Summer Booking Rules
Accommodation Rates
- The Committee shall revise winter rates and periods as necessary each year.
- Rate per night includes Lunch and Dinner on day of arrival, with Breakfast and Lunch on day of departure. Three meals per day and light refreshments are provided on all other days of stay.
- The total amount due to be paid for accommodation is due within two weeks of confirmation of booking.
- The Child Rate applies to children from newborn up to the end of secondary-school age. Children attending tertiary education are charged the Adult rate.
- Full Members must not have any outstanding Membership Levy or Annual fees due, by the time of Booking Confirmation.
- Late Arrival Weekends - Members and guests can make a booking to arrive after 8:00 pm on Friday nights. A discount of $10 will apply, but no meals will be provided on the Friday.
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How To Pay
Payment needs to be made within two weeks from receiving booking confirmation for your booking to remain valid.
Payment options are:-
- Cheque made out to Port Kembla Ski Club Ltd, posted to the Booking Officer.
- Direct deposit or EFT to the Port Kembla Ski Club account at Lysaght Credit Union (BSB 802-403 Account No.1195) but be sure to include your Invoice Number as a description so that your payment can be identified.
- Pay personally at the Lysaght Credit Union office to the Port Kembla Ski Club Account. Send your receipt to the Booking Officer to confirm your payment.
- By credit card, by entering the necessary details on the bookings form.
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Bookings
- Usually the summer period will extend from one (1) week after the official winter closing date until the weekend of the last Working Bee before the winter season begins.
- In the event of excess bookings the Booking Officer will decide who to allocate bookings to based on Club policies.
- The number of guests per night is limited to 22, including the 2 beds in the Managers Room. The use of the Managers Room is only permissible when the whole lodge has been booked by one group.
- All applications shall be made to the Booking Officer on the approved booking form. Phone or e-mail bookings may be accepted by the Booking Officer, but it is the responsibility of the Member to send in the completed Booking Form as soon as possible to the Booking Officer for confirmation.
- The rooms are allocated by the guests, not the Booking Officer.
- Residents at the Lodge desirous of extending their stay must contact the Booking Officer to find out whether there are vacancies, and then pay balance of accommodation fees to Booking Officer.
- At the discretion of the Booking Officer, an Associate member may be permitted to stay in the Lodge unaccompanied by their proposer (a full member).
- Upon receipt of a Summer Booking the Booking officer will forward the Member a detailed list of rules and procedures to be followed during the visit.
- Associate members are allowed to stay at the lodge unaccompanied by a full member, but they must be referred by an existing full member.
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Refunds
A minimum 10% fee will apply to all cancellations up to a maximum of $50.
The booking officer's waiting list has priority over other requests.
If no replacement booking is taken up, the following refund amounts will apply:-
- 75% if booking cancelled 28 days or more prior to 1st day of stay
- 50% if booking cancelled 7 to 27 days prior
- 25% if booking cancelled 1 to 6 days prior
- Nil refund if cancelled on or after 1st day of booking
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Hard Copy Booking Applications
The online booking system is being relocated to a new server. During the transition period, only hard copy booking forms can be used. They are available in both PDF and DOC formats. Download the one you need, complete it, and send it to the Booking Officer by snail-mail or email.
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Contact Booking Officer
Leo Delissen
PO Box 7300, Mount Annan, NSW, 2567
Mobile: 0418 972 688
Email : bookings@illabunda.com.auImage Credit: Facebook
Operations Manual
If you require more information than is on this page, the 2013 update of the Operations Manual for Illabunda Lodge is available as a PDF file. Click on the link to see the Operations Manual.
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