You're the only staff member most golfers see during their round. Be friendly, stay stocked, and keep transactions fast.
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Loading the Cart
Before heading out
1
Stock based on expected volume
Hot sunny days sell significantly more. Check the schedule and weather first.
2
Ice: enough to last the full shift
Running out mid-round is not acceptable.
3
Count and record opening inventory
4
Confirm Square (or cash) is working before you go
5
Check fuel — never go out on a low tank
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On the Course
1
Prioritize the turn (9th–10th hole)
Demand is highest there. Aim to pass each group at least once per nine.
2
Approach between holes, not during a swing
3
Be friendly — a short interaction sells more than silence
"How's the round going? Can I get you anything?"
4
Group waves you off? Move on — no pressure
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Alcohol Service
1
Do not serve anyone who appears intoxicated
2
ID anyone who looks under 30 — no exceptions for under 21
3
Customer hostile about being denied? Don't argue
Note their cart number and radio the clubhouse manager immediately.
You are personally responsible for your serving decisions. When in doubt, don't serve. Check with the manager for current Missouri alcohol service requirements.
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Closing Out
1
Return all inventory to clubhouse — nothing stays on the cart overnight
2
Count ending inventory
3
Reconcile: opening + restocks − ending = sold
Compare to Square total. Flag any discrepancy to the manager.
4
Clean cart: trash, wipe surfaces, drain and remove ice
5
Plug in or fuel cart for tomorrow