FRONT OF THE HOUSE HOTEL EMPLOYEE OF THE YEAR -
PATRICK KLEIN - Charleston Marriott Hotel
Beginning as a driver and bell attendant, Patrick has rapidly moved into the At Your Service PBX attendant and now to Front Desk Supervisor.  Always setting the service example, Patrick assists in training new associates and typically regularly receives guest compliments.    One of the most memorable came from a guest who had stayed at the hotel for three weeks while his father was in intensive care at MUSC.  Upon the father's death, the guest returned to the hotel to be surprised with milk, cookies, and a sympathy card signed by the entire staff, all coordinated by Patrick.  Customer service beyond expectation!

FRONT OF THE HOUSE RESTAURANT EMPLOYEE OF THE YEAR -
BERNITA DAYSE - Charleston Crab House Restaurant, Charleston
It is always said, everyone is replaceable.  John Keener, owner of the Charleston Crab House says it is doubtful Mrs. B, as she is called, will be easy to replace.  Serving as the Crab House's head server, Bernita also serves as a trainer, mama, life coach, and the epitome of Southern Hospitality to the restaurant's customers and other employees.  Running circles around other employees half her age, Bernita not only takes care of her section, she makes sure all the guest in the restaurant are well taken care of as well.  In addition to working full time, Bernita has two children and two grandchildren that she helps care for.  Willing to do anything to when needed, from washing dishes to cooking, Bernita goes beyond by helping others with life problems.  As Keener concludes, we are all better for knowing Bernita Dayse.

HOSPITALITY COMMUNITY SERVICE AWARD -
MYRTLE BEACH PELICANS BASEBALL TEAM
Celebrating their 10th Anniversary, the Myrtle Beach Pelicans realize the importance of building social capital through community service.  Throughout the season, the Pelicans, an Advance "A" Affiliate of the Atlanta Braves not only make donations to local charities, they help with large-scale fund raising events.  From Red Cross Blood Drives to charity kickball tournaments, the Pelicans have assisted the Make A Wish Foundation, Locks of Love, Fostering Hope and hundreds of other charities along the Grand Strand.

ON-GOING SPECIAL EVENT AWARD -
FALL FOR GREENVILLE
One of South Carolina's largest culinary festivals, Fall for Greenville is a three-day outdoor food, music and arts festival held on the streets of downtown Greenville. Over 200,000 people attend the event every year.  With over 40 restaurants showcasing their menus each day, Fall for Greenville also holds wine and craft beer tastings, ice carving contests and culinary demonstrations, along with some 35 bands. A waiters race, bartender mix-off, and restaurant food tasting competitions make the event the showcase of the Upstate culinary scene.  Fall for Greenville is South Carolina's largest street festival and has been held for 29 consecutive years.

GOOD EARTHKEEPING AWARD -
HOLIDAY INN EXPRESS & SUITES HOTEL - Mt. Pleasant
The first hotel in South Carolina to receive the Three Palmetto designation from the Green Hospitality Alliance for their sustainable business practices, the Holiday Inn Express Hotel & Suites, Mt. Pleasant is also the first hotel in the state of South Carolina to apply for LEED certification.  Batson Hewitt, one of the owners of the hotel says the extra cost of building an environmentally friendly hotel could be recouped with utility savings in less than 10 years, but it also gives the hotel a marketing edge as it tries to lure business travelers during the week and tourists on the weekend.

SOUTH CAROLINA PROSTART TEACHER OF THE YEAR -
TIM PAGE - Daniel Morgan Technology Center, Spartanburg
Now in his sixth year of teaching the ProStart curriculum, Chef Tim Page has funneled his passion for the hospitality industry to hundreds of students in the Spartanburg area. His students leave his classroom with the knowledge and skills that it takes to succeed and it shows. Chelsea Scruggs, one of his 1st students to earn the ProStart National Certificate of Achievement, opened her own restaurant, Chelsea’s on Main at the age of 19.  The restaurant originally opened as a lunch spot but due to high customer demand, Chelsea’s is now open every Friday and Saturday evening with a prix fix dinner menu.  Chef Page is also quite the competitor, he has brought culinary and restaurant management teams to the past four state ProStart competitions. Chef Page and his team represented South Carolina at the 2009 National ProStart Invitational and took a respective 2^nd place at this year’s Carolina’s ProStart Student Invitational.