Happy Kaimana

The Kaimana Klassik is in it’s 28th year and attracts approximately 32 teams from the USA and nations across the Pacific rim. There are two divisions, Open and Women’s, with a deep talent in both pools of play. The food was great, the weather turned great, and the experience was great-er. Let’s talk about the weekend.


Let’s talk venue. The camping site is at Waimanalo Bay is just 10 yards from the public beach, a beautiful background to setup your camouflage tent in front of. I brought a tarp for shelter because apparently that is the Canadian thing to do. I looked like a crazed camper for over an hour digging holes to secure my tent and tarp as the winds were forecasted to gust into the evening and overnight. Upon checking in at player registration I was advised to tie my tent to a tree because the winds were going to be even stronger on Saturday. The fields were located at the Waimanalo Polo Fields just across the street from the camping site, a short 10 minute walk from tent to field. Headquarters was a cube van, the multipurpose tent was open sided with a stage at one end and the food at the other. The fields looked and played great throughout the weekend with 8 fields setup in total. The toilet situation was a cluster of 20 port-a-loos with outdoor lighting for evening visits although the entire field was surround by thick bush and it was well watered by the end of the weekend.


Let’s talk weather. The weather was an animal. It started out just a bit breezy before turning gusty and then downright hurricane like. Then the rain came in the middle of the night soaking everything. The rain only let up long enough to get to the fields and get the first round of games started before it was like being in Seattle in February. The rain fell sideways through the first game and into the second game before a delay was announced. Once the system broke the sun came out for the rest of the weekend with the wind slowly tapering off through Saturday, Sunday, and being rather calm on Monday. It was down right hot Monday morning at 9 A.M. as we played our quarterfinal match up.


Lettuce talk food. Included in the player package was a disc and reusable branded plastic cup, plate and chalice. Kaimana offered easily the best spread I have seen at any sporting tournament that I have participated in to date. There was tin foil to cover your plate to offer a sanitary surface to load your food onto at each meal. Every morning was the typical bread product, spread product, and fresh fruit. The bonus here is the smoothy station that was a blender continuously going producing a never-ending slurry of ice cold fruity beverage. Instead of using ice cubes and diluting the smoothy, frozen fruit was used to chill the cocktail without losing the flavour. Yes, there was an alcoholic version if you so requested. Lunch was catered in at an additional cost but it was worth it. I had some succulent pig and rice for lunch that I won’t soon forget. There was also traditional Poke and other items to enjoy that were fairly priced. Dinner was a theme each night and there was always lots to eat. Seconds were available to all after the buffet had been open for a reasonable amount of time each night. In addition to the scheduled meal times were the snacks that randomly appeared throughout the day. There was pop, juice, fruit, cheese balls, chocolates, and much more. The beer was tapped from dawn to dawn so there was no reason for an empty cup. Each night the liquor bar would open with two featured mixed drinks along with the standard five liquors that were over poured and mixed to your choosing.


Let’s talk teams. I was part of the Aloha Spirit Team (Hat team) in the open division along with 17 other of my closest stranger friends. We were joined by some of the remaining players of a former team that has played every Kaimana since it’s beginnings, Sarcastic Fringeheads. Thank you to Nathan for the team shirts! On the team were a few residents of the Hawaiian islands, a bunch of west coasters, some east coasters, and 3 Canadians. The talent was deep and nothing says camaraderie like pass the beer jug. I had a blast playing with this team for the weekend with our showcase performance was beating Stanford in a sideways rainstorm. On the championship Monday we managed to win our way into the semi-finals of the beer bracket. We battled the Japanese team, Freaks, with their smooth and disciplined style of play knocking us out of contention. Not to go unnoticed was the women’s bracket. There were more teams in the Women’s bracket than the open division which was a welcome change and offered up some great play throughout the weekend.

Let’s talk volunteers. This tournament was run completely by volunteers and there was no shortage of passion at this tournament. The King of Kaimana, Mondo, was in attendance again this year helping out and playing a few points to extend his streak of playing in every edition of Kaimana to date. I have to extend a big thank you to everyone who contributed to this tournament be it in the planning, execution, or clean up and to all the sponsors. Your work does not go unnoticed and it will be one tournament that I would be excited to return to again in the future.


Getting Your Philosophy Right

A workplace philosophy is different from a personal philosophy in more than one way. A personal philosophy can be developed and changed at your own pace. On the other hand, a workplace philosophy needs to change when productivity is low and changes need to be made. A philosophy is not rigid like rules, but more of a framework for success. A philosophy that is flexible motivates team members to adopt the philosophy and produce results. When team members have the autonomy to produce results using their own methods within the philosophy, they are more willing to go above and beyond the established standards.

If you find your business losing customers and sales, it may be time to change the philosophy. Changing the philosophy is the key to implementing permanent change. Changes that are implemented to help increase customers and sales will only have long lasting effects if your workplace philosophy matches the adopted changes. If your philosophy clashes with the established change, there will only be temporary success before old methods are followed and the sales slump returns.

Motivating staff members is a daily challenge across all businesses. The philosophy of the business is a great way to unite your team under a common vision and goal. This could be as simple as delivering the best product for the customer at the highest level of customer service. This philosophy encourages staff members learn about their customer’s wants and needs, and serve the customer with the utmost professionalism. This will encourage staff to deliver the best product for the customer while bringing in the sales for the business.

Philosophies need to be kept simple and straightforward. Philosophies that are complex and difficult to understand will only promote confusion in the workplace. This will limit your team’s ability to produce at the desired level. A complex philosophy will make implementing change difficult, as staff will each have a different interpretation of the philosophy and apply it in a different way. A workplace philosophy that is easily understood and created for a purpose will be a powerful tool for success.

Philosophy is an integral part of any business and should be understood by every staff member to ensure success for your business.

The Perfect Recipe for Success

It is difficult to pinpoint why any business is successful within their industry. Many businesses offer the same, if not exactly the same, product and can have a varied success and failure rates. Success isn’t built on luck, but built on understanding what factors are positively contributing to the business and what factors are negatively contributing to the business. This type of understanding isn’t limited to a business’s bottom line as it is easily relatable to an everyday recipe from the household kitchen, Chocolate Chip Muffins.

When making Chocolate Chip Muffins from scratch for the first time, it is difficult to pinpoint why your recipe may have failed or succeeded without understanding what each component of the recipe does and how all the components of the recipe come together. The baker needs to understand that there are many ways to mess up a recipe and it is important to follow the already established successful recipe. An example of this is adding extra chocolate chips because you love chocolate. Without the proper understanding of what it takes to cook batter through and through the recipe will be ruined with the addition of extra chocolate chips. In contrast, the recipe’s success is built on knowing that all parts of the recipe are measured out precisely, the mixing is timed, and the cooking instructions are achieved. The baker knows that the prepared recipe has been tried and tested to ensure the success of future muffin batches and only one ingredient should be changed at a time.

Businesses need to take the same approach when adjusting to the ever-changing environment. Businesses need to understand what components of their “recipe” are successful and what components need to be adjusted. It is wise to change the “recipe” in small increments to prevent adjusting the wrong factor causing irreversible damage to the company. The performance of the company will be reflected by how successful the company “recipe” is at adapting to the changing environment. The changes made to the “recipe” need to withstand the test of time and support the business for continued success.

Measure Thrice, Cut Once

In my short career in the hospitality industry, I have been a part of 2 distinctly different businesses, which approach culture in 2 completely different ways.

At “Business A”, I was a part of a company that was extremely proactive in measuring their culture multiple times a year. When I was hired at the company, I was given standards training and a background presentation on the culture of Business A. I was polled on my opinion of the company culture after 1 month and every 3 months after that. This was a great measure of what all staff thought of the culture and if the established culture had any effect on the business and its staff members. With this active and constant feedback, staff members were more aware of the company culture and acted accordingly through their work . This company was pleasurable to work for as all staff members worked together as a cohesive unit and were united under a common vision and culture.

At “Company B”, I was a part of a company that was absent in measuring their culture within their staff members. This business trained new staff loosely and with little consistency. This made it difficult to ensure that all staff members were trained the same way and each staff member was educated properly on the company culture. While working at Company B, there were no measurement tools in place at all for staff members and the company culture. The only form of measurement was related to the yearly business report on earnings. From this report the management determined if the company culture was effect within its staff members. This was a difficult company to work for because it felt like staff members were working in different directions and pulling for different end goals with no united vision.

An effective company actively measures it culture across all departments. It is important for companies to value this information, as it is honest feedback on how the company culture is working from the staff members who act on it. If a company doesn’t measure their culture actively, they might as well not even bother developing it in the first place.

International Flair with a Local Touch

As a world traveler I have experienced a wide variety of cultures and norms. I have enjoyed Parisian baguettes in the gardens of the Louvre to dining on cottage pie in the north of Scotland whilst sipping on 20-year scotch in a rickety old pub. I am open to trying new cuisines from the around the world and trying new traditions from foreign countries abroad. I have long considered the idea of working abroad and spending a fair amount of time away from the Canadian tundra. Many people share this ambition to travel and work abroad to gather new stories, adventures, and knowledge.

Globalization is the increasing connection of business and cultures the world around through many different forms of communication. Globalization is a common factor in international businesses that are successful. Our need for foreign resources and investment has never been higher. The importance of dealing with our foreign neighbours in a respectful manner is a prominent part of modern business and necessary for success.

A form of globalization can be found in most local golf clubs. As professionals in the golf industry, we are always trying to offer the best product at our club for the members and guests. It is commonplace for golf clubs to search similar golf clubs the world over and hand-pick the best attributes from these clubs and bring them together at their location. The intent is to create the ultimate experience, best product and service all at one location.

Member retention is a constant challenge for every club across the country and around the world. By offering globally tested product of a high level of standard, quality, and service, each club will be able to keep the members spending their disposable income at the club for many years to come. The opportunity to offer international flair with a local touch at your club could bring in new customers and keep long-standing customers with your club. An example of this is theme nights at the club. Throughout the golf season the food and beverage department would put on various culture nights offering the corresponding cuisine and entertainment for the members. This helped to keep members spending their money at the club whilst educating them on various cultures from around the world.

There are many different ways to be a part of globalization but the most important aspect of globalization is to be a part of it.