Hotel dengan balkon di Sydney

"I have a good experience with Jensen hotel at the beginning but now the service is getting better and I can see so many tourists or traveler love to stay or increase the revenue per available room revenue might be increase , the cleanliness start to improve but I just worry safety for luggage storage cause i know is a short shift so u never know who is a guest or who is not as sometime something might missing when u off duty. I would recommend you to have a storage room however lease under the staircase is not so good cause u don’t know what is belonging inside the bag and people walk up and down but I believe in superstitious cause is not so good when u have a book or bible or something important and it could be fade. This is the recommendation and the room are great so I believe u don’t need to change anything like the working station but u can find from the big bro hotel causes this is what u pay and this is what u get and u should happy for the rate but just concern some where safe to store a luggage.  Beau,kris, Kristy,  Wrote at 6.57 am at challis hotel.  Pls do not copy and paste or submit and said is my work but use your brain and separate or know how to write the essay writing format or even the report . Stop copy me as I elaborate and apply in a dot point"

"I never disappointed with this hotel’s each time they always go above beyond or exceed guest expectations as they try to accomodate the guests need and want but have to understand this is what u pay for and what u get so do not too kind and suffer the rate and back of house cause they are the one who work really hard abd stressful to finished the task on time and to make a guest have and pleasant and enjoyable stay. I haven’t have a chance to dine in the restaurant but just walk pass and busy but lunch is quiet or steady and the hotel should have an standard opening procedure (SOP) and train the staff with consistency service . Table set up must be straight and parallel or u stahd behind the chair and do it adjust it as this procedure is a lunch concept menu and I know as I used to work with IHG . And i know how strict and tough they are as they eyes for detail mainly in a hall way and restaurant is downstairs like Cortile and ……. So people could see and GM could see everything . Glass and plates need to clear away till he is not see anything from top to bottom. revenue in a restaurant and bar have to be increase daily and upsell skill is a must. The special menus is more expensive than usual but staff need to train how to sell , how to speak and the worse case become and excellent. A supervisor or manger have to attend the meeting every fortnight then monthly and if someone complain will do wkly basic until we resolve a feedback and issue. Include the sale report or even profit and lost statement and to see which departments is ahead in term of low profile but high profit ( cut cost ) with incentive reward program .. Kris and Beau beau ."