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Published by: Hugo R. Mechelse
Published on: 31-03-2014 6:42 PM
Pageviews: 2668

Sep
06
2017
12:37 PM Hugo Mechelse

The Art of Table Setting

Table setting is one of the perks for a butler to do. Not only because it is fun, but also because the huge contribution you have to the enjoyment and comfort of the guest.

What looks simple and something everybody can do, in fact needs practice and a lot of traits by the staff.

Feb
23
2017
9:03 AM Hugo Mechelse

"Listen to Your Eyes"

 

This is the very reason why I regularly visit a contemporary art museum: to get inspired. Recently I visited the new private museum Voorlinden in Wassenaar, The Netherlands, and saw this light-art by Maurizio Nannucci......

Feb
12
2017
7:59 AM Hugo Mechelse

The magic of the wine glass

How else can we enjoy a good wine than in a suitable glass. Most people make a classic combination here; the big glass for the red wine, the small one for white and the flute for the champagne. But there is much more to it than just these three options. It is always a joy to have an open mind and experience new thoughts and developments…...----

Jan
05
2017
3:08 PM Hugo Mechelse

An act of communication

Communication is possibly the most difficult and most underestimated aspect in providing service. This does not only account for hospitality but also for a private environment. Good communication can save you from a lot of challenges, calamities or just ‘lost of trust’.

Sep
26
2016
12:45 PM Hugo Mechelse

THE POWER OF ACKNOWLEDGEMENT IN HOSPITALITY

‘Don’t forget, a person’s greatest emotional need is to feel appreciated’
[H. Jackson Brown (American author best known for his inspirational book)]

Two words should strike you here: ‘emotional’ and ‘appreciated’. For these two words are so much the core of today’s hospitality. We have entered the era of ‘experiencing’ already for some time now but often fail to find the keys to evoke that long sought after sustainable basis within our organisation. Very often it lingers, and is relying on the qualities of some of our staff members who have ‘something’ that makes their heart tick.

Jan
08
2016
11:09 AM Hugo Mechelse

Increase revenues: manage your hotel like a beehive

​Who has opted for increasing revenues as part of your plans for this year? Who has put the experience of the guests upfront? Who is looking for augmenting their word-of-mouth promotion?

Oct
14
2015
10:40 AM Hugo Mechelse

NEW BOOK RELEASE: "THE ART OF BUTLING" !

The must have book for every personal service provider: The Art of Butling. This practical guide for butlers and personal service providers is full of detailed information on the profession; tips, tricks, backgrounds, procedures, etiquette etc. 

Feb
27
2015
4:20 PM Hugo Mechelse

Leading by example

First rule in especially the hospitality should be to always to walk the talk. Do you discriminate in engaging with your guests? Some you ignore and others get a nice smile and small talk? I understand that you have to make choices. Your time is limited and you have to earn money. But that is not the point.

Jan
28
2015
9:17 AM Hugo Mechelse

Amsterdam Hospitality Boot Camp

 

One day, One trainer (butler), max. 15 participants!

Because your performance as a hospitality professional, be it in a hotel, restaurant, company, or at a fair or an event, is crucial for the wellbeing of your guests and image of your company. We care and we feel responsible and committed to enhance the image of the hospitality in Holland. The Boot Camp will: boost your self-confidence, hospitality traits, mindset and practical skills.

Jan
28
2015
9:12 AM Hugo Mechelse

Amsterdam Hospitality Boot Camp

One day, One trainer (butler), max. 15 participants!

Because your performance as a hospitality professional, be it in a hotel, restaurant, company, or at a fair or an event, is crucial for the wellbeing of your guests and image of your company. We care and we feel responsible and committed to enhance the image of the hospitality in Holland. The Boot Camp will: boost your self-confidence, hospitality traits, mindset and practical skills.

Jan
11
2015
1:17 PM Hugo Mechelse

Amsterdam Hospitality Boot Camp

One day, One trainer (butler), max. 15 participants!

Because your performance as a hospitality professional, be it in a hotel, restaurant, company, or at a fair or an event, is crucial for the wellbeing of your guests and image of your company. We care and we feel responsible and committed to enhance the image of the hospitality in Holland. The Boot Camp will: boost your self-confidence, hospitality traits, mindset and practical skills.

Jan
04
2015
11:06 AM Hugo Mechelse

Polishing shoes: it’s a form of art.

Come to think of it, how may ways of polishing shoes are there in the first place? To be honest, I don’t know. But the objective of polishing shoes I think is universal: long life! Second, for sure the presentation of the owner, as shoes tend to tell a story in themselfs. Not only the type of shoes, the brand, the colour, but surely also whether they are well taken care of.

And that is our concern; to take good care of the shoes. The owner must be able ...

Question is: what is your method of creating that piece of art of a well taken care of shoe?

Oct
29
2014
10:13 AM Hugo Mechelse

Is it a challenge to provide personalised service?

It is very well possible that as a professional due to your mindset and flexibility, you may not have challenges in providing personalised service, as one captain at a luxury hotel mentioned. And still, I would state that you can always look for challenges, for taking a next step; not only ‘can’ but you must.

Jul
10
2014
3:49 PM Hugo Mechelse

What is it that makes people smile (or not)?

Do you ever think about how many times staff in a hotel or restaurant make you smile? That unidentified reason that evokes a pleasure? From my experience, not enough (OK I’m sometimes too critical). But what is that makes it happen or not?

Jun
09
2014
12:43 PM Hugo Mechelse

5-star hotel: no guarantee for 5-star service

No guarantee

Through my work as a butler trainer and passionate promoter of high-end personalised service I have the privilege to see and ‘feel’ 5-star hotels and service all over the world. I have come to know that a 5-star hotel rating does necessarily always include a 5-star service for the guest....

Jun
08
2014
7:16 AM Hugo Mechelse

Communication: it’s common etiquette

Communication is fundamental in any organisation as well as in any relationship. It defines whether people understand each other, it defines whether people are heard.

May
31
2014
9:02 AM Hugo Mechelse

The Toothbrush; NOT for brushing teeth!

It is one of the most multi-purpose tools you can use in housekeeping and in butling. I always carry one with me as well...

May
20
2014
8:46 AM Hugo Mechelse

Task orientation kills service

It would be hard to find somebody who does not agree with this statement. Then why is it that so many people ignore this and ‘just do their job’?

May
14
2014
6:36 AM Hugo Mechelse

Bringing Pleasure to Other People

If only… everybody did their share in making this world a better place......


 

May
11
2014
12:01 PM Hugo Mechelse

Shangri-La in London is open

A wonderful icon in the centre of London: Shangri-La Hotel At the Shard. The new fabulous hotel ...

May
09
2014
8:25 AM Hugo Mechelse

Art & Fashion, don't miss this...

When you are intersted in the combination of art and fashion the GAF event in Amsterdam...

Apr
16
2014
3:43 PM Hugo Mechelse

If poetry is about love

If poetry is about love,

If art is about love,

......

Apr
08
2014
6:56 AM Hugo Mechelse

Taakgerichtheid doodt service

Een denkertje of een in-koppertje? Het blijft, sorry to say so, ‘aanmodderen’ binnen de Nederlandse hospitality. Daar wil ik overigens niets slechts mee zeggen over de fantastische initiatieven van met name het Gastvrijheidsgilde en de vele individuele gastvrijheids prestaties van de parels binnen de Nederlandse hospitality.

Jan
10
2014
11:42 AM Hugo Mechelse

Does the Hospitality Dare to Take the Next Step in 2014?

Looking around and talking to hoteliers tells me that not all hotels dare to take a firm step beyond the hardware, into the area of personalising service.

Technology is still key nowadays, which is a good development. It certainly adds to the experience and comfort of the nowadays guest. The generation Y is entering the market and they have different needs. They grew up with technology and that’s how they communicate. They keep up, and so should you.

Nov
21
2013
7:03 PM Hugo Mechelse

The Challenges of Butler Service in China

Often I get the question how to implement butler service in China. Is this country fit for this concept, and if so, how does it work?

Sep
13
2013
6:49 PM Hugo

Do My Guests Appreciate My Service Efforts? Part 2

In my last article I showed you how enhancement of simple practical skills can have a positive effect of the service experience of the guest. But as said, this is not all. The missing link is the interest in the guest.

And here I refer to real interest. As a service provider you want to know who your guest is. I’m sure you do realise that every guest is different.

Sep
10
2013
6:52 PM Hugo

Do My Guests Appreciate My Service Efforts? Part 1

The key question every hotel has is ‘do my service efforts work’? To get an answer, do you once in a while sit back and observe; do you talk to the guest? Service is just a short and small word, but the impact is huge. Many books have been written about the topic and the many aspects it has. For me the key question behind the above question is whether what I do is appreciated by the guest.

Mar
25
2013
6:55 PM Hugo

Butler Service: What Do You Expect?

Many hotels pick up the challenge of offering butler service to their guests. I appreciate this as I’m sure that butlers can really enhance the guest experience and comfort. However this sounds easier than done when hiring the butlers and introducing the service as such.

Most important is hiring the right people to offer the service.

Mar
25
2013
9:48 AM Hugo Mechelse

Is Your Creative Turn Down Service Appreciated?

Turn down service is one of the creative perks in hospitality, but does it always work? Most hotels spend time and money on delivering their appreciated guests with a surprising turn down in the evening. You might be familiar with for example the closed curtains, opened bed, chocolates, orchid flowers, and towel origami. How many souvenirs have you collected over the year?