PRESIDENT’S MESSAGE Now that the golf season has concluded, the N.M.T.M.A. Board of Directors address their responsibilities by attending to the bulk of the association's business. At the October annual meeting, elections were held for board positions. Jim Tollefson was re-elected for another term. Returning to the board after an absence of two years is Karen O'Dell. Steve Hammon was also elected to serve his first term on the board. These positions are all three-year terms in the Superintendent classification. In the Sustaining Member Classifica­ tion, Kin Olson was elected to a two-year term. I would like to welcome the new members, and thank them for taking an active role in their association. I would also like to personally thank the members that are leaving the board. To Doug Kendziorski and Jon Maddem from the Superintendent classification, and Eric Denoyer from the Sustaining Member Classification Thank you for sharing your time and talents. The N.M.T.M.A. has benefited from your participation. I sincerely hope all of you enjoy this “slower time of year”. Have a great holiday season. I look forward to seeing you at our upcoming meeting. Brian Holmes 1999 Committees Please contact the following people if you would enjoy getting involved with N.M.T.M.A. Scholarship: Jim Tollefson Program/Golf: Jim Olli, Kim Olson Bylaws/Ethics: Karen O'Dell Picnic: Brian Holmes, Kevin Henley Education: Kevin Henley, Kin Olson, Karen O'Dell MTF Fundraiser: Dan Bissonette, Mike Allison N.M.T.MA. Fundraiser: Dan Bissonette, Mike Allison Environmental: Steve Hammon, Tom Reed MFT Liason: Karen O'Dell Member Scholarship: Jim Tollefson Membership: Steve Hammond, Tom Reed Finance: Dan Hunt, Brian Holmes, Dan Bissonette Publications: Scott Pulaski GCSAA membership reaches all-time high of 19,000 Continued strong growth in the Golf Course Superintendents Association of America (GCSAA) has pushed the association’s membership total to more than 19,000 according, to figures processed by the GCSAA member/chapter services department. Since January 1994, GCSAA membership has grown 46 percent (up from 13,000), representing all regions of the nation, and 65 foreign countries and all categories of membership. Actual membership numbers are computed on the last day of each month. Superintendents, assis­ tants, business professionals, educators, students, corporations, industry representatives and others enjoy the services and benefits provided by GCSAA membership. A professional staff of more than 115 serves the membership from association headquarters in Lawrence, Kan. “This sustained and growth confirms that golf course management professionals value member­ ship in the association,” said GCSAA President George Renault III, certified golf course superintendent at Burning Tree Club in Bethesda, Md. “The golf course maintenance industry faces constant change; there­ fore, those who pursue such a career must have the resources that allow them to perform at a high level. It is GCSAA’s goal to provide its members the education, representation and information necessary to achieve success.” Membership records indicate GCSAA has an annual retention rate of 92 percent. The average rate for association is 86 percent. Since 1926, GCSAA has been the leading professional association for the men and women who manage and maintain golf facilities in the United States and worldwide. From its headquarters in Lawrence, Kan., the association provides education, information and representation to more than 19,000 individual members from more than 65 countries. GCSAA’s mission is to serve its members, advance their profes­ sion, and enrich the quality of golf and its environment. GCSAA News Release: September 21,1998 Are you posting all required employee notices? If you’re the person responsible to see that essential DOL notices are posted in your workplace, have you ever wondered if you are posting everyone that is required? There are, of course, some federal statutes and regulations enforced by various agencies within the Department of Labor (DOL) requiring that employee rights and informational notices be posted in the workplace. Posting requirements vary by statute; that is, not every employer is covered by every DOL statute and may not be required to post a specific notice. For example, some small businesses may not be covered by the Family and Medical Leave Act and would not be subject to the Act’s posting requirements. To be covered, the FMLA requires that an em­ ployer have at least 50 employees within a 75 mile radius and employees are eligible if they have worked for a covered employer at least one year and 1,250 hours over the previous 12 months. In addition to federal posting requirements, your state probably has some of its own employee notices that must be posted. For information on the requirements in your state, contact your state’s labor/ industry agency. Federal posters of general applicability: * Fair Labor Standards Act (FLSA) (minimum wage) * Job Safely & Health Protection -Federal OSHA Form 2203 (occupational safety and health) * Family and Medical Leave Act (FMLA) . , continued * Equal Employment Opportunity Act (Equal Employment Opportunity Commission EEOC) (Explains prohibited employment discriminatory practices) * Migrant and Seasonal Agricultural Worker Protection Act (MSPA) in English/Spanish * Notice to Workers with Disabilities (FLSA, SCA and Walsh-Healy Act) * Employee Polygraph Protection Act (EPPA) For federal contractors: * The Davis-Bacon Act (government construction) * Equal Employment Opportunity Act (Equal Employment Opportunity Commission (EEOC)) (Explains prohibited employment discriminatory practices) * The Service Contract Act (SCA) Keller’s Industrial Safety Report: September 1998 Employees need to understand where company dollars go...so show them Employees at Artists’ Frame in Chicago knew what the company charged customers, and they knew that their pay was only a fraction of that. The CEO wanted them to understand that the difference between invoice prices and their salaries wasn’t all profit. So the employees were treated to a demon­ stration of the company’s expenses, illustrated as portions of a hypothetical $100 order. As the presenter explained where the money was going, different departments came forward to claim the proceeds of the sale. An oversized five-dollar bill, for example, was disbursed to cover the cost of the company’s Yellow Pages listing, which costs the company roughly 5 percent of its receipts. The pile of cash was whittled down as claims were made by rent, health insurance, and other fixed and operating expenses which many employees don’t think about. When all the bills were paid, five dollars remained. The demonstration improved morale by giving workers an understanding of the company’s ex­ penses, and challenged them to look for ways to save the company money. Now that they understand how lean a company has to run to stay competitive, buyers are ordering in bulk and watching inventory care­ fully, and clerks are finding ways to handle orders more efficiently. The Motivational Manager FOR SALE OMC Mustang Fork Lift Specs: 172D Ford Engine Hydrostaic Drive 4 WD, Articulator 14' Mast Price: $5,000.00 Jacobsen 7 gang Specs: New wheels and bedknives, fully serviced and ready to use Price: $2,000.00 Contact Mark Wildeman at: 517-732-6711 Ext. 2810 BE THE BEST BOSS! 1. Keep employees well-informed of management’s actions. A frequent complaint of employees is that management does an inadequate job of communicating change to the rank and file. In an age of downsizing and reorganizations, it is essential that you keep employees abreast of changes in the corporate structure and culture. Pass information along to employees using several channels, such as memos, newsletters, and bulletin boards. Or better yet, form a communications group made up of supervisory-level employees to take a more personal approach to internal communications. Charge the group tailoring management’s mes­ sage specifically to the employees it wants to reach. Do you keep employees informed of the changes occurring in your department? 2. Tap into employees’ informal communications. Another way to improve communications with em­ ployees is to listen in on the “water cooler” conversations in which employees engage on a daily basis. To do this, have employees select peers they trust and respect to serve as “ambassadors” of communications. These employees help facilitate internal communications by keeping their peers informed of key initia­ tives and keeping management in tune with employee concerns. Have you taken time to listen to your employees’ complaints or concerns recently? 3. Empower employees by giving them power and control. A common mistake made by inexperienced managers is overcontrol. Seasoned managers, on the other hand, realize that power and control must be shared to bring out the best in their employees. This does not mean that you must relinquish responsibil­ ity. On the contrary, you are ultimately responsible for what happens in your bailiwick. What it does mean is that you must tap into capabilities of your employees, and give them as much control over the process as they can handle. Do you trust your employees’ abilities to get a job done without maintaining tight-fisted control? Consistently! 4. Recognize employees’ expertise. Managers are selected not because they are experts at everything, but rather because they have the ability to get a job done through others. Employees who actually perform the day-to-day activities, not manager, have the expertise. Savvy managers draw upon the individual and collective expertise of their employees to solve a problem, make a decision, or accomplish a task. Do you trust your employees’ expertise? And show it! 5. Be a creative problem-solver. Although rules and policies are important in establishing order, some­ times it is necessary to bend the rules and use greater creativity in solving problems-especially when it comes to managing people. After all, rules must serve both an organization and its employees to be effective. Managers who go to bat for their employees are typically rewarded with increased loyalty and productivity. Do you go the extra mile for your staff members? Without thinking! 6. Reduce workplace hassles by encouraging your employees to become hassle-hunters. Workplace hassles, such as poorly run meetings, unnecessary procedures, etc., create frustration and eat up valuable time and money, by interfering with employees’ abilities to do their jobs and creating problems for man­ agers. Encourage employees to recognize and prevent hassles by rewarding employees who bring hassles to your attention, training employees to address hassles, championing staff-generated changes, and har­ nessing the frustrations of your employees into productive actions. Do you encourage your employees to be hassle hunters? And communicate that! Michigan Turfgrass Environmental Stewardship Program Workshop Please join US at one of the upcoming workshops and become a member of the Michigan Turfgrass Environmental Stewardship Program. We’ll spend the day meeting with state and industry experts to discuss strategies to further protect and enhance golf course properties. You are encouraged to bring others from your course to discuss issues specific to your property and begin the stewardship process. To attend, please fill out the registration form, enclose the proper amount and return it to: Michigan State University, 584 Plant and Soil Sciences Building, East Lansing, Michigan 48824-1325 or FAX it to 517-355-0270. Registration questions can be addressed to Pam Lamb at lamb@pilot.msu.edu or 517-355-8361. Please call Debbie Swartz at 517-353-3208 with questions regarding the program. MICHIGAN TURFGRASS ENVIRONMENTAL STEWARDSHIP WORKSHOP REGISTRA TION FORM Your name:____________________________________________________________ Others who will attend:_________________________________________________ Golf course name and address:___________________________________________ Telephone:________________ ______ FAX:______________________________ I/we will attend the seminar on: January 22,1999, Holiday Inn South, Lansing, Michigan March 18,1999, Treetops Sylvan Resort, Gaylord, Michigan Please identify your operation and registration fee'. One lunch is included in the registration fee. Additional lunches can be provided at $ 15.00 per person. Resort or Private Club...................................................................... $150.00 Daily Fee Operation....................... $50.00 per 9 holes, $150.00 maximum Municipal or Tax Funded Course.................................................... $75.00 Registration fee (must be submitted by Jan. 8th for Jan. 22nd seminar) $______ Number of additional lunches ____ X $15.00 = $______ Total amount enclosed....................................................................... $_____ Please make checks payable to Michigan State University MORE HUMMMMM.......... From Bill Madigan, Country Club of Jackson * The dog knocked my alarm clock off the dresser and broke it. * I never call in sick—but today I’m calling in well. * I just feel to damn good to come to work. * My mother forgot to wake me up. The sign of a great leader “I learned that a great leader is a man who has the ability to get other people to do what they don’t want to do and like it.” Harry Truman TCI FRED as Jon Maddern called me in the October Turf Times In response to some requests, I have provided the recipe of the Ice Cream and Cobbler I made at the NMTMA picnic in July at Beaver Creek. As Jon stated about the picnic; there were not many of us, however we had delicious potluck dishes along with burgers and dogs, and a good time by all. Except for myself in climbing the steps from the pool back to the water slide. I was not able to make as many trips as I would like to have made. Following are the recipes some have requested: (If you are on a diet or low cholesterol intake, this may not be for you, but what the heck, it is a heavenly delight.) Boy Scout No Cook Ice Cream: 1. 1 gallon Ice Cream Maker (Hand or Electric Crank) 2. 3-4 bags Cubed Ice 3. 2 lbs. Rock or Table Salt 4. 1 quart Half and Half 5. 1 quart Heavy Whipping Cream 6. 2 cans Sweetened Condensed Milk 7. 1 Can opener 8. 2 tablespoons Pure Vanilla Extract 9. Bowls and Spoons 10. 1 Bath Towel 11. 1 Serving Spoon, large with long handle You can add fruit (Marcheno Cherries, Blueberries, etc.) or in place of Vanilla flavoring use Chocolate, Amarillo and etc. (experiment to taste). Pack ice cream maker with ice, salt down with 1/2+ lb. of salt, add water until it flows out the pour spout. Then keep adding ice and salt as needed. You should use all the salt. When ice cream cannot be turned anymore, remove mixing paddle and hand crank or motor handle, plug mixing paddle hole with a cork, pack top with ice, cover with bath towel to insulate, and keep in shade. Boy Scout Cobbler: Serves 15-30 people depending on serving size. 1. 1 (6 quart) Cast Iron Dutch Oven (12" diameter) with 3 legs (+-$40.00). A flat bottom Dutch Oven can be used with 3 stones so its off the ground an 1.25-1.5 inch. 2. 1 Pliers or Channel locks to lift Oven’s hot lid 3. 1 each Mixing Bowl and large serving spoon with long handle for mixing batter and serving cobbler. 4. 1 bag (small) Matchlite Charcoal 5. Aluminum Foil 6. 3 (21 oz. can) Fruit Pie Filling (Cherry, Apple, Peach etc.) 7. 1 Can opener 8. 1 box Cake Mix (white usually, I used a cherry chip) or Bisquick and ingredients for cake batter. Start charcoal, mix cake batter, line Dutch Oven with aluminum foil, add pie filling, and then cake batter. Place a 12 x 12 inch piece of aluminum foil on the ground, place 6-8 hot coals in a 6-8 inch circle, and then place the Dutch Oven over the coals. Place on the Dutch Oven lid 12-14 hot coals around outside edge, and 4 hot coals in center by the lids handle. Cooking time is approximately 45-60 minutes, check cobbler at 30 and 45 minutes. Keep your eye on the coals, you may have to add some more on the lid near the end of the cooking time. Clean and treating the Dutch Oven: DO NOT USE SOAP, boil water in the Oven with lid on and then scarab and wipe dry. While Dutch Oven and lid are still warm apply vegetable or com oil with paper towel, first inside and then outside to keep it from rusting. DO NOT USE ANIMAL FATS (butter or lard), it will turn rancid and you will never get the smell and taste out of the cast iron. N.M.T.M.A. FUNDRAISER: 1998 The Upnorth Scramble held on September 15th at the Charlevoix Country Club was a success and raised over $3000.00 for the scholarship fund. The NMTMA would like to thank our hosts at Charlevoix Country Club: Golf Course Superin­ tendent Ty Conklin and his fine staff, General Manager Ron Braneck, Golf Pro Marc Wilson and his staff for a fine meal. I cannot thank them enough for all the support they gave to the NMTMA fundraising event. A special thanks goes out to all who donated prizes. It took about 45 minutes to distribute all the gifts. Another thanks goes to all the support of the hole sponsors. Every hole and more was filled. Thanks!!! The winners of the event were from Huron Breeze Golf Club Steve Hanson, Dave Pockrandt, Troy Holland and Dave Walters. Congratulations to all the individual contest winners also. A final Thank-You to all NMTMA members and the guests who participated in the Upnorth Scramble. Fun was had by all. Hope to see everybody next year. Thanks for all the support: Dan Bissonette - Walloon Lake Country Club Mike Allison - Spartan Distributors PLEASE SUPPORT THESE BUSINESSES AS THEY HELPED SUPPORT NMTMA Fotchman Carquest: Boyne City, Petoskey, Charlevoix (616) 347-6001 Tire Wholesalers Company North, Inc. Dan Cress (616) 775-6666 Coldwell Banker - Schmidt Realtors Loren Musilak (616) 547-4444 H & D Roadbuilding Plus (616) 347-2547 Advanced Drainage Systems, Inc. David Bradley (616) 548-4272 Commercial Environmental Turf Services John Kirtland (800)231-5296 Weingartz (888)-4-JD-Turf The Andersons Dave Irmen (419) 891-6484 Spartan Distributors (800)-822-2216 Tri-Thrf Tom Reed (616) 943-8343 Boylan Sales-Yamaha Golf Cars Mike Boylan (616) 685-6828 D.G. Irrigation Carl Graff (800) 334-7011 The Scotts Company Ed Carmody (616) 946-6594 Ttirfgrass Inc. Kim Olson (800) 521-Turf Valley Turf Bob Doezma (616) 369-3482 Northern Dust Control (616) 547-9660 Sweeney Seed Company Frank Sweeney (800) 344-2482 Optimum Yield Inc. Rod Niswander 616) 347-3708 Club Car Kathy Hanson (800) 482-8830 TCI Fred Miller (517)725-7145 Ellis Sales, Inc. Bob Hope (800) 962-4128 Thielen Turf Irrigation Inc. Jerry Thielen (517) 773-3409 The following golf courses and businesses donated prizes for the outing: Indian River Golf Club The Natural at Beaver Creek The Emerald at Maple Creek Kim Olson - Turfgrass Inc Traverse City Golf & C.C. Gaylord C.C. Crystal Mountain Resort Eldorado C.C. Boyne U.S.A. Huron Breeze G.C. Matheson Green G.C. Stoney Links Golf Club Treetops Sylvan Resort Hidden Valley Resort Lost Lake Woods Club Grayling C.C. Brian Conklin - Driver Canadian Lakes Development Elk Ridge Twin Birch A-GA-Ming Golf Club Mistwood Elmbrook The Jewel - Mackinac Island Chestnut Valley Charlevoix Country Club Lakewood Shores Resort Garland Walloon Lake C.C. Devils Knob G.C. The Heathlands McGuires Resort Firefly Golf Links The Rock at Drummond Island The Meadows at Grand Valley Hidden River Golf and Casting Club The NMTMA appreciates the support from the following businesses... •IRRIGATION' • FERTILIZER, CHEMICALS & SEED • • EQUIPMENT, SERVICE & SUPPLIES • Thielen Turf Irrigation, Inc. D & C Distributors, Inc. Chipco 26 GT Golt Course Installations Your One Stop Shop Bob Dugan (517) 773-3409 (800) 888-7779 • Fax (248) 446-1654 (734) 782-0323 Century Rain Aid Turf Services, Inc. Turfgrass Inc. Legacy Golf Matt Heiss We Serve You Better (800) 347-4272 (616) 842-4975 (800) 521-8873 • SOD, SOIL & CONSTRUCTION • W. F. Miller Company The Scotts Company Ed Carmody The Professional Choice on Turf Beck Sod Farm (616) 946-6594 (800) 555-8189 • (248) 349-0406 George or Lois Beck (800) 968-2325 • Fax (517) 864-3055 Lebanon-Seaboard Fertilizer & Seed GRASS - CRAFT Industries Huggett Sod Farm, Inc. The Best Agronomics/Value Available A Full Line of Hovering Mowers Top Quality Sod/Bent, Trees & Peat Randy (248) 673-7146 (800) 760-1680 • (207) 878-5353 (517) 635-7482 • Fax (517) 635-7484 Sweeney Seed Company Weingartz Golf & Turf Bunting Sand & Gravel Products Inc. It Pays to Plant The Best Don Alexander Robert Resteiner (800) 344-2482 (517) 773-5391 (888) 4-JDTURF • (616) 696-2913 (517) 345-2373 Turf Chemicals, Inc. Valley Turf Inc. • CONTRACT SERVICES • Fertilizers For Better Turf Your Reel Support in Northern Michigan 517-725-7145 Fax 517-723-7410 (616) 369-3482 -(800) 688-3605 Commercial/Environmental Turf Services Contract Soil Reliever & Terra Topper United Horticultural Supply • GOLF CART SALES & SERVICE • (800) 231-5296 • (810) 858-7700 Finest Product Available Today (800) 802-2970 • (517) 274-8188 Tire Wholesalers Company-North Dan Cress - Tires & Tubes • FERTILIZER, CHEMICALS & SEED • Green Growth Supply Co., Inc. (616) 775-6666 • Fax (616) 775-8810 Benham Chemical Corporation Providing A Balance for All Seasons (800) 315-5777 • Fax (800) 501-9902 Boylan Sales Inc. Serving Michigan Yamaha Golf Cars (800) 482-6520 • OTHER• (616) 685-6828 -(810) 742-3700 Tri-Turf Greenspike, Inc. •ARCHITECTURAL DESIGN & CONSULTING* A Warehouse on Wheels No Protrusions • No Lost Spikes C. J. Colein & Associates, Inc. (616) 943-8343 (616) 352-7000 Carole Co,ein ...and we encourage you to support them. (248) 656 6805 Northern Michigan Turf Managers Association P.O. Box 80086 Lansing, Michigan 48908 Mr. Scott Pulaski Treetops Resort-Smith Sig 4787 Winnie Hill Rd. Gaylord, MI 49735 NMTMA Executive Committee Brian Holmes - President Doug Kendziorski - Vice President Dan Hunt - Secretary/Treasurer Tom Reed - Executive Secretary Jon Maddern - Recording Secretary œiLFÇTIQN iì «IÎi«i »! i » 1«i » « » I»1 « «Il hlitll,! i tiuliitititiitliiithi