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Our speaker’s program for July 1st will feature Gary Jessup, Rear Commodore for the Northeast Region of the Coast
Guard Auxiliary. Gary was also active in our own group until 1995, so some of you may already know him.
He will speak to the various safety issues currently being targeted by the Coast Guard, and specifically the recent
focus on vessel safety checks. This will not only help all of us be better prepared when we next cast off, but will
also help us understand the purpose of the vessel safety check program and what to expect if we are ever stopped by a
Coast Guard vessel performing safety checks.
This will be a great presentation for all of us and help expand our understanding of the importance of vessel safety
and just what is needed on board. In addition Gary will provide us with an insider’s perspective of what the Coast Guard
is looking for when performing a safety check. Just picking-up a few tips from Gary could save you a lot of aggravation
in the future, as well as knowing that your boat is as safe as possible. I’m sure his presentation will be most
interesting and of great value to our members and their crews.
Our meal will again be catered by Unforgettable Food Affairs who always provided us with excellent food and service.
This month’s meal will feature lasagna with salad, bread sticks, and dessert. This meal in itself will make attending
worthwhile, so be sure to bring you appetite along with you, and please take a moment to make a reservation.
Your comments and suggestions are always appreciated. Receiving feedback from our members is the only way we have of
determining if we are on course with our programs and selection of meals. Please feel free to suggest a topic, a speaker,
a caterer, or a menu selection. Member’s input is greatly appreciated----simply e-mail Ken Johnson or Amy Dunbar with
your thoughts or suggestions. Thanks again for your assistance.
Also, please remember to make a reservation no later than Sunday the 29th, as the final meal count goes in on Monday
morning. Your cooperation is needed to help make us meet our food budget.
To help control costs, we will now order only the number of meals for which we have received reservations.
Your cooperation in making a reservation is greatly appreciated and we thank you in advance. Also, please
remember to cancel your reservation if you find that you can not attend.
With your help we can achieve our goal of providing high quality meals, while holding our member’s dinner cost
to $15 per person. The $15 must cover the meal, the delivery and set-up, the server and the hall rental. I’m sure
you can appreciate that this has become increasingly more difficult in these times of rapidly rising food costs.
Thank you for your help, understanding and suggestions.
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