What makes good room service?

What does the best hotel room service look like?
  • Easy to order.
  • A menu that caters to common dietary requirements.
  • Available at convenient times throughout the day and night.
  • Delivered promptly.
  • Served at the correct temperature.
  • Delivered with everything the guest needs to eat and enjoy the meal comfortably in the room.




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Disadvantages
  • Food and drinks are much more expensive than average.
  • Hot food can become cold before delivery to the room.
  • The guest may be less likely to experience local food.
  • Guests cannot observe the food being prepared.


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Typically, a 15% service fee and an “in-room dining” charge ranging from $5-12 will be added automatically to the bill. Add in tax, you're suddenly looking at a $25+ sandwich.

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Room service can reduce food wastage. Convenience for guests with children and babies. Promotes safety, as guests are able to stay inside their hotel.

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Common weaknesses for hotels include budget limitations, lack of in-room technology, poor online reviews, lacking certain facilities, or an outdated website. Take a hard look at what your competitors do better than you, and areas that guests have flagged in negative feedback.

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There are two types of Room Service:Its main advantage is highest guest satisfaction and fewer skills are required. But its main disadvantages includes that, food may get cold, as food has to be transported from kitchen to rooms.

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It wouldn't normally include vacuuming and dusting every day unless you've made a mess. Most hotels don't want their housekeepers to touch your belongings so they'll clean around them. On the day you check out your room won't be freshened - they wait until you leave to clean it for the next guest.

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Room attendants are responsible for cleaning and servicing guest rooms in order to provide a pleasant and comfortable experience for guests. They ensure that all rooms are inviting and clean and they address all guest queries politely and knowledgeably.

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The standard tipping amount for hotel bartenders and waiters is the same as the rule of thumb for room service: 15% to 20%, depending on how satisfied you are with the service. The AHLA recommends tipping courtesy shuttle drivers and door staff $1 to $2 per person.

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Many hotel kitchens are in the basement while your room might be on a high floor, which means that your meal could take up to 10 minutes to reach you after it leaves the kitchen, and that's not including any other room service deliveries along the way.

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An Order Taker is responsible for answering telephones and taking guest food and beverage orders in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

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These orders are delivered to the kitchen staff and the meal is prepared as per the guest's specifications. The meals are then topped with lids or other covers and placed on special room service carts or trays to be delivered.

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