THE new Buffet Carvery, that will replace the traditional waitress service, is off to a good start.
On Tuesday, after Grace and Welcome, members went up, table by table, to be served by two efficient-looking staff members with steaming dishes in front of them.
The choice of chicken a la king and vegetarian lasagna plus veggies was perhaps not the most imaginative introduction, but it was tasty and went down well.
Also, a buffet, with staff dishing up, solves a problem that emerged recently — that some members felt helpings were too large!
Kelvin has not increased meal prices this year, so it is hoped the change will help the new banqueting manager, Jana van der Merwe, to keep costs down.
President JJ said: “Kelvin would like members to provide feedback of this offering, as it will assist them in calculating costs and possible price reductions.”
Presumably, such feedback should be channeled through the club and not directly to Kelvin staff.
He warned that it was still important that members indicated if they would be eating or not.