Our Facilities

 

The Quarterdeck:


The area in front of the Bar enclosed by a white line is known as “The Quarterdeck”, a Naval term for the “Aft part of the Upper Deck of a ship traditionally reserved for Officers”. The DYC Quarterdeck is not reserved exclusively for Officers, but it is reserved for adults. No-one under the age of 17 is permitted on the Quarterdeck. There is a separate bar to the right of the Quarterdeck where those too young to cross the white line may be served. The use of cell phones and skype whilst on the Quaterdeck is prohibited.
 

The Club Library:


To the left of the Brass Wheel at the main entrance is a small Club Library. On the walls of the Library are some framed aerial photographs of Msasani Bay from before and just after the Club moved to Leopard’s Cove, and of the Dar es Salaam Harbour when the DYC was situated there. In the Library there are shelves with paper-back books of fiction, novels and other information and reference materials. These books are given by members and can be borrowed and returned without any registration cards. 
 

The Swimming Pool:


The Swimming Pool is located beyond the restaurant and next to the children's playground. Members can either cool off in the pool or lounge on sun beds under umbrellas next to the pool. Members are reminded that it is prohibited to take glasses, glass bottles, cutlery and crockery for use around the pool. Children utilising the swimming pool area must be accompanied by an adult at all times.
 

Children's Playground:


A purpose built adventure playground is located next to the pool area for children to enjoy.  DYC welcomes all our younger members, but there are some rules which must be observed. Children under the age of 14 years must be accompanied by a responsible adult at all times. Parents remain fully responsible for the safety and behavior of their children (of all ages) on Club premises. Areas out of bounds to unsupervised children include the car parks, boat yards, toilets, ramps and Dive Center.
 

Club Notice Board:


There are several notice boards around the Club. Those under glass are Committee and Section notice boards and contain important information such as minutes of Committee meetings, the names of prospective members, and special notices that the Committee and the section heads wish to bring to members attention.  
Adjacent to the mens washrooms is a large notice board for members to use.  Items for sale may be posted here and notices relating to events to which members are invited.  Any notice to be posted here should first be taken to the Club Office, have the bar number of the member posting the notice and MUST be signed and dated by the General Manager. Such notices are removed after four weeks. 
 

Beach and Moorings:


The DYC shore-based facilities consist of two ramps and hauling out winches, hard standing for boats kept ashore, sheds and open air repair bays, fresh water facilities, and various tenders/dinghies for transporting members to and from their boats on the moorings. The operation of these facilities is carried out by the Club’s beach staff under the control of the Bosuns, who act under the direction of the Club Manager. The Honorary Beach and Mooring Master represents all beach and mooring activities on the DYC Committee. There is a booking system at the Bosun's Office to schedule the hauling out or launching of members craft, and beach staff can assist members in this regard in consultation with the Bosun. The Bosun will also assist members with their own moorings in consultation with the Honorary Beach and Mooring Master.
Members are reminded that the ramps and their environs are naturally dangerous and swimming, fishing and playing is therefore forbidden in these areas.
 

Private Hire:


Areas of the Club are available for Members to hire for private functions provided they are not being utilised for scheduled Club events. These areas include the Swimming Pool area, Lured Inn, Restaurant area and Beach Banda. Bookings can be made with the DYC Office. The venue layout, catering, entertainments, bar and staff requirements can all be discussed with the General Manager.