Last weekend I spent two and half days at Sandi Krakowski’s Social Media Smartphone GPS event at the Wyndham Grand Orlando Resort. I love hotel experiences because they offer so many opportunities to observe customer service practices. This one was no exception.
Upon arrival, the lobby smelled inviting and pretty. I know, those aren’t actual fragrances, but it’s the best way to describe it. It just smelled GOOD. Staff was friendly and accommodating at check-in. Since I was a speaker at the event, my room had been upgraded to Executive Level. These occurrences, along with the architecture, set my expectations fairly high and I looked forward to a great stay.
It’s interesting how just one or two employees can taint a guest’s, or client’s, overall experience. Boxes I had shipped ahead to the hotel were to be delivered to my room and when I inquired about them, I was assured they were in my room. But I’d just come from my room and unless they’d been stored under the bed, the boxes were not there. Oops, they’d put them in the wrong room. Mistakes happen. I get it. No worries.
Later I asked the concierge for a recommendation of an off-property place to eat. He insisted that the kind of place I was looking for was no less than 20 minutes away. But after getting our bearings (we’d both been to the area before, but not recently) my friend and I found several such places much closer. Seems like someone in that position should know the area better.
And now to the one experience that never ceases to amaze me. At hotels and conference centers that host events all the time, it astounds me that so many of them are so ill-prepared to efficiently serve the attendees lunch and/or dinner in their restaurants. This hotel is not alone in its struggle to manage such a task. But when you have a facility regularly holding events that give attendees an hour for meals, one would expect you have the experience, staff and systems to handle it well.
In our particular case, we weren’t served any water or other beverages until we’d asked at least five times and were just about finished with our meals. I saw a manager and mentioned our frustration. To his credit, he comped lunch for everyone at my table, but giving away meals doesn’t make up for decent service.
I’m just finishing up the book “Setting the Table,” by restaurateur Danny Meyer. In it, he talks about all the components that must be in place to provide what he calls “enlightened hospitality.” The takeaway I’m getting is that it all comes down to people (employees), systems and your sense of purpose. The lessons are not just applicable to restaurants; they apply to every business. Look for my full review of this book within the next week or so. Right now, suffice it to say that you are in control of setting a customer’s expectations. Once you do that, you are then obligated to fulfill them or you risk losing that customer as well as any referrals that person may have sent your way.
Understandably, not all hotels can provide the level of service you find at a Ritz-Carlton. But I would argue that each does need to live up to the expectation it puts out there at the outset. In order to thrive, your business, regardless of industry, needs to do the same. Take an honest look at the experience you’re providing your clients to make sure it’s consistent with the bar you’ve set.