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The recent article about Epicurean Catering having an exclusive contract with the City and County of Denver brought back memories. In the early 1980’s I worked part-time for several caterers (including Epicurean). The Henry Daniel Catering Co. had an exclusive contract (sound familiar?) to serve food at Currigan Hall. And what a mess at that facility! No running water on the main exhibition/banquet floor except for a janitor’s mop sink in the south-east corner by the drive-down ramp that went to the basement. Who ever heard of food service without available running water? We did. Nowhere to wash our hands during the food service, unless we went up one floor to the rest rooms. And no time for that. By the end of the banquet, behind those see-no-evil curtains, the wait staff could be literally wading, slipping and sliding in garbage, coffee, milk, drinking water, you-name-it. “Ripe” dishes, silverware and glassware were hurriedly packed up dirty for transport by truck back to the Daniels facility. We shoveled, swept, mopped, to prevent any of the increasingly pungent, tell-tale odors from wafting about. Why the Denver Health Department NEVER came during a banquet to inspect was ever a mystery to me. Banquet after banquet was the same, the Henry Daniel staff having perfected the illusion of proper food service.
All these years later, it would be interesting to know if there are better facilities available for Epicurean to serve food in Denver venues than were available for the Henry Daniel Co. staff at Currigan Hall. This letter has not been edited.
READER COMMENTS
Sounds like a not-so-unusual catering experience. The situations described are an important reason why institutions hire and contract with reputable caterers. It could not be doen otherwise. My experienced guess is that an outfit like Epicurean would have brought their own water. Caterers face much greater challenges than these - practically on a daily basis.
Posted by Retired Caterer on August 13, 2007 10:38 AM
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