Generally , drinking glasses are cleaned after every client . Generally . If there’s no on-site eating house, though, how are they cleaned ? By hand presumably, but how good ? Give them a rinse and a snuff, at least.
Measuring client service performance with client service appraises is the best way to flag areas of improvement for your hotel; its besides a neat way to find out where you surpass . The bulk of customers define service by how apace and efficiently their take was addressed and fixed . Take your surveys badly and admit your staff in the procedure.
I compliments it wasn’t the compositors case, but many hotels own shoddy information in the hotel verbal description and creature comforts . I can’t look how many times we’ve checkered farther into a hotel that says it’s walk-to distance to business district to find that the hotel’s definition of walking distance is over an hour.
But do you tip them all the same ? Are there portion that don’t demand tipping at all?
