COVID-19 Update as of March

The Commodore and Board of Directors have discussed how we should proceed with the coming season.  At this time we are taking this week to week.  The Board will meet every two weeks to see where we stand and determine our path forward with regard to operations at the club.

Officially, TYC opens April 1.  However, given the circumstances, we request you refrain from using the Clubhouse. We presently have no staff in place and want to ensure a clean environment.

The marina will be fully operational, although some planned repairs will likely have to be put off for now.  Again, I stress the importance of physical distancing even outdoors.

We have not made any decisions yet on any upcoming events, however, for the time being all meetings of 10 people or more are cancelled through the month of April. I would encourage all meetings regardless of size to be conducted electronically with apps such as Zoom.

We will keep the membership apprised of all changes in status as we move forward.  Let’s hope we get through this quickly and safely.

Any questions or concerns should be addressed to the Board, please feel free to call or email them. 


RIDEM Guidelines for Marinas


RIDEM Marina Guidance

April 29, 2020
Marinas and Boatyards
Phase 1 Opening
The RI Department of Environmental Management provides this guidance to marinas, boatyards and yacht clubs to clarify the protocols that must be in place by May 1st in order to allow patrons access to their vessels during the coronavirus disease 2019 (COVID-19) crisis. (This guidance may be adjusted and updated in the weeks or months to come, as we enter new phases of the reopening plan.)
1. Owners/operators must post signage advising employees and patrons of COVID-19 guidance including postings on boat ramps.
2. Marinas, boatyards and yacht clubs should remain secure so that admittance can be monitored by owners/operators.
3. The number of patrons on the property or in an area is limited in accordance with current Executive Orders and other appropriate guidance or regulations, including social distancing guidance to ensure all persons remain 6 feet apart at all time.
4. High-touch areas in restrooms or porta johns should be cleaned at least every 2 hours; in the absence of the ability to have areas cleaned every two hours, and in instances when restrooms are infrequently in use, cleaning wipes and/or cleaning materials must be available for individuals to clean surfaces before and after.
a. Ensure that the facility is supplied with soap and water or hand sanitizer at all times.
b. Signage must be provided to alert users of last official cleaning and encourage users to clean surfaces before and after use.
5. Any communal areas should be closed, including but not limited to:
a. Ice machines, refrigerators, gas shacks, storage areas, or the like in any other areas that members may have used to store food, drinks, gas tanks, etc.
6. Consistent with the Executive Order allowing travel to Rhode Island for work purposes, the use of boat ramps by out of state residents (“non-residents”) for Commercial Fishing purposes is allowed.
7. Facilities located indoors and all amenities belonging to the marinas, boatyards, or yacht clubs remain closed to members and the public, including bars, restaurants, clubhouses, and communal kitchens.
a. Sales from a marina retail store are allowed but must be done by curbside pickup only.
b. Licensed food establishments can offer take-out food orders only, for pick-up or delivery from associated food businesses.
c. All transactions should be done electronically.
1. Any employee who is ill should isolate at home until they have been symptom free for 3 full days
without the use of fever-reducing medicine AND at least 7 days have passed from symptom
2. Employers should establish screening procedures to screen all employees for exposure to or
symptoms of coronavirus, particularly at the beginning of their workday or shift. A screening
tool is available, in English and Spanish, to aid employers with the proper screening of
employees at
a. If an employee appears ill or reports any symptoms of COVID-19, they should be sent
home. Symptoms of COVID-19 include fever, cough, shortness of breath or difficulty
breathing, muscle pain, chills, repeated shaking with chills, sore throat, headache, or
new loss of taste or smell.
3. Employers must ensure that all employees receive adequate COVID-19 instruction related to
these protocols. This requires addressing any language barriers that might prevent effective
4. Employers must provide employees with time to wash hands as needed.
5. Face coverings must be provided to all employees by the employer and worn by all employees.
a. The face covering requirement must be clearly displayed in signage and on business
websites and through social media, along with other safety protocols. Signs are
available at
6. Fuel docks may open to all with attendants wearing proper Personal Protective Equipment
1. Transient dockage from out of state boats remains prohibited.
2. RI residents may continue to access facilities to work on, launch and use their boats.
a. Adherence to social distancing guidelines and protocols is required.
3. Beginning May 1st, non-residents may also access these facilities to work on their boats.
a. Non-residents must adhere to Rhode Island’s social distancing guidelines and
b. Non-residents who access fueling docks from the water must continue to remain on
their vessel during fueling.
c. Non-residents must return to their home state after they complete their work.
4. The Centers for Disease Control and Prevention (CDC)-recommended and state-required social
distancing of at least 6 feet must be followed.
5. Patrons should not congregate on the docks, parking lots, common areas, or near other
customer boats on land.
a. Customers should go from vehicle directly to boat and back.
6. No patrons should have any access to buildings, sheds, storage bays, or mechanical or service
7. All patrons in public spaces should wear a face covering in accordance with Governor Gina
Raimondo’s Executive Order 20-24.




Memorial Day Cocktail Party

Tova handed the vase of cut flowers to Polly who placed it on the buffet table in the center of the upstairs function room. Bowls of freshly cut fruits and garden salads along with a pan of home-made pizza were also placed on the navy-blue tablecloth covering the two joined folding tables.  It was nearly six o'clock in the evening when the first guests arrived at the annual TYC Memorial Day Cocktail Party held last Saturday. 

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