. By working together and adhering to county ordinances and CDC recommendations, we are optimistic that we are doing everything possible to keep members and associates safe. Please contact the Clubhouse at 816.746.0200 if you have any questions.

THE NATIONAL AND DEUCE CLUBHOUSE DINING

The National Dining Room and Veranda will be closed on Saturday, September 12th for a private wedding. The Mixed Grill will be open regular hours. The National’s Mixed Grill, Dining Room and Veranda are open for member dining, BY RESERVATION ONLY, in twohour windows of time. Limited dining is available and the Watson Library is closed. Please check in at the Concierge desk no earlier than 10 minutes prior to your reservation time. No reservations are required for The Deuce Grill. Togo orders must be placed no later than 30 minutes prior to closing so that our staff has time to prepare your meal.

National Clubhouse Hours Deuce Clubhouse Hours

Monday: Closed Monday: Closed Tuesday: 11a to 8p Tuesday: 11a to 7p

Wednesday: 11a to 8p Wednesday: 11a to 9p

Thursday: 11a to 9p Thursday: 11a to 9p Friday: 11a to 9p Friday: 11a to 9p

Saturday: 11a to 9p Saturday: 11a to 7p Sunday: 11a to 7p Sunday: 11a to 7p

PROTECTING MEMBERS AND STAFF

The following protocols are in place at both The National and The Deuce. These procedures will be strictly enforced:  Mandatory daily temperature checks for all associates, members and guests entering the facilities. Anyone with a temperature of 100.4 or higher will be denied entry.  All associates will wear face masks at all times.  Members and their guests are required to wear a mask in accordance with Platte County's mask ordinance while inside the buildings (except while eating or drinking).  Associates will wash and sanitize their hands frequently throughout service.  Tables and chairs will be sanitized after each seating.  Linen tablecloths at The National Clubhouse will be changed after each seating.  Disposable menus will be used.  Straws and condiments available upon request.  Only contact-less payment via member charge is allowed  Clubhouse restroom touch-points are sanitized regularly throughout the day, according to CDC guidelines.  All members and their guests must maintain proper social distancing while in the buildings and on the patios.

Members must also maintain proper social distancing while in line for the Snack Bar or restrooms at the Pool.  If you are sick, please stay home.  Practice diligent personal hygiene. Wash your hands.

GOLF OPERATIONS

The National Golf Shop and golf facilities are open with the hours of operation and procedures in place:  Golf Shop hours: Tuesday through Sunday 7a to 7p.  Practice Facilities hours: Tuesday through Sunday 30 minutes prior to first tee time until 7p.  Access The National Golf Shop made through the back

Golf Shop entrance or the main Clubhouse entrance.  Access The Deuce Golf Shop through the entrance closest to the first tee.  All members and their guests are required to wear a mask in accordance with Platte County's mask ordinance.  All members and their guests must maintain proper social distancing while in the buildings.  All members and their guests will have their temperature taken upon arrival. Anyone with a temperature of 100.4 or higher will be denied entry.

POOL AND SNACK BAR PROCEDURES

The following procedures will be strictly enforced:  Pool hours: 10a to 8p daily, weather permitting through

Labor Day (Monday, September 7th); the Dive Pool may be closed if we have less than three lifeguards on duty.  Snack Bar hours: 11a to 7p daily, weather permitting.

Monday-Thursday only grab-and-go items available;

Friday-Sunday, the full menu will be available.  No guests are allowed in the Pool area.  Mandatory temperature checks for all associates and members, taken at the check-in desk. Anyone with a temperature of 100.4 or higher will be denied entry.  Reservations are required using the Calendly website: https://calendly.com/nationalpool/schedule. You may sign up for only one three-hour block of time per day (10a-1p; 1:30p-4:30p or 5p-8p), no more than 48 hours in advance.  To cancel a reservation, click the CANCEL button found in your reservation confirmation email.  Members leaving the Pool during their three-hour block will not be allowed back into the Pool area.  Before and after facilities open and during the 30-minute break between reservation blocks, staff will clean and sanitize all public areas and empty trash.  Chairs, loungers and tables are present with groupings spaced six feet apart. Furniture must not be moved .  Cabanas are for parties of four or more.  Rafts and float devices are allowed. No inflatable balls or other pool toys are permitted.  Ice and water machines are turned on but members are asked to fill up their own containers.  No towel service is provided. Please bring your own towels and be sure to take them with you when you leave.

Dear Members,

After a long hot summer, fall is right around the corner. As we start to see a few changes to the golf course during our transition to fall, I’ll explain a few of the most noticeable changes to come.

This is the time of year when we see the Zoysia grass fairways start to slow down and lose a little color. This is mainly due to the shorter day length and cooler nights. We typically raise the mowing height in September in order to put on a little extra growth while the Zoysia is still growing to provide an added layer of insulation and protection for the upcoming winter months.

The growth on the greens will start to slow down a little as well. The color is still the same, but the cooler, drier weather affects topical (upward) growth and we typically see green speeds increase much easier. Root growth is much more active during this time for cool-season grasses.

The rough and native areas are similar to the greens as far as declining upward growth and increased root growth. This is also the time of year we mow down the native areas. Late summer weeds are prominent so we will start mowing these areas to eliminate the weeds and remove old growth.

I believe this is the best season for golf. The weather is more tolerable, we still have our color, and golf course conditions as far as firmness and turfgrass growth are more conducive to optimum playing conditions. So get out and enjoy it while you can! I look forward to seeing as many of you as I can on the golf course.

Keep an eye out for my quarterly update this month which will provide a more in-depth look at GCM operations, along with photos and project specifics.

Regards,

Gary Sailer, CGCS Director of Golf Course Maintenance garys@fivestarlifestyles.com

Hole #12