Order here, pay’n’collect.
Yeah, we know, but you will get priority over the window queue
A couple of significant changes to help you and the team enjoy the weekend:
For table service you must be seated at a NUMBERED TABLE - we urge you to use the technology - it’s been tested as working properly tonight. However, we will help you in these areas ONLY if you can’t cope with it.
If you are NOT at a numbered table you MUST use the tech. Order to table 100, your drinks will be delivered there.
If you can’t cope with either of those, you will ONLY get service via the window, queuing up NOT on the stairs but to the left as you look at it. You will be dealt with once we have looked after pre-paid orders.
Please do NOT pass by the window on the way from or to the lav and put your requests in. These will NOT be dealt with. We are too busy to do so.
Sorry for the capital letters here and there but we have to make it fair for everyone. Play your part - you will get served much quicker!
I’ve mastered the App. If I can, you can. Believe me.
Please, please try to use it. Our brilliant team are here to help show you how. It saves time and money for all of us.
I was disgusted to see people clicking their fingers at our team earlier today. Please be sure if anyone wants to carry on that kind of attitude you will only be heading one way, and that’s towards Sandy Lane and at considerable speed.
In having to provide table service, we have two choices. Up the prices to cover the extra costs or try to keep the prices as they are but ask you to use the App as much as you can. Rest assured, if you can’t use the App we are here to help but expect a slight delay in someone delivering your drinks to your table.
If anyone else clicks their fingers again, expect a highly explicit Glaswegian response from yours truly.
We had a proper visit from the Police this evening and we must up our game. A few tweaks but the biggest one is you lovely folk playing by the rules.
FOUR WEEKS AND WE MOVE TO STEP 3
Let’s do this!
This is your secret to fast service.
It’s a QR code. Google is your friend, research it, do the thing and surprise us tomorrow onwards.
You’ll get your drinks in half the time.
Happy with the way it’s coming together. Looking forward to seeing you as we reopen.
New groundsmen, SJK Sports Turf Installations, doing what they do best. Blimey.
WE ARE LESS THAN 90 HOURS AWAY FROM THE BEER GARDEN OPENING!
I’d like to thank every member for their patience as we see all our sports coming back but at different paces and with different rules in place. That also means we have had to tread carefully in opening parts of the grounds and parts of the Clubhouse, likewise bringing the staff off furlough. So, here’s the very latest news:
BEER GARDEN & MAIN FIELD
We are all having to do everything step by step so from Monday with the beer garden open, there will be access to the Clubhouse loos and the parking terminal from 3pm on weekdays, noon on weekends (with no need to use the parking terminal as there are no restrictions on Saturday and Sunday). Likewise, with the football season at an end, after just two weekends of games, access to the field and cricket nets can start for Cheam CC.
The marquee is up, the flowers have been planted, watered and shoe’d into place (you’ll understand what I mean when you see them!) plus we have loads of seating thanks to generous donations of furniture from members. You can bring your own deckchairs to guarantee a seat and a blanket for those colder evenings although we will have some fire pits to help keep you cosy.
FULL REOPENING OF CLUBHOUSE
We then move towards the 17th May when hopefully we will be able to open the indoor bar and take another step forward towards the new normal. Safeer and Nas from cricket have transformed the home changing room and Joe and Pippa from hockey have similarly refreshed the away room and the umpire’s/referee’s room.
This could be a very long list indeed and sorry if you are not mentioned but I do want to record everyone’s thanks to the following people who have volunteered and achieved so much during lockdown inside and outside of the Clubhouse and indeed, around the grounds: Colin Hillier, Jane Widmer, Joe Oddy, Dave Martin, Derry Brophy and Alan Hancock. Thanks again to those who have donated chairs, tables, pallets, shoes and lots more. A brilliant team effort but I would expect nothing less from all the members of Cheam Sports Club, i.e., YOU!
We had some emotional footballers, young and old, last weekend as they were finally able to play a proper game after so long. Tennis has been back for a few weeks and clearly everyone is enjoying the courts. Cricket is less than a week away and Bowls soon after. We are all keeping our fingers crossed for Squash and hope to see Korfball back on Monday.
Please bear with us as we try to welcome every sport back to Peaches Close. I know everyone is desperately keen to get back to “normal” and playing their sport as normal but we need just a little patience, all the more so to ensure we carefully cover all our costs. Likewise, please ensure you follow the guidance issued by your own sport and their authorities.
Please support the beer garden and together, let’s make Cheam great again! This is year one hundred and one of the Sports Club, I hope it is a happy, safe, healthy and enjoyable one for everyone.
Nearly there! Cheam Sports Club looks forward to welcoming YOU back.
Keep well and see you very soon
Our outdoor space is taking shape. This beast of a marquee is up and ready for tables & chairs.
We reopen 12 April at midday
PLEASE NOTE WE REMAIN CLOSED UNTIL 12 APRIL AND THEREFORE CANNOT ANSWER TELEPHONE CALLS - PLEASE USE THE APPROPRIATE EMAIL CONTACTS UNDER THE CLUBHOUSE TAB ABOVE
TENNIS & FOOTBALL 29 MAR
CRICKET FULL SEASON 17 APR
BOWLS ‘NORMAL’ SEASON 24 APR
SQUASH (PARTIALLY RESTRICTED) 12 APR
BEER GARDEN OPENS 12 APRIL
Welcome to Cheam Sports Club
- Website admin : Colin Hillier
- Sports Club General Manager : Colin Hillier
- Assistant General Manager : Derry Brophy
- Stock Manager : Derry Brophy
- Bookings Manager : Jane Widmer
- Head Chef : Adam Melius
- Assistant Chef : Josh Parry