Every day, a delicious surprise awaited us in our room at the Sofitel Philippine Plaza. Sometimes, it was a mango mousse, a bottle of red wine or melba toast and liver pâté in a shot glass. Other times, it was a tray of chocolate truffles or bite-size pieces of native treats like pichi-pichi.
All these aside from the regular supply of sweet oranges and apples artfully arranged in a basket. We never saw the attendant who'd faithfully replenish these treats. And, yet, there they were every evening, without fail. It was as if some invisible hand was magically snapping them into place.
"It's all part of the way Sofitel treats its valued guests," says PR manager Shariza Relova.
That, and more. Aside from making its guests feel pampered, Sofitel also knows how to make them feel important.
When international food stylist Delores Custer first arrived to give a seminar, she was given a VIP welcome worthy of a rock star.
As soon as she stepped inside the lobby, resident manager Mo Ihsan was there to welcome her, along with executive chef Marko Rankel, executive pastry chef Arnel Paris, the culinary staff and the public relations and marketing staff.
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