Daily Jobs的动态

As a restaurant server, am I just taking menu orders or am I there to create an exceptional dining experience? This may sound simple, but you can easily tell which team members understand their purpose and those who are merely fulfilling functions. ??In the service business, our?primary purpose?is to provide a memorable experience for our guests, customers, clients, patients, passengers and residents. This concept is applicable from the Lyft driver to the registered nurse, and from the massage therapist to the receptionist. On a recent flight, I witnessed an amazing flight attendant who clearly understood his purpose. He even announced it to the passengers before the flight took off.?? ??“Ladies and Gentlemen, I thank you very much for allowing me to serve you today. My purpose on this flight is to ensure your safety and to make sure you are well served.” And he said it with a HUGE smile on his face. He explained the details of the plane, a little aviation history, and even commented on the manufacturer of the airplane stairs! Surely he was working on a big, luxury plane with ample teammates. Nope, a tiny regional jet…by himself (and the pilots of course). Contrast that with the gift shop attendant recently at a very upscale hotel. I asked the attendant about the hours of operation for a hotel restaurant, and she told me “I don’t know. I just do my time here and go home." She clearly does not understand the purpose of her role.???? So what can companies do? First, companies don’t “create” them, they simply provide a work environment where those types of employees?would want?to work. Next, they go out and hire friendly, professional people. These companies would rather go without the ideal number of staff than having the wrong staff. Why? The "right" people don’t like working with colleagues who don’t take pride in their work. They get even more peeved when their managers tolerate mediocrity from the team’s under performers. They want to work for the best.?They want to go home and tell their family and friends how much they enjoy where they work. Your best people want to know that you (the manager) absolutely refuse to compromise. ????Takeaway:?Whether it’s cleanliness or taking ownership or greeting every customer, your best people are more engaged when there is ONE PURPOSE that connects (and inspires) everyone. #purpose #excellence #drbryankwilliams

What is the magic recipe to being a successful Corporate Flight Attendant..? Sorry if we got your hopes up there, we obviously don't have the answer to that question. Personality, passion, attitude and persistence will get you far, but if the food you plate up isn't visually attractive, heated properly, uncontaminated and well tastes good, you probably won't get called for the next flight.. You do not have to be a trained Chef to do the job, but you might benefit from a few tips or a little training from a Chef. Check out your local area for food preparation and equally important, food presentation courses. This is absolutely one of the most obvious areas to stand out when working on private, corporate and business jets. For more sound advise, ideas, examples, checklists and know how, have a look at The Corporate Flight Attendant's Handbook. https://lnkd.in/ecNP5Ja4

What is the magic recipe to being a successful Corporate Flight Attendant..? Sorry if we got your hopes up there, we obviously don't have the answer to that question. Personality, passion, attitude and persistence will get you far, but if the food you plate up isn't visually attractive, heated properly, uncontaminated and well tastes good, you probably won't get called for the next flight.. You do not have to be a trained Chef to do the job, but you might benefit from a few tips or a little training from a Chef. Check out your local area for food preparation and equally important, food presentation courses. This is absolutely one of the most obvious areas to stand out when working on private, corporate and business jets. For more sound advise, ideas, examples, checklists and know how, have a look at The Corporate Flight Attendant's Handbook. https://lnkd.in/eKVmmiBz

Meet DLC Events! Everyone in our company contributes vital skills, personality and knowledge, not just the team you meet on site. From the warehouse crew to accounts, housekeeping and operations, they all make DLC Events what it is. #teamworkmakesthedreamwork #StrongerTogether #collaborateandconquer #EventPros #UAEEvents #dubaieventsplanner #AVSolutions #EventProductionUAE

Perhaps what we are facing instead in the hotel industry is not a manpower shortage but the reluctance to hire sufficient manpower, with the right positions at the right salary. For example, how many hotels today still have a dedicated telephone operator? No need for that position, that receptionist or reservations staff is good enough. Or how about having sufficient assistant restaurant managers to the restaurant managers? No need also. The restaurant manager (with no additional salary or allowance) is good enough to work at least 12 hours a day, while also handling the banquet department and room service with only his supervisors assistance. How about his off days? It's OK, the supervisors are good enough and we are doing better profits with way lesser manpower after the pandemic.

Make your next flight a little more enjoyable by asking your flight attendant for these free items: ??. ???????????????????????? ?????????????? ???????????????? Flight attendants used to distribute individually shrink-wrapped blankets before takeoff that could offer an (admittedly flimsy) extra layer of comfort during the flight. Few airlines follow this practice now, though some still distribute blankets to first-class passengers. But some flights might carry blankets for flyers who ask for them. You’ll probably need to leave the blanket behind once you land, so ask your flight attendant for clarification. And don’t be surprised if the attendant tells you that blankets are for first class only. On some airlines, you can only get pillows or blankets on international flights. ??. ?????????? ???????????? Don’t want to choose between a small package of Biscoff cookies, a tiny bag of pretzels, or a handful of peanuts to tide you over for the duration of the flight? When the food and beverage cart comes around, ask if you can snag an extra packet or two. Not every passenger wants a snack, so there should be leftover treats that will roll over to the next flight if you don’t eat them. ??. ?? ???????? ?????? ???? ???????? Remember the good old days when flight attendants would hand out not just cupfuls of soda but the entire can? Nowadays, most airlines split cans between passengers to save money, but you can ask for the full can along with your cup and see what happens. There’s no guarantee that your flight attendant will say yes, but you won’t know if you don’t ask. ??. ?????????? ?????? ???????? ?????????? ???????????? Did you pour out your water at the start of the security line and run out of time to fill it back up before boarding? Ask a flight attendant if they can fill the bottle up for you. Traveling at a high altitude can dehydrate you quickly, so try to drink eight ounces of water an hour while you’re in the air. More than a matter of convenience, it’s about your health. Your flight attendant should be happy to help you travel safely. ??. ?????? ?????????? If a cup of coffee or a soda doesn’t sound like it would hit the spot, ask your flight attendant if they have any hot chocolate on hand. Like coffee shops and restaurants, airlines usually carry non-caffeinated alternatives to hot coffee for passengers who want to relax with a hot drink without getting too wired. ???????????? ???????? If you ask for any of these free perks and get a polite but apologetic no, just shrug and let it go — there’s no harm in asking as long as you can accept the answer with good grace. But in an age of expensive, inconvenient air travel, it’s worth seeing if you can get some extra items and amenities for free. Even if you cashed in points on your best travel credit card, you paid a lot for your travel experience. You might as well make the most of it without compromising your budget.

The Corporate Flight Attendant's Handbook Lesson Learnt, Little Tricks & Wise Words - Chapter 21 is one of our favourite parts of the book. The chapter is 7 pages with tips and tricks we've either picked up ourselves along the way or learnt by asking friends and colleagues we've worked with over the years. Things like: Always have enough zip-lock bags and/or clingfilm/plastic wrap to hand. They are both amazing at keeping food fresh, but also to store dirty cutlery, wrap used cups and plates so they're safe for transport. The perfect quick solution to when you're stressed and busy.. Practise & preparation ALWAYS pays off - Do as much as you can on the ground before the flight. If the passengers are delayed why not prepare the cheese board now, fold the napkins, wash the grapes, blueberries, tomatoes and so on.. If you're not sure of how to use the espresso machine to make a cappuccino - Ask the pilots if they'd like to be your guinea pigs and practise on the ground by serving them! Dear experienced Corporate Flight Attendants out there - What's your best advice - Warning if it's good it might be in one of our updated versions of the book https://lnkd.in/eKVmmiBz

Glimpse of my Online certificate course completion of Level 3 Housekeeping training of Back to basics, amazing learning's good memory refreshing topic #learninganddevelopment #training #onlinecertification #housekeeping #hospitalityindustry #sterlinguniversity #knowledgeispower #housekeepingbasics #sterlingholidays #resorts

It’s perplexing—and honestly a bit insulting—that an experienced chef, with years of dedication in high-level kitchens and yachting, would need to take a “basic” course like the Ships Cook Certificate (SCC) just to meet MLC standards. For chefs who have operated at the pinnacle of culinary environments, not only do we surpass the curriculum taught in the SCC, but many of us could likely teach it. Requiring this certification seems less about ensuring skill and safety and more about a blatant money grab, packaged as “standardization.” So, here we are—seasoned professionals mandated to attend Cooking 101. Because, apparently, expertise only counts if you can pay for it.

Another day but not just any ordinary training session. Senior #housekeeping team at the Winchester Hotel. Learning to lead with a hospitality #mindset #learninganddevelopment