Great excitement at the St Francis Bay Golf Club todday as staff do last minute additions to the long list of preparations they have already made over the past few months.
From the caddies to the caterers, bar staff, green keepers and admin folk, they are ready for the premier event starting tomorrow. This 14th Calamari classic will run from tomorrow, 20 September until Sunday 22 September.
There are 256 players from all over South Africa and some from overseas who are about to set off on their journey here, or who are already on their way – some even arrived yesterday. There are also players on a waiting list, illustrating the popularity of this annual event that is a highlight on the St Francis sporting calendar.
The club thanks the Calamari organising committee members for their untiring efforts to ensure this year’s event will repeat the huge successes of the previous Calamari Classics held here. The main sponsors are also thanked – Barloworld Equipment, Infinity Tyres and Henry Tayler and Ries. Apart from the coveted main prizes there are also prizes for the first hole-in-one each day to the value of R4000.
The course staff, under the watchful eye of course superintendent, Gordon Dennet, will be on duty from 4 am each day of the event to ensure the greens, fairways and tees have been cut and the bunkers raked before the first tee-off time.
The clubhouse will open at 5.30 am daily during the event to assist golfers getting ready for the day ahead. Food and drinks will be on sale daily.
Family and friends are welcome to attend the prize giving event that starts at 7 pm each evening. There will be live music played each evening to get dancers on the floor and the clubhouse will close late.
Meals cooked by caterer Heather’s team will be served after prize giving each night. Those who are not playing will have to produce a meal ticket that they can purchase at the front counter.
Each prize giving will be an individual event announcing the player of the day while on Sunday the overall winners will be announced as well.
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