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ent001467-114
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I agree.PLEASE HAVE THREE ROWS 6f CHAIRS PLACED AROUND THE GRAND BALLROOM ON EACH WALL HAVE THREE 72" ROUND TABLES WITH TWO EIGHT FOOT WINGS EACH TO BE IN CENTER OF GRAND BALLROOM FACING FROM EAST TO WEST. DATE: SATHRDAYj, JULY 9, 1966 PLACE: COPA ROOM NUMBER OF PERSONS: 250 TIME: 6:30PM COMMENTS} THE ENTIRE GROUP WILL ATTEND THE COPA ROOM DINNER SHOW THE FOLLOWING MENU WILL BE SERVED: FRESH FRUIT CUP SUPREME MIXED GREEN SALAD, FRENCH DRESSING ROAST PRIME RIB OF BEEF, AU JUS BUTTERED NEW PEAS RlSSOLEE POTATO TRI COLOR ICE CREAM SLICE - FRESH STRAWBERRY SAUCE BEVERAGE PRICE: $11.60 PER PERSON INCLUSIVE WAITERS AND WAITRESSES ARE TO COLLECT TICKETS. COLOR: YELLOW BILLING INSTRUCTIONS: MASTER ACCOUNT MlDlAN SHRINE TEMPLE ATTENTION: MR. ROBERT RADCLIFF IF ANY OF THE GUESTS WISH TO HAVE COCKTAILS, THEY MAY DO SO AT REGULAR COPA ROOM PRICES ON A C.O.D. BASIS, TIPPING OPTIONAL. ATTENTION: CHEF ROGALLE JEAN MERLOTTI GARDEN ROOM CHECKERS ED MILEWSKI THERE ARE NO OTHER PLANNED FUNCTIONS FOR THE ABOVE GROUP, OTHER THAN STATED ABOVE. THE ENTIRE GROUP ARE ON THEIR OWN. THEY WILL BE HAVING THEIR MEALS AND COCKTAILS AT THEIR LEISURE. THEY MAY SIGN OR PAY CASH, TIPPING OPTIONAL. THE FOLLOWING PERSONS ARE AUTHORIZED TO SIGN FOR ITEMS BEING CHARGED TO THE MASTER ACCOUNT: JACK COZINE HERSCHEL KtNZIE BOB MORRISON BOB RADCLIFF CC: JE:GC:SW:HA:JW:ML:AF:JC:AW:KH:BJ:LUBA:CHEFS: PAS TRY:MS:LUBI:PH:EM:BN:RC:PG:GM:FILES:FOC: FOOD CHECKERS:DJ:RV:JM:DL:GARDEN ROOM/CHECKERS fil JSfSiliif! mi^iMLsArf^sAPtKRt^tliUMtPil* The eocfetilt ?║i??f*y to 4MM?║ Bfillroora ?· mJ 1 v* WW i?½ of the 8*si4?½ fiotol By tfe?½ SafMftJMMt of Sale?½.