Author Archives: TrueGuest

About TrueGuest

Headquartered in Los Angeles, TrueGuest was created by former hotel executives to serve the hospitality industry by measuring and improving guest service and internal controls. Our Service Experience Audits are used by top brands such as Ritz-Carlton, St. Regis, Marriott, Renaissance, Hilton, Hyatt, W Hotels, Intercontinental, Sheraton, Radisson, Holiday Inn, Wyndham, and many more.

Basic Safety and Security for your Guests

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Our analysts have stayed at many hotels so far in 2008.  During those visits, the lack of general safety and security really stands out.  Though we do test for some loss prevention standards, in many instances, things just happen that make it really scary to be staying in a hotel.  Many of those things are due to a lack of employee training and standards.

In one instance, one of our analysts had their car valet parked, she approached the attendant and told him that she had lost the ticket.  He simply asked for the analyst’s last name and retrieved the vehicle that matched.  He did not check ID, match the name with a room number, or anything else of the sort.  The analyst should have asked for the Lamborghini sitting in the driveway!

During another visit, an analyst left the room to visit the restaurant.  Housekeeping cleaned the room while the analyst was gone.  Upon returning, the room door was not closed, but barely open.  The room door did not close automatically as it should have.  She was very surprised that her laptop and personal belongings were still in the room.

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The McScam

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It turns out that hotels are not the only victims of crafty employee theft.  Here is the fast-food version of the breakfast buffet scam:

I was in West LA last weekend and had time to get a quick bite to eat with some friends.  Most convenient, of course, was a major fast-food restaurant down the street.  Some of us were not very hungry, so the ones who were ordered first.  Everything was normal at first; we ordered food that the cooks in the back had to make, the cashier entered the transaction into the computer, processed the payments, gave a receipt, etc.

Then the ones that just wanted small items came to place their orders.  As I waited for my food to the side, I noticed that she started to use a small calculator instead of the register that she had used with me to add up the cost of each order.  One of my friends ordered a drink and large fries (both items the cashier could retrieve herself).  She punched the amounts into the small calculator and asked for $2.79.  My friend paid with cash, the cashier put the money in the drawer, did not present a receipt, and provided the drink cup and fries.  Another one of my friends ordered a specialty coffee drink.  The cashier listened to the order, then asked, “That’s it?”  Once my friend nodded his head, she then recalled the price from memory and asked for $2.19.  She then did the same with the money as the previous transaction.

There was a good flow of people coming in to order food and as I waited for my food, I could not help but laugh.  For every transaction that she did not have to send to the cooks or have to process a credit card, she would not ring the transaction into the register.  One can only imagine how much money this cashier was making, but even worse, how much more money the fast-food restaurant was losing.  She obviously had been doing this for some time and because the restaurant was in a very high volume area, the managers or owners probably do not even notice.

Take it from me, she was being so obvious because she knows that she probably won’t get caught.  These things happen often in places I go.  Managers and owners just need to take a closer look at their operations.

Got a McStory to share?  Post it in our comment section.

How to 86 Your Customers

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When I am not in a hotel, I swing by the occasional chain restaurant for a good meal.  There is one chain that I really like because they have awesome baby back ribs.  The problem is that my wife will only eat one thing on the entire menu.  Here is our experience and a good lesson in how to lose a regular customer.

The server came by to take our orders.  I ordered the baby back ribs that I love and my wife ordered the fish (the only thing on the menu that she really likes).  The server took down the order and left for the kitchen.  My wife and I enjoyed our beverages and a little conversation.  About 15 minutes later, we were wondering where our food was when one of the restaurant managers came over and said ‘I’ve got some good news and some bad news.  The bad news is that we are out of the fish.  The good news is that we have everything else on the menu available.’

I have no idea why they took 15 minutes to tell us that they were out of the fish.  Did they not know this when we ordered?  Maybe they were fishing outback and the fish just weren’t biting.  Who knows.  Anyway, we were annoyed but willing to move on.  My wife requested a menu so she could choose another entree.

Not even one minute later, the server brought on my baby back ribs and held them in front of my face while asking ‘would you like these now or would you like me to bring them back when your wife’s food is up?’  Apparently, the server wanted to see me get a divorce!  I told the server that I would wait and eat with my wife so that I don’t have to sleep on the couch tonight.

The server came back and took my wife’s second order.  A few minutes after that, a different manager came over to tell me that the restaurant was out of fish.  It was almost like they were rubbing it in at this point.  We told him that we already ordered something else.

About 10 minutes later, the server brings my wife’s entree along with my ribs that were sitting under the heat lamp.  They had a nice twice-baked taste to them.  I also enjoyed the twice-baked potato that was now a three-times baked potato.

The restaurant kindly offered to give us a free dessert for our trouble.  We rarely get a chance to go out to eat; a free dessert was not worth the ruined meal.  Needless to say, we have not been back.

Got a bad service story to share?  Add it to our comments section!

What’s in a Name?

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In the time of internet shopping and easy price comparison, building loyalty is more important than ever.  If guests do not feel loyal to your hotel, they will always pick a cheaper option.  Building loyalty is about creating an emotional connection between your guest and your hotel.  Using the guest’s name during every interaction is the most important step towards building that connection.

During our one-night Service Experience Audit, there are over 15 different areas where we score the use of the guest’s name.  Every associate from the bellman to the breakfast server is expected to use the guest’s name.  Here are some tips to help you and your team use the guest’s name more often:

Does the guest have a name that you cannot pronounce and you are afraid to butcher?  Don’t worry.  Anyone who grew up with a name with 12 letters and no vowels has heard every possible attempt.  They will not be offended by yours.

Is the name on the room a male’s name but a female answers when you call?  Don’t assume that it is the wife.  Do a better job during the reservations and check in process to get the names of all of the guests in the room.  If you are still unsure, say ‘I’ll send 2 towels up to the Smith room right away’ instead of ‘I’ll send 2 towels to room 302’.

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Basic Bar Internal Controls

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Controlling your beverage cost is about much more than hiring the right bartenders and being hopeful that they are honest.  Whether your hotel just opened a brand new bar or has had one for many years, make sure that you have these 12 basic internal control standards in place to protect your bottom line.

1.  Position the POS terminal so that customers can see transactions rung up. Most bars have the POS screen positioned towards the bar so that the bartender must turn their backs to use the register. This helps on two fronts; first, all guests can see their transactions rung up and second, it is tougher for the bartender to see who is watching him or her ring up the transaction, making it less likely that they will risk using POS manipulation. If your bar design does not allow the terminal to be placed this way, consider installing a display arm that can be positioned to face the guest similar to ones in retail stores.

2.  Ensure that it is your bar’s standard to have alcohol poured first when preparing mixed beverages. Pouring the mixer into the glass before the alcohol can only mean one thing; your bartender is attempting to adjust the perceived alcoholic strength of the beverage. This is a good indicator that your bartender may be pouring less per drink to steal so that it will not throw inventory levels off.

3.  Require the bartender to give a receipt after each transaction. This is one of the simplest standards to use yet many bars obviously do not require the bartender to give one. Make sure that your bartender knows that if a guest pays cash, it is not some secret code for, “I do not want a receipt.” Even if most of the guests throw the receipts away, at least your bartender gave them one and hopefully rang up the transaction.  Check out our article on how bartenders split and re-present checks with the POS.

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Increase Your Room Service Revenue by 50 Percent Today!

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In our last article, we told you how to perfect your hotel’s in-room dining service.  If you have mastered your service, you should be ready to increase your room service revenues (and tips) up to 50 percent!  In-room service, your team has an incredible opportunity to sell.  Room service guests are typically not price sensitive and often want to splurge.  Here are the secrets of selling and increasing your revenue:

Before we talk about suggestive selling, the first thing we have to talk about is how to ask the right questions.  The most important thing to keep in mind is to never ask open-ended questions.  When I call room service, the room service operator typically asks, ‘what can I get for you?’ or, ‘what would you like this evening?’  If you ask either of those questions, you have lost all opportunity to sell.  At that point, you are only an order taker.  Your questions have to be specific and lead the guest to buy.

The first question you should ask the guest is, ‘how many guests should I set the tray for?’  Almost nobody ever asks this question.  They usually just guess based on the number of entrees ordered or just assume that the order is for one person.  Without knowing how many guests the meal is for, you cannot set up the tray properly… but more importantly, you cannot sell correctly!

Once you know how many guests to prepare for, you can start selling.  Selling is simple.  It is about anticipating the guest’s needs and making recommendations to match.

The next question you ask is to take the guest’s appetizer order.  With all of the questions that you will ask the guest, keep the following in mind: Continue reading →

Quit Ignoring My Guest Request!

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When we evaluate new hotels for our overnight stay reports, more than 1 out of every 3 simple guest requests is completely ignored.  The analyst’s requests are simple things such as a toothbrush, more towels, or to have an engineer or bellman come up to the room.  The analyst will make the request and never hear from a hotel associate ever again.  Here are some simple do’s and don’ts to make sure your requests are handled perfectly:

Do require the guest service agent to log the request on a proper Guest Request Log

Don’t allow them to scribble the request on scrap paper, the back of their hand, or anything else but the log!

Do make sure the log has space for the GSA to log the following:  time of the request, room number, guest name, the item requested, teammate who handled the request, time request completed, and the time of the callback.

Do make every GSA log down every request on the guest request log.  If a guest requests a toothbrush or requests a room change, it must be on the log.

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Book Report: Preventing Internal Theft, A Bar Owner’s Guide

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preventingThis book, written by Robert Plotkin, has been around for quite a few years and is in its fourth or fifth printing.  The book does a very good job of covering internal theft in bars.  The chapters range from ‘Exploring the Causes of Theft’ to ‘Preventative Measures’.  At 96 pages long, the book is an easy read and serves as a decent reference.  If you are new to beverage control, you will find yourself going back to the book time and time again as you try to improve the controls in your bar.  A more experienced Bar Manager will not find much of the book very useful.

While there is a lot of great advice on preventative measures, the book does feel a little outdated.  Also, many of the recommendations for beverage control seem very costly when it comes to supervision.  Hotels that do not have a F&B Manager on the floor at all times will have a very hard time with the recommendations.  In addition, many of the recommendations are just way too time-consuming, and small to midsized hotels will have a hard time finding the time and manpower to do them.

Overall, we recommend the book for managers who are new to beverage control.  Veteran managers can probably skip this book.

Banquet Bar Requisition Template and Instructions

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Click here to download our free Banquet Bar Requisition Template

To download these instructions in PDF format, click here

Logo_Mark-Five_Diamond_HospitalityInstructions for using the TrueGuest Banquet Bar Requisition Worksheet To set up the file:

1. Create a new file for each event. You can either create a new file for each month or add each month to a separate tab within this worksheet.

2. Input the details of the event at the top of the spreadsheet. Only fill in the cells that are in blue!

After you requisition the liquor to banquets:

1. Fill in the amount that you requisitioned in the column labeled ‘requisitioned’.

2. Again, only fill in the cells in blue.

3. Add additional rows for additional types of liquor not listed.

After the event and banquets return the unused alcohol:

1. Fill in the amount that is returned in the column labeled ‘returned’

2. Again, only fill in the cells in blue.

To view your cost for the event:

1. Input the amount of revenue you collected for the event at the very top of the spreadsheet.

2. Your cost for the event will be displayed right below your revenues.

3. Send a copy of the worksheet to accounting so they can transfer the amount to banquets.

To download these instructions in PDF format, click here

Book Report: Burning Down the House

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burningWho has read ‘Burning Down the House: The Infamous Waiter & Bartender’s Scam Bible’?

This book was actually written to teach bartenders and servers how to steal from their restaurants and bars. The tagline on the back reads ‘Diners and Managers, beware!  Waiters and bartenders, give yourself a raise!’

It was written by two servers who work on Bourbon Street.  It is a quick read, you could probably finish it on your lunch break.  It is a very dangerous book! It covers the simple scams like check representing and the more complicating scams like the wagon wheel. A couple of the scams are far-fetched or out of date, but the book does a good job of describing all of the ways a server or bartender can steal from your hotel.  The book is also pretty entertaining.  It is written in an edgy fashion and includes chapters like ‘Suggestive Stealing’ and ‘The Buffet Scam’.

Please add your comments about the book below… and if you buy the book, don’t leave it sitting around your office where your servers will see it!