Determining best practices for service charges, gratuities and tips continues to be an area of confusion in the event and meeting industry.
The nature of contracts with hotels is changing. Planners should be aware of several sneaky, new clauses.
The little “++” that appears on each menu page don’t mean you’ll receive extra food, service or attention.
The first area planners tend to trim money from is their food and beverage budget. But how do you save money without sacrificing the experience for your attendees, avoid getting hit by hidden banquet fees and best work with the director of food and beverage and catering manager to create exceptional events? In this PYM […]
Working on-site at an event in Florida this week, one question has occurred to me repeatedly: When does the “service” in service charge begin, and where does it end? Because a portion of that 22 percent usually goes to the Conference Services Manager (CSM), I have high expectations for the level of service I get […]