Crew Dinner Policy
Crew Dinners are Back! The GTYC Culinary Trophy is up for Grabs!
The snow is flying……which means that the competition for the prestigious GTYC Culinary Trophy is about to begin. Whether we see favorite themes from the past or new ideas, familiar hosts or new Crew competitors, we look forward to tasting your cuisine, sipping your drink special concoctions and experiencing the fine service provided by GTYC Crew! Culinary Trophy event judging is subjective, and theme creativity, execution, fun factor, as well as creating a menu, drink specials, decorations, entertainment and/or event atmosphere to further your theme may best position you for a win!
The competition kicks off in January, so start your planning now. We will be placing a sign-up at the Club for you to select your Friday night. In the past, a Crew has included crew of one or multiple boats, racers, cruisers, and other groups of Members banding together as a Crew. The rules of competition are posted in the Crew Dinner Policy. May the best crew win!
The following policies and guidance are adopted by the Grand Traverse Yacht Club for the following purposes:
- To provide the sponsoring crews with guidance.
- To eliminate the risk of the Club generating a loss during a Crew Sponsored Dinner.
- To reduce accounting difficulties associated with Crew Sponsored Dinners.
The following are the formal policies and guidance for Crew Sponsored Dinners:
1. Crews should be aware of the history of participation at Crew Sponsored Dinners. The number of dinners served has varied from 50 to 100. Turnout seems to be affected by the menu, the related festivities and the pre-Friday promotion.
2. Crews should be aware of the history of pricing. Dinners have successfully been priced at or near $10.
3. Each Crew shall be responsible for purchasing and cooking its own food and other materials for the meal. The Club’s Manager and Cook will not purchase food and other materials on behalf of the meal. Reimbursement for these items is discussed in item 8 below. By separating regular meal purchases from crew dinner purchases, the Club’s accounting is simplified.
4. Crews have traditionally been able to use the Club’s kitchen, pots, pans, cooking utensils, ovens, etc. to prepare the meal.
5. From the dinner price, the Club must pay sales taxes to the State of Michigan.
6. Crews have traditionally used-up a limited amount of “consumables” such as napkins, paper plates, plastic ware, spices, condiments and other disposable items from the inventory of the kitchen.
7. Crews have traditionally been allowed to run a limited “Bar Tab” for the Crew members putting on the meal.
8. The amount of expenses that a Sponsoring Crew may be reimbursed is limited to actual expenses or the following formula whichever is lower:
- Add: The dollars collected from meals sold.
- Subtract: sales taxes payable from meal revenue (6 percent of meal revenue)
- Subtract: The Consumables charge of $40
- Subtract: The “Bar Tab” for the Sponsoring Crew.
- Subtract: Any other charge that the Club Manager deems appropriate and fair.
9. Reimbursable expenses must be properly documented and submitted to the Club Treasurer or Club Manager who will issue payment. All receipts must be presented on the evening of the event.
