Narcisse knows what her guests like at Holiday Inn
Published 1:01 pm Friday, January 5, 2007
Occupation: Holiday Inn Park Central banquet waitress
Community connection: She knows what her customers like.
Fast fact: Someone has to put out all those crisp table cloths on in the dining room. “That’s me,” she said.
Quick Quote: “I work all over the place.”
By Darragh Doiron
The News staff writer
Out on the floor, she’s ready for weekly visits with Rotarians, Lions and Sertomans.
“Mr. Jeff Hayes, he comes in with Port Arthur Rotary, and he likes milk with coffee in it. I know that and I have that ready for him,” Earline Narcisse said.
She’s a longtime lover of her job, head banquet waitress at Holiday Inn Park Central. She was at the old Holiday Inn before that.
“I have developed a relationship with all the clubs. Everything. They’re just like a family with me,” she said.
Off the floor she operates from storage area that has the Rotary name tag board rolled in and tucked beside rows of fall flowers, candle globes or the mirrored tile centerpieces appropriate for the current season.
“I work all over the place,” the smiling Narcisse said. “The people are the thing I most enjoy about my job. I love my job and the people I work with.”
“I’ve worked for Holiday Inn 33 yeas and the reason why is because I love working for them. The people that own this motel, Kathy Rachwal, she is very good to her employees. As far as she is concerned, all of them are like her family,” she said. “That’s what makes you want to come work for a company like this.”
She had kind words for general manager Phyllis Montis, who had equally sweet thoughts for her.
“Everybody loves Earline,” she said.
Born at Charity Hospital in Lafayette, La., Narcisse grew up in St. Martinville and came to Texas when her husband got a job in the area.
“I belong to Sacred Heart Catholic Church and I’m a Eucharistic minister,” she said.
Hotel keeps it clean
Chris Bailey headed housekeeping at Park Central for years before moving to Holiday Inn Beaumont Plaza, so she knows service is important to Narcisse and guests. The Port Arthur hotel has kept up with about 400 pounds a day, then there’s the room checks.
Each check begins with a knock, to verify no guests are in the room. At least once in 12 years she’s walked in on a guest. Sure it was embarrassing, but she warned them.
“I knocked. They didn’t answer,” Bailey said.
Over the tumble of dryers and the invisible wall of fresh-scent detergent, employees spend the day stripping, washing, drying, folding and delivering. It’s clean ‘em up, move ‘em out and get ‘em ready all over again.
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