Communicating with hotels has reached an all-time low.
The menu for the 175-person banquet that Arlene Sheff was planning concluded with a trio of small chocolate desserts. Wanting to make sure that there was something to please even those who were not chocoholics like herself, Sheff, CMP, senior meeting and event planner for The Boeing Co. in Seal Beach, Calif., wanted to change one or two of those desserts to something else. Through several confirmations, she was certain that her wishes were well communicated, but at the event, as plates ...
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