Magazine Aug-Oct 2020

Fall 2020

Speakers

H.E. Lynn McDonald High Commissioner of Canada to Singapore

Dr. Hsien-Hsien Lei CEO of American Chamber of Commerce in Singapore

H.E. Margriet Vonno Ambassador of the Netherlands to Singapore and Brunei SAVE THE DATE

Monday, August 31 5:30 p.m. – 7:00 p.m. Virtual Session

PROGRAM Panel discussion with H.E. Lynn McDonald, H.E. Margriet Vonno and Dr. Hsien-Hsien Lei Opening performance by The SAS Pitches

For more information Please email concierge@amclub.org.sg

Jointly Organized By

DIRECTORY

CONTACT US

EXECUTIVE COMMITTEE

CLUB'S MANAGEMENT

ADVERTISING Tel: 6739-4388 info@amclub.org.sg AQUATICS Tel: 6739-4450 aquatics@amclub.org.sg CENTRAL Tel: 6739-4359 central@amclub.org.sg CONCIERGE Tel: 6737-3411 concierge@amclub.org.sg ESSENTIALS2GO! Tel: 6739-4324 essentials2go@amclub.org.sg GRILLHOUSE Tel: 6739-4357 grillhouse@amclub.org.sg SPORTS COUNTER Tel: 6739-4312 sportscounter@amclub.org.sg MEMBERSHIP Tel: 6739-4360 membership@amclub.org.sg SÊN SPA Tel: 6739-4449 spa@amclub.org.sg TAC2GO! Tel: 6739-4435 tac2go@amclub.org.sg THE 2 ND FLOOR Tel: 6739-4329 2ndfloor@amclub.org.sg THE BOWLING ALLEY Tel: 6739-4392 bowling@amclub.org.sg THE GALBRAITH BALLROOM Tel: 6739-4322 catering@amclub.org.sg THE GOURMET PANTRY Tel: 6739-4344 gourmetpantry@amclub.org.sg meetings@amclub.org.sg THE QUAD POOLSIDE Tel: 6739-4432 youth@amclub.org.sg THE QUAD Tel: 6739-4444 youth@amclub.org.sg TRADEWINDS Tel: 6739-4361 tradewinds@amclub.org.sg UNION BAR Tel: 6739-4340 unionbar@amclub.org.sg THINKSPACE Tel: 6739-4478

PRESIDENT Richard Hartung president@amclub.org.sg VICE PRESIDENT Justin Baldauf vicepresident@amclub.org.sg SECRETARY Peter Proft secretary@amclub.org.sg

ACTING GENERAL MANAGER Patricia Au

SENIOR DIRECTOR OF PEOPLE DEVELOPMENT / PDPA OFFICER Tan Lee Lee SENIOR DIRECTOR OF FACILITIES & SECURITY Tang TeckWah

SENIOR DIRECTOR OF CLUB SERVICES Su-Ann Khor SENIOR DIRECTOR OF FINANCE Angie Ng DIRECTOR OF FITNESS & LEISURE Randy Simon

TREASURER Rahul Arora treasurer@amclub.org.sg GENERAL COMMITTEE

Alex Elkies Alex Zecha Jay Jobanputra Landy Eng

DIRECTOR OF MARKETING, COMMUNICATIONS & MEMBER ENGAGEMENT Elaine Chan

DIRECTOR OF FOOD & BEVERAGE Dan Durkin

Lindsay Fipp Nasir Kausar Neetu Mirchandani Phua Swee Leng

ASSISTANT DIRECTOR OF IT VP Chai

EXECUTIVE SOUS CHEF Paul Ng

AMERICAN ASSOCIATION OF SINGAPORE REPRESENTATIVE Caitlin McNeal AMERICANWOMEN’S ASSOCIATION REPRESENTATIVE Caitlin Fry

DUTY MANAGERS Anthony Pabalan Palani Tharmalingam Ronald Ho MAGAZINE

CANADIAN ASSOCIATION REPRESENTATIVE Sandra Johnson

ASSISTANT MARKETING COMMUNICATIONS MANAGER ConstanceYeo constancey@amclub.org.sg SENIOR GRAPHIC DESIGNER / MAGAZINE DESIGNER Geraldine Soh geraldines@amclub.org.sg

US EMBASSY REPRESENTATIVE Lt Col Douglas Krugman

(Accurate at time of publishing)

THE AMERICAN CLUB SINGAPORE 10 Claymore Hill. Singapore 229573 Tel: 6737-3411 Fax: 6732-8308 info@amclub.org.sg

GRAPHIC DESIGNER Cherrie Chew cherriec@amclub.org.sg

Please note that this email is accessed on weekdays during office hours only. For enquiries on weekends, please email concierge@amclub.org.sg. Printer: Naili print MEDIA MCI (P) 006/08/2018 0210/1948RAC

MEMBER ENGAGEMENT MANAGER Adeline Koh adelinek@amclub.org.sg

OUR PARTNERS

COMMITTEE LIST

AQUATICS SUB COMMITTEE CHAIR Marcella Sullivan

GYM SUBCOMMITTEE CHAIR Patrick Wong James Andrade Rajitha Bearden Michael Murphy Jessica Quance Charlie (Chuck) Shriner Jessica Anwar Judy Chang HEAL SUBCOMMITTEE CHAIR Tessa Pang Brian Schwender Matthew Dearth Nasir Kauser Riyana Vikram Rupani

POOL AREA WORKING GROUP CHAIR Sherman Stave Justin Baldauf Camilla Gilbertson James Eyring Kate Reynolds

SQUASH SUBCOMMITTEE CHAIR Abesh Ghale VICE CHAIR Harvey Glick David Nishball James Ng Steven Blencowe STRATEGIC PLANNING COMMITTEE (SPC) CHAIR Richard Hartung Justin Baldauf Alex Elkies Mark Garlinghouse

Yasmin Ghale Camilla Myers Shaun Smithson Lia Teismann

Seema Farswani Shamina Lavingia Suling Roth Sushma Jobanputra Nancy Ritchie Marcella Sullivan

COMMUNICATIONS COMMITTEE CHAIR Neetu Mirchandani VICE CHAIR Simon Wood

Anni Tankhiwale Elizabeth Wirtz

Lindsay Fipp Nasir Kausar Landy Eng

REDEVELOPMENT CLOSE- OUTWORKING GROUP CHAIR Alex Elkies Paul Gagnon

COMPENSATION COMMITTEE CHAIR Richard Hartung

Veesheen Yuen Jenny Setnicker Judy Chang Millie Yun Su

SUSTAINABILITY WORKING GROUP CHAIR Steve Kim Richard Hartung William Pazos Anjalin Acharya

Rahul Arora Justin Baldauf Jay Jobanputra

Stephen Finch Tay Soo Seng

HOUSE COMMITTEE CHAIR Justin Baldauf Andrea J Wong-Monteiro Victoria Worsdale INVESTMENT SUBCOMMITTEE CHAIR Ann Marie Regal

RULES COMMITTEE VICE CHAIR Lyn Boxall

DISCIPLINARY COMMITTEE CHAIR Peter Proft Alex Zacha

Kimberly Norman Michael Buchholz James McFarlane

TECHNOLOGY WORKING GROUP CHAIR Ian Chapman-Banks Timothy Bousky Tina Cornwell Ria Hoban David Nishball

William Egan Nara Nahm Kam Nijar Emily Gollob

EXECUTIVE COMMITTEE CHAIR Richard Hartung Justin Baldauf

Laurel Sweener Richard Hartung Gunter Dufey Todd Morakis Steve Sun

Peter Proft Rahul Arora

SOCIAL & DINING COMMITTEE CHAIR Nasir Kausar VICE CHAIR Tessa Pang Arish Khajotia BB Low Joseph Chen Kim Eng Rajesh Narasimhan

TENNIS SUBCOMMITTEE CHAIR Kate Park VICE CHAIR Dennis Shen CO VICE CHAIR Joanne Whitley

FINANCE COMMITTEE CHAIR Alex Elkies VICE CHAIR Ann Marie Regal Rahul Arora Amitava Guharoy

LIBRARY SUBCOMMITTEE CHAIR Jane Sperling

Eunice Cheung June Imada Lee Shirley Kim

Bill Cornwell Kristina Raber Peter Min Rogrigo Floro Jr Sonia Prokopec Nasir Kauser

Justin Baldauf Jay Jobanputra Shamina Lavingia Stephen Davies Tay Soo Seng Ben Charoenwong Wesley Barnes

Robert Hecker Veesheen Yuen Ngiam Siew Wei

MEMBERSHIP COMMITTEE CHAIR Landy Eng VICE CHAIR Harvey Glick

SPA SUBCOMMITTEE CHAIR Garima Lalwani VICE CHAIR Erika Masiero

VOLUNTEER CO-ORDINATING COMMITTEE CHAIR Lindsay Fipp

Alisha Barnes Eleanor Chan Gerrianne Richards Kerry James Laya Sweeney Ngiam Siew Wei Georgina Bach Steve Sun Caitlin Fry Caitlin McNeal

FINE ART SUBCOMMITTEE CHAIR Debra Surrency Emma Yanfang Cherian Garima Lalwani Gerrianne Richards

Chan Wai Yin Khoo Loo Sim Dianne Donadio Sandra Johnson

Peter Proft Caitlin Fry

Phua Swee Leng Ngiam Siew Wei

Henny Scott Lynne Taylor Michelle Vargo Laura Yung

SPORTS & RECREATION COMMITTEE CHAIR Peter Proft

(Accurate at time of publishing)

YOUTH & FAMILY COMMITTEE CHAIR Lindsay Fipp VICE CHAIR Caitlin McNeal Karla Popper Jane K Lee

Patrick Wong Abesh Ghale Garima Lalwani Kate Park Marcella Sullivan

Megan Bretting Kate McFarlane Ashley Simpson Shraddha Mittal Norah Rahamim

COMMITTEE STRUCTURE

STANDING COMMITTEE

WORKING GROUP

SUBCOMMITTEE

EXECUTIVE FINANCE HOUSE

INVESTMENT LIBRARY FINE ART

REDEVELOPMENT CLOSE-OUT WORKING GROUP

POOL AREA WORKING GROUP

MEMBERSHIP SOCIAL AND DINING YOUTH AND FAMILY

HEAL

SPORTS AND RECREATION

TENNIS SQUASH GYM AQUATICS SPA

GENERAL COMMITTEE

SUSTAINABILITY WORKING GROUP TECHNOLOGY WORKING GROUP

STRATEGIC PLANNING RULES COMPENSATION DISCLIPLINARY VOLUNTEER CO-ORDINATING COMMUNICATIONS

NOMINATING

Your

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y o u

f e r r

b y T

N r e

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W I N

Take a Virtual Club Tour

Online Proposal Form

Refer A Friend & Get Rewarded!

Relax, unwind, recharge this summer. Double your fun by introducing a friend to join and you could get rewarded with up to $750 worth of dining vouchers . Come this summer, expect more fun, more activities, more programs, more pampering, more friends, and more delicious all-American food!

F&B Dining Vouchers Proposer

Referred Membership Type

F&B Dining Vouchers New Member

$750 $500 $300 $300 $225

$500 $250 $150 $150 $75

Ordinary Membership Service Membership Term Membership

Ordinary Membership (APP) Service Membership (APP)

Refer your friend today! ‘Your SummerWin’ runs from now until September 30, 2020. The American Club - Your Summer Home Away from Home

Visit amclub.org.sg or email membership@amclub.org.sg for more information.

CONTENTS #166 Aug-Sep-Oct | 2020 Spot light 13 Our Safe Distancing Ambassadors 17 Digital Transformation In The Club's Finance Operations 21 Our New Clubhouse Through the Lens of: Our Executive Sous Chef 23 National Day 25 Mid-Autumn Festival

July 15 to October 15, 2020 PR I V I LEGES

ESSENTIALS • 10% off ice cream • 10% off Club branded apparels and merchandise • 10% off protein bars and beverages

THINKSPACE • 20% off binding services • Junior Combo One: San Pellegrino & Alpen Bar $3 • Junior Combo Two: Choice of soda & one packet of beef jerky $5 • 20% off meeting room bookings; minimum booking of two hours required

AQUATICS • Enjoy weekly unlimited Senior Squad training sessions at $80 (U.P. $90)

sên SPA • Every Sunday is JM Day! Enjoy 10% off a la carte services. Elite JMs receive 15% discount

GYM • 10% off all Personal Training Packages; valid only for package of 10 sessions and above and for both 30 minutes and one hour sessions • Complimentary dessert with purchase of any main course at Grillhouse; dine-in only • Complimentary cookie with purchase of a sandwich, wrap or salad at Central; weekdays only FOOD AND BEVERAGE • 10% off total bill at Tradewinds; daily from 5:00 p.m. to 8:00 p.m., dine-in only

YOUTH • The Quad: Complimentary additional half hour of playtime for one hour of PC gaming booking • The Quad: Enjoy exclusive Junior Member rate for selected courses, classes and programs • The Bowling Alley: Enjoy 1-for-1 JM games; weekdays before 6:00 p.m.

25

20

06

Also in this issue

03

01 FROMTHE PRESIDENT 02 FROMTHE ACTING GENERAL MANAGER 03 PROMOTIONS 05 MEMBERSHIP

11 SUSTAINABILITY 27 EMPLOYEE CARE PROGRAM 33 SPA - SULFATES 101 35 RANT & RAVE

LET'S CONNECT

the-american-club -singapore

amclub.org.sg

info@amclub.org.sg 9722-6473

AmericanClubSingapore americanclubsingapore AmClubSingapore

FROM THE PRESIDENT

Fellow Members, Welcome Home! The Club reopened on June 19 after a long circuit breaker, sparking joy in Members and staff.Weekends in par ticular have seen an abundance of Members using The Club, and sén Spa continues to be fully booked three weeks in advance. Health and safety remain key priorities, so you’ll see new safety measures at The Club that range from SafeEntr y when you enter The Club and spot-checks by new Safety Ambassadors to safe distancing between seats and much more frequent cleaning. Most Members exercised social responsibility by wearing masks, obser ving safe distancing and interacting graciously. Some did not. The General Committee (GC) takes such poor behavior seriously, as it creates health risks or could cause The Club to be closed, and the GC will continue to take disciplinar y action in cases of inappropriate behavior. While the Clubhouse is indeed open, we expect to run a hybrid model for the foreseeable future. Some Members are at high risk or may not be comfor table coming to The Club. Others have found digital options more convenient. We thus plan to continue TAC2Go!, vir tual cooking, group fitness classes, online talks, vir tual camps and much more for a long time to come. Behind all these activities is a committed team. We are delighted that Members contributed more than $86,000 to the Employee Care Program, and donations continue to come in. The Program has made a real difference in the lives of the dozens of staff who received much-needed suppor t, and you can watch their recordings about it online. The Program still has some funds available should employees’ situations change, and it has expanded to providing other types of suppor t as well. Amidst the increased focus on diversity and inclusion in many places, we’ve also star ted doing more to suppor t staff by enhancing metrics around diversity and suppor ting more staff to move upwards towards leadership roles.

The GC has also continued meeting, albeit vir tually, and is focusing on three priorities. First, we want to deliver the experience Members value with the high ser vice levels we expect, vir tually and on site in ways that may have changed. Next, after ending up the 2020 financial year in a better situation than originally forecast, the GC approved the FY2021 budget recently and made difficult decisions about managing finances amidst a challenging economic and health environment. Finally, we seek to grow the Membership by offering a compelling value proposition that will entice more people to become Members. Additionally, after a hiatus amidst the circuit breaker, the search group is moving forward towards hiring a new general manager who can positively transform The Club. I want to thank my fellow GC members for making extra effor ts to find ways to collaborate, after challenging times earlier in the year, and to work towards the common goal of making The Club a better place. If you haven’t taken full advantage recently of all The Club has to offer, I encourage you to do so. I can attest from personal experience that TAC2Go! meals are delicious, vir tual wine tastings are delightful, online classes are enlightening and the speakers are amazing. Fellow members who use The Club in person have been delighted to get back to great meals, workouts in the gym, haircuts, drinks in the Union Bar and more – all while exercising social responsibility. I look forward to seeing you at The Club, virtually or in person. Stay safe and be well. Best Regards,

Richard Hartung

1 THE AMERICAN CLUB SINGAPORE

FROM THE ACTING GENERAL MANAGER

Dear Members, I hope that you are making the best of the summer break, and that Club programs and offerings have enriched this period for you and your family. In the coming weeks, we look forward to rolling out even more new and exciting vir tual events. Following the successful launch of vir tual cooking classes, we will be adding a series of bread making and fermentation classes. Also, lookout for publicity on Pub Night, Comedy Night and Celebrating Women, a wonderful combined vir tual event with Strategic Par tners and sister organizations like the American Association of Singapore, the Canadian Association of Singapore, the American Chamber of Commerce and the Canadian Chamber of Commerce. Our digital transformation journey extends beyond program offerings to back-of-house operations too. Keep abreast of our effor ts as we share highlights of this journey in this and upcoming issues of the magazine. The digitalization of Club programs and operations enhances our resilience in a crisis such as the current pandemic, and strengthens our response as a community. It also bodes well for The Club’s sustainability effor ts, improves operational efficiency and yields expense savings. In June, we shared our commitment to care, safety and cleanliness. In line with Singapore’s SG Clean campaign, we have submitted our application for the SG Clean quality mark, which is a premises-based sanitation and hygiene indicator. The SG Clean quality mark requires organizations to commit to sector-specific sanitation and hygiene checklists, to safeguard public health in Singapore. Owners of premises adopting the SG Clean quality mark reflect their commitment and ownership for maintaining high standards of environmental public hygiene at their premises. On July 21, the National Environment Agency completed its audit of

our Club premises and we look forward to receiving the SG Clean accreditation. Prioritizing the safety of our community, many Club staff have stepped up beyond their core duties, to be trained to implement and uphold Safe Management Measures around The Club. To-date, close to 50 staff have been trained as Safe Management Officers and in-house training has been conducted for about 30 Safe Distancing Ambassadors. Rigorous processes have been developed. This includes Risk Analysis and Daily Inspection Checklists for each outlet, as well as scheduled Club rounds for Safe Distancing Ambassadors to ensure that Safe Management Measures are upheld all around the Clubhouse.This is a big under taking and we seek the suppor t of all Members and staff, to cooperate fully with our Safe Distancing Ambassadors as they perform their role of reinforcing Safe Management Measures to keep us safe. June 30 marked the end of our fiscal year. We are pleased to have closed the year ahead of the approved budget. This was the result of multi-pronged expense control effor ts, as well as generous government suppor t through the Resilience, Solidarity and For titude Budgets. Initiatives like the hiring freeze, staff re-deployment to enable a reduction in variable payroll, expense savings, greater centralization of kitchen processes for staffing and payroll efficiencies, as well as leveraging on technology and new equipment to improve productivity, have yielded effective results in cost management. Read more about our effor ts in the series of `Through the Lens’ ar ticles in the Club magazine. Have a wonderful summer and see you around The Club! Best wishes,

Patricia Au

2 THE AMERICAN CLUB SINGAPORE

PROMOTIONS

SIGNATURE DISHES TO Savor

3 THE AMERICAN CLUB SINGAPORE

PROMOTIONS

Images are for illustrative purposes only.

This Laksa Linguine with Prawns is a true embodiment of the cultural and gastronomic intersections that have come to define Tradewinds . This dish comprises a generous por tion of juicy prawns atop al dente linguine tossed in a rich and creamy Laksa sauce. The highlight is definitely the sauce, prepared with a coconut cream base, which is then infused with a homemade Laksa paste that is packed full of local spices like turmeric root, dried shrimps and galangal. Enjoy our spin on this iconic Singaporean dish, one which the late Anthony Bourdain once exalted as ‘Breakfast of The Gods’.

These Thai Green Curry Chicken Skewers from Grillhouse are a delectable twist on two must-eat favorites amongst locals and foreigners alike, Thai Chicken Satay and Gaeng Keow Wan (Thai Green Curry), feel momentarily transpor ted from The Club to the bustling streets of Bangkok as you take your first bite. This dish comprises bite-sized pieces of juicy grilled chicken that have been marinated in a homemade Green Curry paste. Inspired by a recipe picked up by Executive Sous Chef Paul during his time in Thailand’s capital city, the paste is painstakingly prepared using a mor tar and pestle, in order to bring out the best of aromatics like lemongrass, blue ginger and plum sugar.

This tantalizing Slow Smoked B.B.Q. Brisket Melt from Union Bar tastes every bit as good as it looks. The highlight of this sandwich? An authentic brisket that has been thoughtfully crafted by Executive Sous Chef Paul to highlight the quality and complexity of classic American cuisine like the Texas B.B.Q. A secret combination of spices combine with a rich B.B.Q. sauce base to give the brisket’s marinade an added heat and complexity. These umami flavors are teased out over the course of 14 hours, as the brisket is slow-smoked to perfection by our masterful chefs. Be simultaneously comfor ted and impressed, as this is a taste you will not be able to find outside of The Club.

4 THE AMERICAN CLUB SINGAPORE

MEMBERSHIP

NICHE GROUP PROGRAMS The American Club niche group program was star ted in the early 2000s and today comprises of the VIP Gold, 10K, 15K and Elite (20K) programs. The programs recognize Members either for membership tenure or spending loyalty. These programs have grown from strength to strength. Today, VIP Gold, 10K, 15K and Elite (20K) Members make up 48% of total membership, compared to just 38% 5 years ago. Each niche group brings its own recognition and rewards and these range from annual gifts, to special par ties, early registration for Club events, discounts and promotions at many Club outlets, as well as special discounts for bir thday and anniversary celebrations at The Club. The niche group program is our way of showing how much we value and appreciate your membership in this Club community. It is a great way to enhance your Club experience and get the most out of your membership. IMPORTANT ANNOUNCEMENT NICHE GROUP QUALIFICATION 2020 Thanks to all niche group Members for your wonderful suppor t during the current pandemic. It was unprecedented that The Club had to close on April 7 during the Government imposed Circuit Breaker and was only permitted to re-open on June 19 under Phase 2 of the government’s safe re-opening plan. To show our appreciation for your suppor t, we are pleased to inform you that a Multiplier factor of 1.25 will be applied to calendar year 2020 spending when determining this year’s qualifying spend. This means that if your year-to-date spend as at August 31 is $6,000, it will be reflected as $7,500 of qualifying spend on your August statement of account. Ever y $1 spent in calendar year 2020 will count as $1.25 of qualifying spend. The qualifying threshold for the 10K, 15K and Elite (20K) programs remain unchanged. Spending in calendar year 2020 will help you (re)qualify for the 10K, 15K and Elite programs in 2021. The cut-off date for qualifying is December 31, 2020. QUALIFYING SPEND IDEAS •Celebrate Mid-autumn Festival with us - Gift your family, friends, clients our signature moon cakes •Plan your year-end holiday meals with our sumptuous FestiveTakeaway Guide – it’s also a great time to gift your family and friends our famous Club Turkeys and Hams •Enjoy big savings on our fortnightly Flash Wine Sales! Check out The Gourmet Pantry for exclusive offers

•Purchase a sên spa package for pampering treats from head to toe •Buff up and keep fit by signing up for Personal Training packages •Purchase Club vouchers as gifts for your registered family members or member friends

5 THE AMERICAN CLUB SINGAPORE

MEMBERSHIP

Our VIP Gold, 10K, 15K and Elite (20K) programs accord exclusive promotions, discounts and privileges to Members all year round. Benefits are enhanced with each niche group tier reached.

Loyalty Program Qualifying Criteria VIP

Membership tenure >= 25 years Spending* from $10,000 to $14,999 Spending* from $15,000 to $19,999

10K 15K

Elite (20K)

Spending* >= $20,000 or VIP Members with spending >= $10,000

*Based on cumulative calendar year spending, excluding monthly dues, fees, fines and reciprocal Club spending. Your year-to- date spending is printed at the bottom of your monthly statement of account.

PROGRAM BENEFITS

ELITE •Welcome gift of $250 (5 x $50) dining vouchers and $150 (3 x $50) sên Spa vouchers* •Invitation to two yearly Elite parties •Dining privileges of up to 25% at F&B outlets •Up to 20% off treatments at sên Spa •10% off dry cleaning and laundry services at Essentials •Waiver of charge for membership card replacement •Special rates for selected Club events •Ad hoc privileges for wine events and festive takeaway, etc. •Exclusive Birthday privileges including $50 off at The 2 nd Floor •Free parking for up to two cars (worth $475) •Wedding anniversary privilege – enjoy $100 off dining at The 2 nd Floor •Annual welcome gift *Members who achieved Elite status from 15K status in the same year will only receive the difference in vouchers value ($50 dining voucher and $150 sên Spa vouchers) to honour the upgrade from 15K status. Full Elite welcome vouchers will be given upon requalification. VIP •Welcome gift of $200 (4 x $50) dining vouchers •Invitation to yearly VIP party •Dining privileges of up to 25% at F&B outlets •Up to 20% off treatments at sên Spa •10% off dry cleaning and laundry services at Essentials •Waiver of charge for membership card replacement •Special rates for selected Club events •Ad hoc privileges for wine events and festive takeaway, etc. •Exclusive Birthday privileges including $50 off at The 2 nd Floor

15K •Welcome gift of $200 (4 x $50) dining vouchers •Invitation to yearly 15K party •Dining privileges of up to 20% at F&B outlets •Up to 15% off treatments at sên Spa •10% off dry cleaning and laundry services at Essentials •Waiver of charge for membership card replacement •Special rates for selected Club events •Ad hoc privileges for wine events and festive takeaway, etc. •Exclusive Birthday privileges including $40 off at The 2 nd Floor •Free parking for one car (worth $125) 10K •Invitation to yearly 10K party •Dining privileges of up to 15% at F&B outlets •Up to 15% off treatments at sên Spa •10% off dry cleaning and laundry services at Essentials •Waiver of charge for membership card replacement •Special rates for selected Club events •Ad hoc privileges for wine events and festive takeaway, etc. •Exclusive Birthday privileges including $25 off at The 2 nd Floor

For additional information on our niche group program, please contact our Membership Manager at membership@amclub.org.sg.

6 THE AMERICAN CLUB SINGAPORE

YOUR

YOUR

GIFT

GIFT

E - VOUCH E R

E - VOUCH E R

$200 FAMILY ACCOUNT 20 X $10 credits

$2 0 FAMILY ACCOUNT 20 X $10 credits

$150 SINGLE ACCOUNT 15 X $10 credits

$150 SINGLE ACCOUNT 15 X $10 credits

CREDITS MAY BE UTILIZED FOR:

CREDITS MAY BE UTILIZED FOR:

YOUR

YOUR

Click Here To Order

Click Here To Order

Click Here To Order

Click Here To Order

GIFT

GIFT

• All food orders fromTAC2Go!

• All f od orders fromTAC2Go!

• A selection of cocktails (Margarita, Long Island or Bloody Mary) • A selection of whole cakes (Cheesecake, Hazelnut Chocolate Cake, Salted Caramel Tart or Chocolate Cake) • A choice of pre-packaged meat (Ribeye or Tenderloin) • White or red wine (Black Cottage SB orWente CS) • A selection of cocktails (Margarita, Long Island r Bloody Mary) • A selection f whol cakes (Cheesecake, Hazelnut Chocol te C ke, Salted Caramel Tart or Chocol te Cake) • A ch ice of pre-packag d meat (Ribeye or Tenderloin) • White or red wine (Black Cottage SB orWente CS)

CLUB F&B OUTLETS (when re-opened) • In-house or takeaway food orders

CLU F&B OU LETS (when re-opened) • In-h use or takeaway f od orders

FITNESS • • Group fitness classes Call 6739-4312 or email sportscounter@amclub.org.sg. FITNESS • Group fitne classes (applicable wh n on-site classes resume) Call 6739-4312 or email sportscounter@amclub.org.sg.

TERMS & CONDITIONS: • We regret that we are unable to offer alternatives to the selections listed. • Your Summer Gift credits are valid until October 31, 2020. Strictly no extension. • Credits will only be applied towards eligible purchases as listed on this e-voucher. • Credits will be applied against eligible spend of $10 or more. TERMS & CONDITIONS: • W regret th t we re unable to offer lternatives to the selections listed. • Your Summer Gif credits are valid until September 30, 2020. Stric ly n extension. • Credits will only be applied towards ligible purchase as listed on this e-voucher. • Credits will be applied aga nst ligible spend of $10 or more.

• Utilized credits will be reflected in Members’ monthly statements from June to October 2020. • Your Summer Gift credits are only issued to Members who have joined The Club before June 1, 2020. • Utilized credits will be reflected in Members’ monthly sta ements from June t September 2020. • Your Summer Gif credits are only issued to Members who have joined The Club before June 1, 2020.

FAQ FOR MEMBERS’ Summer Gift e-vouchers

What are the Summer Gift e-vouchers? Each Member has been issued credits that are applicable to a range of Club offerings.The credits have been issued in the form of e-vouchers, in denominations of $10, valid until October 31, 2020. • Families will receive a total of $200 worth of credits, issued in the form of 20 $10 e-vouchers. Individuals will receive a total of $150 wor th of credits, issued in the form of 15 $10 e-vouchers. How will the e-vouchers be applied to Members’ purchases? • E-vouchers are automatically applied to Members’ eligible purchases, in the sequence in which they are incurred until the total value of credits have been fully utilized. º The tracking and redemption of e-vouchers will be handled by The Club’s Finance Department. º º Members cannot choose which transactions to apply their e-vouchers to. • E-vouchers will not be applied in conjunction with other vouchers (including birthday vouchers), or promotions. • Effective August 1, 2020, e-vouchers can be applied to transactions with Niche Group discounts applied, where applicable. • By default, outlet staff do not need to prompt Members to specify whether they would like to use their evouchers. Is there a minimum spending required for the e-vouchers to be applied? The e-vouchers will only be applied to transactions of $10 and above, as any unused portions of the e-vouchers are not refundable. • If a Member spends $16 in a single transaction on eligible purchases, Finance will apply 1 x $10 credit voucher and the net billing for that transaction will be $6. • If a Member spends $35 in a single transaction on eligible purchases, Finance will apply 3 x $10 credit voucher and the net billing for that transaction will be $5. Is there a maximum value of credits that may be applied per transaction? The maximum value of credits that can be applied to any one transaction is $50 (5 x $10). If a Member spends $120 in a single transaction, Finance will apply 5 x $10 credits and the net billing for that transaction will be $70. What are the range of Club offerings to which the e-vouchers are applicable? F&B • All food orders from TAC2Go! • Food orders from The 2 nd Floor, Tradewinds, Grillhouse, Central or The Union Bar (applicable to both dine-in and takeaway) • Cocktails – only available on TAC2Go! º Choice of Classic Margarita, Long Island or Bloody Mary • Whole Cakes – available on TAC2Go! and from Central Cafe (subject to availability) º Choice of Cheesecake, Hazelnut Chocolate Cake, Salted Caramel Tar t or Chocolate Cake • Wines – available on TAC2Go! and from Gourmet Pantry (subject to availability) º Choice of Red Wine (Wente Cabernet Sauvignon) or White Wine (Black Cottage Sauvignon Blanc) • Pre-packaged meats – available on TAC2Go! and from Gourmet Pantry (subject to availability) º Choice of Ribeye or Tenderloin Fitness & Leisure • Utilized e-vouchers will be reflected in Members’ monthly statements from June to October 2020.

NOTE: Your Summer Gift credits are only issued to Members who have joined The Club before June 1, 2020.

Mom & Bub Box

Baby • Complimentary Level A Swimming Lesson • Complimentary Aqua Circuit Group Fitness Celebrate the newest addition to your family with our exclusive AMCLUB Mom & Bub box. Each complimentary box includes a set of vouchers and an AMCLUB branded baby blanket. MOM & BUB BOX VOUCHERS • 30% off Post-natal massage • Complimentary Post-natal Pilates session • Complimentary Post-natal Personal Training Session

This new initiative is applicable to new additions to the family from July 1, 2020.The gift box can either be delivered to Member’s home, or collected from the Membership office.

Please register your newborn by emailing membership@amclub.org.sg and providing a copy of your child’s birth certificate.

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PAY-AS-YOU-GO MEMBERSHIP FOR AMERICANS & CANADIANS Enjoy the benefits of lifetime membership with the flexibility of paying annually.

Upfront

Pay-As-You-Go

Ordinary Membership (Lifetime) $24,365 save over $3,000

Ordinary Membership (Lifetime) $6,875 /year x 4 years

Fees inclusive of Operations Surcharge and GST. Monthly dues apply.

For more information, call our Membership Office at 6737-3411 or email membership@amclub.org.sg.

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SUSTAINABILITY

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OUR SAFE DISTANCING AMBASSADORS You will have seen them around The Club, identified by their yellow armbands. Designated as Safe Distancing Ambassadors, more than 30 Club staff have been empowered to assist in implementing, coordinating and monitoring the proper execution and uptake of The Club’s Safe Management Measures. In the lead up to The Club’s reopening on June 19, each staff had undergone a half- day training conducted online by OTCi and NTUC Learning Hub, suppor ted by the Ministry of Manpower and the Tripar tite Alliance for Workplace Safety and Health. Since reopening, our Safe Distancing Ambassadors (SDAs) have been hard at work, fulfilling their day-to-day duties, which include: • Identifying COVID-related hazards and associated risks in The Club, implementing appropriate control measures, and communicating these hazards and control measures to Members and staff in The Club. • Conducting inspections on the execution of The Club’s Safe Management Measures. Our SDAs have established a regular inspection schedule and formulated a standardized inspection checklist that includes points such as checking for breaches of outlet capacity limits or ensuring that safe distancing markers and signage are not damaged and visible to oncoming traffic. • Remedying non-compliance with The Club’s Safe Management Measures. This includes issuing written notices to individuals who are not adhering to The Club’s Safe Management Measures, in order for the General Committee to enforce The Club’s Disciplinary Actions. • Keeping records of inspections, correction actions and other relevant procedures, ensuring they are readily available upon request during internal audits and spot checks conducted by government authorities.

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These responsibilities are crucial, not only to secure the safety of everyone within our Club community, but also to ensure that our Clubhouse remains open for all to enjoy. The threat of COVID-19 is still present and The Club’s reopening has and continues to be contingent upon strict compliance with safety regulations outlined by the Singapore Government for Phase 2 of the Post-Circuit Breaker period. Government agencies have readily stepped up enforcement against errant organizations that have failed to execute Safe Management Measures, with actions taken including the issuance of stop- work orders and financial penalties.

We invite you to join us in celebrating our dedicated Safe Distancing Ambassadors, without whom it would not have been possible to actualizeThe Club’s commitment to ensuring the health and safety of all within our beloved community. Please continue to honor their hard work, through your respectful compliance with The Club’s Safe Management Measures. Finally, we would like to take this chance to express our gratitude for Members’ strong suppor t for a safe transition back to life at the Clubhouse. Over the past months, we have truly seen how our Club’s treasured values of Safety, Respect and Integrity have informed the socially responsible outlooks of our Members.

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OUR SAFE MANAGEMENT OFFICERS

Anthony Front Office

Palani Front Office

Ronald Front Office

Eleen Spa

Julie Thinkspace

Deep Youth

Siti Thinkspace

Zaid Thinkspace

Nesser F&B

John F&B

Jasper F&B

Chew Ming F&B

Kelvin F&B

Khair Gym

Eunice Gym

Nadesh Gym

Adrian Gym

Ghazali Gym

Not pictured: Acting General Manager Patricia , Aquatics Greg , Aquatics Abdul , Aquatics Hariz , Club Ser vices Su-Ann , Engineeri F&B Yusman , F&B Leng Chuan , F&B Chin Aun , F&B Hui Hui, F&B Sharon, F&B Yvonne, F&B Dahlan , F&B Kris , F&B Muru, F&B Simon , F&B Hon Boon , F&B Stephen , Finance Chui Guat , Fitness & Leisure Randy , Housekeepin Member ship Kimberly , People Development Lee Lee , People Development Mack , Security Simon , sên May , sên R Youth Kelroy , Youth Fyy , Youth Lois , Youth Rohana

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& SAFE DISTANCING AMBASSADORS

Christine Facilities

Adeline Marcom

Desmond IT

Diana Thinkspace

Joanne F&B

Arjen F&B

Catherine F&B

Yusof F&B

Michael F&B

Yeni F&B

Syameel Gym

Sasha Gym

Mohd Gym

Robert Gym

Elaine Gym

Eric Gym

Michael Gym

Zack Gym

ing Poh Ching , Engineering Nerang , Essentials Francis , F&B Dan , F&B Esther , F&B Cathy , F&B Naresh , F&B Mow Sen , F&B See Kuan, F&B Shiau Fong , F&B Dass , F&B Kristopher , F&B Lei Dong , F&B Dens , ng Anita, Housekeeping Sures , IT VP , Marcomm Elaine , Member ship Elle , Member ship Michell , Rizel , sên Julienne, Stewarding Jia Lei , Store Mike , Store Karen , Tennis Tomas ,

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The Club is striving towards the digital transformation of our finance operations. We are prioritizing the safety of our Members and staff in the immediate term, and enhancing The Club’s sustainability effor ts and cost efficiency in the longer term. In the past months, some Members were unable to retrieve their statements as the statements were mailed to their workplace during the Circuit Breaker. This in turn affected their monthly bill payments. While The Club has always offered the option of e-statements to Members, the response has been lukewarm. The inconvenience brought about by Circuit Breaker has seen a larger por tion of Members switching to e-statements to address this inconvenience. One of the benefits of digitization is that it enables individuals to better secure their health and safety during the COVID-19 pandemic. From new technology rollouts like the SafeEntry mobile app, which has aided the Singapore Government in effective contact tracing effor ts, to existing digital infrastructure like the unified NETS cashless payment system at hawker stalls, which has helped stallholders reduce physical contact with their customers and vice versa. Our Finance team has devised a suite of digitization initiatives, which will be implemented progressively over the next year. Management and Club staff will be on hand to suppor t Members through this transition and help them to familiarize with the new digital procedures. Over the next three issues of the magazine, we will be sharing vital information about upcoming phases of digital transformation. In this issue, we introduce the first phase of these digitization initiatives, the digitization of Members’ Monthly Statements and Members’ Monthly Bill Payments. Members will be pleased to learn the benefits of having their Monthly Statements and Bill Payments digitized. You will not only be helping to ensure the safety of our Club staff by reducing the need to handle cash and checks, but will also contribute to a significant cost savings total of approximately S$36,100 per year. MEMBERS’ MONTHLY STATEMENTS All printed monthly statements will be replaced with electronic statements (e-statements), starting with the e-statements for October 2020. Principal Members will receive an email and e-sms notification that their monthly e-statements will be ready for viewing on the 4th working day of each month and will be able to retrieve and view their e-statements via the Club website using their secure Member log-ins. E-statements is also a faster way for Members to view their statements, as Members typically only receive printed monthly statements by the 7th or 8th working DIGITAL TRANSFORMATION INTHE CLUB’S FINANCE OPERATIONS

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day of each month. Please note that printed hard copies of monthly statements will no longer be available from October 2020 statement onward. Easy Steps To View Your Monthly E-Statement: 1. Visit the homepage of the Club website (https://www.amclub.org.sg/). 2. Log in to your account using your Membership Number. 3. Click on the ‘e-Statement/Cour t Booking/Profile Update’ icon. 4. Choose the ‘e-Statement’ option on the left hand corner of the page. 5. View the e-Statement display screen. Please note: • Only Principal Members (membership number ending in 00) can view e-statements. Spouse Members (membership number ending in 01) and Junior Members (membership number ending in 02 and above) may only view e-statements using the Principal Member log-in access. Spouse Members are still able to create online user accounts on the website, but will not be able to view e-statements. As per Club policy, Junior Members are not allowed to create online user accounts. • If you have not registered an online user account, you will have to do so to view your e-statements. Please do so using your Membership Number via this link. • If you have forgotten your password for your online user account, please reset your password via this link. MEMBERS’ MONTHLY BILL PAYMENTS Opt for one of these secure and convenient electronic payment (e-payment) alternatives for monthly bill payments. Spare yourself the hassle and health-risk of handling cash and check payments. 1. General Interbank Recurring Order (GIRO) GIRO is an arrangement with your bank to make automated electronic payments directly from a designated bank account to a billing organization for any outstanding bills. GIRO is the default payment mode for all new Members of The Club. As monthly outstanding amounts are automatically deducted on the 18th of each month, Members with GIRO arrangements do not have to worry about missing payment deadlines or incurring late fees. If you would like to switch to GIRO for your next monthly bill payment, please fill out a GIRO application form. Please click here to download the GIRO application form and send the completed form to Ms.Vanessa Law at vanessal@amclub.org.sg. 2. Internet Banking Internet banking is a facility offered by select banks and financial institutions that allows customers to use banking services over the internet. The Club is authorized to receive Members’

Monthly Bill Payments via Internet Banking for select banks: DBS, OCBC, UOB, Citibank and Standard Char tered. If you would like to switch to Internet Banking for your next monthly bill payment, no prior signup is required. Please indicate your Membership Number in the ‘Reference Number’ section. For all other banks, please make your payment via Telegraphic Transfer with our bank details as follows: Company Name: THE AMERICAN CLUB Bank name: UNITED OVERSEAS BANK Bank acct number : 101-334-357-3 Bank address: UOB Main Branch Bank code: 7375 Branch code: 001 Swift code: UOVBSGSG 3. PayNOW PayNOW is a peer-to-peer online fund transfer service launched by the Association of Banks in Singapore. It allows users to transfer funds from one bank account to another simply by entering a mobile number or Singapore NRIC/FIN. PayNOW can also be used by customers to make payments to organizations. If you would like to switch to PayNOW for your next monthly bill payment, no prior signups are required. Please key in The Club’s Unique Entity Number ‘ UEN # S61SS0073F ’ and indicate your Membership Number in the ‘Bill Reference Number’ section. Benefits: Digitization of Members’ Monthly Statements and Bill Payments By switching to e-statements and e-payment of your monthly statement of account, you will not only be helping to ensure your own safety, but also that of our Club staff, due to the reduced need to handle cash and cheques. You will also contribute to The Club’s sustainability effor ts by cutting down on print, as well as contributing to significant cost savings of approximately S$36,100 per year. Our cost savings estimates can be broken down as follows: Cost Savings From Digitizing Monthly Statements Printing cost: S$7,500 Mailing cost: S$15,600 Cost Savings From Digitizing Monthly Bill Payments Cash & Check handling: S$13,000* Total estimated annual cost savings: S$36,100 Please indicate your Membership Number in the ‘Reference’ or ‘Payment Details’  or ‘Remarks’ section.

*Calculated based on handling an average of S$30,000 – $40,000 cash and 450 checks per month.

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OUR NEW CLUBHOUSE THROUGH THE LENS OF: OUR EXECUTIVE SOUS CHEF Caryl Wong discovers how The Club embraced change to become even more cost-efficient with new innovations.

Our Executive Sous Chef Paul Ng proudly shares insights into how The Club’s culinary team has managed to implement new innovations for Club F&B outlets, programs and services – all while achieving process efficiencies and cost savings, without compromising on the quality of our Members’ dining experiences. The first half of 2020 has had its fair share of challenges, the biggest of which were the unexpected disruptions to Club operations due to the global COVID-19 pandemic. With Executive Sous Chef Paul at the helm, the Culinary team has managed to turn challenge into oppor tunity – by refreshing outlet concepts and offerings, and optimizing internal processes, such as procurement, stock control, recipe standardization and manpower deployment. Find out how these process optimization measures have translated into a reduction of 11 headcounts for the culinary team, as compared to pre- redevelopment in FY2015.

TRICKLE-DOWN EFFECTS: OUR CENTRAL PRODUCTION KITCHEN According to Chef Paul, the culinary depar tment’s efficiencies stem from having an in-house Central Production Kitchen, to complement The Club’s various outlet kitchens.The Central Production Kitchen is located at basement one of the Clubhouse. Our Central Production Kitchen fulfils three key centralized functions – the storage of ingredients, mise en place , and the preparation of select base dishes and condiments that are utilized across outlets. For example, our popular Club-made salsa is used in a number of dishes across outlets. The Central Production Kitchen produces the base salsa, before it is sent to the Grillhouse kitchen. The Grillhouse kitchen team then adds jalapeño and fresh lime juice to the base salsa, to create Grillhouse’s signature salsa that accompanies Grillhouse tacos. The centralization of food production and storage have led to three positive trickle-down effects on process optimization and cost savings for The Club’s culinary depar tment – reduced manpower costs, increased procurement efficiency and standardization of outlet recipes.

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REDUCED MANPOWER COSTS As the preparation and storage of basic items like mise en place 1 , soup bases and sauces have been centralized at the Central Production Kitchen, outlet kitchen staff functions are focused on cooking, finishing and serving, leading to cost savings achieved through the streamlining of overall headcount required at individual outlets. 1 For those who may be unaware, mise en place (meaning ‘everything in place’ in French) refers to the standard operating procedure used in professional kitchens, where ingredients are measured, prepared (think julienned carrots, toasted almonds, grated parmesan) and assembled before cooking.

ACTIVE INNOVATION: STANDARDIZATION OF OUTLET RECIPES Our culinary team has also actively pursued process optimization and cost savings through the standardization of outlet recipes. One key function of the Central Production Kitchen is to prepare dishes and condiments that are served across various outlets within the Clubhouse. However, the actualization of this optimized function required active innovation and collaboration by our various outlet chefs. Take for example, the pickles, onions, salad dressing, blue cheese dips, tomato sauce, cream sauce, pizza sauce and soups served across outlets. In the past, the kitchen staff in each separate outlet would make their own rendition of these basic ingredients, which often resulted in inconsistent standards across outlets.With the introduction of the Central Production Kitchen, these base components are made centrally using one standard recipe, before they are sent to the various restaurants. This resulted in a more consistent standard for our food across the restaurants, and frees up our staff ’s time so the team can continue to create innovative dishes. The standardization of outlet recipes has also given our culinary staff the oppor tunity to be exposed to other outlets’ menus, which is a key factor in staff re-deployment effor ts. Malaysia’s Movement Control Order has affected some of our culinary staff ’s ability to come out to Singapore to work. However, standardized outlet recipes have helped to prevent major disruptions to the flow of operations, as staff are able to be re-deployed to other outlets seamlessly, and Members can continue to enjoy the same quality of food and service in their Club dining experiences.

INCREASED PROCUREMENT EFFICIENCY As common ingredients are mostly stored in one central location, our purchasing team is able to track purchases, manage inventory and control wastages more effectively, with the use of the Adaco inventory management system. Fur thermore, the consolidation of ingredient requirements also pave the way for cost savings through bulk buying and better-negotiated prices.

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