Boat to Table
Even the most luggage-laden guests rarely arrive with a 200-pound tuna. But that’s just what one doorman discovered when a guest returned after a day of fishing, casually requesting ice. The doorman, however, delivered far more. The fish — hook still in its belly — was sent to the kitchen to be washed, cleaned and sliced, then re-iced and packaged in a cooler. Needless to say, the guest thought of the hotel every time he savored his fillets.
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