Painting and Decorating Made Easier!

Posts tagged ‘Conferences and Events’


Mrs. Banks baked the most delicious Blueberry Cobbler that an eight-year old boy could be served. Its plump, juicy berries oozed from beneath the lightly golden topping. The aroma filling the air in her modest home on Colbourne Street.


Over the years, I’ve tried to replicate her Pillsbury kitchen-quality recipe. Coming close, but missing something in my making of the dessert.


Several times, I baked a 9 inch by 12 inch pan of Blueberry Cobbler, and took it to the hotel for fellow engineering teammates to enjoy. (In the Midwest, that’s what coworkers did.)


The first time that I carried in the baked dish, not one teammate even tried it. I took that a little personally. The second time, two or three large serving spoonsful disappeared sometime during the day. I was encouraged.


The third time, several of the men spooned servings of the cobbler into the small Styrofoam bowls I’d provided. And, they’d taken them home for their families.

The fourth, and final time, that I baked it for fellow engineering techs and our boss, the 9 inch by 12 inch Corning baking dish was scraped clean. Hurray!


Was I finally getting the recipe right? Or, was the Blueberry Cobbler’s taste and aroma actually starting to appeal to my mostly Hispanic group of coworkers? I never knew.


In June, a retired restaurant chef asked me to install an 18-foot long by 7-foot high “Foods Presentation” mural in his naturally lit kitchen on Lake Nona in Central Florida.


The morning of installation, I unrolled each section of the mural, side-by-side. And, I took a good look.


My breath stuck! Facing me was Mrs. Bank’s Blueberry Cobbler. A picure-perfect reproduction of it anyway.


“How did you come to select this scene for your home kitchen?” I asked the chef.


“It was the cobbler! A favorite of our restaurant patrons. My boyhood favorite back in the Midwest.”


I couldn’t wait to get that mural hung. Then, be able to stand back and remember Mrs. Bank’s

Blueberry Cobbler. One scrumptious bite at a time.




Filling: 1 ½ tablespoons cornstarch, 1/3 cup brown sugar, ½ cup cold water, 4 cups fresh blueberries, 2 tablespoons soft butter, 1 tablespoon lemon juice.

Biscuit Topper: 1 cup sifted all-purpose flour, 1 tablespoon sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt; ¼ cup soft butter, ¼ cup milk, 1 egg/slightly beaten.



Preheat oven to 400 degrees.

Filling: Mix first 3 ingredients. Add blueberries. Cook and stir till mixture thickens. Add butter and lemon juice. Pour into 9-inch round or square baking dish.

Biscuit Topper: Stir together flour, sugar, baking powder, and salt. Cut in butter till like coarse crumbs. Mix ¼ cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten.

Drop biscuit topper by spoonfuls atop the hot fruit. Sprinkle with sugar, if desired. Bake at 400 degrees for 20 minutes, or till the topper is done. Serves: 6-8.


If you’re still around: Hi, Mrs. Banks.



The way to a man’s heart can be his favorite recipe when he was a boy!



Stay safe and cared for. And, thanks for visiting “Painting with Bob.”
Copyright 2016. Robert D. Hajtovik. All rights reserve

Every Hotel’s/Facility’s Team Member Can Teach Something to Its Painter: Part 1

1. How to set and disperse a budget fairly and effectively. How to build a strong, loyal and happy team.

GO-TO” Team mentors: General Manager; Manager.

2. How to “niche” market your best services and creatively market your weak spots. How to upgrade the property’s paint palette to attract guests that match your mission. How individual staff members can promote and market their hospitality business.

 “GO-TO” Team mentors: Director/Sales and Marketing; Sales Rep.

3. How to find the best on-line travel deals  –  to visit anywhere, any time. How to identify best-for-your-budget websites on which to advertise.

“GO-TO” Team mentors: Director/On-line Sales; On-line sales rep.

4. How to negotiate the best deal for a big group – eg. wedding reception, alumni club. How to choose between buffet, family style, or ala carte menu. How to choose between pre-purchased, open-bar, or cash-bar beverage set-up.

“GO-TO” Team mentors: Director/Food and Beverage; F & B planner.

5. How to plan a memorable, affordable event on very short notice. How to plan an unforgettable group event.

“GO-TO” Team mentors: Director/Conferences and Events; Event planner.

6. How to interface land, on-line and mobile communication devices. How to use latest software programs, secure files, and select secure passwords. How to prevent breaches to accounting files.

 “GO-TO” Team mentors: Director/I.T.; Internet manager.

7. How to identify lower quality repair supplies to prevent waste. What the engineering staff needs on a regular basis, when it comes to supplies.

“GO-TO” Team mentors: Chief of Engineering; Engineering tech.

8. How to negotiate the best deal on a small order. What types of items require more inventory to prevent running out.

“GO-TO” Team mentors: Director/Purchasing; Purchasing agent.

9. How to select, prepare and serve top-quality budget meat like prime cuts. How to prepare popular dishes; or prepare new dishes using popular food products.

“GO-TO” Team mentors: Head Chef; Specialty chef/cook.

10. How to remove toughest stains and destroy stubborn odors from very vulnerable surfaces. What products to control room odors last the longest.

“GO-TO” Team mentors: Director of Housekeeper; any Supervisor/Housekeeping.

11. How to repair and clean an A/C motor. How to tell when A/C Freon charge is insufficient.

“GO-TO” Team mentor: Manager/HVAC Systems.

12. How to keep accurate financial records, and file taxes on-line. How a business settles delinquent, frozen supplier accounts.

“GO-TO” Team mentors: Manager/Accounting; Supplier account manager.

13. How to make anyone feel welcome. How to interpret guest complaints, reactions, body language, eye movements, voice, etc.

“GO-TO” Team mentors: Manager/Front Desk; Front Reception.

14. How to grid, plant and maintain eye-catching front entrance appearance. How to prioritize areas for landscaping.

 “GO-TO” Team mentors: Director of Groundskeeping; Landscaper/groundskeeper.

* * * * * * * * * *

What ‘GO-TO” departmental tip do you want more facility painters to use regularly?

Which ‘GO-TO” departmental tip do you want other team mentors to use?

* * * * * * * * *

READ PART 2: “More Hotel/Facility Team Members and GO-TO’ Team mentors.”

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