Wednesday, March 12, 2008

What makes a Mandarin Oriental a Mandarin Oriental?

Or a Four Seasons a Four Seasons -- not to the customer. Well, yes partly to the customer. In other words how do these hotels maintain a high level of service. Being a service oriented trade means relying on its workers to provide the service. Do these workers get paid more than say, a hotel employee at a Best Western? Or do the hotels rely on more workers but still at low pay and use a "management style" that trains the staff to be more attentive?

Likewise, is being a waiter at a Morton's different than being a waiter at an IHOP? What kinds of people work as waiters at Morton's vis a vis a Perkins? Is there self selection or selection by the restaurant such as in a matching game?

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