banquet server/bartender (Former Employee) – Regina Saskatchewan Canada – 28 December 2017
A typical day at the hotel entailed working together as a team to create the ideal atmosphere for productivity. I've never worked in a hotel thus far where the staff were so close and tight knit. It was a very endearing environment and because of this--we were unstoppable as a unit.
I received the bulk of my early training at this hotel. We were trained in most areas of the hotel, including room service department as it was possible to pick up hours in other departments when the catering division was slow.
Management was very precise and understanding and followed all protocols to a tee. One got a sense of leadership and invested all confidence in management. I was fortunate to be part of this team.
The hardest part of the job was the impending down season, which meant long periods without work. During this time, as I say, we might seek work in other departments, but we always returned to the banquet division...out of loyalty and comfort.
The most enjoyable part of the job were big gala dinners when the entire hotel was packed to capacity...the time flew by and it was pleasure to accommodate guests in any way we could. Those were memorable shifts that didn't feel like shifts at all.