an update...

Had a very nice conbversation with Mr. Hal Philip, the head of Food and Beverage at the Hotel. Key points:

1. The change is food from traditional breakfast is to bring variety. For the last 3 days, we have had small "turines" of scrambled eggs which if you grab say 2 or 3, you are fine. Still no tomato or bacon or mushrooms, but there has been sausage -- again presented in small single serve turines. Honestly, once I got over the shock of this and learned to eat 3 or so, I was OK.

2. SOTP has recently undertaken a large redecoration of the lounge. It looks like Westin decor (which is fine with me as I really like this look).

3. They are selling Executive Club proivledges for $75AUD per night (per the messsage boards in the elevator) and this is adding to the crowds. Mr. Philip did say that this is only done on at certain times, but it is being done. Also, given the timeof the year, they are seeing an increase in the leisure to corporate mix.

4. Staffing has increased over the last few nights at the lounge. It was 3 on Sunday night, but I counted 5 last night.

5. Mr. Philip indicated that there is no cost cutting going on and that SOYTP is in fact investring in the lounge and the overall expererience.

6. SOTP recently conducted a benchmarking study on various properies in SYS to ensure that the Executive offering was on par.

I appreeciate Mr. Philip taking the time to meet with me to update me (and us) on some of the recent events with the executive club and their strategies.