Ibis Lyon Gare La Part Dieu
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Travel Blogs from Lyon
... saying thank you and bye in French.
When I got back to the hotel it was time for me to get ready for our trip. I straighten my hair, put on some makeup, and got dress. We all meet int he lobby around10:50.
However not all of us were present. We were missing four! But they eventually all found their way to the bus after waiting just a little bit. Stores were open and people were going about their everyday activities.
When I got on the bus to BD, I ...
... blue. The bus ride was really beautiful.
We visited BD Medical – Pharmaceutical Systems in Grenoble. The room we began in was a really nice meeting room. We got a presentation about Supply Chain and the work done by BD. It was a really good presentation. Following the presentation, we split into two groups to take a tour of the manufacturing plant. We had to wear plastic lab coats, ear plugs and safety goggles for the tour. It was really interesting to see how they ...
... lunch, it was Hector’s birthday that
day and 3 of us had ordered the same thing. The waitress was a very nice and
happy lady who was serving the ladies first and I said, oh, but it’s his
birthday today! Meaning that she should have served Hector first, she took note
of that and at the end of the meal brought him out a piece of cake…with cream and
chocolate sauce and it was just so delicious. Our game plan from then on was to
say it ...
... there is an expectation that you will taste the wine and declining is the exception, not the norm.
Perhaps at Bocuse they sensed that we were bogans from the colonies but the sommelier asked if we would like to taste the wine and made it very easy to say yes or no with either choice being totally acceptable without a blink of an eye. This felt much more comfortable to me than the normal practice.
And I think that was the essence of the service excellence ...
... course set menu. Helpful French and Germans at the next tables interpreted for us as the chef only has limited English. I had mushroom salad, a local speciality that looked like a cheese soufflé cooked in its own tomato cream sauce, with vegetables and a crème brulee. Claire had a zucchini flan, fish with vegetables and a crème caramel. We then used our map to retrace our steps uphill.