OHCC Restaurant Bar and Grill-Changes Needed

I do believe we need a professional in the kitchen and a upgrade/remodel to the kitchen itself. The kitchen space, design, and equipment limits what the cooks have room to prepare. Tom does a good job but would benefit from having a professional to increase his skills. We have A few items I order all the time but most of the menu is food I wouldn’t order.

There definitely needs to be a restructuring of the org chart for the restaurant and wait staff. With that said there are some definite keepers. It takes a lot effort to stay on the good side of certain individuals. Menu needs a complete overhaul I have a large family and we frequent dining establishment in town never the club.

Agreed to change. No access to the bar and restaurant every day Tues-Sun during the scheduled open hours is unacceptable. The food quality is a big negative. When at a similar club In Skagit the overall club house and food was incredible and similar monthly dues.

Thank you for opportunity to comment. I think we have opportunity to improve. Look forward to the discussion.

Fresh( not breaded or frozen ) menu items are necessary .

We have tried to keep an open mind with regard to the restaurant, and the challenges they face with a diverse membership. However things seem to have gotten worse, especially with the service. I am in agreement with many that the wait staffs needs dramatic improvement/overhaul. There are some we definitely need to keep, and others that need to go. The quality of the food is extremely poor, and seems to be worse with the new supplier. I look forward to additional dialogue regarding the restaurant.

Most of the food except maybe for breakfast use only prepared foods. Even the salad is just bagged salad. I would hope for fresher foods at a reasonable price. We need a real chef.

This is long over due!

I generally agree however the staff should be reviewed on a case by case basis.

The restaurant needs some love!

I’m am in full support of the much needed changed and expectations of our restaurant. We’ve needed to do this for a ver long time.

I think there is a lack of awareness and willingness to listen to membership feedback and constructive criticism. I have tried to voice my opinion directly to restaurant management only to be cut off and argued with. I believe this lack of leadership and professionalism permeates through the staff and becomes the culture. To not listen to nor be of service to the membership will continue to be a failing business strategy. Not flexing the wait staff for larger events or busier times also shows a lack of planning to service the membership as needed. Not all is lost as I do believe there are some very valuable employees with the restaurant staff. That being said I will continue to take my guests and family elsewhere for higher quality meals as well as respectful and appreciative service.

I am disappointed in overall quality of food and lack of variety. Daily specials could use more thought. We should really study other clubs winners. We have to be willing to come up with positive suggestions instead of just bitching. I don’t have problem with waitstaff, but the smoking porch drives me nuts!

I’m in. Some things have to change to get more members to appreciate what we have and not feel the need to go elsewhere for their 19th hole relaxation because of lack of optional entitlements.

I will be bringing more information to offer

All processed food = higher cost Service is sub par Prices are higher than restaurants in Washougal camas where they offer fresh food with quality service

There are a few keepers, but we definitely need some change upstairs.

Agreed. Although there are a few keepers.

Restaurant needs complete overhaul and new staff.