Something about hotel restaurants
Everyone knows that hotels are not only institutions in which they sleep, but also eat. So, restaurants in hotels are indispensable when the buffes, conferences, banquets and events with the invitation of nonresident guests are foreseen. Another hotel in a restaurant can become a vital necessity when organizing a bachelorette party, because not all your friends will be able to get home at night.
Just do not forget that the menu of hotel restaurants is somewhat different from functioning independent units. Specially trained personnel, as well as special equipment and dishes are just a small part of the components that distinguish them from bars and restaurants at hotels.
To date, the chef of these institutions is engaged not only in a variety of menu of the submitted dishes, but also offers the guests sophisticated delicacies, which raise the rating and the number of hotel stars. The Hotel Prestige has a similar practice, there you can taste breakfast from the Swedish table, order a dish from traditional Russian cuisine for lunch, in the evening, if desired, is a romantic dinner.
Since any guest dreams not only about rest in a soft bed, but also about enjoying deliciously prepared food, inattention to the menu can become a real shame for the entire hotel complex. Therefore, managers for servicing guests hire highly qualified personnel, who pays special attention to the quality, variety of dishes and other services.
Surely your general impression of the hotel will form after eating in a restaurant, and not only after visiting the room. With the help of Internet resources, you can already read the services of a selected hotel in advance, as well as read reviews of previous guests. “The Warsaw Hotel is not only a buffet, an excellent breakfast (cheese, scrambled eggs, yogurts, bacon, ham, pancakes, buns, fruits, jams), but also pure comfortable rooms,” writes one of the guests of the institution.
Therefore, preliminary familiarization with the opinions of guests regarding the hotel complex can become a positive factor for you. Or negative, however, this should already be remembered not for you, but to restaurateurs.
It remains only to add: when they say that only guests are fed in restaurants – this is a stereotype of past years. After all, large hotels have at least two restaurants – one to ensure three meals a day of guests, the other for servicing guests “from the street”. And one of them is obliged to work around the clock.