Two unrelated requests to the Grand Poo-Bah of the URSTC:
1- Please make all of the folding tables & event chairs stable and easy to store, transport, and stack, and most importantly, LIGHT WEIGHT.
2- Please ensure that there is a dedicated kitchen space, including a refrigerator with ice maker, stove, microwave, DISHWASHER, and basic kitchen implements available for prop food prep. This should be a space separate from the green room kitchen, where no one will forget their leftovers for 3 weeks, where no one would ever dare to eat any food stored there, where the sink is never used for cleaning paintbrushes or dumping mop buckets, and where no one from concessions or catering or hospitality would dream of storing food for their events. This kitchen is stocked with frequently-used and useful items like tea and food coloring, funnels, a bottle-capper, and lots of tupperware, and is cleaned as part of the strike of every show.