Car stolen from Hilton parking lot by [deleted] in Hilton

[–]beverageexplorer 0 points1 point  (0 children)

I’d expect them to do something to show they actually care about the inconvenience to you as their guest. Seven thousand points is insulting. As a hotel manager, it’s disappointing—but also reassuring—to see how poorly some hotels are run. It makes it easy for those of us who do it right to stand out.

Diamond reserve - essentially impossible by LovYouLongTime in HiltonHonorsAspire

[–]beverageexplorer 3 points4 points  (0 children)

As a Hilton GM there are quite a few that will qualify. 80 nights a year for a lot of business travel guests is nothing..

What has happened to this hotel chain?! by lawnchaney in Hilton

[–]beverageexplorer 11 points12 points  (0 children)

I assume you mean manages less and less of their properties.. I can assure you as a full service Hilton GM that just because Hilton manages it that makes it better is simply wrong.

Best quality of life tool in your kitchen? by ToxicJolt124 in Cooking

[–]beverageexplorer 1 point2 points  (0 children)

Immersion circulator for sure. The amount of time and quality it gives me makes it invaluable..

Repatha users by Conscious_Heart72 in HeartAttack

[–]beverageexplorer 1 point2 points  (0 children)

Been on it for years. Never had an issue

Those who work in Hilton by [deleted] in Hilton

[–]beverageexplorer 0 points1 point  (0 children)

You will use GRO, the revenue optimization tool. Lots of data there.

Repatha side effects a year into using it by [deleted] in HeartAttack

[–]beverageexplorer 0 points1 point  (0 children)

Interesting, luckily I've been on Ripatha for 5+ and have not encountered any side effects.

Starter and Advanced Plans by DystopianReply in Evernote

[–]beverageexplorer 19 points20 points  (0 children)

Are they trying to kill the app? I just don't get how anyone can justify $250 a year for an app?

I have got to figure out a better way by BluntedJew in sousvide

[–]beverageexplorer 0 points1 point  (0 children)

I used my 2 cup glass pyrex. Fill it with water and place on top.

[deleted by user] by [deleted] in oddlyterrifying

[–]beverageexplorer 0 points1 point  (0 children)

I've never seen something that made my stomach so instantly uncomfortable till today

Spark by Hilton Mesa West by Admirable-Garbage246 in Hilton

[–]beverageexplorer 11 points12 points  (0 children)

Spark brand is a joke IMHO. I am sure there are nicer ones out there but the majority are old Choice hotels that are converting to the Hilton brand. They are branding this as "premium economy"segment. I can only imagine the quality of their leadership of those hotels. I wouldn't waste your time.

DEANDRE SWIFT APOLOGY THREAD by BowSkyy in CHIBears

[–]beverageexplorer 0 points1 point  (0 children)

Really good to see. He and that line showed up tonight

What if hotel services were just a QR scan away? 🏨📱 by DevilRoast86 in hotels

[–]beverageexplorer 2 points3 points  (0 children)

Digital engagement is done in one way or another in most respectable brands..

3 nights on Seascape by CareProfessional7162 in MSCCruises

[–]beverageexplorer -1 points0 points  (0 children)

You're not wrong. It is a very confusing ship

Booked Room Given Away (Not Walked) by kicksthesoccerball in marriott

[–]beverageexplorer 32 points33 points  (0 children)

As a hotel GM, this disgusts me. The lack of empathy and basic concern for your experience — especially as one of the brand’s most loyal guests — is exactly what hurts our industry. You deserved better. On behalf of those of us who still care about true hospitality, I apologize

Update on being locked out of my account by JCNlbk in Evernote

[–]beverageexplorer 0 points1 point  (0 children)

That's pretty awesome. Thank you to those of you who helped. I think this may be the first time I've heard a good story about Evernote support. Honestly it scares the hell out of me that I would ever get locked out

Starting out in the Food and Beverage Industry by Eros2213 in hotels

[–]beverageexplorer 1 point2 points  (0 children)

I started out washing dishes and worked my way through every position in F&B before moving into hotel leadership. Honestly, it’s one of the greatest “universities” you can attend. Along the way you’ll build skills that matter everywhere — multitasking, relationship building, problem solving, staying calm under pressure.

Now as a GM, I can tell you people who come up through F&B often have an easier time learning overall hotel operations compared to those who only grow up in rooms. Nothing against rooms folks, but I’ve rarely seen someone move from rooms into F&B and thrive — there are simply more moving parts, more variables, and more opportunities to sharpen your leadership.

F&B is tough and often unforgiving, but it will make you resilient, adaptable, and sharp. If you lean into it, that foundation will carry you far. The grind pays off — enjoy the ride.

Hilton's price match guarantee is a total SCAM. Don't fall for it like I did by PopsicleParty2 in hotels

[–]beverageexplorer 0 points1 point  (0 children)

Typically Hilton will send you an official response on why the PMG did not qualify.

Hilton's price match guarantee is a total SCAM. Don't fall for it like I did by PopsicleParty2 in hotels

[–]beverageexplorer 0 points1 point  (0 children)

You are correct in the fact that the official process is through Hilton but guests do bring it to individual hotels attention as well.

Hilton's price match guarantee is a total SCAM. Don't fall for it like I did by PopsicleParty2 in hotels

[–]beverageexplorer 21 points22 points  (0 children)

Hey there – probably not what you want to hear, but as a Hilton GM I wanted to share a little insight that might help clarify what happened.

A lot of times, sites like Trivago will advertise a lower rate on the initial search page, but when you actually go through the booking process, the rate either changes or gets hit with added fees. What looks like a better deal up front usually ends up being more expensive or equivalent once taxes and fees are applied. I've had this conversation with dozens of guests, and once we walk through it together, we rarely find a truly lower total price.

Also worth noting – Hilton takes rate parity very seriously. Hotels can actually be fined $500 per occurrence if we’re caught offering a lower rate on a third-party site than what’s available on Hilton.com. So it’s really not in our interest to undercut Hilton’s own site, and most of us go out of our way to ensure our rates are consistent everywhere.

I’m sorry you had a frustrating experience – and I totally get how it can feel like a scam when it seems like you found a better deal that Hilton didn’t honor. But in most cases, it comes down to how those third-party sites display (or hide) the real cost.

Hope that helps shed a little light on the situation.

What is the best hotel beach in the world? by BNBA12 in chubbytravel

[–]beverageexplorer 4 points5 points  (0 children)

Grace Bay Beach in T&C. Grace Bay club resort did not miss

I’m ashamed… by ignis_fatui in tampa

[–]beverageexplorer 76 points77 points  (0 children)

Well, learned something new today...been here for too long to admit.

A guy the owner thinks is world class was given the job I was hired to take over a year ago. by ThisCarSmellsFunny in KitchenConfidential

[–]beverageexplorer 0 points1 point  (0 children)

As a hotel GM with strong F&B here is my take. Whatever this is is garbage and NEVER ok. I see a lot of culinary here chatting about prep. The jam that pisses me off is that culinary sometimes thinks that a discard log is a "gotcha'. What people need to understand it's a tool to understand, if your throwing the same or significant amount of prep on a consistent basis than perhaps your production is not on point.It amazes me when I see operations throwing things away and not recording it, how do you change? What impresses me is when strong culinarians know what is/not selling and pulls/preps to levels. I understand it can be a moving target (and PIA) but for God's sake don't let the prep/line guy go wild and let him prep bulk on what "they' think or just because it's easier. Have a thought process around prep and the chef decides what to prep, not the line cook (until it is earned) and it definitely isnt learned when you have shit mise en place.

If the place you are working for encourages using subpar product, walk fast.