Snowball XXXIV
February 29 - March 2,
2008
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Hospitality Information ***
One of the most acclaimed features of Snowball is
hospitality. Of course, our entire committee and their assistants are all more
than hospitable, they're friendly and helpful and (mostly) cheerful. Our primary
goal is that you and all the other Snowball attendees will also be cheerful! The
Hospitality focus, though, is in the Hospitality Suites, supervised by Kris
Cooper. Do contact her if you have a suggestion, and especially if you'd like to
help out either before, during or after the event. Her email address is kmcoop48025@yahoo.com.
Hospitality this year will be supplied with beverages
and snacks and open from late afternoon on Friday until about noon on Sunday. We
try to have an ample supply of both healthy and non-healthy food available; the
Snowball Persons in charge have decreed (well, "suggested nicely" would be more
accurate) that -- minimally -- crackers, cheese, bread, peanut butter and jelly
shall be available at all times. Most of the time we also have things like fresh
fruit and vegetables, chocolate, more chocolate, and an assortment of chips,
dips, salsa, and cookies.
Beverages will include a variety of top-quality beer selected
by Beer Maven "Uncle Frank" Zollner, and some light beer, too. We can't promise
top vintage wines, but you will be able to avail yourself of some reasonable
light red, white and rose wines. Providing an appropriate variety of soft drinks
has become more and more of a challenge in recent years. Our hospitality
committee and their designated shoppers will look for colas (both Coke and
Pepsi) that are caffeinated, non-caffeinated, regular, and diet. Can you
calculate how may different sodas that makes if you get all the possible
combinations? And then there are similar permutations of non-colas. Plus fruit
juices. Plus bottled water (carbonated, uncarbonated, flavored, unflavored....)
We do our best. Will we run out of anything? We hope not; it is our practice to
take inventory on Saturday and if it looks like we're running low on anything in
particular, we send someone out to get more.
On Friday evening we will be having a variety of sandwiches
delivered to the main hospitality suite. These will not all be delivered at
once; most will arrive around 6:00 or 6:30. More will come about an hour later,
and a third round will be brought later on in the evening, to accommodate late
arrivals.
Later on, late Friday night, we'll serve a variety of ice
cream.
Some of the breakfast items provided on Saturday and Sunday
morning will include: Coffee and tea, fruit juices, fresh fruit, bagels and
appropriate toppings for same, doughnuts, bread and rolls. We'll also have an
assortment of cold breakfast cereals and those single-serving microwavable hot
cereal packets. You'll see little boxes of milk available; these are
ultra-pasteurized real milk, not non-dairy substitutes. (Non-dairy "creamer"
will be available, too.) We stock both regular and herbal teas.
Around noontime on Saturday, we'll begin to have a massive
amount of several varieties of pizza delivered: with and without meat, with and
without cheese, with and without tomato sauce, with and without anchovies, etc.,
etc......
Saturday Night Buffet – The hotel will provide an improved
buffet for just $20 to any guest who wants to join us in our own private dining
room. You can pay as part of your registration or at the door, but space is
limited!
One note: We are able to provide all this bounty on the
condition that it stays in our private hospitality rooms. None of these items
are permitted in other areas of the hotel.
We shut down Hospitality around noon on Sunday. You can stay
and help us clean up after that, though. Since we strive to never run out of
anything important, it naturally follows that we often have leftovers.
Perishable leftovers are sold at no more (and often less) than the cost to
us.