Irony: Something that happens that is incongruous with what might be expected to happen, especially when this seems absurd or laughable. The world is thick with it. Like when it took our government over three days to get clean food, water, and other aid to the good folks in Louisiana after Hurricane Katrina; then the same government sent $250,000 worth of the same aid to southeast Asia less than 24 hours after a cyclone devastated Myanmar only to have their local government reject it.
Recently at a full service Marriott hotel, I noticed a banner when I checked in (it was hard not to notice it, it was strung across the lobby) that read, “We take care of the details.” I remembered that banner a few hours later after I’d eaten a meal and I was looking over the receipt. The receipt said, “Earn 250 Marriott Bonus Points by completing our food survey at www.surevyfood.com “S-U-R-E-V-Y?” Ironic attention to detail, don’t you think?
If you actually take the proper survey (at www.SURVEYFOOD.com) they will, in fact, give you 250 extra points, which is nice, especially if you are staying there for a week or so and you eat their often. You can turn that little jewel into 2,000 or more points without even trying very hard. The survey only takes 90 seconds, I timed it.
In my case, it was an opportunity to vent a little bit on my recent observations of the Marriott chain and the “chefs” they hire for their restaurants. On numerous occasions I have had crepes made with Feta rather than Ricotta cheese and yesterday, my Tres-Leches cake had to be thrown out by my server before it even reached the table. Spanish for “three milks,” a Tres Leches cake is made with sweetened condensed milk, whole milk, and heavy cream (look up the recipe, it’s deadly but unbelievably delicious). This Marriott’s version was basically burnt cornbread with whipping cream on it. Luckily my server noticed something was wrong, she tasted a small piece in the kitchen, talked it over with the kitchen staff, and they threw out the lot. The “chef” used fine white corn meal rather than cake flour to make the base yellow cake. I didn’t have any cake that day… but I made a note of it on my survey!
My server told me that their “chef” doesn’t speak English and sometimes he has trouble reading the labels on food containers in the kitchen. Seriously? That explains my trouble with Feta vs. Ricotta cheeses among other things. Queso is queso, right? *sigh* I don’t have a problem with Spanish speaking people becoming legitimate chefs and invading the kitchens of our nicer hotels, but shouldn’t they have at least passed a test, or tasted their own food? 250 points helped soften the blow!