I began my hospitality career over 40 years ago, working in operations at a downtown hotel in Vancouver, British Columbia. I was a minibar attendant. The first thing I noticed about the industry was how incredibly nice and gracious the people I worked with and the guests I served were. My bosses were also highly supportive, ensuring I had the tools and training to feel comfortable and perform my job effectively. Initially, my responsibilities were analog, with no fancy computer systems in place. I took notes and wrote down pretty much everything, allowing others within the hotel to upload minibar charges to guests’ folios.
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