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Sheraton Complaint - Lousy wedding catering service at the Sheraton Brookfield, WI 10/10/09 - Catering - Wedding reception
Catering - Wedding reception - Complaint
BROOKFIELD, WISCONSIN -- I had my reception at the Sheraton in Brookfield, WI recently.. It's a nice facility inside and has great modern decor. Their service and food quality is a different story. I decided to have my wedding reception there and so did my wife as the facility really was nicer compared to others. We worked with Lindsay the catering manager there and she set up the food taste and took care of the small details on their end.
When we went to the food taste, it was awesome and we were glad we picked this place as the food blew us away. We had citrus-chicken stuffed with a gouda type cheese inside everything was fresh and so good. On our wedding day, this was about to change.
Our chicken was dry, no cheese, the asparagus on the side was done on a charcoal grill and tasted like charcoal lighter fluid. The dinner rolls were tough like they over worked the dough, and the wedding cake we purchased was for 180 and we had 160 show. the cake was cut into slivers about a 1/4 inch and the remaining cake that Lindsay was instructed to box up for our 1 yr anniversay was either eaten by the employees or thrown away. lindsay refuses to return our phone calls as to the where abouts of the cake top. The coffee creamer delivered at the tables was sour and curlded your coffee. My guest that had the prime rib loved it, the guests who had the chicked were disapointed. some were asking for gravy for their chicken as it was so dry and were given au jus from the prime rib. my final bill for the reception there was almost 9k and it was not worth it. Lindsay was aware of the problems the night of my reception but did not do anything to make up for it and does not want to return out calls about these issues. I do not recommend using this hotel for any wedding reception in the Miilwaukee area.
When we went to the food taste, it was awesome and we were glad we picked this place as the food blew us away. We had citrus-chicken stuffed with a gouda type cheese inside everything was fresh and so good. On our wedding day, this was about to change.
Our chicken was dry, no cheese, the asparagus on the side was done on a charcoal grill and tasted like charcoal lighter fluid. The dinner rolls were tough like they over worked the dough, and the wedding cake we purchased was for 180 and we had 160 show. the cake was cut into slivers about a 1/4 inch and the remaining cake that Lindsay was instructed to box up for our 1 yr anniversay was either eaten by the employees or thrown away. lindsay refuses to return our phone calls as to the where abouts of the cake top. The coffee creamer delivered at the tables was sour and curlded your coffee. My guest that had the prime rib loved it, the guests who had the chicked were disapointed. some were asking for gravy for their chicken as it was so dry and were given au jus from the prime rib. my final bill for the reception there was almost 9k and it was not worth it. Lindsay was aware of the problems the night of my reception but did not do anything to make up for it and does not want to return out calls about these issues. I do not recommend using this hotel for any wedding reception in the Miilwaukee area.
Comments:
Posted by Ytropious on 2009-10-13:
9 grand? My entire beach wedding with 20 guests only cost 500 dollars...and we had GOOD steak for dinner too, cooked ourselves. I would have used an outside catering firm. I suspect the cake top was discarded and so do you, so why bother dragging it out? All she'll be able to do is listen to you complain at her for something, at this point, she can't change. You'll never have your cake top back....so what do you want from her?
Posted by Ben There on 2009-10-13:
It sounds like the chef needs more work on mass production. When picking a menu at tasting with a caterer, you need to think "how will this taste in 20 minutes," "how will this hold up when mass produced," "how would this do under a heating lamp." Of course at the tasting it is right out of the kitchen, which is impossible when serving 180 people within minutes of each other.
Good prime rib for example does not dry out as quickly, and the cooking does not have to be as exact for it to taste yummy. Chicken dishes on the other hand can have a small window of time when it is perfect depending on the ingredients... Take it off the heat too soon and it is pink, and people don't like pink bird. Keep it sitting too long and it is dry (especially without skins). Gouda can also get sweaty looking when sitting out.
Good prime rib for example does not dry out as quickly, and the cooking does not have to be as exact for it to taste yummy. Chicken dishes on the other hand can have a small window of time when it is perfect depending on the ingredients... Take it off the heat too soon and it is pink, and people don't like pink bird. Keep it sitting too long and it is dry (especially without skins). Gouda can also get sweaty looking when sitting out.
Posted by Ben There on 2009-10-13:
It sounds like the chef needs more work on mass production. When picking a menu at tasting with a caterer, you need to think "how will this taste in 20 minutes," "how will this hold up when mass produced," "how would this do under a heating lamp." Of course at the tasting it is right out of the kitchen, which is impossible when serving 180 people within minutes of each other.
Good prime rib for example does not dry out as quickly, and the cooking does not have to be as exact for it to taste yummy. Chicken dishes on the other hand can have a small window of time when it is perfect depending on the ingredients... Take it off the heat too soon and it is pink, and people don't like pink bird. Keep it sitting too long and it is dry (especially without skins). Gouda can also get sweaty looking when sitting out.
Good prime rib for example does not dry out as quickly, and the cooking does not have to be as exact for it to taste yummy. Chicken dishes on the other hand can have a small window of time when it is perfect depending on the ingredients... Take it off the heat too soon and it is pink, and people don't like pink bird. Keep it sitting too long and it is dry (especially without skins). Gouda can also get sweaty looking when sitting out.
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