tuuvxyzw{ }w~ w yƒ w ŷ Šˆ wtutœ!"#$%&'($)*+#(*,$(++)$,*$-+$#.-/",+)$',$,!"#$,"/+0$!"#$%&'($"#$,*$-+$.#+)$,*$%1+%'1+$2!+($-.#"(+#+#$*

01234536738984718 tuuvxyzw{ }w~ w yƒ w ŷ Šˆ wtutœ!"#$%&'($)*+#(*,$(++)$,*$-+$#.-/",+)$',$,!"#$,"/+0$!"#$%&'($"#$,*$-+$.#+)$,*$%1+%'1+$2!+($-.#"(+#+#$*%+($%+1$,!+$3*4+1(*15#$ 61)+10$!+$7*.(,8$2"&$(*,$1+9."1+$'%%1*4'&$:*1$,!"#$%&'(0$;&+'#+$<!+<=$-'<=$:*1$:.1,!+1$"(:*1/',"*($*($>?@?ABAB0 CDEFGHEHEIJDEKFJLMHJHGKINMJNGONKPQRIJHNEDQHEMFEKHOISTUSVSWUXSYSZHMP[\CDEFGHEHEIE]NMIEHMH^KINLLMF^NZMHIJHNEDQHEMFEKHOIFGI _àbc`d`zhmp[ingoizhlqhlnqhoikpihelmnfg[]rngrjhnedqhik]nkifeigpkfjlmhjhgkhoifeifgnllmf^nzmhkpkpik]hizdefghe\iyfgtuhghgs giwjswjgkslmkntxhsglhotptosxhqwtjgsmhrwmxtursqihtmsstuvwxvyzv{ {}w~t{ ƒ ˆ Š ƒ fgtuhgstusœ Ž š œ ž Ÿ ª«ª ±²³ µ² ² ¹º±³»¼½¾ À À Á ª  ª ª ²µ± ñ¹Ä±»»¼ Å ²» ª«Â Æ š ÇÈ šç É Ê ŸšËŸ ÌÍÎÏ šš К ÏŸÑœ ž Ÿ ÛÜÝÜÞßàáâãäåßææßàçèãâçâÜéåêëìÜåíÜÜãåîëïâîâðÜñò ª «ó Á Á ôõ øùõúû üöøýüþö012 öþ øù 31þý3 öþ14 5öýùú5ö3 ùú3þ657öþúö8ú349ö6öö 73 üöü0úýõö5úþö ö 1õú8 ö65ö8ú34ùõ1 ö!"#$!%&%'(%)"*"&"+#,")("-+*.' "#"&*&%&!#.'$'+!%"'*"+%(!#'"'#/% """%0 23456722893:8;9<2=>9?=@A=5@6B2>ACD89AC9;E29<6>F45=@2GA?9<A;EAC98AH9?22;96?96;E2>8 Á ó Á ª«Â Á I«I «JI ó Žw y wzˆ y }zˆ Š ˆŠzˆŠ w w w ˆŠ ˆŠw ˆ yzˆ Š w w y w w ˆ yw ˆŠ w Š }w w Šz w KLMNOPQRSTUOVWXVYZWS[\]Y^_WPVS`TT[aSbQNScWWPS^UOZYdWdSQVSQSRWZWRSQ^^UO^UYQVWSVOSW_^ROeWWSfOcSd]VYWNS `dwnxuycwscwroga ˆ y Ššw z }} wzˆˆš Š w Šzw y w yœˆ y wzˆ ẑ w w w Š wz wš wƒ w Šzw w ˆ w Š w ÒÓÔÕÖ ÖØÙÖÚ ijklmnlmopqpq r s

ªó «ª ó ž r ª Ÿ ««ª  š ÇÈ šç É Ê ª «œ ÑšË Ï ŸÑ Ÿ ÎÎÏ Ÿ ŸÑš ± Ë Ï Ÿ ² «³ó ó ª À ª«Â µ ¹º»¼½¾ À½À¹»º½ Á½¹ ÃÄ º Å ÆÀ µ Æ» ĺÀ¼Ç½È ɺʽÀËÄ»º»Â¹Ë»»º ½Äº ÀÆÄ À½ Á ËÄ Àµ 浀 ÃÌÄºÄ ÅÄ ½ÀʵÄÈ Íª Îs«Ï š ÇÈ šç É ÐššÎ ÊšÎÏš Ÿ Ñš ÇŸ Ò ÓššŸ Î Ÿ œôñšë Ï ŸÑ Ÿ ÎÎÏ Ÿ ŸÑš ± Ë Ï Ÿ Õ Ÿ ª ª «ªI ó ÂÖ ØÙÚÛÜ ÝÞ ß ØàÚáâÝßãß äþåàáþæßûßçäáüâ ÞäáâåÜØÞäàÞåàÙàèÞà ßéèâêÞãÜÝáâäÜà ÞæâäëçìÞÜåÞâææáàæáÜâäßí Ÿ ª Á ª óá ª«ó Á  ª «I ªª ó ªªI I óâ îïïðñòóôõòóö ø óõôöñ öùóñúñûõüýöþ0õòö1ïï2ðï2ñ1óõ3 ͪ Îs«Æ š ÇÈ šç É Ê ŸšËŸ ÌÍÎÏ šš «œ ž Ÿ 4567897 ÒÓÔÕÖÖØÙÖÚ 01234536738984718 hijklmnlmopqpq r s w w Šzw w yw w ŷ ƒyw w w ˆŠwƒ ŷzˆš wšwwž Šw w y w w w ywww Šzwv w y Š wƒ w ƒ w w w w Š w Šzw ˆ Š w Š w ŵšẑw wš wƒ w ˆŠ wy Šz }w w ˆŠ w ˆ w wƒ Š w Š } w ŷ w wƒ w w w wšwwž Šw w w ƒ ŷzˆš wœ w z ŠŠ }w ˆ w w ˆŠ w w ŠzŵŠw yw w w ˆ ˆ w wš ƒ w w ŵšw w w ŵw wˆ ˆ w wš ƒ w w ŵšẑw w Š ŵwuw Šzw w ˆ ŵw u wˆ ˆ w wš ƒ w w ŵšẑw w{ yw ƒƒ}ŵwvuw wˆ ˆ w wš ƒ w w ŵšẑw w{ yw yŵw tuw w w Š }w w y ŠˆŠ w Šzw Šˆ ˆšˆŠ ŵšw yw ƒŷ w w ˆ w Šw ˆw Šw Š w Š w ŵŵš z w w zw y ŠˆŠ w Šzw Šˆ ˆšˆŠ w yw ŵšw y w w y Šw w w ˆ w ˆ y w Š ˆ Šw ẑw w ˆ ŵ w w w yz!w w Šˆ "Š ˆ w ŵšw y w w y Šw wš w wƒwš zwƒ Šw wywƒzwŷššw Šzwy Šz }w w zw w w ˆ w ŵšw z Š w w # w ẑŷš w Šzwzˆ }wy Šz }ŵwƒ z" Š ˆŠzŵŠw w w w wŷ ˆŠ wœ w Š w ŷwƒw Š z w$ w wy w Š w wt w w ˆ w w w w y ŠˆŠ w w Š }w w y ŠˆŠ w Šzw Šˆ ˆšˆŠ ŵšw yw ˆ w ˆ w ƒ w w w w ˆ w Šw ˆw Šw y }wzˆšˆš w w w Šzw ˆ Š ŵŵš z w Šˆ ˆ Šw w yw y w w w w z w w w Šzw ˆˆ w w Šzw Šˆ ˆš w Šzw ẑwzˆ Š w yw w ˆ }w wš Š w Šzw Š w w ˆ w w Šzw y w y zw ˆ wzˆ ƒyŵ w wzˆ }ŵwš w ŷ ƒyw ˆ w w ƒˆ w "t"~u w }w ƒˆ w Šˆ wœ ˆ Šw w ˆŠ y zˆš w y ŠŷŠw Šzw }w w w yw wœ ˆ Šw w ˆ yw Šzw } w w

SAFE REOPENING PLAN E. Additional Measures Specific to Business (Mandatory): Restaurant Measures: Update floor plans for common dining areas, redesigning seating arrangements to ensure at least six feet of separation between table setups. Limit party size at tables to no more than the established maximums approved as recommended by CDC or approved by local and state government. Where practical, especially in booth seating, physical barriers are acceptable. Consider a reservations-only business model or call-ahead seating to better space diners. Provide physical guides, such as tape on floors or sidewalks to ensure that customers remain at least six feet apart in lines or ask customers to wait in their cars or away from the establishment while waiting to dine or pick up food. Post signs to inform customers of food pickup and waiting protocols. Any social distancing measures based on square footage should take into account service areas as well as guest areas. Remind third-party delivery drivers and any suppliers that you have internal distancing requirements. Post signage at the entrance that states that no one with a fever or symptoms of COVID- 19 is to be permitted in the restaurant. Limit contact between waitstaff and guests. Where face coverings are not mandated, consider requiring waitstaff to wear face coverings (as recommended by the CDC) if they have direct contact with guests. Install physical barriers, such as sneeze guards and partitions at cash registers, bars, host stands, and other areas where maintaining physical distance of six feet is difficult. If practical, physical barriers such as partitions or plexiglass barriers at registers are acceptable. Use technology solutions where possible to reduce person-to-person interaction: mobile ordering and menu tablets; text on arrival for seating; contactless payment options. Consider options for dine-in customers to order ahead of time to limit the amount of time spent in the establishment. Provide hand sanitizer for guests to use, including contactless hand sanitizing stations, and post signs reminding guests about social distancing. Thank them for their patience as you work to ensure their safety. Try not to allow guests to congregate in waiting areas or bar areas. Design a process to ensure guests stay separate while waiting to be seated. The process can include floor markings, outdoor distancing, waiting in cars, etc. Consider an exit from the facility separate from the entrance. Determine ingress/egress to and from restrooms to establish paths that mitigate proximity for guests and staff. Where possible, workstations should be staggered so employees avoid standing directly opposite one another or next to each other. Where six feet of separation is not possible, consider other options (e.g., face coverings) and increase the frequency of surface cleaning and sanitizing. Note: Face coverings may be required by government officials and/or restaurant operators to mitigate the distancing gap. If not mandated, face coverings are

recommended by CDC and, when worn, they should be cleaned daily according to CDC guidance. Elimination of break rooms, employees can have lunch outdoors- Social Distance is enforced Train all employees in the above safety actions while maintaining social distancing and use of face coverings during training SAFE REOPENING PLAN F. Additional Measures Specific to Business (Mandatory): Measures to Protect Golf Course Staff and Golfers: Staff members are instructed to welcome and greet everyone from a distance of six feet. There will be no physical touching permitted with any guest or fellow staff member and all must maintain six-feet distancing. Staff must be trained in regard to protocols established by the Centers for Disease Control and Prevention (CDC) and health experts. All employees must be provided the requirements of How to Protect Yourself and Others All employees must follow and their city's requirements for face coverings and other personal protective equipment If a golfer is sick or are feeling sick, they will not come to the golf course. Encourage all golfers to wash their hands before coming to the course. Hand sanitizer shall be available throughout the golf course facilities. Credit card or charge account payments only, no cash payments will be accepted at the counter. Guests will not need to sign credit card receipts. Single or Same household Golf cart usage Golfer will handle and care for their own bags and equipment. Staff will not be allowed to handle. All pull carts will be washed and pre-sanitized before each use. Rental clubs and rental equipment will not be available. All golf instruction and clinics are temporarily suspended. Tee time intervals will be monitored to regulate the number of players on the course at one time and to ensure social distancing. Players may not arrive on the tee box until the previous group has left the teeing ground. Measures for Grab and Go Food Service at Golf Courses: Food and beverage areas may only remain open for grab-and-go service or delivery. Food and beverage service will require credit card or charge account payments only, no cash payments will be accepted at the counter. Guests will not need to sign credit card receipts.

Measures for Grab and Go Food Service at Golf Courses Continued: To assist with physical distancing, lines must be installed with six-foot markers for guests to maintain safe social distances. Orders are prepared for pick up and must be taken for on-courses only. Water dispensers are temporarily closed. No seating is available in food and beverage areas. Food and beverage staff should wash their hands and change gloves at least every 60 minutes, or as needed if contaminated. Measures to Protect Golfers around Clubhouse Areas: Limit the number of customers in the pro shop at any one time which allows for customers and employees to easily maintain at least six-feet distance from one another at all times. Where appropriate, prop open doors to the pro shop, restrooms, and food and beverage areas. Limit the number of golfers in the restrooms and locker rooms to allow for users to easily maintain at least a six-feet distance from one another at all times. To assist with physical distancing, lines must be installed with six-foot markers for guests to maintain safe social distances. All employees must be instructed to maintain at least a six-feet distance from golfers and from other employees. Measures to Protect Golfer Health in Practice Areas: All purchases of range balls must be made with credit card or a non-cash form of payment. All cups will be placed so that the ball can be retrieved without touching anything but the ball. Bag stands, furniture and equipment must be removed from the driving range. Driving ranges must space stalls appropriately to maintain safe social distancing. Wash range balls after they are collected; before they are returned to circulation. Golfers may only use their own golf balls on putting greens. Maximum of four players per tee time. Pull carts will be pre-positioned to maintain safe social distancing. Golfers are prohibited from touching flagsticks. All cups will be placed so that the ball can be retrieved without touching anything but the ball. Remove rakes from all bunkers. Remove golf ball washers. Remove any water dispensers that require contact. Trash cans should be touchless. Remove lids if present. Park pull carts in designated areas to maintain proper social distancing. Guests are asked to dispose of their own trash into garbage cans. Guests are encouraged to wash their hands immediately after play. Social or group gatherings are not permitted. Disinfecting sprays or wipes that are effective against COVID-19 are available to sanitize pull carts and frequently touched surfaces. Employee(s) are cleaning and sanitizing rental pull carts, after completion of each use.

Hand sanitizer, soap and water, or effective disinfectant is available to golfers at or near each entrance of the facility, pro shop and restrooms. Staff must disinfect all high-contact surfaces frequently. *Any additional measures not included here should be listed on separate pages, which the business should attach to this document. You may contact the Health and Safety Coordinator with any questions or comments about this protocol: Name: Miriam I. Cline Phone Number: 760-731-6800 Date of Form Completed: 05/30/20