COMPETITOR ANNOUNCEMENT NO. 2 : 2017 Sperry Charleston Race Week

COMPETITOR ANNOUNCEMENT  NO. 2 : 2017 Sperry Charleston Race Week

Melges 24 Teams please be advised:

WEIGH-IN
The originally planned weigh-in for Sperry Charleston Race Week 2017 has been canceled. With this cancellation, all teams are reminded that IM24CA Rules are very much still in effect despite no weigh-in in advance of the racing this weekend. Please know that your team may be protested if overweight, disqualified. 

2017 CLASS MEMBERSHIP
We still have a few teams that need to take care of 2017 Class Membership. Please take care of this in advance if at all possible. If you need to join onsite in Charleston, please know that only cash and/or checks made payable to U.S. Melges 24 Class will be accepted. Membership packages will be available at registration if you have not already received yours.

Per the International Melges 24 Class Association Rules, PART I - ADMINISTRATION, Section B - BOAT ELIGIBILITY, B.2.1:
“The owner and helmsman shall be a current member of their NCA or, where there is no NCA in his country, a member of the ICA or and NCA nominated by the ICA.”
Therefore, 2017 Class Membership is required for every team that races at Sperry Race Week. If you have not yet joined the U.S. Melges 24 Class Association, please visit this link and join today:

Join the USM24CAView 2017 U.S. Melges 24 Class Membership List.

CORINTHIAN COMPETITION
The official entry deadline for your team to enter and qualify as a Corinthian is TOMORROW — Thursday, April 20 by the close of registration. If you believe your team qualifies for the all-amateur division, please complete a Corinthian Declaration Form (or, visit this link: http://www.usmelges24.com/pdf/USMCACorinthianDecForm.pdf) and submit to USM24CA Admin, Joy Dunigan via email. Remember: every crew member must possess a valid Group 1 Sailor ID in order to qualify. Corinthian Forms will be available at registration.

FOR MORE INFORMATION

U.S. Melges 24 Class Association Admin, Joy Dunigan
Phone:
 +1 (912) 398-5776


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