Training Blog

Highly chilled because I´ve just got back from two weeks in the sun and so thought I´d provide a few snippets that I observed whilst away.
 
We sailed the first week on a 37´ Gibsea around the Northern Ionian – more later. The second week we spent in an all-inclusive 4-star hotel on Corfu. We got a discounted rate to such a degree that we were convinced the hotel would be awful but in actual fact it was excellent (Hotel Aeolus Beach in Perama, just South of Corfu Town, if you´re interested). It had two nice pools, a pebble beach with sand further out and more food & drink than you could shake a stick at.

 
What was impressive was that the restaurant manager was constantly on the floor. He clearly had set very specific guidelines for his staff but very much lead by example. He never walked past a table with dirties on it without removing them and went immediately to request more food for any section of the buffet that got low. This meant that the otherwise frustrating nature of hotel buffets was actually surprisingly pleasant in the Aeolus Beach. The impact this had on the staff was two fold – they either adopted the same behaviour with a smile and genuinely tried to do the best they could under sometimes difficult circumstances or… they adopted the same behaviour without a smile – either way, the service was excellent.