Schaffer's Mill 2023 Field Guide

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CLUB Members & Accompanied Unaccompanied Discovery Members’ A C C E S S Package Guests Members’ Guests Guests

SMEA Short-Term Rental Guests

Non-EA Short-Term Rental Guests

All LongTerm Rental Guests1

BASE CAMP ACCESS

SHUTTLE SERVICE ACCESS FITNESS, POOL, SPA & COURTS ACCESS

RESTAURANT ACCESS

Golf access available only if sponsored by a Golf Member •

Yes

Yes, with fee* and when possible

No

In our effort to clearly articulate to our Members exactly the privileges provided to renters and guests, the above grid has been created. It is expected that the privileges provided may change over time as the Club and community mature. If you have any questions regarding access, please contact our team at 530.214.7372 or memberservices@schaffersmill.com. For further information on Club access, please visit MSM. All fees are included in the "Charges & Fees" page at the end of the Field Guide. With payment of Assignment Fee. • 2Space available, preference provided from left to right.

1

ARRA N G I NG GU E STS We want all guests to have the best possible experience. To help ensure this, we ask Members to please email memberservices@schaffersmill.com in advance of their guests’ arrival to let us know who is coming and any pertinent information about them that will assist us in making your guests feel welcome. We also request all guests check in with the Member Services desk upon arrival.

REGISTER YOUR GUESTS I N AD VAN CE ONL I N E B Y SCAN N I N G TH E Q R C OD E. GUESTS MUST S TI L L CHE CK I N AT M E M B E R SE RV I CE S.

G RAT U I TY P O L ICY For the convenience of Members, for parties of 6 or more, a 20% gratuity is included on all food & beverage transactions. Members are provided the opportunity to leave an additional gratuity if they so choose. The golf services team may also accept tips from Members and guests. Once each year, the Club solicits contributions to a Team Member Appreciation Fund, which is distributed among all team members near the end of the year.

MEMBER RESOURCES

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