EFTA00383667.pdf

From: To: >, Cc: Rich Kahn Subject: Fwd: Comprehensive Planning and Expense Froms for Dinners Date: Thu, 12 Sep 2013 14:20:08 +0000 Hi and -...below is from Mark Tollison, Jeffrey's new hire who will be starting on Monday Sept. 16th. I am not sure how JE wishes to go about next weeks dinners as many important people are comin...Mark is proposing a very formal approach if JE wants n9to this way (I have never seen JE do a totally formal approach at dinner parties, but maybe this is different)...=, since you are with Jeffrey, do you think you could speak to him about Mark's ideas? Also, Mark wishes to have a meeting on Monday, Sept. 16th with all those who will be involved in the breakfasts/lunches/dinners...what time would work for you two on Monday? M, I know you have therapy...Would a 10am or 2pm work? Begin forwarded message: From: Mark Tollison Subject: RE: Comprehensive Planning and Expense Froms for Dinners Date: Se tember 11, 2013 4:56:12 PM EDT To: Thank you for that detailed description of the team! For now, I beleive would like to meet just those who will be involved with planning, purchasing, preparing, and serving the meals for the upcoming guests. I am certain the staff have been done these dining events before; however I would like to make certain, if JE wishes, to prepare, present, and serve meals on the highlest level to provide his guests with the best experience possible on behalf of JE whether it is informal or formal dining. Having said that we will need at a minimum the following: 1. First rate Chefs who can plan and/or create the fine meals we will want. 1Chef per 6 guests. 2. First rate Captains to coordiante serving to guest in the dining rooms. 1 Captain per dining table. 3. First rate Servers to serve. At a minimum 1 Server per 2 guests at table. 4. First rate Wine Sommeliers who will be in the dining rooms as well with the Captains to attend to wine preparation, pouring, and any changing of wines durign meals. 5. First rate Bartenders for any dining event involving mixed drinks to guests before, during, or after the meal. 1 Bartender per event under 20. Often the Captain is also a trained Wine Sommelier, ad the Chef is a trained Bartender or vice versa. EFTA00383667 I would like to see all servers in formal like kind clothing whether the dining events are informal or formal. Captains would be suited up as well regardless of the formality and the Chef and Bartender in formal attire too. I can source any these to "rent' per event should JE want this level of service and should we need them beyond the staff we have. Best regards, Mark Mark Tollison The information contained in this e-mail is confidential and is intended solely for the use of the addressee(s) named above. if you ore not the intended recipient or the person responsible for delivering this confidential information to the intended recipient, you have received this information in error, and any review, use, dissemination, forwarding, printing, copying, or other distribution of this e-mail message and any attachedfiles is strictly prohibited. The sender reserves the right to monitor any communication that is created, received, or sent on its network. if you have received this confidential communication in error, please notify the sender immediately by reply e-mail message andpermanently delete the original communication. EFTA00383668