Opinion Articles
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Key pillars of luxury hospitality: The soul

By Suzanne Godfrey - Guest lecturer at EHL

In a series of pieces on luxury hospitality based on interviews with leading hoteliers in Paris, Suzanne Godfrey examines key pillars that define the luxury hotel, or more specially, the Palace. Here she explores the need for the soul - the tangible and intangible, something that's not wholly definable.

Hospitalty Hiring Paradox: Time to take a stand!

By Georges Panayotis - President & CEO - MKG Group

All too often, the hotel industry conveys the image of a sector that is ungrateful, has difficult hours, and under-valued careers; but what has truly been done to change that? With its history and that of generations of pigeonholed employees, the world of Hospitality is like a giant cruise ship trying - with great difficulty - to change its course.

What's The Proper Amount to Tip a Waiter?

By Steve DiGioia

American diners are a fickle bunch. We love going out to eat but when the check comes we don't know what to do. How much should we tip? Is it 15%, 18%, 20% or more?It's gotten so bad that many restaurant chains now place a "tip guide" on the bottom of their checks that list the recommended tip in percentage and dollar amounts.

Hospitality Financial Leadership - Ego is Not Part of the Recipe

By David Lund - The Hotel Financial Coach

"If you want to be more than a flash in the pan, you must be prepared to focus on the long term. We will learn that though we think big, we must act and live small to accomplish what we seek. Because we will be action and education focused, and forgo validation and status in their pursuit, our ambition will not be grandiose but iterative--one foot in front of the other, learning and growing and putting in the time.