With the economy being what it is — and for our purposes let’s call that crappy — it never ceases to amaze me how hotels keep trying to charge new, and excessive, fees in their banqueting services.
Listen to this one, courtesy of a hotel chain in Texas that will remain nameless:
“The hotel reserves the right to add an $85 fee to all ‘pop-up’ requests. A ‘pop-up’ is classified as an event that is requested for the hotel (minimum 25 people) within 24 hours of the actual event.”
They reserve the right? What right do you have to possibly charge me an added fee on top of your already overpriced menus when I am giving you additional business?
Knowing that this particular hotel just laid off employees, I wonder if they should be focusing on thanking clients for giving them additional business instead of wanting to charge my client extra.
And whatever happened to the client’s right to good service? You know, when hotels used to say, “We are here to serve you, should you need anything else.”
Hotels, quit penalizing those of us who are giving you business. Between that and instituting a 24 percent service charge (don’t even get me started!), you’re well on your way to contributing to your own downfall.
That is my story and I am sticking to it.
Claire R. Gould is the owner of Rx for Catering, LLC, a culinary and logistics company that works globally negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Randstad, among others. Gould teaches and writes about culinary and banquet trends and topics, and publishes a quarterly online newsletter “The Claire Diaries.” If you have any feedback for her, please leave a comment.