Hi all, we just had our wedding on the 10th july 2010...here is what we have experienced on that day
1.
From our first impromptu walk-in (without appointment nor readiness to be serious in commitment for a wedding banquet location) to the very end of our event and checking out of the hotel the next day, Richard has provided very professional advice and service. There was no hard sales closing. Instead, we felt the sincerity and passion of someone in the service line, giving all his best, putting light to the factors of considerations, weighing the pros and cons (such as theme, ambience, location, guest expectations, food, costs, as well as hotels versus restaurants etc) on finding a fit to the desired wedding banquet we will want to have. With the intitial impression during the first meeting, we made our decision and chose Peninsula Excelsior Hotel. And we were right! Service attitude and assistance thereafter were commendable and definitely from someone who has passion in what he's doing.
2.
We had very strange requests (at least we think so) such as the kitchen assisting us to chop and serve the roasted pig (in earlier morning customary ceremonies). Richard explained to us the constraints of the hotel as well as reasonable concerns. However, he did not stop there. He went out of his way help us solve our dilemma with suggestions and solutions and eventually, our guests were able to bring back the roasted pig in containers (which Richard suggested we prepare). Such gestures showed his sincerity in helping us, as the couples out, with alternatives provided without violating the hotel's practice. Richard indeed places himself in the shoes of his customers, going the extra mile.
3.
We were impressed that our comments given to Gana, during the food tasting round were taken seriously and appropriate actions were taken to further perfect the expectations. From the preserved green chillies served during the actual banquet, it shows the service level of Peninsula Excelsiors's staffs. Our family members and relatives are very particular about food and some concerns were raised about hotel food versus traditional chinese restaurants. Well, Peninsula Excelsior Hotel has proved it ^_^ Indeed, there were praises for the temperature of the food (served warm and timely), taste of the food and proportion of the food (just right). We have experience and were involved at times for friends' wedding/ corporate events and seminars and understand the importance of timely coordination and many a times, 5 stars hotels have very good menus and expensive dishes. But poor coordination makes good food in wait at some point and loses the magic when served.
4.
Victoria and Yashimi were prompt in replying us and coordinating for our selected wedding favours, as well as the floor and table plans. Especially closer to the actual day, urgency displayed by the whole team, makes it assuring that everything will turn out smooth.
5.
Shirley and Angela were also a great help for our overseas guests, in making the reservation arrangements for them. Specific details and costing were provided for consideration and decision making.
6.
Richard also provided a very detailed list of instruction on using the car-park coupon system when we raised concerns of the issues faced during the food tasting round.
Our heart-felt thanks and appreciation to the team
Richard
Gana (can't remember how to spell his name, he served us during our Food Tasting & helped at the door during the Banquet)
Victoria
Yashimi
Joseph
Shirley
Angela
and all others (including staffs at the Sky Lounge, Reception and Coleman's Cafe) in Peninsula Excelsior, who have contributed to make our wedding banquet a memorable one~
Just a side suggestion:
Perhaps you will like to review the lightings during the banquet.
It can be slightly dimmer so that the slides played via the projector can be clearer.
The air-con can be slightly adjusted as well, as it was a little warm.