Readers Comments

This blog is only 2 months old and so far the response has been fantastic. I wanted to take the time to not only thank you but to post a few comments here from some of our readers.

With your help, we can make this blog THE place on the web for banquet managers and anyone in our related field. With that as my goal, I will keep on sharing my stories with you (also, with the never ending B.S. we deal with each day, I’ll have plenty to write about!)

Please support us by adding your comments, bookmark this page, email a post to a friend, subscribe to my RSS feed, tell your assistant banquet manager, phone your grandma…

You get the idea. Thanks.


Amy said on April 13th:
Hey – thanks for the nice plug –
I know there are planners out there who are unqualified boneheads who no doubt make your job more difficult, but as you can tell from my postings, I am your biggest cheerleader – I think banquet staff and mangers are overworked and under-appreciated so my approach is to pitch in and help every chance I can.

I’ll look forward to reading future blogs and will write one about you in the near future.

Thanks again –
Amy Rubins
Fête Perfection, LLC
952-929-4281
www.feteperfection.com www.feteperfection.com/blog

Anonymous said on April 27th:
I am training to be a banquet manager. It is a fun, labor-intensive, "people" job. My favorite part is working with the staff of 15 servers. So many characters! Whether you work holidays depends on what kind of property you work at? No Business = No Need to be here. Managing the execution of all events & functions is sometimes gruesome, always interesting. Yeah it gets challenging at times but no pain, no gain. Work Hard > Live Well

Anonymous said on April 30th:
Great Blog . Funny & TRUE. LOL @ " I gotta get a real job"

Julie said on May 9th:
It takes an extremely dedicated person to work in F&B at a hotel and I give you so much credit! The long hours, evenings, weekends -- I don't know how you do it!!! I am back in the office world now, but I'm glad I had the opportunity to try it out, otherwise I would have never known! Keep up the great work --- Banquet Managers are the unsung heroes of the hotel industry.

Anonymous said on May 15th:
I started out as a restaurant server and then served banquets for 6 years before taking a $18,000 paycut to be the 'restaurant supervisor' at my hotel. Restaurant servers cannot hold a candle to banquet servers- they can haul crap and take crap from anyone - as long as its followed by shots at the local watering hole right before last call.

Anonymous said on May 18th:
I need YOU as a Banquet Manager!! I am a Food & Beverage Director and I'm dealing with a Banquet Manager who fell into her position before I arrived. She is the most unprofessional manager that I have ever met. The staff has no respect for her at all! I have been trying to have the staff take things up a couple of notches and she gets really defensive about it. She has also decided she only wants to work 8-4 everyday ! I am about ready to pull my own hair out!! I NEED PROFESSIONAL PEOPLE WORKING FOR ME!!

Anonymous said on May 19th:
thanks a lot for the tips man, its appreciated.
I checked out your blog. Gotta say it gave me a chuckle, you remind me fully of my maitre de. I know I'm spelling it wrong, after all I'm only a banquet waiter ;)
thanks again

Juliet said on May 21st:
Your blog is hilarious and I can totally relate! Thank you for the link! I didn’t expect it but it is much appreciated!

Juliet Douglas
Distinguished Graduate, Association of Bridal Consultants (ABC)
Green Orchid Events, LLC
T. 702.373.7045
F. 702.949.0764
http://www.greenorchidevents.com

Andrew D said on May 22nd:
I have spent 10 years working in the Hospitality industry, much of it as an operations based manager. In my five years as a food and beverage manager I struggled with a lot of the behavioral issues that the author brought up.

To help break the barriers and reduce the attitudes, I would often hire waiters (regardless of whether they were restaurant or banquet waiters) and tell them, during the hiring process that there was potential that they would work some shifts in either department.

What this did was even the attitudes the author brought up. We ended up with more well rounded staff that seemed to have a much better attitude and lived the team work culture we were trying to create. There was not as much us/them (banquets vs. restaurant).

Made it easier for staffing too, especially for those banquet "peaks" that I am sure everyone is aware of...

Andrew Desilets
President and CEO
Canadian Hospitality Recruiters
www.CHrecruiters.com

Thanks again to everyone.