That will be One Million Pesos, please!

MANILA, Philippines — When I was Manila Hilton’s banquet manager in 1973, the Commissioner on Immigration, Edmundo “Munding” Reyes, sat in front of me and said, “Art, you know that the San Juanico Bridge will soon be inaugurated and we’re having the First Couple and their invited VIPs and celebrities like Van Cliburn, Cristina Ford, etc.  We’re timing it during the birthday of Madame Imelda (July 2).  Kokoy Romualdez, Imelda’s brother, will be the host of this affair, so can you see him and talk about the details?” 

My mind was racing as I made a mental list of what I would need for this outside catering.  “Art, tell me what you will need,” said Kokoy.  “And I mean anything and everything,” he emphasized.

We were going to do outside catering — “an affair to end all affairs” — and prepare 5,000 covers for breakfast, lunch and dinner.  The main course was teriyaki steak, by special request of President Marcos. It was his favorite dish at the Port Orient of Manila Hilton.

Wishing to minimize incidentals and “surprises,” I spoke to Kokoy more about it:

“We need to make an ocular inspection of the site (Tolosa, Leyte) including the surrounding area,” I said.

“Done!” he said.

“We need to ferry all the ingredients and kitchen equipment from Manila.”

“Done!”

“We need to fly 200 service staff to the site (note:  mostly casuals).”

“Done!”

“We need to have our main kitchen brigade on-site to set up the kitchen, the cooking and service facilities, including marquees, ice carvings, flowing fountains, etc., about a week before the event.”

“Done!”

“I need unlimited blank Philippine Airlines tickets to Leyte and back to ferry men and machine.”

“Done!”

Kokoy not only amazed me with his lightning-speed responses, he also upped the backup component of this massive operation by assigning the Army, Navy and Air Force to be at my disposal. For the first time, I experienced the high and mighty feeling of being the “commander” in charge.  When I watched the helicopters whirling their propellers in an open field and men in fatigue uniforms loading our glassware, china and other catering accouterments, I was strutting like a peacock to see the “MH” logo on display.  The feeling was so exhilarating that wow! It looked like a scene from Francis Ford Coppola’s Apocalypse Now.  

The food and service were first-class and everything went like clockwork.  The close and detailed planning and coordination spelt success and we all earned our keep for this night. 

The following day, continuous banging on my hotel door woke me up.  “Mr. Lopez, wake up, quick!” cried the cooks.  “Everything is gone, everyone disappeared!”  

We were left stranded in Leyte.  Worse, all our precious equipment vanished.  I flew back to Manila on a commercial flight and went straight to Munding Reyes.  “Commissioner, you must bring back the rest of my staff to Manila!” I exclaimed.  “Don’t worry,” Munding replied, as he tried to calm me down.  

It took 10 days to get our people out of Leyte.  I was more concerned about getting them all back safe and sound — period. 

The total bill amounted to over P1 million, the first time in the history of any catering contract.  In today’s inflationary rate, what would that cost?  

When I tried to collect from Kokoy Romualdez, I could not reach him anymore.  My head was spinning.  I “guaranteed” this catering and waived the required deposit to the great apprehension of Hilton management, particularly the F&B manager, Karlheinz Aumann.  My argument was, “If I asked for a deposit from these people, all our expats will be deported.”

When I failed to reach Kokoy, I turned to Munding Reyes again. “Commissioner, you’ve got to help me collect this, please (close to begging on my knees).” Munding immediately rang the Chinese Chamber of Commerce.  It took a while to raise the amount, but it was paid; and that unpicked the knot in my stomach.  

Munding never forgot my tenacity (or doggedness) about getting this bill paid, and that’s how we ended up becoming good friends.  Whenever we’d bump into each other, he would holler, “Arthur, how’s my favorite hotel man?”  I’d laugh and invite him to lunch or dinner.  This time, I was quick to pick up the bill. - Arthur M. Lopez as told to Letty Jacinto-Lopez