We’ve got Arisia coming up in January. I’ve been a participant for over a decade, Pepper Mill has been running Fast Track for the kids for years, and even MilliCal has been running the Teen Lounge. She won’t, this year – she’s a freshman at college.
Your Teen Lounge remark ties into my point about checking ALL rooms well in advance, because Orycon just found out yesterday that the room assigned to be the Teen Lounge has a leak in the middle of the ceiling…and it has been raining heavily.
heck, I know it’s a zombie, but I’ve just got to respond to this one.
Don’t know the lady, but she’s pinched the second one from Shakespeare in Love:
[QUOTE=Shakespeare in Love]
Philip Henslowe: Mr. Fennyman, allow me to explain about the theatre business. The natural condition is one of insurmountable obstacles on the road to imminent disaster.
Hugh Fennyman: So what do we do?
Philip Henslowe: Nothing. Strangely enough, it all turns out well.
Hugh Fennyman: How?
Philip Henslowe: I don’t know. It’s a mystery.
[/QUOTE]
I just want to foot-stomp on this one as being generally good advice no matter what you’re doing. It’s always annoying when someone gets a hold of a radio and starts spamming the net with whatever nonsense when you’re trying to be productive.
The happy smiley hotel staff that shake your hand and sign the contract you both have agreed upon are probably not going to be the same hotel staff that you will be working with the weekend of your convention many months later, and there’s a damn good chance they may not interpret parts of the contract the same way. We found this out the hard way in the Hospitality Suite this weekend at Orycon in the middle of fixing lunch for over a thousand people. The hotel had already laid down the rule that we couldn’t cook or heat up any food(even to the point of banning microwaves), so we were busy slicing cheeses and meats and veggies when we got the word from the hotel that we could not even prep food in their function space-we had to show that we bought it pre-prepped from the store, all cut up and ready to serve! The two problems with that request were:
- We couldn’t afford to feed people if we didn’t buy food in bulk and then do the prep ourselves, and of course
-
we’ve already blown our budget on these refrigerators and boxes of food.
So we talked to our hotel negotiator, double-checked to make sure all hospitality personnel had valid food handler’s cards, and fed the people anyway. The next meeting with the hotel is going to be interesting, I think.