I have been asked to facilitate a discussion on the changing ways by which service is delivered in luxury hotels as one of many carefully planned sessions that address real issues relevant to today’s hoteliers at the Independent Hotel Show taking place at Olympia, London on October 18th and 19th this year
It’s a fascinating subject, especially now that innovators such as Robin Hutson, Nick Jones and Richard Ball have demonstrated how to combine a deceptively casual approach with high standards and prices to match, while the best examples of what one might call “traditional” hospitality continue to enjoy good business too.
Around 1977 when I was working as a waiter my boss decided it was time to modernise the restaurant and I was told to discard my black tie in favour of a white polo-necked shirt under the dinner suit. I felt like Roger Moore as The Saint. Alas it didn’t last because every other customer as they arrived would say “Hello Peter, nice to see you. Have you injured your neck?”
picture: Ockenden Manor