I’ve been struggling a bit with the food here...delicious options, but it’s given several co-workers and myself stomach issues throughout the season from eating up here regularly. We don’t normally have sensitive stomachs and have been trying to eat healthier options, but are now meal prepping for the week instead of eating here. I’m concerned about some of the products we’re using...I know it can be a struggle to source well and keep things reasonably priced...but seeing this amongst several employees in our department makes me feel like it’s worth looking into a solution. As a temporary solution, it would be sweet if we could order a falafel patty as a meat substitute on some of the salads or something? The falafel is delicious!
Shout out to Higher Grounds staff...you guys make my day every morning.
Thanks for your kind words regarding Higher Grounds…I passed those on! I want to make sure you know that sourcing food is actually not an issue…we try to source the best ingredients we can…most often choosing more expensive ones over less expensive ones to ensure a higher quality. That said, it is not the quality of the ingredients that always determines the quality of the end result. I certainly would like to hear direct feedback from you with any concerns or ideas you may have, or any specific experiences you may have that are either great or not so great. That is how we improve for our guests and our MHM team members. The falafel add option is totally doable at the SCHUSS…in fact we are doing it. I just asked Kassy to make sure all the team knows it is an option.
-Mark Fellows
For the most part things are running pretty smoothly, the only thing that I believe would be a huge help is having a sign out at gear check stating the price per day/per season. Guests seem to be unsure of what the service is and walk up following the crowd becoming taking by surprise when informed that it is a paid service. I think that this additional signage would be appreciated by many guests and employees working out at gear check.
That is a great suggestion. Thanks!
Dave Tragethon
Manual labor is hard but many hands make light work. To all the learning center staff that shovels, carries buckets of gear up and down stairs, sets up fence, fits boots, checks equipment, organizes skis/boards (programs), matches tape color to flag color (CLC) and keeps smiling most of the time THANK YOU!
I love being part of this Learning Center team and the Meadows team as a whole. (I know I missed some other duties as assigned from that list, thanks for doing that stuff too!)
To all of the other departments – I am in awe of what you do day-in and day-out to keep this place running!
Thank you for doing what you do!
Why is that lift ops supervisors and lift maintenance show up early and have to pay for their own gas to get to work at 5:30am and everybody else has a bus available to them? We shouldn’t have to pay for gas, and the pay increase doesn’t cover the cost of gas 4 days a week nor the wear and tear on the vehicle.
Please remind all non-bar staff that servers in the bar have to tip out to the bartenders, the kitchen and the bussers. Stiffing a server because everything wasn't perfect not only is completely inappropriate, it COSTS THEM MONEY. I hear too many stories about employees being highly demanding, more than regular customers, and stingy or abusive in their tipping.