TCC President’s Update

Dear Terminal City Club Members,

We hope that this TCC update finds you settling into a new temporary routine, with a focus on your health and well-being. Remember, self-care isn’t selfish!

Connecting in person is unfortunately not an option right now, but we are heartened to have received many notes from members, checking in on the club’s status and how everyone is doing. These notes are being shared with our team, and the support is very much appreciated. Please know our staff share the same sentiments – they miss their everyday routines, and they very much miss seeing all of you around the club.

Board Update
As mentioned in last week’s GM Update, the TCC Board of Directors and senior management team have continued to meet regularly since March 17, when the temporary closure of the club went into effect. The primary focus of board, executive, and emergency subcommittees has been ensuring the long-term viability of our club, and doing our best to support the immediate needs of our approximately 175 staff members.

We are also very conscious that the economic fall-out of the COVID-19 pandemic is impacting all of us as individuals and families. We have spent the past week looking at the club’s finances under a variety of scenarios, and evaluating any ways to further minimize fixed expenses that are necessary to keep the club safe, clean, and prepared to re-open.

TCC is a shareholder-owned organization, and as such, does not carry a surplus. As many of the club’s regular sources of revenue have come to a sudden halt, member dues are very important to ensure that the club is able to cover those bare-bones fixed costs that are necessary to keep it in a state of relative readiness to continue business as soon as it is deemed safe to do so.

In the meantime, TCC is anxious to provide our primary shareholding members with as much financial relief as possible. Therefore, TCC Corporate and Resident members who are currently paying full dues will see their membership dues reduced by 15% beginning on their April statement, and continuing until the club re-opens for business. In addition, Corporate and Resident members will receive a food credit of $35 per month during the closure, accrued each month until re-opening, when it will be sent to members for use at their convenience.

Physically Distanced, But Socially Connected
Although we are not currently able to enjoy the physical amenities of our building, we know that the heart of our club is our members, and the connections we enjoy with one another. We are doing our best to find new ways to nurture these connections, so that members can continue to enjoy and support one another and keep the TCC community alive.

On that note, we are hosting virtual versions of some of your favourite events and a couple of new trials, including:

  • Wine:30 with DK Kearney on Wednesdays
  • The Ask Me Anything series
  • Digital Drinks on Thursdays
  • TCC Salon, Lunch Exchange, and Discussion Group at various times

It may feel a little strange to partake in these events virtually at first, but we are all learning and testing out new things, so it’s okay to feel unsure. Give it a try and see how fun it can be to laugh and share with others in these unusual days. You can see the full list of virtual social events planned for April on our website. These virtual events are hosted on Zoom, so you can join by video or telephone. Once you register, you will receive a link and telephone number – use whichever you prefer.

For those of you who are missing your physical fitness routines, we’re building lots of options for virtual one-on-one and group fitness programs, as well as virtual meet-ups like the Squash Social, through the TCC Fitness page.

Support for TCC Employees
As noted in previous emails, over 90% of our staff at the club and Lions Pub have been affected by the club’s temporary closure. The remaining employees have agreed to a significant reduction in working hours. Our staff are extremely important to all of us, and we are doing our best to ensure that are protected as much as possible throughout this financially difficult period.

Within the days following our temporary closure, all eligible employees were paid their portion of the TCC Club Fund or Pub Fund. This fund builds up over the year, and is typically dispersed in December each year. However, we recognized this as one way that we could immediately put some extra cash in our employees’ pockets. In addition, all outstanding vacation time and days-in-lieu were “scheduled” and paid out, again to put money into employees’ hands. They will still be able to take the time as unpaid leave at a future date.

Currently, our club executive and Board are working with the benefit programs being made available by both the Government of Canada and the Province of British Columbia. This continues to be a fluid and rapidly evolving landscape, with many programs announced before implementation details are solidified. We are doing our best to ensure that as programs are rolled out, we are taking appropriate steps and our employees are made aware of the maximum benefits available to them.

Many members have also asked what they can do to support staff during the closure. As the scenario continues to change, our answer to this question may also evolve, but for now, you are welcome to send your messages or words of support via email to gm@tcclub.com. Messages will be shared with the team via our staff app.

Cost-reducing Measures
Many initiatives have been put in place to ensure that necessary utility expenses (hydro, steam, gas, and water) are reduced as much as possible during the temporary closure.

Cost-reducing measures include:

  • Lowering the temperature of the building
  • Minimizing the temperature in the pool
  • Draining the hot tub
  • Sauna and steam rooms are turned off
  • Shutting off the natural gas supply to three kitchens
  • Turning off the kitchen exhaust fans
  • Reducing the energy load throughout the club

Facilities Projects
To ensure that the Club is in great shape for your return, the following projects are underway, all of which will be accomplished while adhering to all COVID-19 restrictions:

  • We have taken extra measures to secure the Loading Bay, Lions Pub and Club entrances to avoid potential damages
  • Replacement of the pool filter (continuing as planned)
  • Chiller, water, and air filters all being regularly maintained and changed
  • Power washing of the parking lot, TC Tower, and decks

In closing, on behalf of the Board of Directors, staff, and your fellow members, I would like to thank each of you for your support and patience thus far. This is a difficult time for individuals, families, businesses, and institutions. Although it may seem counter-intuitive this week – even this month – I believe that the value of member-based, socially interactive and supportive organizations like the Terminal City Club will shine even brighter as move forward in whatever the “new normal” looks like.

I wish you and your family a safe, healthy, and happy Easter.

Joe Corea
President

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

To book spa services – please call the Fitness Centre at 604 488 8622

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.

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In order to book a tour, please fill out the following form:

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Room of Interest and Event Type

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Dress Code: Smart Casual

Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.

All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.

Lions Pub

The Grill

Cuvée Wine Bar

TO SNACK AND SHARE

warm potato chips 9
caramelized onion dip

confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives

cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini

seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae

mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash

wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad

crispy fried chicken 14
sumac spiced honey, sugar waffle shards

blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro

satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce

sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun


THE LIGHTER SIDE

north arm farm heirloom carrots 9
candied hazelnuts

charred broccolini 9
romesco sauce

potatoes mostarda 9
onion, mustard

seasonal vegetables 9
fine herb butter

hand-cut kennabec fries 8
truffle aioli, chive

caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan

house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles

quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce

marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips

braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts

carrot & saffron risotto 23
olive crumble, carrot chips

1892 Bistro

1892 is temporarily closed.

 

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FRESH SHEET ­

Friday, March 13

DAILY SOUP
Minestrone | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’ SPECIAL
Ham & Smoked Cheddar Cheese | 15
avocado, sliced tomato, toasted sourdough
soup, salad or fries

DAILY SALAD
Baby Shrimp & Crab | 18
hardboiled egg, tomato, cucumber
mixed greens, roasted red pepper dressing

FEATURED ENTRÉE
Chicken Breast & Brassica Hash | 22
grilled broccolini, cauliflower, roasted brussel sprouts
parmigiano reggiano, pumpkin seeds
lemon kale pistou

SWEET TREATS

Vanilla Custard Tart | 10
apple compote, cardamom crumble

Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta

Red Velvet Cake | 10
cream cheese, shaved chocolate

Wine Club

Stay tuned for next quarter's wine club!





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