The Meaning of Success...What is Means..

Years ago I began as a Houseman in a 395 room Luxury Hotel, a couple of years later it became a 710 room, 2 block structure...I cleaned lobbies, and hallways, did routine stuff, and did floors, carpets, windowws, and cleaned rooms.  I learned that Housekeeping was the backbone of the hotel.  Even in slow times we cut back, closed floors, did deep cleaning, sold the rest, and maintained them. Today it seems that beyond the movement that the "Green people" began 10 years ago with towels not being changed everyday.That was a good move, we learned to conserve water, electricity and water...There are a few variables that make this a new concern for hotels...It usually boils down to labor, and what is the best way to "cut corners" ,

I think that if more GM's knew how to inspect rooms, which some do, it goes farther and they may see more and or find discrepancies that need to be corrected. Turn down service at the Luxury level cannot be replaced or reduced without a long time frequent guest would notice the most subtle changes.

I recall operations where we coordinated the amenity program with Housekeeping and Room Service.
and then there was the turndown amenity...Cookies and Milk....Another Resort put out trays of Graham crackers and pitchers of cold milk with trays of glasses.. I have seen alot in almost 30 years of Hospitality and 5 of it within Five Star, Five Diamond properties...But  remember it all begins with the first "Hello"