Despite his casual attitude and desire to have fun on the job, he conducts himself in a professional manner and understands that his reputation is everything.
“The markets are where the life is, where the future connections are, and where I find others who are like-minded.” --Dori Pollinger of H.R. Zeppelin Fine Handmade Chocolates
The newest trend in hospitality is the offering of “guest experiences.” Guests don’t just look for places to stay, they look for things to do that interest them. The list of experiences is so extensive and variable that the Red Lion now has a manager of guest experiences. Name your experience and he’ll work to make it happen.
Kerry Hammill worked at Bard College at Simon's Rock for the past three years at its Kilpatrick Athletic Center as front desk manager before transferring to the registrar’s office where she was associate registrar.
Brian Wood and Ashley Garrett, while not unfamiliar with pastoral living, found No. Six Depot as a result of its proximity to their “upstate” studio in Canaan, N.Y.
Pamela was a graduate of the Monument Mountain Regional High School class of 1972. She worked for 25 years as an office manager at G.A. Blanco and after at Berkshire Mountain Bakery.
“Families are frightened, scared and beaten down. What the staff and I do is give them the strength to go to the other organizations, to get through this and get past this.”
--- Michelle Derr, CHP director of WIC [Women, Infants and Children Nutrition Program] Family Services
The fire affected the “electrical, insulation, and the storage around [the oven],” but the the structure was untouched, said Fire Chief Charles Burger.
The Center for Food Studies at Bard College at Simon's Rock will hold its annual ThinkFOOD conference on Saturday, April 9, from 10 a.m. to 3 p.m. in the Kellogg Music Center.
Flavio Lichtenthal became obsessed with coffee at a young age, an easy thing to do in Buenos Aires, with its strong Italian community and its concomitant coffee culture.
The menu at the Housie Market is peppered with items not found elsewhere, such as poached eggs on polenta. Then there’s the Contactors’ Special, a “great deal” what with two eggs, cheddar, bacon, and her homemade tomato salsa on ciabatta with a cup of coffee for $6.99.
