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| - Dear Lori,
I attended a conference in Phoenix AZ Feb 27-March 2, 2018. I was at first pleasantly surprised, and then continually delighted by the quality of the food provided for breakfast and lunch. It is not only delicious, it's a lovely change from my 30+ years of "conference food" that always include cheap dishes easily made in bulk. Heavy pasta with cream for lunch, overdone meats and limp vegetables are what I'm used to. Delicious foods that include salads with pepitas, quinoa and scratch-made salad dressings have been a delightful and progressive change.
Along with a hat's off to your chefs, I cannot underscore the importance of our servers. Kirk was lovely, friendly and pleasant on the day she served us. Every other day we had Holly, who has exceeded every expectation I had for personal attention, courtesy, attention to detail, efficiency and exceptional service.
I cannot thank you enough for providing us a remarkable experience during our time here. I hope you have an employee recognition program, and will recognize and reward the chefs, Kirk, and especially Holly for their remarkable dedication to their profession. It made a significant and noteworthy contribution to the quality of my conference experience.
Sincerely,
Dr. Barbara Roe Beck
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