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This is an anxious time of uncertainty for everyone. 
Our top priority is always the safety and well-being of our membership, their guest and staff.
Our thoughts are with everyone affected by this illness all over the world.

 The effects of this pandemic are changing hourly.
The policies and procedures shown will likely change in nature and duration.
As they do we will keep you updated through email, facebook and
Thank you for your understanding and let's all do our part to get past this as quickly and safely as possible.
If you have any questions or concerns please contact Nick Eatmon at 252.342.0951
Given the rapidly changing nature of COVID-19, we wanted to share some information
publicly that has been discussed and implemented with our staff and set by our Board of Directors.

-Golf course will remain open.
-All food & beverage operations is takeout.
-Specialty dinners such as tonight's steak night & tomorrows pizza night will be available for takeout. 
-All golf tournaments & events are cancelled through April 17th.
-All member transactions will be member charge only.  15% gratuity will be added on all takeout.  Members are asked not to sign member charge tickets.
-Food & Beverage hours of operations will be from 7 to 8.
-Golf tee times available beginning at 8.
-Call in is strongly encouraged for takeout.  252.726.4917
-Takeout pickup will be through pass out window in snack bar.
-Clubhouse use only for using touch-less water dispenser, bathrooms and golf shop.
-With the size of golf shop & snack bar capacity for each room is 4 people.
-Water coolers are being removed from the golf course, please bring your own water.
-Bunker rakes are being removed.
-Do not remove flag-stick at any time
-Sand bottles on carts used to fill divots will be taken out of use. 
-Golfers are encouraged to play one to a cart.

-As a staff we are intensifying sanitation throughout.
-Golf carts will be cleaned after each use.
-All members and guest are to use the hand sanitizer provided by clubhouse entrances and to practice proper hygiene.
 -Please practice social distancing.
-All are encouraged to bring their own sanitizers & wipes.

If you or a guest or family member visiting the club has recently traveled internationally,
we respectfully ask that you refrain from visiting the club for 14 days.
If you are feeling unwell or showing any symptoms,
please self-exclude yourself from visiting the club until you can confirm that you are not carrying the virus.
The same will be expected of our staff to remain at home when they are not feeling well to keep members and their team members safe and healthy.

Symptoms of COVID-19 can range from mild illness to pneumonia and include:
Fever, flu-like symptoms like coughing, sore throat and fatigue, shortness of breath

Hygiene tips suggested by the Centers for Disease Control (CDC) are:
  • Sneezing or coughing into the bend of your elbow to prevent germs from spreading
  • Regularly washing your hands with soap and water, along with using alcohol-based hand sanitizers in between washing
  • Avoid sharing cups, spoons, forks with anyone
  • Don’t make food for anyone if you are sick
  • Don’t go to work or school if you are sick
  • Visit a doctor, urgent care or emergency room if you are sick—don’t take chances

    If anyone test positive for the virus please contact Nick Eatmon at 252.342.0951 or by email
Menu below is available for takeout.
Please support the club in this trying time.
Stay safe and hopefully the club can be fully operational in the coming months.

Specialty dinners for the week
Tonight.............Steak night (mashed potatoes & salad)  $20             
Online Registration

Thursday night..............................................................Pizza night & wings (no taco bar)
Friday night..............................................Fried shrimp plate, baked potatoe & cole slaw


Clubhouse schematics have been approved by Board of Directors.
Check out the schematics below.
Next step is construction drawings!

Over the last four years the club has shown several schematics.
The Board of Directors have diligently worked to find the best
design to fit current and future membership needs.
The balance in having a design to stand the test of time while
remaining fiscally responsible has been the #1 priority.

One major change from previous designs is the rooftop bar area.
Previous drawings either showed a 900 sq.ft area for an enclosed
rooftop bar or no rooftop bar area at all.  Previous schematics
have not incorporated rooftop porches.

By lowering the roof line from original drawings and slightly lowering
the floor of rooftop bar the club was able to economically expand to a
1,600 sq.ft. enclosed area.  This design allows the incorporation of a
5,000+ sq.ft. deck to go around the rooftop bar!

Front view is shown below.

Moonrakers in Beaufort is a great example of a local rooftop bar.
The club is looking to use similar cable railing which will
allow unobstructed views of the Newport River and golf course.

Right side view shown below.
Window & door placements are subject to change.
Rooftop bar will incorporate as many windows as possible,
which is not shown clearly in this schematic.

Simplistic 1st floor design is shown below.
16ft. ceilings will give a grand feel.
10 ft. wrap around porches to include
rocking chairs along with additional seating.
Approximately 1,000 sq.ft pro shop.
Approximately 3,500 sq.ft. ballroom.
Ballroom will have the ability to be divided.
Additionally a bar may be added in the ballroom.
Ballroom capacity approximately 225.
Not shown will either be a 40 x 60 or 60 x 60 patio
off of the left side of the building.
This patio will allow for tent placement, which
will assist in parties of over 225.
An approximate 50 ft. deep grass lawn will
be maintained between the clubhouse and marsh.
Entire site will be raised several feet from existing grade.

Second floor shown below.
Second floor will be designated as the members area.
With this schematic the bar/restaurant will accommodate 80+.
To the right of the bar/restaurant area will be additional seating.
This area is to consist of 2 seating areas which can be opened up to 1 area.
Each area to accommodate 40+.
Having a room that can be divided will assist with accommodating different groups.
As an example the club will have the ability to have fine dinning in one room.
While families will feel comfortable bringing their children for a more relaxed feel
in the other room.  These rooms will give great flexibility as they can be used
for a number of purposes from fine dining, to game/card room to meeting spaces.
Wrap around porches will add additional table seating for bar & restaurant.

Third floor shown below.
Enclosed rooftop area to accommodate 70+.
Size of the enclosed rooftop area allows for air handlers
to be placed on top of the enclosed rooftop roof. 
A portion of the deck over the kitchen will most likely
be lost due to kitchen ventilation.  However, this
will still leave a massive outdoor space.
The rooftop area will offer some of the best views in all
of eastern North Carolina. 

These are schematics.
There will be slight alterations as the project becomes a reality.
The sized of the building has been approved.
Interior space approximately 17,000 sq.ft.
Wrap around porches with stairs over 7,500 sq.ft.
Rooftop decking potentially over 5,000 sq.ft.

Additionally the club is working on cart barn designs to
compliment the clubhouse design.  Cart barn to be located
in close proximity to the clubhouse.  Cart barn is also to be utilized
for bag storage along with much needed clubhouse storage. 

Estimated timeline:
Site work for clubhouse to begin late in 2020.
Official breaking ground on clubhouse within the next 12 months.
Goal is to open the clubhouse summer of 2022.

Stay tuned for regular updates on constructions drawings.

Going to be special seeing these sunsets every evening!


Now hiring lifeguards for the pool season.
If interested please contact Nick Eatmon at 252.342.0951
Must be certified by start date.
MCCC will pay for certification.
Hourly rate between $9 & $13.
Pay determined by experience and job responsibilities.

Morehead City Country Club Food and Beverage Department
is now hiring and training for the upcoming Spring and Summer season!
Positions available include full and part time beverage cart attendant,
lounge and grill staff, and tiki bar attendants.
Need ability to multitask, listen, and communicate effectively.
Night and weekend availability a must.
Very competitive pay and benefits including health insurance.
Excellent earning potential.
Applications available now in the Lounge or Grill.

Pay determined by experience and job responsibilities.

Members tell your friends, membership is open!

Spring is just around the corner.
Become a member of Morehead City Country Club.
Join for a minimum of 3 months.
Join afternoon/social membership for no initiation. 
Afternoon/social membership includes unlimited access to the clubhouse
& pool at any time and the golf course after 12:30. 

Rates of play include no charge for walking after 12:30. 
$16 18-hole cart fee when beginning from 12:30 to 3:00. 
Only $3 per nine cart fee when starting after 3:00.
Preferred rate of $40 for 18-holes with cart before 12:30.
Rates begin at $125 a month for families under the age of 40.

MCCC offers a number of memberships to fit your needs.
No initiation afternoon/social membership is just one membership category.
Click here for application and list of membership rates.

Members can drop their membership at any time,
but must wait a minimum of one year before they can apply to rejoin.
 All memberships are subject to Board of Directors approval.

For more information on membership
contact Nick Eatmon by email at
or by phone 252.342.0951

Club has passed $400,000 in lifetime membership revenue!
All money raised is going to clubhouse project.
Clubhouse schematics can be seen below.

Limited number of lifetime memberships available.
With a one-time fee you pay no dues life!

Lifetime membership fee:
$12,500 ~ Over 70 years of age & above
$17,500 ~ Ages 56-69
$25,000 ~ 55 years of age and under
Copyright © 2020 Morehead City Country Club, All rights reserved.

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