The RGC WAY

A publication for RGC staff

Issue 21 September 2013

In this Issue:
Associate Birthdays Associate of the Month Recipes Need to Knows Calendar of Events 1 2 3 4 5

Happy Birthday!

Many happy returns to all of our staff with birthdays in September!

IMPORTANT NOTE ABOUT STAFF MEALS Please review these important points about staff meals: The food that we offer the staff at discounted prices is for their lunch or dinner breaks ONLY while they are working their shift. No take outs will be allowed 50% off caf menu during shift only (cannot order food to take home) No access to ordering food from the lounge or lounge menu items (staff who are scheduled when the caf is closed are permitted to order from the lounge) Soup and sandwich staff meal $4.00 Fountain pop and juice free (while on shift, not to be taken home) No cappuccino machine or Mighty Leaf tea Coffee is free (while on shift, not to be taken home) Full price for any pre-packaged items/confectionaries (chocolate bars, chips, bottled juice/pop, ice cream) - this is stipulated in the handbook Staff are to avoid rush periods, and their order will be pushed to be back of the line to serve members first; staff are given the privilege to utilize the cafeteria that is for the members; therefore, if any hot food item is ordered, the kitchen staff are instructed to serve members first, then staff -Charlene Gozjolko, HR Manager

Margaret Nitkowski Playroom Chloe Wall Aquatics Margaret Villadarez Playroom Ron Kaminski Kitchen Erin McCarty MS Evelyn Rivera Housekeeping Gyulnara Nurpeissova Playroom David Howe Skating Lucy Johnston Lounge Danielle Hume MS Kim Nguyen Lounge Pat Primonato MS Pawanjit Singh Kitchen Jovelyn Jumanog Playroom Stephanie Peckitt Lounge

REMINDER: RGC Staff First Aid Course Sept 26 & 27, 2013 Thursday - 8 a.m. - 4 p.m. Friday - 8 a.m. - 4 p.m. This is a full two day course. Valid for 3 years from the date of certification. RGC Staff First Aid/CPR Recert Lifesaving Society Standard First Aid with CPR C and AED-recert Friday 12 p.m. - 4 p.m. only You must present a current certification from a recognized agency.

Staff Kudos

We need to recognize some great staff - all our staff are great, but these people have shown us WOW experiences can be achieved. You dont have to believe me, just read the comments from our customers who took the time to ensure to convey their feelings. The staff members I am speaking about are Natalie, Peter, Rafat (also Derek, as he contributes to this team also) and their team of banquet employees. There have been nothing but rave reviews from the banquet events that were held here over the summer. This is so utterly AWESOME, all of the banquet staff should be very, very proud of their accomplishment over the last few months. ...I wanted to let you know how wonderful my sons birthday went. The kids had a great time bowling and the food was fantastic for them. The Worlds room was a good size to contain them and I loved how the food was all buffet style. I cant remember the name of the gentleman who was helping us, but he was fantastic and very attentive. Thanks so much. Our guest were really impressed with the party as well. **************** We wanted to send a HUGE thank you to your catering department and Continued on page 4...

The employee of the month for August is Cynthia Schaap!

The Employee of the Month for August is Cynthia Schaap. Cynthia Schaap, Catering Extraordinaire! That is what her title should be, but instead we call her the Catering Manager. Cynthia has been with us since July 2012, and during her time here, she has quickly become the catering extraordinaire. Her talent in selling the banquet business to customers has been nothing short of awesome! She uses her very keen sense of what the customer wants and matches it with what we can offer them and a S.T.A.R. is born. Cynthias skills in organization and communication are terrific, as she is the only one in her department doing all of this work and communicating between all the different departments plus potential and existing customers. It is all a juggling act that she does so well! In the year that she has been here, Cynthia has made it look easy to get business and keep our rooms booked, but we know what that takes and Cynthia, you have what it takes! You deserve this recognition!

Employee of the Month

-Charlene Gozjolko, HR Manager

2 RGC WAY September 2013

Chocolate-Raspberry Layer Cake

CAKE Nonstick vegetable oil spray 2 cups unbleached all purpose flour 1 3/4 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1/4 teaspoon salt 1 cup water 3/4 cup buttermilk 3/4 cup vegetable oil 3 large eggs CHOCOLATE GANACHE AND RASPBERRY TOPPING 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped 2 1/4 cups heavy whipping cream 6 tablespoons seedless raspberry jam, stirred to loosen, divided 2 6-ounce containers fresh raspberries Powdered sugar

This is one of my favourite cakes - my mom makes it for my birthday almost every year. Happy Birthday to my fellow September babies!
INGREDIENTS:

medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. DIRECTIONS: Transfer 1 1/4 cups ganache to small bowl. Cover and reCAKE frigerate until ganache is thick enough to spread, stirring Position racks in top and bottom third occasionally, about 1 hour. Let remaining ganache stand of oven; preheat to 350F. Coat two at room temperature to cool until barely lukewarm. 9-inch-diameter cake pans with 2-inchPlace rack inside rimmed baking sheet. Carefully run high sides with nonstick spray. Line knife around pan edges to release cakes. Invert 1 cake bottoms with parchment paper rounds; layer onto cardboard round or bottom of 9-inch-diamspray rounds. Sift flour, sugar, cocoa eter tart pan with removable bottom. Peel off parchpowder, baking soda, and salt into large ment paper. Place cake layer on round on prepared rack. bowl; whisk to blend and form well in Spread 3 tablespoons jam over top. Spoon dollops of center. Whisk 1 cup water, buttermilk, chilled ganache over, then spread evenly. Invert second oil, and eggs in medium bowl to blend. cake layer onto another cardboard round or tart pan botPour wet ingredients into well in dry tom. Peel off parchment paper. Carefully slide cake off ingredients; whisk just to blend. Divide round and onto frosted cake layer on rack. Spread recake batter between prepared pans maining 3 tablespoons raspberry jam over top of second (about 3 cups each). cake layer. Pour half of barely lukewarm ganache over Bake cakes until tester inserted into cake, spreading over sides to cover. Freeze until ganache center comes out clean, about 30 sets, about 30 minutes. Pour remaining ganache over minutes. (If cakes form domes, place cake, allowing to drip down sides and spreading over kitchen towel atop hot cakes, then press sides if needed for even coverage and to smooth edges. gently with palm of hand to level.) Cool Freeze to set ganache, about 30 minutes. completely in pans on cooling racks. CHOCOLATE GANACHE AND RASPBERRY TOPPING Place chopped chocolate in medium bowl. Bring cream just to boil in heavy

Source: http://www.bonappetit.com/recipe/chocolate-raspberry-layer-cake
September 2013 RGC WAY

Employee excellence
Dear David, I wanted to share with you my experience at the club this morning.

Thanks to Mylene in Housekeeping for your hard work! The following member submitted this letter of thanks recognizing that you went the extra mile.

I was in the workout room earlier today and realized I lost one of my earrings (not an expensive pair of earrings, but they were given to me by my mother, who is now passed away, for my wedding). When I returned to the locker room to search for the earring, one of the employees had just finished vacuuming around my locker. I asked her about the earring and without hesitation she took the vaccuum to the storage area, took it apart, and with facemask and gloves on sifted through a full bag of dust (and other no fun stuff). After 20 minutes she appeared with my earring. Her name is Mylene and I assume she works in housekeeping. I dont know if she knows what it meant to me that she took the time to look for my earring despite my thank yous. Had she not found it, my appreciation would be the same. I am very grateful for this thoughtful person and what a wonderful thing she did for me. I thought you should know. I have left a thank you card for her, but if there is a way to recognize her with a kind word from management, I would appreciate that also. Thank you, Nancy Spencer-Cavaliere
Continued from page 2...

staff for their excellent service this past weekend (and coordination throughout the year with Cynthia). As the parents of the bride, we were very anxious before the event that everything turn out perfectly. We could not have asked for a better venue, food, excellent service, accessibility to the patio for the evening...everything was wonderful (we have had so many great comments from all of our guests...they loved everything). Of note, Peter the bartender was great, Angela (I am hoping that was her name, my apologies)...she assisted us when we came in to set-up on Friday and could not have been more patient with us, and Peter the Catering Supervisor for the evening (and also set-up on Friday) was SPECTACULAR; he was our go to guy for the evening (he was constantly checking with us to make sure everything was exactly as we wanted it). **************** I was meaning to email you to thank you for all your help in making our day so enjoyable and smooth. I especially wanted to thank the staff at the Royal Glenora Club for their fantastic effort, it did not go unnoticed. All my guests were commenting on how great the service was and Lindsay and I were especially impressed with the service at the head table. I have worked in the food service industry for 12 years so take it from me; I know good service when I see it. Also, the food was equally fantastic; everyone was raving about it all night! ****************** Just got off the phone with Alberta from UDI...HUGE SUCCESS last night! Rick rated the event as a 10/10! Wonderful food, loved the set up in Glenrose/Strathcona, very thankful to the staff and Peter for their help, AV worked fantastically, loved the menu we put together, we also got some great exposure on CBC and Metro. - Submitted by Charlene Gozjolko, HR Manager 4 RGC WAY September 2013

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

26

27

28

29

30

31

01

t t

02
Labour Day Splash Pedal Dash! Wine Down Wednesday Return of Prime Rib/ Back to School Movie Night

03

04

05

06

07

08
Return of Sunday Brunch

09

10

11

12

13
Pay Day

14

15

16
Scotch Tasting Wine Cellar Club

17

18

19

20

21

22

23

24

25

26
First Aid Course

27
Pay Day First Aid Course

28

29

September
30 01

02

03

04

05

06
CIBC Run for the Cure

September 2013 RGC WAY

2013