Questions below refer to the following letter and email.
FARWELL ENTERPRISES, INCORPORATED
Ms. Michelle Carrington
Director, Banquet and Catering Department
Vantage Hotel
Seattle, Washington 98101
Dec. 1, 2011
Dear Ms. Carrington,
I enjoyed meeting with you last week. Your enthusiasm for the menu for our Dec. 13 dinner meeting in the Redwood Room is contagious. My mouth is already watering!
According to my notes, you will be preparing the following for 87 people:
Main course
Choice of chicken picata or vegetarian medley
Plus
• Fresh spinach, mandarin orange, and almond salad
• Angel hair pasta with white clam sauce
• Raspberry and white chocolate tarts
• Coffee or tea
Also, your staff of ten will arrive at 6 p.m. for set up, serve the food at 8 p.m. and handle the clean-up. The meeting will end no later that 10 p.m.
Does this sound right to you? Let me know if you have any questions.
Sincerely,
Andre Pettigrew
Chief Operating Officer
Farwell Enterprises, Inc.
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Vantage Hotel
From: Michelle Carrington <banquets@vantage.com>
Subject: Dinner meeting
To: Andre Pettigrew <a.pettigrew@farwell.com>
Sent: 2 Dec. 2011
Hello Mr. Pettigrew,
I enjoyed meeting you as well last week, and my staff and I are looking forward to serving you at your dinner meeting next month.
One thing to clear up: According to my notes, we decided to offer the choice of one more main dish, salmon with a honey-ginger glaze. Please let me know as soon as possible if you don't want to include this entree.
Also, I told you that all ten members of my catering staff will be working on the evening of your dinner meeting. Unfortunately, one of my serving staff will be unavailable. This won't in any way affect our usual high standards of service, I promise!
Regards,
Michelle Carrington