Welcome to www.hotelguestfromhell.com !
A site created to share stories about those guests that can only be labelled “Guests from hell”.
The hotel, hospitality and restaurant industry is built upon the human touch and carries a proud tradition of service and flair. While the industry (and the professionals in it) may not be perfect (there are tons of hotel review sites out there that will testify to this readily), it is rare to find hotel guests who make a big deal about their “good” experiences. And even rarer to come to fore is the story about hotel guests who are so challenging and unreasonable that even veteran hoteliers and restaurateurs throw in the towel and just wish they were gone, never to return!
This is a site for hoteliers, restaurateurs and those in the service and hospitality industry. It’s about time we had some place WE could review guests, sound off…and just take solace in the fact that we all have bad days where we have to deal with these characters. So log on…read up, chip in or sign up to submit your own stories. You can also email us your experiences at stories (at) hotelguestfromhell (dot) com.
Best regards,
Your fellow hoteliers in arms.
PS: We would encourage sharing stories, comments and experiences…but also urge the usual discretion we hoteliers cherist and uphold, when it comes to names and companies!
Here is an old but funny description that’s been floating around the internet, of what an ideal hotelier must be… (By Rolf Oppenheim)
AN HOTELIER MUST BE:
A DIPLOMAT
A DEMOCRAT
AN AUTOCRAT
AN ACROBAT
AND…
A DOORMAT.
He must have the facility to entertain Prime Ministers, Princes of industry, pickpockets, gamblers, bookmakers, pirates, philanthropists, posies and prudes.
He must be on both sides of the political fence, and be able to jump that fence.
He should be or have been, a footballer, golfer, bowler, tennis player, cricketer, darts player, sailor, pigeon fancier, motor racer and linguist, as well as have a good knowledge of any other sports, involving dice, cards, horse racing and billiards. This is most useful, as he has sometimes to settle arguments and squabbles. He must, therefore, be a qualified boxer, wrestler, weight lifter, sprinter and peacemaker.
He must always look immaculate, when drinking with the ladies and gentlemen mentioned in the second paragraph, as well as bankers, swanker, theatricals, commercial travellers and company representatives- even though he has just made peace between any of the two, four six or more of the aforementioned patrons.
To be successful, an hotelier must keep the bar full, the house full, the storerooms full, the wine cellar full, the customers full, and not get full himself.
He must have staff who are clean, honest, quick workers, quick thinkers, non drinkers, mathematicians, technicians, and at all times on the boss’s side, the customer’s side, and stay on the outside of the bar.
To sum up: the hotelier must be outside, inside, offside, glorified, sanctified, crucified, stupefied, cross eyed- and if he is not the strong, silent type, there is always suicide…
By Steven Ferry, Chairman, the International Institute of Modern Butlers
Back in 2006, the concept of the Guest from Hell was introduced to the industry in two articles entitled Besting and then Muzzling the Guest from Hell published by several industry organs. The feedback demonstrated strong support for the idea of an international database for the hospitality industry that would put an end to the free run of free service some guests have enjoyed by following the formula of “complain loud enough, be mean enough, and the suckers will comp you.” This strategy echoes Hitler’s “The bigger the lie, the more the people will believe it” — as long as they fail to face up to the unpleasantness and do nothing about it.
Typical of the feedback received was, “Your articles have given us strength to carry on. It seems these people gravitate to new facilities such as ours in the hope less-experienced staff and managers will be easier prey….and they may be right.”
“Please let me know if anything comes of the national database. It is a wonderful idea and will find tremendous support from the hospitality managers if not the entire industry.”
(more…)
By Steven Ferry, Chairman, the International Institute of Modern Butlers
If response to an article is anything to go by, the recent one about Besting the Guest from Hell hit the spot for a number of readers. Who hasn’t had a run-in with a guest from hell and, following the dictum, “The Guest is Always Right (even when they are acting criminally and anti-socially),” have taken it on the chin, turned the other cheek, and dare I say it, bent over—and in so doing, also exposed their sense of what is right and just to a good drubbing. After which, invariably, there is the giving away of the farm to appease the guest; huge amounts of angst about possible repercussions from head office, the media, and whatever other sources of retribution the guest promised to inform of one’s misguided efforts at service; and a lessening of one’s liking for the job, eventually to the point of quitting the profession.
It is essential that the hospitality industry preserve the “hospitality” in its approach to guests; guests from hell undermine the openness and good humor upon which such hospitality depends. Yet this “Besting the Guest from Hell” article is reportedly the first to espouse skewering such guests in order to protect that usually sacrosanct bottom line and that otherwise-well-nurtured employee morale.
(more…)
By Steven Ferry, Chairman, the International Institute of Modern Butlers
“You call this a five star-hotel?” I’ve been in Motel 6’s that provided better service. You people are all the same, slipping service standards and all you are interested in is tips. It’s freezing in here, the A/C doesn’t work, the bed’s too small, the place stinks, I’ve been kept waiting by room service again, although why I bother eating here I don’t know, the food tastes atrocious, everybody says so. Get me the manager!”
Not your favorite type of guest. They come, they complain about everything, and when it comes to checking out, they complain some more and loudly until the alarmed manager perhaps comps their stay. Sometimes they set up the employees to fail, such as happened once when a guest ordered breakfast from the butlers whom I was training at a newly opened hotel, and also from room service. He requested different items for different times. When the butlers and room service independently delivered the requested items at the requested time, the guest complained they were early/late and had forgotten items. This upset the employees initially until they compared notes. At checkout, the guest listed these and myriad similar “failings” and demanded the entire week’s stay for himself and entourage in the Presidential Suite be comped.
(more…)
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