No one logged in. Log in

 

TSR Blog

The Resort Life- Working in a Resort

Paul Fielding - Friday, December 07, 2012
In part one of our Resort Life insight, we looked at what a guest may look forward to when visiting a resort, and what makes up a quintessential resort experience within Australia. Which brings us to part two... Working in a resort is very different to staying on one, however the goals for the staff and guest are pretty much the same- have fun, make friends, and try things you wouldn't normally have the chance to do!

First things first- a good resort can't exist without a monumental team working towards the same cause. I will keep referring to Cable Beach Club Resort in Broome, WA, because put simply, it is the most professional operation I have ever been a part of (well, excluding my own business of course!). As a guest roaming through the surrounds of the resort on the way to the pool at 10am one morning, you have no idea that at that very moment, there is a crisis meeting between the engineering, housekeeping, front office and security departments because a broken circuit is threatening the aircon supply. And so you shouldn't.

So professional is the setup of your resort, you will probably never know that in the space of 24 hours, a restaurant's opening hours were extended for a handful of guests, your housekeeping manager is working her single day off because 2 staff called in sick, reception has an extra 2 staff because of a tour group arriving at midnight, and the pool is being cleaned at 3am. Again, so you shouldn't.

Working in a resort is about two things: discretion, and fun. Discretion at work, fun outside work. Switch on, switch off.

Such is the importance that a guest enjoys their stay, the hierarchy behind the scenes of your poolside cocktail extends 5 pay ranks. Resorts generally employ the best they have to work with, and impress their unique brand of service on each employee. As a hospitality professional, this gives you the unique chance to work with and learn from the best, and presents the challenge to see if you measure up. As a casual waiter or bartender, it presents the ultimate test: do you survive the first week? Some don't.

A couple of the best hospitality minds I've met have been behind 5 star resorts, and a couple I'm still pursuing for my own business. Working at CBCR, I learnt more about customer service and understanding in my first 3 months than in 2 years in my previous work.

Once you finish work and shower (very important in the tropics boys!), and head to the local pub, the world is literally at your young feet. You're cashed up in a rewarding and challenging role, you work alongside interesting people from every corner of the globe, and you have one or two precious days off ahead to enjoy in paradise. The people you meet and work with will be friends for life, and you will always have a place to stay in at least 14 countries world wide. You will move on with skills that will hold up in any hotel in the world, and the experience of a lifetime.

Next time you're in a resort and notice your bartender or waitress smiling, just think about where they are in their lives, and why it's so easy for them to smile back. Very rewarding. Oh, and tip them.

For more reading on food, travel, our Hire Waiters, or Waiter Hire Melbourne, please click.



Unsure whether your hire waiter is a winner? Hire Waiter- TSR Corporate

Paul Fielding - Monday, December 03, 2012

Are you planning a private party or event?

 

There is one way to make your night unforgettable- it’s not a case of tequila (that would be the opposite), it’s not perfect decorating, and it’s not even the music- it’s bringing a professional event feel to your very own home, with a team of hired waiters.

 

Choosing the best hire waiter service can be tricky, as there are many, many mediocre staff out there. It’s not their fault- most agencies deal with very large events including sporting contracts, marquee parties and festivals, meaning anyone with an RSA can be put to work under direct supervision. Whilst that is great for the MCG, it’s unlikely you will have 60,000 guests attending your upcoming birthday, engagement, wedding or special celebration. 

 

A boutique style service is perfect for you to engage. TSR for instance, is used by Melbourne’s top boardrooms and caterers to provide a professional, experienced service to their VIP clients and guests. A top-level hire waiter agency should be focused on quality of service. It is hard to put your faith in a company or service that you haven’t used before, and often our private clients have never used any kind of private waiter or bartender service at all. It is important to put your faith in your hire waiters and what they are doing for you. Give a brief run down or running sheet for the evening, then sit back and relax.

 

Forget the dishes, cooking, and stress of whether the in-laws in the corner have a drink or are getting fed! Get your hands out of the rubber gloves, get out of the kitchen, and enjoy your evening! Whether it’s heating and presenting canapés, serving champagne to your guests on arrival, mixing cocktails or a BBQ, a quality waiter hire service will ensure your night is seamless and unforgettable.


Related articles you may enjoy:

A-Z of Waiter Hire Duties

Tips for a smooth home event

Back to Home

Top 5 Restaurant Etiquette Tips

Paul Fielding - Tuesday, May 10, 2011

A little repect to your waiter goes a long way! Enjoy a little contribution from our Perth waiters, and plently of industry experience...

1. Refrain from ‘Self Seating’

Unless you’re visiting your local café or ultra-regular restaurant, as a guest you must not waltz in to a restaurant and seat yourself. Even worse is moving tables, chairs and place settings to suit your requirements- this is a sure fire way to be falsely told by the host that the establishment is ‘fully booked’.

2. Listen to (and order!) the Specials

Sorry, I mean LISTEN to the specials. Picture the meal on the plate, and ask questions of the dish if you’re unsure. Specials are the chef’s daily showcase of talent and fresh produce. They are inspired by a combination of seasonal ingredients, experimentation and an expression of the kitchen team’s willing to entertain your tastes. They are not ‘leftovers’, or any variation of. When asked what you thought of the meal, be constructive. And if the blackboard happens to be sold out, that is a good sign- just come back next week.

3. Manners

Sounds simple enough, but you’d be surprised. Ask a waiter to wear a wire for the night, then sit back and enjoy the highlight reel. Waiters and their restaurant managers and supervisors are on duty to ensure that your meal goes well. That’s it. If you enter a restaurant with the attitude that your waiters are clueless or will undoubtedly show you a bad experience, then the attitude will be mirrored- it’s human psychology.

Say please, say thank you, ask your waiter’s name, and please don’t raise your hand and click your fingers!

Leave the entertaining to us, leave your inner ‘wanker’ at the door, and sit back and relax. You, and your guests, will be the big winners on the night.

4. Tipping

What a bone of contention tipping is in our country. In Europe, tipping is expected, and in many restaurants already added to your bill. In the U.S, tipping is expected to the extent that waiters are paid next to nothing.

Yes, waiters are paid to do a job. No, we don’t tip many professions in our country. No, you don’t receive tips for serving cars, working in a bank or driving a bus.

I ask however, that you embrace the fact that tipping in a restaurant to show your appreciation of good service is what happens in Australia, and accept the fact that if you want service levels in restaurants to remain consistently high in general, waiters must be shown this appreciation. As little as a $25 bottle of wine at the end of the night goes a long way to retaining great people.

You hear Americans on TV struggling to “know how much to tip”; divide the bill by 10 and work upwards from there.

5. Eat like a King

You’re here for a good time right? Splash out a little. I know everyone loves a great bargain feed (myself included), but save that for dumplings in Chinatown or pot-and-parma night at the local pub.

Have a cocktail while you browse the menu. Order a bottle of wine, or try a different glass for each course- many restaurants, and especially wineries, will print their recommended accompaniments. Share an entrée or dessert when you wouldn’t normally. Have a Roman coffee. Try new things, ask your waiter’s opinion (they’ll be honest I promise!), and most of all just soak up the experience. And don’t forget to come back soon!

For more info regarding waiters for hire, click the links above.



    
* Required










Captcha Image