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THANK YOU
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To:
Marcello Bonacchi, Lino Carrara, Gino Nomellini, Guido Zan and chef
Norman Wong for a great Tripe Dinner at the April dinner meeting.
To:
The servers and kitchen help at the Friday Luncheon, Betty Battaglia,
Frank Benvenuto, Leno Freschet, Nick Ingravallo, Joan Ratti, Al
Tura, Pauline Viarengo, Rose Viscuso, Miranda Zanette. Also to Frank
Venturelli for his great accordion playing.
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ATTENTION
MEMBERS
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When
making reservations for the General Dinner Meeting, please call
in at least 24 hours before the dinner. Last minute reservations
cause problems with food and set up. Thank You.
Also,
please be aware that in order to get senior status of member, you
must make a written request to the Club Secretary.
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CLUB
POLICY
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At
the last general meeting one of the members asked for the Club policy
regarding bringing food and beverage into the Club.
The
Club’s policy is: No food or beverage is to be brought into the
Club for any event without the prior written permission from Club
management. If permission for bringing in beverage is given, the
Club’s normal corkage fee of $9.00 per bottle applies. (The Board
of Directors, however, can make exception to this policy, on a case
by case basis, based on other considerations).
FRIDAY
LUNCHEON
MAY
20TH
CHICKEN
TOSCANO
OR
FILET OF SOLE
$15
FOR
RESERVATIONS
CALL
650.343.7981
THANK
YOU
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POLICY
UPDATE FOR GUEST TICKETS
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The
Board of Directors has reaffirmed the Club policy regarding sale
of guest tickets for major club events. Guest ticket requests will
be honored only during the two weeks prior to the event, if there
are still unsold tickets. These tickets will be available during
this period on a first come, first serve basis.
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