Problem
At the conference centre we visitors passing through don't know what's really going on. I want to know what's really going on.
Answer
Sometimes if you just chat away, polite and complimentary, you learn what's going on, who knows what, who doesn't know more than you do.
Accommodation
We were talking amiably to staff at the conference centre. I reveal that this year I stayed in a standard room. When are the rooms being upgraded?
The staff reveal that they don't yet know. "They don't tell us. But the corridor where your room is, we call it the 'Titanic'." Because of the shape. It's long and narrow and rises slightly into the distance, like a tilting ship."
Food Revelations
Another revelation, at lunch. I hand over an unused pat of butter, saying, "You can put that back."
The staff member admits, "Not nowadays, we can't . We have to throw everything away. In the old days we could save everything, use it again, or take it home. It used to hurt me, throwing food away. Such a waste. But I've got used to it. Now they say it's unsafe, if the butter's been out of the chiller, and we can't tell how long."
Author
Angela Lansbury, travel writer and photographer, author and speaker.
At the conference centre we visitors passing through don't know what's really going on. I want to know what's really going on.
Answer
Sometimes if you just chat away, polite and complimentary, you learn what's going on, who knows what, who doesn't know more than you do.
Accommodation
We were talking amiably to staff at the conference centre. I reveal that this year I stayed in a standard room. When are the rooms being upgraded?
The staff reveal that they don't yet know. "They don't tell us. But the corridor where your room is, we call it the 'Titanic'." Because of the shape. It's long and narrow and rises slightly into the distance, like a tilting ship."
Food Revelations
Another revelation, at lunch. I hand over an unused pat of butter, saying, "You can put that back."
The staff member admits, "Not nowadays, we can't . We have to throw everything away. In the old days we could save everything, use it again, or take it home. It used to hurt me, throwing food away. Such a waste. But I've got used to it. Now they say it's unsafe, if the butter's been out of the chiller, and we can't tell how long."
Author
Angela Lansbury, travel writer and photographer, author and speaker.
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